Dynamic decellularized hydrogels are prepared using bovine decellularized small intestine submucosa (SIS) norbornene (dSIS‐NB). Bovine dSIS contained significant amounts of disulfide‐rich fibrillin‐I, enabling ‘self‐clickable’ thiol‐norbornene gelation and spatiotemporal tuning of hydrogel physicochemical properties.
Van Thuy Duong +4 more
wiley +1 more source
Pyrazolo-triazole/hydrazono ester EPMT as a mixed-type corrosion inhibitor for low-carbon steel in 0.5 M HCl: electrochemical, surface, and computational evidence. [PDF]
El-Bana GG +7 more
europepmc +1 more source
A dual‐network protein hydrogel substantially improves hemostasis and scar‐free healing.The adaptive network maintains intimate tissue contact while providing strong wet adhesion, tunable mechanics, and controlled degradation. Concurrent ROS scavenging and M2 polarization suppress fibrotic pathways, preventing scar formation.
Xiaomei Li +11 more
wiley +1 more source
An injectable PACmC hydrogel with “rigid island‐flexible chain” architecture is developed, featuring low swelling (49.2% within 7 d), strong wet adhesion (46.5 kPa), and high burst pressure (701 mm Hg), which can achieve rapid hemostasis and long‐term sealing in rabbit and porcine models of hepatic and splenic hemorrhage.
Yang Ouyang +12 more
wiley +1 more source
Conversion of all polyester units to amines: Ruthenium-catalyzed, acid-assisted hydrogenative amination. [PDF]
Xu X, Gu Y, Liu B, Xie Y.
europepmc +1 more source
Solubility-Driven Lead Optimization of PAR4 Antagonists and Evaluation of a Phosphate Ester Prodrug Delivery Strategy. [PDF]
Halpern OS +13 more
europepmc +1 more source
Non-decarboxylative C-H Fluorination of Carboxylic Acids by Iridium Photocatalysis. [PDF]
Lee JW, Bach T, Ghosh B.
europepmc +1 more source
Profiling major volatile components in apricot fruit sheds light on the molecular mechanisms underlying low-temperature-mediated volatile release. [PDF]
Wang H +11 more
europepmc +1 more source
Integrative multi-omics reveals genetic and transcriptomic determinants of aroma formation during alcoholic fermentation in <i>Saccharomyces cerevisiae</i>. [PDF]
Kim I +8 more
europepmc +1 more source

