Results 61 to 70 of about 24,337 (296)

Sustainable Electrochemical Synthesis of High‐Quality MXenes: Mechanistic Insights, Applications, Challenges, and Technological Prospects

open access: yesAdvanced Functional Materials, EarlyView.
Electrochemical etching provides an eco‐friendly alternative to hazardous HF methods for MXene production. This approach facilitates the selective isolation of the A‐layer from MAX phases with tunable surface terminations. Controlling voltage, electrolytes, temperature, and duration enables the optimal structural integrity. Nevertheless, existing scale
Jagdeep Singh   +4 more
wiley   +1 more source

Food fraud and the perceived integrity of European food imports into China.

open access: yesPLoS ONE, 2018
Background/aimsPersistent incidents of food fraud in China have resulted in low levels of consumer trust in the authenticity and safety of food that is domestically produced.
H Kendall   +11 more
doaj   +1 more source

Leaftronics: Bio‐Fractal Scaffolds From Leaf Venation for Low‐Waste Electronics

open access: yesAdvanced Materials, EarlyView.
“Leaftronics” transforms naturally evolved leaf venation into quasi‐fractal scaffolds for sustainable electronics. Polymer‐infiltrated leaf skeletons can be used to fabricate ultra‐smooth, reflow‐ and thin‐film‐compatible decomposable substrates, while making the same lignocellulose networks conducting results in flexible transparent electrodes.
Rakesh Rajendran Nair   +3 more
wiley   +1 more source

Determination of the Geographical Origin of Maltese Honey Using 1H NMR Fingerprinting

open access: yesFoods, 2020
The price of honey, as a highly consumed natural product, depends on its botanical source and its production environment, causing honey to be vulnerable to adulteration through mislabeling and inappropriate, fraudulent production.
Chantelle Spiteri   +2 more
doaj   +1 more source

Multispecies Identification of Oilseed- and Meat-Specific Proteins and Heat-Stable Peptide Markers in Food Products

open access: yesMolecules, 2021
Consumer demand for both plant products and meat products enriched with plant raw materials is constantly increasing. Therefore, new versatile and reliable methods are needed to find and combat fraudulent practices in processed foods.
Klaudia Kotecka-Majchrzak   +4 more
doaj   +1 more source

Weaving Intelligence: Thermally Drawn Multimaterial Fibers Toward AI‐Enabled Smart Textiles

open access: yesAdvanced Materials, EarlyView.
Thermally drawn multimaterial fibers are rapidly advancing as intelligent structural units for next‐generation smart textiles. Integrating multimaterial architectures with neuromorphic and spiking‐neural‐network principles enables fabrics that can sense, compute, and adapt autonomously.
Vuong Dinh Trung   +9 more
wiley   +1 more source

Near infra-red spectroscopy in the food industry: a tool for quality management [PDF]

open access: yes, 1999
End of Project ReportNear infrared (NIR) spectroscopy is a rapid, non-destructive analytical technique which has been used in the food and agriculture industries for almost 20 years.
Downey, Gerard
core  

Identification of Marker Peptides for the Whey Protein Quantification in Edam-Type Cheese

open access: yesFoods, 2023
Several technologies are available for incorporating whey proteins into a cheese matrix. However, there is no valid analytical method available to determine the whey protein content in matured cheese, to date.
Tobias von Oesen   +11 more
doaj   +1 more source

A Dual‐Bioresponsive and Programmable Microneedle Matrix as a Bioinspired Coupler for Orchestrating Diabetic Bone Regeneration

open access: yesAdvanced Materials, EarlyView.
This project developed a smart bandage‐like patch (a microneedle array) for repairing diabetic bone damage. It intelligently senses signals from infection and inflammation, then releases its medicines in a specific, timed sequence: first an antibacterial agent, then an anti‐inflammatory agent, and finally growth factors.
Yu Wang   +10 more
wiley   +1 more source

FOOD AUTHENTICITY THROUGH THE LENS OF YOUTUBE

open access: yes, 2023
45 pagesFood media can provide broader audiences an opportunity to interact and experience food. Therefore, it is a key ingredient to how audiences will perceive authenticity in food.
Wu, Dorothea
core   +1 more source

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