Results 71 to 80 of about 113,235 (292)

Unleashing the Power of Machine Learning in Nanomedicine Formulation Development

Advanced Functional Materials, EarlyView.
A random forest machine learning model is able to make predictions on nanoparticle attributes of different nanomedicines (i.e. lipid nanoparticles, liposomes, or PLGA nanoparticles) based on microfluidic formulation parameters. Machine learning models are based on a database of nanoparticle formulations, and models are able to generate unique solutions
Thomas L. Moore, Cristiano Pesce, Antonietta Greco, Claudia Pisante, Greta Avancini, Valentina Di Francesco, Yosi Shamay, Paolo Decuzzi   +7 more
wiley   +1 more source

Optimization of Ultrasound Assisted Tenderizing Agents for Improving the Meat Tenderness of Eliminated Hen and Its Effects on Meat Qualities

Shipin gongye ke-ji
In order to screen for meat tenderization treatment methods targeting a large number of eliminated laying hens in poultry farms, the ultrasound combined with calcium chloride and biological enzyme methods were used to tenderize chicken breast meat.
Ping WU, Fang YAO, Zhengyun WANG, Xingpu QI, Wei ZHANG, Huanxin ZHANG, Tao YANG, Jiaxin ZHOU   +7 more
doaj   +1 more source

Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique

Poultry Science, 2022
: The effect of various cooking methods (roasting, broiling, grilling, frying, and stewing) on cooking loss (CL) and textural and sensory properties of selected chicken (breast fillet, thigh, and thigh fillet) and turkey (breast fillet, thigh) cuts in ...
Robert Gál, Josef Kameník, Richardos Nikolaos Salek, Zdeněk Polášek, Blanka Macharáčková, Tomáš Valenta, Danka Haruštiaková, Štěpán Vinter   +7 more
doaj   +1 more source

The effect of high pressure treatment on the quality of chicken breast meat

Hrvatski časopis za prehrambenu tehnologiju biotehnologiju i nutricionizam, 2020
In the present work, the effect of high pressure processing (HPP) (0, 100, 200 and 300 MPa) and different treatment time (5 and 10 minutes) on the moisture uptake, cooking yield, colour and texture, as well as microbial population of chicken breast ...
N. M. Radovčić, D. Ježek, K. Markov, J. Frece, D. Ćurić, H. Medić   +5 more
semanticscholar   +1 more source

Decellularized Extracellular Matrix Scaffolds to Engineer the Dormant Landscape of Microscopic Colorectal Cancer Liver Metastasis

Advanced Healthcare Materials, EarlyView.
Decellularized liver extracellular matrix scaffolds provide a platform to study dormant liver‐metastatic colorectal cancer. They induce reversible dormancy, in combination with nutrient depletion and low dose chemotherapy, through cell cycle arrest and chemotherapy resistance.
Sabrina N. VandenHeuvel, Lucia L. Nash, Abigail J. Clevenger, Claudia A. Collier, Oscar R. Benavides, Sanjana Roy, Brinlee Goggans, Aelita Salikhova, Anvitha Tharakesh, Svasti Haricharan, Amber N. Stratman, Scott Kopetz, Alex J. Walsh, Shreya A. Raghavan   +13 more
wiley   +1 more source

In-Package Air Cold Plasma Treatment of Chicken Breast Meat: Treatment Time Effect

Journal of Food Quality, 2019
The objective of this study was to investigate the effects of in-package dielectric barrier discharge (DBD) atmospheric cold plasma (CP) on meat color, microbiological quality and safety of chicken breast meat (pectoralis major).
H. Zhuang, Michael J. Rothrock Jr., K. Hiett, K. Lawrence, G. Gamble, B. Bowker, K. Keener   +6 more
semanticscholar   +1 more source

Effects of Microencapsulated Blend of Organic Acids and Essential Oils as a Feed Additive on Quality of Chicken Breast Meat

Animals, 2020
Simple Summary Chicken meat is largely consumed around the world, with an increasing demand in recent years. Unfortunately, chicken meat is very susceptible to oxidative deterioration; therefore, poultry industries often use synthetic dietary additives ...
Alessandro Stamilla, Nunziatina Russo, A. Messina, Carmine Spadaro, A. Natalello, C. Caggia, C. Randazzo, M. Lanza   +7 more
semanticscholar   +1 more source

Breast Meat as a Standard of Meat Quality in Broiler Chicken

Buletin Peternakan, 2004
Abstrak dalam bentuk hard ...
openaire   +2 more sources

EFFECT OF DIFFERENT TEMPERATURE ON REHYDRATION KINETICS OF CHICKEN BREAST MEAT CUBES

Latin American Applied Research - An international journal, 2021
In the present research, it was aimed to understand the effect of different rehydration temperatures (80, 90 and 100°C) on rehydration kinetics of hot air dried chicken breast meat cubes. The rehydration rate increased with the increasing of temperature of rehydration water.
Özünlü, Orhan, Ergezer, Haluk, Demiray, Engin, Gökçe, Ramazan   +3 more
openaire   +3 more sources

Bioprinting Organs—Science or Fiction?—A Review From Students to Students

Advanced Healthcare Materials, EarlyView.
Bioprinting artificial organs has the potential to revolutionize the medical field. This is a comprehensive review of the bioprinting workflow delving into the latest advancements in bioinks, materials and bioprinting techniques, exploring the critical stages of tissue maturation and functionality.
Nicoletta Murenu, Camilla Mussoni, Mateo S. Andrade Mier, Paula Buettner, Nathaly Chicaiza‐Cabezas, Yi‐Yu Robin Dai, Jessica Faber, Maren Fiedler, Zan Lamberger, Xuen Jen Ng, Vanessa Moessler, Anna Rederer, Jonas Roeder, Sabrina Stecher, Katinka Theis, Jeanette Weigelt, Silvia Budday, Gregor Lang, Natascha Schaefer   +18 more
wiley   +1 more source