Results 111 to 120 of about 39,038 (300)

ENCEVIS: Evaluating the feasibility of an AI‐based algorithm as an assistant to neurophysiologists in clinical practice

Epilepsia Open, EarlyView.
Abstract Objective This study evaluated the performance of the ENCEVIS artificial intelligence (AI)‐based algorithm as a screening tool to predict the presence of ictal and/or interictal epileptiform discharges (IEDs) in electroencephalography (EEG) recordings.
Aleksandre Tsereteli, Natela Okujava, Nikoloz Malashkhia, Tamar Sakvarelidze   +3 more
wiley   +1 more source

Bioresource status in Karnataka

Energy is a vital component of any society playing a pivotal role in the development. Post oil crises shifted the focus of energy planners towards renewable resources and energy conservation.
Shruthi, B. V., Ramachandra, T. V., Kamakshi, G.   +2 more
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Cross‐protective effect of a multicomponent fusion protein vaccine during a natural episode of Streptococcus zooepidemicus respiratory disease in ponies

Equine Veterinary Journal, EarlyView.
Abstract Background Streptococcus equi subspecies zooepidemicus is a highly diverse opportunistic pathogen of horses, associated with respiratory disease and endometritis. Objectives To characterise S. zooepidemicus isolates recovered from young ponies during a natural episode of respiratory disease, and to determine if vaccination with Strangvac®, a ...
Romain Paillot, J. Richard Newton, Sonia Gonzalez Medina, Sara Frosth, Lars Frykberg, Margareta Flock, Bengt Guss, Jan‐Ingmar Flock, Andrew S. Waller   +8 more
wiley   +1 more source

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

Development and characterization of a nutritionally rich traditional fermented product aktori

Food Biomacromolecules, EarlyView.
Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley   +1 more source

Biopolymer composites from agri‐food wastes and by‐products: valorization, fabrication, and food related applications

Food Biomacromolecules, EarlyView.
Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye, Blessing Rachael Adeyeye   +1 more
wiley   +1 more source

Aloe vera in Food Preservation: Harnessing Bioactive Constituents for Clean‐Label Innovation and Safety Assurance

Food Safety and Health, EarlyView.
Aloe vera‐derived biopolymers and nanoformulations enhance antimicrobial, antioxidant, and barrier functions in clean‐label edible coatings and films, whereas safety‐critical anthraquinone thresholds and regulatory constraints shape their translational potential.
Acharya Balkrishna, Hemant Sharma, Sonam Verma, Amar Jeet, Sumit Kumar Singh, Sharad Kumar Tripathi, Vedpriya Arya   +6 more
wiley   +1 more source

The Global Patent Landscape of Mushroom‐Derived Functional Foods: Current Status, Future Perspectives, and Artificial Intelligence–Driven Exploration

Food Safety and Health, EarlyView.
The global patent landscape of mushroom‐derived functional food was widely analyzed, and AI‐integrated approaches realizing cost‐effective and reliable exploration of functional foods derived from mushrooms were explored. ABSTRACT Global health concerns and the increasing demand for nourishment have collectively driven the rising demand for functional ...
Xihong Zhao, Linhuizi Xiang, Dongmei Liu, Shoucheng Qin, Yue Chen, Xueyan Sun   +5 more
wiley   +1 more source

Microalga Spirulina platensis in livestock bioremediation: a tool for pollution reduction with the production of economically valuable macromolecules

Revista Brasileira de Engenharia de Biossistemas
In the present research, the microalgae Spirulina platensis DRH 20 was cultivated in two horizontal photobioreactors (HPBR) under two different irradiances (150 and 300 μmol m-2 s-2). The experiment took place in batches for a period of 8 days.
Mônica Silva dos Santos, Denise Salvador de Souza, Henrique Vieira de Mendonça   +2 more
doaj   +1 more source

Stem and fibre yields and fibre properties of selected fibre hemp and linseed genotypes grown in Finnland [electronic document]

, 2000
Vokhttp://www.nova-institut.de/bioresource-hemp/vortraege/sankari.htm.
Sankari, Hannele
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