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Selective Retention of Phenolics From Pomegranate and Sour Cherry Juices Using Protein‐Functionalized Electrospun Membranes

open access: yesJournal of Food Process Engineering, Volume 49, Issue 6, June 2026.
Protein‐functionalized electrospun nanofiber membranes selectively retain high‐value phenolic compounds from pomegranate and sour cherry juices. This novel filtration approach preserves these phenolic antioxidants during processing, demonstrating superior selective separation and retention performance.
Farzaneh Azizzadeh, Filiz Altay
wiley   +1 more source

Addendum: Versatile phosphonium-catechol dispersant for inorganic nanoparticle stability across diverse media and manufacturing processes. [PDF]

open access: yesCommun Chem
Hara S   +11 more
europepmc   +1 more source

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