Results 211 to 220 of about 15,778 (259)
ABSTRACT Background Biological samples are stored for delayed or add‐on analyses. However, storage conditions, including time and temperature, can affect the stability of measurands in the samples. Objectives To assess the stability of blood urea nitrogen (BUN) in cattle serum samples.
I. Lizarraga +4 more
wiley +1 more source
ABSTRACT This review synthesizes current research on the phytoremediation potential of industrial hemp (Cannabis sativa L.) for heavy metals, including arsenic, aluminium, mercury, copper, lead, cadmium, nickel, and zinc, as well as per‐ and polyfluoroalkyl substances (PFAS), commonly referred to as “forever chemicals.” A structured and transparent ...
Omid Ansari, Luca De Prato
wiley +1 more source
Resveratrol: Advance on the Most Recent Research From 2021 to 2025
This review summarizes recent progress in resveratrol research (2021–2025), highlighting its natural sources, bioactivities, clinical evidence, and safety profiles. Resveratrol exerts multi‐target effects through the regulation of oxidative stress, inflammation, mitochondrial function, and gut microbiota.
Quanyong Wu +4 more
wiley +1 more source
Harnessing plant lignin for sustainable materials and chemicals: integrating biosynthesis, structural diversity, and circular bioeconomy perspectives. [PDF]
Jiao H +6 more
europepmc +1 more source
Anaerobic Bioconversion of Mixed Fruit Waste into Organic Acids and a Multifunctional Enzymatic Bioproduct in a Stirred-Tank Bioreactor Using <i>Wickerhamomyces</i> sp. UFFS-CE-3.1.2. [PDF]
Longo VD +8 more
europepmc +1 more source
Evaluating the nutritional and economic potential of defatted algae cake in aquaculture: A review. [PDF]
Mohamad A +10 more
europepmc +1 more source
How to get the most out of fungal biotechnology? [PDF]
Nygård Y, Meyer V.
europepmc +1 more source
<i>Chlorella vulgaris</i> lipid extraction side-stream enhances growth and protein enrichment in novel food <i>Lemna minor</i> (duckweed). [PDF]
Fais G +6 more
europepmc +1 more source

