Results 221 to 230 of about 50,217 (307)

3D Hydrogel Cell Cultures and Their Biomedical Applications

Advanced NanoBiomed Research, EarlyView.
The review highlights the advantages of hydrogel‐based 3D cell cultures over traditional 2D models. These hydrogels closely mimic natural cellular environments, improving research in tissue engineering, drug discovery, cancer studies, and neuroscience.
Tri Lan Thai, Arushi Manchanda, Sarah L. Higginbottom, Estrella Sanz Rodriguez, Richard Wilson, Eva Tomaskovic‐Crook, Jeremy M. Crook, Brett Paull   +7 more
wiley   +1 more source

Role of <i>Bacillus</i> Species in Food Industry: Advantages and Limitations. [PDF]

J Microbiol Biotechnol
Raman J, Noh JS, Kim JS, Cho G, Kim DH, Song J, Kim SJ.   +6 more
europepmc   +1 more source

Vegetable proteins in the extrusion process, nutrient digestibility, fermentation products, urinary characteristics and palatability in cat food

, 2023
Caroline de Cássia Banci Garcia
openalex   +1 more source

Electromembrane Extraction for Multiclass Pesticide Assessment in Soil Matrices: Sustainable Analytical Insights

Analysis &Sensing, EarlyView.
The U‐shaped electromembrane extraction with liquid chromatography‐mass spectrometry enables rapid multiclass pesticide screening in soil. The 15 min, low‐solvent workflow achieves high recoveries and robust linearity, while AGREEprep and GAPI assessments highlight a greener profile compared to literature reports, which represents a smart strategy for ...
Rafael O. Martins, Gabriela G. Souza, Anne Varenne, Fanny d’Orlyé, Livia F. Sgobbi, Pedro V. V. Romanholo, Maria E. C. Queiroz, Bruno J. G. Silva, Virginia Damin, Andréa R. Chaves   +9 more
wiley   +1 more source

Safety evaluation of the food enzyme α-amylase from the non-genetically modified <i>Aspergillus</i> sp. strain AR-SHFA-109. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Andryszkiewicz M, Cavanna D, Liu Y.   +15 more
europepmc   +1 more source

Fungi, bacteria, and chemical components in the fermentation process of various maturity levels of drumstick trees (Moringa oleifera Lam.) in making tempeh, a fermented soybean food

Rostiati Rahmatu, Theresia Ayu Isabella, Muhd. Nur Sangadji Anthon Monde, Amelia Noviyanti   +3 more
openalex   +1 more source

Effect of Microbial Fermentation and Processing on Nutritional and Antinutritional Properties of Selected Fermented Foods

, 2017
Amisha Somvanshi, Anjali Patel, Ruby Erach Jalgaonwala   +2 more
openalex   +1 more source

Plant Proteins as Emulsifiers in the Food Industry: Research Progress, Current Challenges and Future Trends

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira, Talita A. Comunian, Samantha C. Pinho   +2 more
wiley   +1 more source

Comparative analysis of metabolite and microbial community dynamics during spontaneous fermentation of <i>Lonicera caerulea</i> berries. [PDF]

Food Chem X
Zhang X, Zhu L, Han Y, Wang K, Ji N, Fan J, Zhou Y, Yao X, Li B, Lu S, Guan L.   +10 more
europepmc   +1 more source