Results 221 to 230 of about 26,823 (302)

Neurotrophic extracellular matrix proteins promote neuronal and iPSC astrocyte progenitor cell‐ and nano‐scale process extension for neural repair applications

Journal of Anatomy, Volume 246, Issue 4, Page 585-601, April 2025.
The extracellular matrix plays a critical role in modulating cell behaviour in the central nervous system influencing neural cell morphology and growth. However, a better understanding of the impact of individual matrix proteins on both neurons and astrocytes is critical for advancing the development of matrix‐based neural repair strategies.
Cian O'Connor, Rena E. Mullally, Sarah F. McComish, Julia O'Sullivan, Ian Woods, Ingmar Schoen, Massimiliano Garre, Maeve A. Caldwell, Adrian Dervan, Fergal J. O'Brien   +9 more
wiley   +1 more source

Production and characterization of breadfruit flour (<i>Artocarpus altilis</i>): an alternative for the elaboration of flakes for children's alimentation. [PDF]

Front Nutr
Arteaga C, Arias-Gutiérrez R, Rodríguez A, Heredia-Aguirre S, Gozalbo M, Blesa J, Alvarado-Barba RA, Ríos-Romero CG, Villavicencio Barriga D, Vásquez J, Egas K, Quiroga-Torres E, Bustillos A, Carpio-Arias TV.   +13 more
europepmc   +1 more source

Effects of addition of rice flour and cereal flours on the cooking and industrial processing-use for pancake making

Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 2012
Ibe, Naoko, Otubo, Syunsuke, Higo, Atsuko   +2 more
openaire   +1 more source

Effect of artificial aging and different surface finishing protocols on the flexural strength and surface hardness of a photopolymer for manufacturing monolithic polychromatic complete dentures using PolyJet 3D printing

Journal of Prosthodontics, EarlyView.
Abstract Purpose This study evaluated the effect of thermocycling and three different surface finishing protocols on the flexural strength and surface hardness of a novel photopolymer intended for manufacturing monolithic polychromatic dental prostheses using PolyJet 3D printing.
Francisco X. Azpiazu‐Flores, Ahmed Elfana, Chao‐Chieh Yang, Dean Morton, Wei‐Shao Lin   +4 more
wiley   +1 more source

Physicochemical Evolution of Glutinous Rice Flour and Its Influence on Tangyuan Processing Performance. [PDF]

Foods
Wang F, Li N, Dou J, Gao E, Tong L.
europepmc   +1 more source

Peri‐implant tissue definition and registration with a 3D‐printed emergence profile former on titanium stock healing abutment: A dental technique and clinical report

Journal of Prosthodontics, EarlyView.
Abstract Recent focus has shifted toward refining the soft tissue emergence profile to enhance aesthetics, support peri‐implant health, and ensure long‐term success. Traditionally, titanium stock healing abutments or chairside‐customized abutments were used to shape peri‐implant tissues and develop the emergence profile for implant‐supported prostheses.
Francisco X. Azpiazu‐Flores, Tisama Siyootagrai, Ahmed Elfana, Chao‐Chieh Yang, Dean Morton, Wei‐Shao Lin   +5 more
wiley   +1 more source

Effects of Cantaloupe (<i>Cucumis melo</i>) Melon Seed Flour on Physicochemical Characteristics and Consumer Acceptance of Gluten-Free Cookies. [PDF]

Foods
Medina S, Cedillos R, Miguez SM, Muela A, Villasmil E, Marcia J, Prinyawiwatkul W.   +6 more
europepmc   +1 more source

Physicochemical Quality and Chemical Safety of Commercial Wet Cat Food: Composition, Oxidation, Biogenic Amines, and Trace Elements

Journal of Animal Physiology and Animal Nutrition, EarlyView.
ABSTRACT This study investigated the physicochemical characteristics and chemical safety of commercial wet cat foods marketed in Brazil. Twenty products labeled as beef, chicken and fish flavors were analyzed for proximate composition, pH, lipid and protein oxidation, biogenic amines, and essential and potentially toxic trace elements.
Marina Teixeira de Vries Mársico, Eliane Teixeira Mársico, Celso Fasura Balthazar, João Paulo de Sá Felizardo, Roberto Meigikos dos Anjos, Erick Almeida Esmerino, Sérgio Borges Mano   +6 more
wiley   +1 more source

Dietary Fiber and Processing Interventions for Enhanced Batters and Final Baked Products: A Review. [PDF]

Int J Food Sci
Raj A S, Dubey PK, Pandey H, Upadhyay A.
europepmc   +1 more source