Results 51 to 60 of about 123,098 (352)
Advanced Science, EarlyView.ABSTRACT Current prostate cancer detection methods remain limited in non‐invasiveness and specificity, prompting interest in urinary biomarkers such as sarcosine. Here, we report a urine‐powered wearable platform for non‐invasive sarcosine detection as a proof‐of‐concept for decentralized early warning.
Jing Xu +10 more
wiley +1 more source
Comparison of the Effect of Adding Spirulina platensis Powder on Sensory, Physical, Protein and Iron Properties of Three Different Industrial Products of Bread, Cake and Layered Sweets [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایرانIntroduction Seaweeds contain a high amount of protein, essential amino acids, vitamins, minerals, unsaturated fatty acids such as arachidonic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), natural pigments, macro and micro nutrient ...
Yazdan Moradi +2 more
doaj +1 more source
Advanced Science, EarlyView.A microfluidic tumor platform integrates pharmacokinetic flow control, vascular‐like barriers, and 3D tumor spheroids to emulate in vivo drug exposure. The system reproduces dynamic concentration–time profiles and enables size‐dependent nanoparticle transport and efficacy evaluation, providing a predictive framework for assessing nanomedicine ...
Su Jeong Kang +5 more
wiley +1 more source
MOF‐Derived Cu‐TiO2/Alginate Micromotors for Buoyancy‐Regulated 3D Motion
Advanced Science, EarlyView.In this work, cyanobacteria‐inspired sodium alginate (SA)/Cu‐TiO2/Fe3O4 hydrogel micromotors generate and encapsulate O2 microvesicles upon light irradiation, enabling buoyancy‐mediated Z‐axis upward migration and surface enrichment at the light‐exposed water‐air surface.
Wei Zou +7 more
wiley +1 more source
Development and Characterisation of Functional Bakery Products
PhyschemThis review focuses on a set of studies about functional bakery products. The literature search was performed on scientific databases ScienceDirect, PubMed, MDPI, BOn, and SciELO, based on some eligibility criteria, and a total of 102 original research ...
Raquel P. F. Guiné, Sofia G. Florença
doaj +1 more source
Evaluation of the Nutrient Components of Flours, Color Profile, and Sensory Qualities of Cake From Wheat and Celosia argentea Seed Blends [PDF]
Future Postharvest and Food, EarlyView.Composite flour was developed with 5%, 10%, 15%, and 20% inclusion of Celosia seeds flour. The flour was used in the production of cake. Cake made with 5% composite flour compared favorably with cake from 100% wheat flour. ABSTRACT Nutritional benefits and physical appearance are of great importance in determining the acceptance of confectionary ...
Kudirat T. Araoye +10 more
openalex +2 more sources
Advanced Science, EarlyView.A novel geometry‐resolved membrane platform provides a seamlessly integrated pipeline for studying curvature‐sensing proteins. By linking shotgun proteomics with quantitative imaging, this approach enables both the unbiased discovery and rigorous validation of novel sensors across the entire curvature range—positive, negative, and zero.
Takumi Komikawa +6 more
wiley +1 more source
SIFAT ORGANOLEPTIK SUBTITUSI TEPUNG KIMPUL DALAM PEMBUATAN CAKE
Teknologi dan Kejuruan, 2014 Organoleptic properties of kimpul flour substitution in the cake making. Kimpul is a one of tuber food source, which contains carbohidrate, protein, fat, some mineral and vitamins.
Taufik Rafika +2 more
doaj +1 more source
Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake
J, 2021 Aloe Vera leaves have great potential as an economic supplement with an adequate nutritional profile. The current study aimed to fortify plain (loaf) cakes with Aloe Vera leaf gel (AVG) powder.
Dhrubajyoti Singha +6 more
doaj +1 more source
Extreme Weather Events and Consumer Food Responses
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT This study investigates consumer food responses to Hurricanes Helene and Milton, which affected a swath of the Southeastern U.S. in 2024. Using representative consumer survey data from six affected states, we analyze 10 distinct food responses classified into ex ante and ex post responses, and examine their associations with food insufficiency
Ahmad Zia Wahdat, Joseph Balagtas
wiley +1 more source