Results 91 to 100 of about 4,264 (243)

Purification and concentration of model viruses using single‐pass tangential flow filtration

Biotechnology Progress, EarlyView.
Single‐pass TFF was developed for an enveloped and non‐enveloped virus for use in continuous downstream purification processes. Enveloped virus was concentrated and purified. Abstract The vaccine and viral vector industry is growing at an accelerated rate.
Luis Alberto Mejía‐Manzano, Lynn Manchester, Grace Wallis, Kan Wang, Bruce P. Lee, Michael Betenbaugh, Caryn L. Heldt   +6 more
wiley   +1 more source

Consumer sensory acceptance and value of domestic, Canadian, and Australian grass-fed beef steaks

, 2005
To determine US consumer acceptance and value of beef from various countries, 24 taste panels of consumers (n = 273 consumers) were conducted in Denver and Chicago.
Umberger, W. J., Feuz, D. M., Calkins, C., Eskridge, Kent M, Feuz, Dillon M., Sitz, B., Calkins, C. R., Feuz, D., Eskridge, K. M., Calkins, Chris R., Umberger, W., Eskridge, K., Sitz, B. M.   +12 more
core   +1 more source

Impaired healing following implant placement surgery: A case report of a modern‐day manifestation of scurvy

Clinical Advances in Periodontics, EarlyView.
Abstract Background Delayed wound healing following implant placement surgery is an uncommon complication, usually attributed to systemic (smoking and alcohol), local (severely inflamed tissues), or technical (poor suturing) factors. However, delayed wound healing after implant placement caused by severe hypovitaminosis C has not been previously ...
Gregor‐Georg Zafiropoulos, Gerald Kolb, Dimitris N. Tatakis   +2 more
wiley   +1 more source

Sensorial appraisal of sour cherries grown by environmental technology

International Journal of Horticultural Science, 2011
Sour cherry samples have been tested by a panel of potential consumers, and the judgments expressed by points given for each attribute. The correlation of individual traits with “general impression” has been explored. Primary raising of data was aimed to
J. Felföldi, T. Szabó, J. Nyéki, Z. Szabó   +3 more
doaj   +1 more source

Natural Anthraquinone‐Like Compound Extracted from Green Husk of Walnut Improves Photocatalytic H2O2 Production Catalyzed by TiO2 Nanoparticles

ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.
In this work, a novel biomolecule/semiconductor hybrid catalyst was prepared by loading anthraquinone‐liked juglone onto anatase TiO2. This catalyst exhibited high photocatalytic activity for H2O2 production. Hydrogen peroxide (H2O2) is a vital oxidant with broad industrial applications, and its production via photocatalysis represents a highly ...
Zengyin He, Cui Li, Mingze Ni, Shu Lin, Kezhen Qi   +4 more
wiley   +1 more source

Sustainable Revival of Spent Lithium Iron Phosphate Cathodes in Li‐Ion Batteries: Recycling and Surface Engineering Approaches

ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.
Schematic illustration of the lifecycle of LiFePO4 cathodes. Lithiation and delithiation reactions happen through its discharging and charging processes. Recycling pathways including hydrometallurgy, pyrometallurgy, and direct regeneration enable sustainable reuse of spent LFP materials. Surface modification approaches (carbon, polymer, and metal/metal
Yan He, Ruigang Wang
wiley   +1 more source

Consumer Eating Quality, Cooking Traits, and Compositional Assessment of Smoked Briskets From MSA and USDA Graded Beef Carcasses

Meat and Muscle Biology
The objective of this study was to determine consumer eating quality of smoked briskets based on the following factors: combined treatment (carcass grade, diet, country origin), muscle portion (pectoralis profundus = flat vs.
Andrea J. Garmyn, J. C. Brooks, Jerrad F. Legako, Justin E Johnston, Mark Miller, Nicholas C. Hardcastle, Rod J. Polkinghorne   +6 more
doaj   +2 more sources

Palatability of Beef Strip Loin Steaks Representing Various Marbling and Maturity Levels from Grain-Fed Beef

Meat and Muscle Biology, 2019
This study compared palatability traits of beef strip loin steaks with varying marbling scores from young and mature grain-fed beef. Strip loins (n = 150) were selected from grain fed cattle representing ten treatments with the following USDA marbling ...
Andrea J. Garmyn, D. A. Cashman, H. R. Hall, J. C. Brooks, M. F. Miller, Travis O'Quinn   +5 more
doaj   +2 more sources

Factors that Influence Consumers’ Overall Sensory Acceptance of Strip Steaks

, 2008
Multivariate analysis was used to determine demographic, knowledge, habits, and sensory preferences that influence a consumer’s opinion about the acceptability of strip steaks from corn-fed, barley-fed, and grass-fed beef.
Hodgen, Jennie M., Johnston, Bethany M., Jenschke, Blaine E., Calkins, Chris R., Eskridge, Kent M.   +4 more
core  

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source