Results 241 to 250 of about 950,228 (307)
Advanced Functional Materials, EarlyView.A buried‐junction DSPEC design is introduced that leverages cascade charge transfer to enhance efficiency, stability, and versatility. This approach facilitates effective charge transfer and minimizes recombination losses, leading to significant improvements.
Jun‐Hyeok Park +8 more
wiley +1 more source
Advanced Functional Materials, EarlyView.Lipid nanoparticles (LNPs) are optimized to co‐deliver Cas9‐encoding messenger RNA (mRNA), a single guide RNA (sgRNA) targeting the endogenous cystic fibrosis transmembrane conductance regulator (CFTR) gene, and homologous linear double‐stranded donor DNA (ldsDNA) templates encoding CFTR.
Ruth A. Foley +12 more
wiley +1 more source
Substrate Stress Relaxation Regulates Cell‐Mediated Assembly of Extracellular Matrix
Advanced Functional Materials, EarlyView.Silicone‐based viscoelastic substrates with tunable stress relaxation reveal how matrix mechanics regulates cellular mechanosensing and cell‐mediated matrix remodelling in the stiff regime. High stress relaxation promotes assembly of fibronectin fibril‐like structures, increased nuclear localization of YAP and formation of β1 integrin‐enriched ...
Jonah L. Voigt +2 more
wiley +1 more source
Fast‐Responding O2 Gas Sensor Based on Luminescent Europium Metal‐Organic Frameworks (MOF‐76)
Advanced Functional Materials, EarlyView.Luminescent MOF‐76 materials based on Eu(III) and mixed Eu(III)/Y(III) show rapid and reversible changes in emission intensity in response to O2 with very short response times. The effect is based on triplet quenching of the linker ligands that act as photosensitizers. Average emission lifetimes of a few milliseconds turn out to be mostly unaffected by
Zhenyu Zhao +5 more
wiley +1 more source
Advanced Functional Materials, EarlyView.There is a significant need for biomaterials with well‐defined stability and bioactivity to support tissue regeneration. In this study, we developed a tunable microgel platform that enables the decoupling of stiffness from porosity, thereby promoting bone regeneration.
Silvia Pravato +9 more
wiley +1 more source
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Microbiological spoilage of fish and fish products
International Journal of Food Microbiology, 1996Spoilage of fresh and lightly preserved fish products is caused by microbial action. This paper reviews the current knowledge in terms of the microbiology of fish and fish products with particular emphasis on identification of specific spoilage bacteria and the qualitative and quantitative biochemical indicators of spoilage. Shewanella putrefaciens and
L, Gram, H H, Huss
openaire +4 more sources
1997
Seafood species come in a bewildering variety of shapes and forms which are the product of a long period of evolution. They can be grouped in various ways.
M. D. Ranken, R. C. Kill, C. Baker
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Seafood species come in a bewildering variety of shapes and forms which are the product of a long period of evolution. They can be grouped in various ways.
M. D. Ranken, R. C. Kill, C. Baker
openaire +1 more source
1993
These are small fatty fish of the pelagic class (q.v.). Unlike most other fish species, anchovies are not normally eaten fresh, but are marketed in a preserved form such as salted, canned, smoked or dried. When cured with salt in barrels and left in the sun in warm climates (e.g.
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These are small fatty fish of the pelagic class (q.v.). Unlike most other fish species, anchovies are not normally eaten fresh, but are marketed in a preserved form such as salted, canned, smoked or dried. When cured with salt in barrels and left in the sun in warm climates (e.g.
openaire +2 more sources
Fish Allergy: Fish and Products Thereof
Journal of Food Science, 2004ABSTRACT: Allergy to fish is a common cause of IgE‐mediated food allergic reactions especially in geographic regions where fish is an important dietary component. Fish allergy is estimated to affect 0.4% of the total population in the United States. All species of fish are believed to be allergenic, but allergic
S.L. Taylor, J.L. Kabourek, S.L. Hefle
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1998
Finfish and shellfish are second only to meat and poultry as staple animal protein foods for most of the world. The range of fish products is very large and includes foods prepared by a broad spectrum of both traditional and modern food technology methods. In some countries (e.g. Japan), fish are the principal source of protein. In the past two decades
openaire +1 more source
Finfish and shellfish are second only to meat and poultry as staple animal protein foods for most of the world. The range of fish products is very large and includes foods prepared by a broad spectrum of both traditional and modern food technology methods. In some countries (e.g. Japan), fish are the principal source of protein. In the past two decades
openaire +1 more source