Results 241 to 250 of about 93,839 (309)

Machine learning‐assisted clone selection for intensified cell culture processes

Biotechnology Progress, EarlyView.
Abstract Intensified fed‐batch processes are becoming increasingly prevalent among biomanufacturers due to their superior space–time yields relative to traditional, non‐intensified fed‐batch processes. However, the shift towards intensified manufacturing has unexpectedly made optimal clone selection more challenging.
Nicolas Wolnick, John Schmitt, Christian Siltanen, Julia Armstrong, Shannon Hendrick, Ariel Atchley, Brandon Downey   +6 more
wiley   +1 more source

From Tradition to the Future: Analyzing the Factors Shaping Consumer Acceptance of Cultured Meat Using Structural Equation Modeling. [PDF]

Food Sci Nutr
Gençer Bingöl F, Ağagündüz D.
europepmc   +1 more source

Effects of Simultaneous Sitophilus zeamais and Prostephanus truncatus During Storage of Maize in Hermetic and Non‐Hermetic Conditions

Cereal Chemistry, EarlyView.
ABSTRACT Background Sitophilus zeamais (Mostschulsky), the maize weevil, and Prostephanus truncatus (Horn), the larger grain borer, are two notorious insect pests of farm‐stored products in Sub‐Saharan Africa (SSA). The goal of this study was to determine whether there were interactions between P. truncatus and S. zeamais during storage.
Rashid Suleiman, Kurt A. Rosentrater
wiley   +1 more source

The Role of Insulin in the Proliferation and Differentiation of Bovine Muscle Satellite (Stem) Cells for Cultured Meat Production. [PDF]

Int J Mol Sci
Lee EJ, Shaikh S, Ahmad SS, Lim JH, Baral A, Hur SJ, Sohn JH, Choi I.   +7 more
europepmc   +1 more source

Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review

ChemFoodChem, EarlyView.
This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley   +1 more source

Versatile platforms of mussel-inspired agarose scaffold for cell cultured meat. [PDF]

J Adv Res
You K, Xie L, Li J, Liu Q, Zhuang L, Chen W.   +5 more
europepmc   +1 more source

Tokenism or Catalytic? Exploring Board Gender Diversity Through the Lens of SDG 9 Outcomes in the EU Context

Corporate Social Responsibility and Environmental Management, EarlyView.
ABSTRACT This study explores the relationship between Executive gender diversity (EGD) and the achievement of Sustainable Development Goal 9 (SDG 9—Industry, Innovation, and Infrastructure) in the European Union. It investigates whether female representation in corporate governance contributes to innovation‐driven sustainability.
Suzan Dsouza, Radhika Lakshminarayanan, Suzana Košir   +2 more
wiley   +1 more source

Environmental Impacts of Cultured Meat: A Cradle-to-Gate Life Cycle Assessment. [PDF]

ACS Food Sci Technol
Risner D, Negulescu P, Kim Y, Nguyen C, Siegel JB, Spang ES.   +5 more
europepmc   +1 more source

Sustainable Business Model Innovation and Firm's Performance: A Multiple Case Study in the Agri‐Food Industry

Corporate Social Responsibility and Environmental Management, EarlyView.
ABSTRACT This research investigates how sustainability‐oriented initiatives aimed at innovating a firm's business model can lead to different economic, social and environmental performance configurations, with the objective of identifying the determinants that explain these differences. We carried out a multiple case study, selecting firms based on the
Paolo Di Toma, Francesca Maria Cesaroni, Annalisa Sentuti, Cecilia Correggi   +3 more
wiley   +1 more source

Imitation of Hybrid Cultured Meat Patty and Compare the Quality Characteristics with Beef Patty and Plant-Based Patty. [PDF]

Food Sci Anim Resour
Alam AN, Hossain MJ, Lee EY, Kim SH, Hwang YH, Joo ST.   +5 more
europepmc   +1 more source