Results 191 to 200 of about 6,903,109 (242)

Stabilizing Functional Nucleic Acids for Real‐Sample Diagnostics

Angewandte Chemie, EarlyView.
Functional nucleic acids enable programmable real‐sample diagnostics, but often lose function in complex biological matrices. This review highlights four stabilization levers—chemical, topological, architectural, and microenvironment/interface engineering—that preserve aptamer and DNAzyme performance in saliva, serum, urine, and stool, reframing ...
Soyeon Lee, Letizia Dondi, Amal Mathai, Connor Nurmi, Yingfu Li   +4 more
wiley   +2 more sources

Novel Interdigitated Electrode Conductometric Sensor for Rapid, Sensitive, and Selective Detection of cTnI Biomarkers in Saliva

Advanced NanoBiomed Research, EarlyView.
A miniaturized high resistivity silicon‐based interdigitated conductometric sensor detects cTnI at sub‐femtomolar levels with high selectivity. The device enables noninvasive testing using artificial and pooled human saliva in real‐time electrical readings. This portable biosensor offers a promising futuristic medical device providing new opportunities
Preethi Chidambaram, Fateme Akhlaghi Bagherjeri, Ganganath S. Perera, Rajour Tanyi Ako, Sreekanth S. P, Chenglong Xu, Sharath Sriram, Shanmuga Sundar Dhanabalan, Madhu Bhaskaran   +8 more
wiley   +1 more source

A Ruthenium(CAAC‐5) Olefin Metathesis Catalyst for Bioconjugation

Angewandte Chemie International Edition, EarlyView.
The aqueous instability of ruthenium catalysts restricts olefin metathesis in biological media. A Ru(CAAC‐5) complex bearing an aniline handle is reported that remains active under biologically relevant conditions and enables bioconjugation to proteins, peptides, and an artificial metalloenzyme, providing a robust platform for olefin metathesis in ...
Damian Alexander Graf, Mikhail Boym, María Álvarez, Tsvetan Kardashliev, Thomas R. Ward   +4 more
wiley   +1 more source

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Confectionery test baking

1997
A successful business is one which is built up on the creation of the reputation for good value both in the quality of the baked products and in service to the customer. This applies to both the small and the large business. In the case of the one-shop business, if the proprietor is a good craftsperson/business person then almost automatically there is
E. B. Bennion, G. S. T. Bamford, A. J. Bent   +2 more
openaire   +1 more source

A test baking technique for Arabic bread quality

Journal of Cereal Science, 1987
This paper describes a test baking and scoring system for Arabic bread and methods by which processing variables such as baking absorption, mixing time and sheeting thickness can be optimised. On the basis of an extensive range of experiments, baking absorption was judged to be best predicted by the proportion of water required to produce a consistency
J. Qarooni, R.A. Orth, M. Wootton
openaire   +1 more source

Testing Baked Anodes with an Increased Vanadium Content

Metallurgist, 2018
Results are given for testing baked anodes for aluminum electrolyzers prepared from high-sulfur petroleum coke. In anodes of these cokes, there is an increase in vanadium content to 600 ppm that contaminates aluminum. By boriding aluminum, the possibility is established of using high-sulfur petroleum coke with a high heavy-metal content in production ...
E. S. Gorlanov, A. A. Batrachenko, B. Sh.-A. Smailov, A. P. Skvortsov   +3 more
openaire   +1 more source

The Baking Tray Task: A Test of Spatial Neglect

Neuropsychological Rehabilitation, 1996
This paper describes a new neglect test, where patients are asked to spread out 16 cubes as evenly as possible over a 75 × 100 cm board "as if they were buns on a baking tray". A consecutive series of 52 brain-damaged patients and 30 control subjects were examined with the new test as well as with several commonly used neglect tests.
openaire   +2 more sources

Baked egg food challenges – clinical utility of skin test to baked egg and ovomucoid in children with egg allergy

Clinical & Experimental Allergy, 2013
SummaryBackgroundMany children with IgE‐mediated egg allergy can tolerate products containing extensively heated (baked) egg. Aside from food challenge, there are no tests which reliably predict tolerance to baked egg in egg‐allergic individuals.ObjectivesTo determine if skin prick test (SPT) to baked egg (muffin) and ovomucoid can predict the outcome ...
J W-L, Tan, D E, Campbell, P J, Turner, A, Kakakios, M, Wong, S, Mehr, P, Joshi   +6 more
openaire   +2 more sources

Baked Egg Food Challenges—Clinical Utility of Skin Test to Baked Egg and Ovomucoid in Children With Egg Allergy

Pediatrics, 2014
JW Tan, DE Campbell, PJ Turner. Clin Exp Allergy. 2013;43(10):1189–1195 The goal of this study was to investigate if a skin prick test to ovomucoid and baked egg could predict which patients would pass an oral food challenge (OFC) to baked egg. This prospective study evaluated 143 children from the allergy clinics at the Children’s Hospital at ...
Heather, Minto, Angela, Hogan
openaire   +2 more sources

Experiences of Testing Wheat Cultivars in Industrial Baking

Acta Agriculturae Scandinavica, 1986
Abstract Industrial scale baking tests were used to study differences in baking performance of six spring wheat cultivars (Drabant, Kadett, Tapio, Ruso, Luja, Tahti) currently grown in Finland. Protein contents of the wheat lots grown in 1983 and 1984 were 12.2–13.3% and 10.1–12.6% (dm), respectively.
openaire   +1 more source