Results 51 to 60 of about 4,282,775 (294)

Effect of food preservative and food coloring agent on some physiological and hematological parameters in albino rats and the protective role of garlic [PDF]

The Egyptian Journal of Hospital Medicine, 2005
Most children, in the age of nursery consume food that contains both colorants and preservatives with great amount. This observation led us to study the interaction between sodium nitrite as a food preservative and sun set yellow as a coloring agent. The mixture of the two agents at the limited dose of each was found to be a lethal dose. So, 1/10 th of
Eman G.E. Helal, Mervat Abdel- Rahman
openaire   +1 more source

Elevated liver enzymes is not an impediment to allopurinol dose escalation: an observational cohort study

Arthritis Care &Research, Accepted Article.
Objective Routine liver enzyme monitoring is advocated while on allopurinol but supporting guidance is lacking. We assessed the incidence and factors associated with elevated liver enzymes in gout patients commenced on allopurinol. Methods 150 patients with gout and normal baseline serum aminotransferases initiated on allopurinol were followed ...
May Shuen Tang, Qai Ven Yap, Peter Pak Moon Cheung, Amelia Santosa, Gim Gee Teng   +4 more
wiley   +1 more source

The Antiradical Activity of Insoluble Water Suji (Pleomele angustifolia N.E. Brown) Leaf Extract and Its Application as Natural Colorant in Bread product

Journal of Food and Pharmaceutical Sciences, 2014
Currently, there are some synthetic colouring agents present in food products. The synthetic colouring agents are supposed to give deleterious effect to human health; therefore, natural coloring agents derived from plant is continuously explored to ...
Wahyu Jokopriyambodo
doaj  

Improving the Efficacy and Accessibility of Intracranial Viral Vector Delivery in Non-Human Primates

Pharmaceutics, 2022
Non-human primates (NHPs) are precious resources for cutting-edge neuroscientific research, including large-scale viral vector-based experimentation such as optogenetics.
Devon J. Griggs, Aaron D. Garcia, Wing Yun Au, William K. S. Ojemann, Andrew Graham Johnson, Jonathan T. Ting, Elizabeth A. Buffalo, Azadeh Yazdan-Shahmorad   +7 more
doaj   +1 more source

Is an Apple an Orange? A Large Language Model Benchmark for Candidate Term Extraction and Subclass Decisions Against Upper Ontologies in Engineering and Materials Science

Advanced Engineering Materials, EarlyView.
Building machine‐readable vocabularies for materials science is slow, expert‐driven work. This study benchmarks 13 large language models on two of its first steps: finding candidate terms in engineering articles and deciding where they belong in a class hierarchy.
Thomas Bjarsch, Maximilian Holland, Klaus Drechsler, Johannes Schilp   +3 more
wiley   +1 more source

Exploring betacyanins: characteristics, extractions, bioavailability, and bioactive potentials [PDF]

Exploration of Foods and Foodomics
Betacyanins are bioactive compounds found in Caryophyllales, including red beetroots (Beta vulgaris), amaranths (Amaranthus sp.), and red dragon fruits (Hylocereus polyrhizus).
Oliver Dean John, William Gustavo Sganzerla, Aline Priscilla Gomes da Silva, Sheri-Ann Tan, Chui Yin Bok, Ratna Noah, Elvin Muhindo Walemba, Annals Tatenda Mushunje   +7 more
doaj   +1 more source

Biomass Native Structure Into Functional Carbon‐Based Catalysts for Fenton‐Like Reactions

Advanced Functional Materials, EarlyView.
This study indicates that eight biomasses with 2D flaky and 1D acicular structures influence surface O types, morphology, defects, N doping, sp2 C, and Co nanoparticles loading in three series of carbon, N‐doped carbon, and cobalt/graphitic carbon. This work identifies how these structural factors impact catalytic pathways, enhancing selective electron
Wenjie Tian, Jingkai Lin, Zhihao Tian, Selusiwe Ncube, Huayang Zhang, Emiliano Cortés, Hongqi Sun, Shaobin Wang   +7 more
wiley   +1 more source

Determination of Synthetic Colors in Some Locally Available Foods of Kashan City, Iran

International Archives of Health Sciences, 2016
Aims: The synthetic colors are preferred by the food industry because of the variety of shades, intensity, uniformity, excellent solubility and stability.
Sharafati Chaleshtori R.* PhD,, Golsorkhi F. BSc   +1 more
doaj  

New visualizing agents for latent fingerprints: Synthetic food and festival colors

Egyptian Journal of Forensic Sciences, 2011
AbstractChance prints or latent prints may be found on any type of surface and need to be developed by various methods. Various methods have been reported for the development of latent fingerprints on different surfaces. This paper presents new powdering methods (synthetic food and festival color – gulal) for the development of latent fingerprints on ...
Kumari, Harish, Kaur, Ramanjit, Garg, Rakesh K.   +2 more
openaire   +1 more source

Composites of Shellac and Silver Nanowires as Flexible, Biobased, and Corrosion‐Resistant Transparent Conductive Electrodes

Advanced Functional Materials, EarlyView.
Shellac, a centuries‐old natural resin, is reimagined as a green material for flexible electronics. When combined with silver nanowires, shellac films deliver transparency, conductivity, and stability against humidity. These results position shellac as a sustainable alternative to synthetic polymers for transparent conductors in next‐generation ...
Rahaf Nafez Hussein, Tiago Carneiro Gomes, Eliza Ng, Simon Rondeau‐Gagné, Tricia Breen Carmichael   +4 more
wiley   +1 more source