Results 31 to 40 of about 60,310 (263)

Additive Manufacturing of Patient‐Specific Intracranial Aneurysm Cell Culture Models

Advanced Materials Technologies, EarlyView.
Patient‐specific intracranial aneurysm models were fabricated using chocolate moulding, 3D printed water‐soluble cores, and direct resin 3D printing. Moulding PDMS around sacrificial cores made of chocolate or 3D printed water‐soluble resin yielded accurate, expandable, and endothelializable models that outperformed resin‐based approaches.
Chloe M. de Nys, Jaimee‐Lee Wood, James I. Novak, Danilo Carluccio, Craig D. Winter, Ashley R. Murphy, Mark C. Allenby   +6 more
wiley   +1 more source

Understanding American premium chocolate consumer perception of craft chocolate and desirable product attributes using focus groups and projective mapping.

PLoS ONE, 2020
Craft chocolate is a relatively new and fast-growing segment of the American chocolate market. To understand American premium chocolate consumer perception of craft chocolate and desirable chocolate product attributes, we conducted a mixed-methods study ...
Allison L Brown, Alyssa J Bakke, Helene Hopfer   +2 more
doaj   +1 more source

Palatable‐Food–Driven Top‐Down Circuit Inhibits PVNCRF Activity to Mitigate Stress Via Peri‐PVNCRFR1 Neurons

Advanced Science, EarlyView.
Palatable food alleviates stress and prevents anxiety. This study uncovers a dedicated neural pathway: dopamine release in the PFC activates D1R neurons, whose projections to the peri‐PVN engage a population of anxiolytic CRFR1 neurons. These neurons then inhibit stress‐induced hyperactivity of PVNCRF neurons, providing a circuit‐level explanation for ...
Yuchuan Hong, Shirui Jun, Tianjiao Deng, Gaojie Shao, Dan Liu, Yi Sun, Yan Chen, Qian Xiao, Jie Shao, Sheng Wang, Tianwen Huang, Fan Yang, Jie Tu   +12 more
wiley   +1 more source

Kajian Pembuatan Cokelat Batang dengan Metode Tempering dan Tanpa Tempering

Jurnal Teknologi dan Industri Pertanian Indonesia, 2013
This research is aimed to improve stability of milk chocolate bars by tempering process. The making of chocolate bars consisted of two formulations, namely a higher fat bar (40%) and low fat bar (21.5%).The study includes the chocolate bar preparation ...
Eti Indarti, Normalina Arpi, Slamet Budijanto   +2 more
doaj   +1 more source

Inhibitory Decay and Supercritical Brain Dynamics During Sleep Deprivation

Advanced Science, EarlyView.
Sleep deprivation progressively shifts human brain dynamics from near‐critical toward supercritical states, as revealed by neuronal avalanche analysis of resting‐state fMRI. These changes track subjective sleep pressure rather than vigilance lapses and show marked network heterogeneity. A circuit model suggests that reduced inhibitory efficacy provides
Dai Zhang, Liqin Zhou, Rong Wang, Yuehua Han, Zhentao Zuo, Yanghua Tian, Ke Zhou   +6 more
wiley   +1 more source

Implementation of the marketing mix and selection of chocholate marketing strategy priorities in a chocolate company in Bali [Implementasi marketing mix serta pemilihan prioritas strategi pemasaran cokelat pada perusahaan cokelat di Bali]

Jurnal Teknologi & Industri Hasil Pertanian
Chocolate is a processed product derived from cocoa beans that has undergone fermentation, drying, roasting, and grinding to produce high-quality cocoa powder. The processing of chocolate in a company involves many lengthy stages.
Ni Putu Sukanteri, Putu Anglila Amaral, Putu Fajar Kartika Lestari, I Made Tamba   +3 more
doaj   +1 more source

A box of chocolates [PDF]

Neurology Neuroimmunology & Neuroinflammation, 2016
The articles in this issue of Neurology® Neuroimmunology & Neuroinflammation cover a broad range of topics, including new insights into the pathogenesis of natalizumab-associated progressive multifocal leukoencephalopathy (PML), important observations on antibody testing in neuromyelitis optica spectrum disorders (NMOSD), and a study related to ...
openaire   +2 more sources

A Supramolecular Reversible and Anisotropic Conductive Adhesive for Flexible Electronics

Advanced Science, EarlyView.
Supramolecular network‐based nanocomposites are developed as a stretchable conductive adhesive for flexible electronics. It's as convenient as traditional solders and constructs anisotropic conductive and robust stretchable connections among diverse soft/rigid materials.
Tongtong Li, Yahui Zhao, Ying Zhang, Yuquan Li, Xuan Ye, Hongyun Qiu, Zhaorui Zhang, Jiang‐Fei Xu, Shaobo Ji   +8 more
wiley   +1 more source

Study on Chocolate Production from Coconut Oil and Palm Oil Shortening

CORD, 2013
Chocolate is a well-known dessert all over the world. The original chocolate is made from cocoa products: cocoa bean and cocoa butter. Research and Development on low-fat chocolate process were conducted for value addition of coconut oil and Thai fruit ...
Wilaisri Limphapayom
doaj   +1 more source

Investigating chemical, antioxidant, and sensory properties of chocolate fortified with cactus stems powder

Frontiers in Sustainable Food Systems, 2023
ObjectiveThe present study aimed to examine the sensory, antioxidant, and chemical characteristics of chocolate that were enhanced with a powder derived from cactus leaves.MethodsTreatments were prepared by fortified chocolate with cactus stems powder at
Malak Angor, Nazieh Al Khalaileh, Khaled Al-Marazeeq, Walid Al-Rousan, Radwan Ajo   +4 more
doaj   +1 more source