Results 61 to 70 of about 500,898 (286)
Genetic Effects on Aggregation Behavior of Beetles [PDF]
, 2018 Aggregations of insects can often cause problems because they consume large amounts of resources. Species like the Red Flour Beetle are particularly damaging because they can invade locations where humans store food (Lles 2018). Interestingly, different
Bhagat, Mira, Marshall, Jeremy
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Advanced Science, EarlyView.A multifaceted chemical strategy, integrating bacterial tropism, metal‐ion interference therapy, and immunotherapy, resulted in significant tumor regression in murine models. A pioneering paradigm for the design of biohybrid materials was established, highlighting how sophisticated chemical engineering of living systems can unlock new avenues for ...
Tingting Zhang +7 more
wiley +1 more source
Grouping of Red Flour Beetles using two Different Strains [PDF]
, 2018 In this research project I studied how the Red Flour Beetle grouped over a 10 day time period with two different strains of the Beetle. One strain was the Canadian Red Flour Beetle and the other was the Manhattan, KS Red Flour Beetle. The grouping of the
Henery, Caroline, Marshall, Jeremy
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Shipin gongye ke-jiIn this study, magnesium hydroxide-activated carbon composites were prepared by in-situ generation of magnesium hydroxide deposited on the surface of activated carbon to find green and environmentally friendly syrup decolorization material with high ...
Jinzu CHEN +7 more
doaj +1 more source
Advanced Science, EarlyView.A series of Fe2+/viscosity cascade‐activated NIR fluorescence probes (NP1–5) are synthesized, and NP3 is selected for its optimal properties. To verify application of NP3 in ferroptosis intervention in PD, PQR NPs, is constructed by NP3 and quercetin self‐assembling.
Lixia Guo +11 more
wiley +1 more source
Red Flour Beetle Response to Traps with Prior Captures [PDF]
, 2018 The red flour beetle (Tribolium castaneum) is a major pest of food facilities such as flour mills and is often monitored using pitfall type traps with a food oil and pheromone attractant.
Campbell, James, Smith, Colton
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International Journal of Food Properties, 2020 The flours of finger millet (Eleusine coracana) from light brown and dark brown varieties fermented spontaneously for 96 h were evaluated for their bioactive compounds, antioxidant activity and physicochemical properties.
Muvhuso Mutshinyani +2 more
doaj +1 more source
Advanced Science, EarlyView.ABSTRACT Platelet transfusions to treat bleeding complications use donor‐derived platelets stored at room‐temperature, that have a shelf‐life of only 5–7 days due to bacterial contamination risks. Cold‐stored and freeze‐dried platelets are being investigated for extending shelf‐life, but these still have the inherent challenge of donor‐dependency.
Ujjal Didar Singh Sekhon +20 more
wiley +1 more source
Investigation of the Water-retaining Capacity of the Carbohydrate Complex of Rye-wheat Dough with Addition of Polyfunctional Food Supplement “Magnetofооd” [PDF]
, 2018 Today in Ukraine the share of low-quality bakery products is near 20–25 %, because they often don\u27t correspond to quality standards and sanitary norms, because of being produced of flour with low bakery properties. That is why new raw material sources,
Alexandrov, A. (Alexandr) +4 more
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Dual morphology (fibres and particles) cellulosic filler for WPC materials [PDF]
, 2016 Wood-plastic composites (WPC) were fabricated by using a polyethylene (PE) matrix and filling it with wood flour in the amount of 30 wt.%, and compared with the same composites with further amount of 10 wt.% of cellulosic recycled fibres added.
QUITADAMO, ALESSIA +3 more
core +1 more source