Results 251 to 260 of about 1,239,691 (308)

Copper–Collagen Interactions Regulate the Mechanical and Invasive Properties of Tumor Spheroids

Advanced Healthcare Materials, EarlyView.
Ionic copper is investigated as a modulator of tumor spheroid growth and invasiveness in a 3D microfluidic glioblastoma model. Copper exposure alters metabolic activity, cytoskeletal organization, protrusion dynamics, and EMT‐related phenotypes in a dose‐ and timing‐dependent manner, revealing how copper bioavailability shapes tumor aggressiveness ...
Paula Guerrero‐López, Jose I. Garcia‐Peiro, Felipe Hornos, Jose L. Hueso, Jesus Santamaria, J. Manuel Garcia‐Aznar   +5 more
wiley   +1 more source

Piezoelectric Surface Charge and Dynamic Stimulation Synergize to Promote Cardiac Myoblast Alignment and Maturation

Advanced Healthcare Materials, EarlyView.
Surface polarization of PVDF films combined with mechanical stimulation generates piezoelectric electrical cues that modulate cardiomyoblast behaviour. Non‐poled and poled PVDF substrates provide distinct electroactive microenvironments influencing cell adhesion, proliferation, and differentiation.
Rafaela M Meira, Sylvie Ribeiro, Senentxu Lanceros‐Mendez, Clarisse Ribeiro   +3 more
wiley   +1 more source

Soft Neural Interfaces for Circuit‐Level Analysis of Magnetogenetic Deep Brain Stimulation in Parkinson's Disease Models

Advanced Healthcare Materials, EarlyView.
ABSTRACT Magnetogenetic deep brain stimulation (MG‐DBS) represents a wireless neuromodulation that has demonstrated long‐lasting behavioral benefits in Parkinson's disease models. However, the circuit‐level mechanisms underlying these therapeutic effects have remained uncharacterized due to limitations of conventional neural interfaces.
Jakyoung Lee, Yeongdo Lee, Enji Kim, Hunkyu Seo, Myoungjae Oh, Hanho Joo, Somin Lee, Jae‐Hyun Lee, Hyun Ho Jung, Minsuk Kwak, Jang‐Ung Park   +10 more
wiley   +1 more source

Innovation design for food [PDF]

, 2018
What is the relation between design, food, and Innovation? How these elements influence and interact each other? Finally, what kind of opportunity they offer in our society? The answers to these questions are the challenge of the Innovation Design for Food project developed during the last three years in the Innovation Laboratory.
Remondino, Chiara Lorenza, Stabellini, Barbara, Gaiardo, Andrea, Tamborrini, Paolo Marco   +3 more
openaire   +3 more sources

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Food Design Thinking: A Branch of Design Thinking Specific to Food Design

Journal of Creative Behavior, 2016
AbstractIs there a need for a set of methods within Design Thinking tailored specifically for the Food Design process? Is there a need for a branch of Design Thinking dedicated to Food Design alone? Chefs are not generally trained in Design or Design Thinking, and we are only just beginning to understand how they ideate and what recourses are available
Matthew Peacock
exaly   +2 more sources

Rational food design and food microstructure

Trends in Food Science and Technology, 2022
Background: Consumers' demands are changing how foods are produced, processed, and delivered. In this respect, the term rational food design (RFD) appears in an increasing number of scientific articles without much explanation of its precise meaning. Attempting a definition of the concept supported by several examples would facilitate and encourage its
JOSÉ M Aguilera
exaly   +3 more sources