Results 251 to 260 of about 80,704 (314)

Contribution of Free Fatty Acids to Emulsion Building and Stability: Understanding the Mechanism From the Case Study of a Crude Red Palm Oil (Elaeis guineensis)—Based Emulsion Consumed in Africa and Known as Achu Soup/Sauce Jaune/Ncha

Food Chemistry International, EarlyView.
In an aqueous alkaline medium, fatty acids (from the hydrolysis of triglycerides or freely present in the oil) are ionised in order to form emulsifiers (carboxylates) which will physically stabilise the prepared emulsion. The higher the free fatty acids content of the oil and alkalinity of the solution, the higher will be the stability of the prepared ...
Ngoualem Kégah Franklin, Nguimbou Richard Marcel, Ndjouenkeu Robert, Asad Muhammad Khan   +3 more
wiley   +1 more source

Bilateral eyelid erythema and oedema accompanied by systemic lupus erythematosus and syndrome of inappropriate antidiuretic hormone secretion. [PDF]

Rheumatol Adv Pract
Goda K, Nawata T, Yonezawa M, Nishimura N, Fujinaka M, Shibuya M, Nakamura H, Sano M.   +7 more
europepmc   +1 more source

Potential of Bee Pollen as a Nutraceutical And/Or Functional Ingredient for Metabolic Syndrome Management: In Vitro Antioxidant, Anti‐Inflammatory, and Digestive Enzyme Inhibitory Activities

Food Chemistry International, EarlyView.
Bee pollen samples from China and Spain exhibited in vitro antioxidant, anti‐inflammatory, and digestive enzyme inhibitory activities due to their composition, suggesting their potential as a nutraceutical or functional ingredient to help counteract oxidative stress, chronic inflammation, and metabolic disorders.
Adriana Maite Fernández‐Fernández, Victoria Olt, Jessica Báez, Marcelo Miraballes, Melissa Romero, Cecilia Dauber, Ignacio Vieitez, Estela Santos, Adriana Gámbaro, Alejandra Medrano   +9 more
wiley   +1 more source

Surgical Outcomes of Blepharoptosis in Ocular Prosthesis Patients. [PDF]

Beyoglu Eye J
Ulas MG, Semizoglu I, Efe AC, Karademir FP, Ozcelik SS, Taskapili M.   +5 more
europepmc   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

A 5-year retrospective review of post-Mohs reconstruction outcomes for periocular cutaneous malignancies at an academic medical center. [PDF]

Front Ophthalmol (Lausanne)
Hertel AK, Veenis A, Chu R, Cameron N, Gill N, Ansari I, Malmberg M, Wells E, Mudunkotuwa G, Ratnayake I, Sokol JA.   +10 more
europepmc   +1 more source

Functional and Cosmetic Outcomes of Müller Muscle-Conjunctival Resection in Selected Pediatric Ptosis Patients with a Positive Phenylephrine Test. [PDF]

J Clin Med
Ulas MG, Emul M, Topcu H, Cetin Efe A, Poslu Karademir F.   +4 more
europepmc   +1 more source

Correlation between ocular tumor distribution and age based on analysis of pathological specimens. [PDF]

Am J Transl Res
Lv Z, Tang F, He W.
europepmc   +1 more source