Results 171 to 180 of about 226,714 (308)
ABSTRACT In 2021, a desktop review was conducted of published references to First Nations peoples' approaches to conflict and its management in Australia (Project Stage One), culminating in a report published in 2024. This article focuses on Project Stage Two, a complex, innovative research undertaking building on the findings of Stage One, and being ...
Helen Bishop +3 more
wiley +1 more source
Despite significant advances, most academic research fails to result in medical products that benefit patients. This guide shares five key steps to help researchers close that gap: set clear goals, test thoroughly, protect ideas, build diverse teams, and partner with industry.
Cristina Oldani +4 more
wiley +1 more source
Producers' and Consumers' Expectations towards Geographical Indications - Empirical Evidence for Hessian Apple Wine [PDF]
The number of products bearing a Geographical Indication (GI) has increased steadily in recent years. The EU Commission considers GIs as a useful tool in fostering simultaneously the production of high-quality food products as well as rural development ...
Teuber, Ramona
core +1 more source
Electrospray ionization mass spectrometry (ESI‐MS) combined with thermodynamic modeling provides the first direct characterization of radium speciation in synthetic gastrointestinal biofluids. Free Ra2+ ions predominate with minimal protein binding and negligible EDTA complexation. Crown ethers enable effective Ra complexation.
Linus Holtmann +5 more
wiley +1 more source
ABSTRACT Ag–Fe bimetallic nanoparticles (alloy and core–shell structures) were synthesized using Grewia optiva leaf extract through a green, phytochemical‐mediated approach. The effects of pH, temperature, extract concentration, and Ag:Fe molar ratio on nanoparticle formation were systematically optimized, enabling size‐controlled and morphologically ...
Sehrish Asad +6 more
wiley +1 more source
Food authentication using infrared spectroscopic methods
End of Project Report Confirmation of the authenticity of a food or food ingredient is an increasing challenge for food processors and regulatory authorities. This is especially the case when an added-value claim, such as one relating to geographic origin or a particular processing history, is made on the food label.
Downey, Gerard, Kelly, J. Daniel
openaire +2 more sources
SkelPy: A graphic user interface–based approach for skeletonizing fungal networks
Abstract Premise Traditional methods to quantify mycelial growth rely on destructive sampling to quantify biomass. Moreover, these approaches limit continuous observation and require a sufficient mass to measure. Recent work examines hyphal network traits by reconstructing the hyphal network from spatial coordinates via images, providing information ...
Melanie Madrigal +3 more
wiley +1 more source
Abstract The upper carbonate concretion levels of the Romualdo Formation (Aptian, Brazil) have yielded several theropod dinosaur remains, including spinosaurids and the coelurosaurs Santanaraptor placidus and Mirischia asymmetrica, the phylogenetic affinities of which are controversial.
Rafael Delcourt +4 more
wiley +1 more source
Rethinking brachycephaly: Anatomical implications and health considerations in lagomorphs
Abstract Brachycephaly in domestic rabbits is increasingly perceived by welfare organizations as associated with significant health complications, particularly oral pathologies. Despite this perception, comparative anatomical research into rabbit brachycephaly is limited compared to that of dogs and cats, compelling an in‐depth examination of its ...
Helaina Cressy +3 more
wiley +1 more source
[Problems of food authenticity].
In this review the several data concerning food authenticity were presented. Typical examples of food adulteration were described. The most known are adulteration of vegetable and fruit products, adulteration of wine, honeys, olive oil etc. The modern analytical techniques for detection of food adulteration were discussed. Among physicochemical methods
openaire +1 more source

