Results 21 to 30 of about 372,232 (192)
A Strong and Water‐Retaining Biomass Adhesive Inspired by Tofu
Drawing inspiration from the formation mechanism of the traditional food tofu, a strong and water‐retaining adhesive is designed using the soybean meal (SM) oxidized by glucose oxidase (GOx) and calcium sulfate oligomer (CSO). This design strategy effectively addresses the conflicting requirements of water‐resistant bonding strength and water retention
Jiawei Shao+8 more
wiley +1 more source
Structured Light Projection Using Image Guide Fibers for In Situ Photo‐biofabrication
Light‐based biofabrication is typically performed with single wavelength light sources and within benchtop devices. This work demonstrates FaSt‐Light (Fiber‐assisted Structured Light) as a new approach to achieve multiwavelength image projection using flexible image guide fibers, which enables a variety of applications for in situ biofabrication ...
Parth Chansoria+8 more
wiley +1 more source
With emphasis on a diabetic state, this study highlights the role of mesenchymal stem cells (MSCs) in enhancing vascularization and modulating immune responses within a subcutaneous platform for cell transplantation for type 1 diabetes (T1D). Comprehensive profiling of MSC‐induced angiogenic and immune responses, provides insight into the role of MSCs ...
Jocelyn Nikita Campa‐Carranza+19 more
wiley +1 more source
Preparation, Proximate Composition and Culinary Properties of Yellow Alkaline Noodles from Wheat and Raw/Pregelatinized Gadung (Dioscorea Hispida Dennst) Composite Flours [PDF]
The steady increase of wheat flour price and noodle consumptions has driven researchers to find substitutes for wheat flour in the noodle making process. In this work, yellow alkaline noodles were prepared from composite flours comprising wheat and raw/
Budiyati, C.S.+3 more
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Extruded flakes from pearl millet (Pennisetum glaucum)-carrot (Daucus carota) blended flours-production, nutritional and sensory attributes [PDF]
Open Access JournalMillet flour (M) and carrot flour(C) were produced and blended in the ratios 100M:0C, 95M:5C, 90M:10C, 85M:15C and 80M:20C respectively to produce extruded flakes.
Adebanjo, L.A.+4 more
core +1 more source
This work introduces wireless‐powered fully implantable spinal cord stimulation (SCS) in freely moving animal models, supporting diverse ethological paradigms. kHz stimulation with real‐time digital programming offers versatile, dynamically optimized therapy. Scalable fabrication ensures high N studies and seamless translation.
Allie J. Widman+11 more
wiley +1 more source
Effect of processing conditions on cyanide content and colour of cassava flours from West Africa [PDF]
The evolution of cyanide content and colour were monitored during the processing of lafu, traditional flour and improved flour from five cassava cultivars from Benin. In addition, the total phenol, polyphenoloxidase (PPO), peroxydase (POD) and linamarase
Akissoé, Noël H.+3 more
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Development of the New Point Scale of Organoleptic Evaluation at Manufacturing Organic Cakes [PDF]
The article presents the ground of developing the 50-point scale for evaluating cakes by organoleptic parameters. The aim of the article is to create the new point scale of organoleptic evaluation for using at producing organic cakes. It was established,
Tkachenko, A. (Alina)
core +2 more sources
Trypstatin, a 61‐amino acid Kunitz‐type protease inhibitor derived from human Bikunin, potently inhibits TMPRSS2 and related proteases. It blocks spike‐ and hemagglutinin‐mediated entry of multiple respiratory viruses in vitro reduces SARS‐CoV‐2 replication in human airway cultures, and lowers viral load and symptoms in infected hamsters, demonstrating
Jan Lawrenz+24 more
wiley +1 more source
Silica and esophageal cancer in Golestan province northeast of Iran [PDF]
Objectives: Association of silica with diseases like cancers has been determined previously. This study was designed to determine the quantity of silis in flour produced in Golestan province and its relation to the esophageal cancer. Methodology: We took
Besharat, S., Jabbari, A., Semnani, S.
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