Results 131 to 140 of about 794,911 (310)

Gourd‐Inspired Design of Unit Cell with Multiple Gradients for Physiological‐Range Pressure Sensing

Advanced Functional Materials, EarlyView.
Gourd‐shaped micro‐dome arrays with coordinated modulus, conductivity, and geometric gradients co‐optimize sensitivity and linearity in piezoresistive tactile sensors. Under pressure, a solid upper dome embeds into a porous lower dome, triggering rapid contact‐area growth and series‐to‐parallel conduction, enabling unsaturated, intensity‐resolved ...
Jiayi Xu, Ming Lei, Yuanzhe Liang, Biao Qi, Ziyi Dai, Yong Zhao, Bingpu Zhou   +6 more
wiley   +1 more source

ECONOMIC PERCEPTIONS AND AGRICULTURAL POLICY PREFERENCES [PDF]

Previous research indicates that policy perceptions are important in explaining individual preferences for government expenditures. In this article we study agricultural policy preferences using national survey data containing several policy perception ...
Jordan, Jeffrey L., Variyam, Jayachandran N.   +1 more
core   +1 more source

Dual‐Layer Living Hydrogel Enables On‐Demand Delivery of Phages and Probiotics for Synergistic Wound Infection Therapy

Advanced Functional Materials, EarlyView.
A dual‐layer living hydrogel, ProΦGel, integrates bacteriophages and probiotics for synergistic wound infection therapy. The outer gelatin‐based matrix releases phages on demand in response to P. aeruginosa infections, while inner alginate beads sustain probiotic delivery.
Siyuan Tao, Darine D'Adam, Anna Hu, Sixuan Zhang, Josua Roduner, Katharina Maniura‐Weber, Qun Ren   +6 more
wiley   +1 more source

Assessment of the color of orange juice in the context of dietitians' food preferences. [PDF]

Front Nutr, 2023
Kardas M, Kiciak A, Szynal K, Sitkiewicz B, Staśkiewicz-Bartecka W, Bielaszka A.   +5 more
europepmc   +1 more source

DEMAND FOR ENHANCED FOODS AND THE VALUE OF NUTRITIONAL ENHANCEMENTS OF FOOD: THE CASE OF MARGARINES [PDF]

This paper evaluates consumer preferences and choice of nutritionally enhanced food products based on economic, geographic, ethnic and other socioeconomic characteristics.
Huffman, Sonya Kostova, Jensen, Helen H.
core   +1 more source

Novel Functional Materials via 3D Printing by Vat Photopolymerization

Advanced Functional Materials, EarlyView.
This Perspective systematically analyzes strategies for incorporating functionalities into 3D‐printed materials via Vat Photopolymerization (VP). It explores the spectrum of achievable functionalities in recently reported novel materials—such as conductive, energy‐storing, biodegradable, stimuli‐responsive, self‐healing, shape‐memory, biomaterials, and
Sergey S. Nechausov, Patrick Fesser, Boris A. Bulgakov, Ulrich S. Schubert   +3 more
wiley   +1 more source

Direct Marketing Local Food to Chefs: Chef Preferences and Perceived Obstacles [PDF]

Increasing consumer preferences for locally produced foods, exhibited by the nationwide expansion of farmers markets, is likely to affect food-service establishments.
Cowee, Margaret W., Curtis, Kynda R.
core   +1 more source

From Clinic to Computation: Multiscale Bioengineering Strategies for Durable Biological Aortic Valve Replacements

Advanced Functional Materials, EarlyView.
Bioprosthetic aortic valves have revolutionized the treatment of aortic stenosis, but their durability is limited by structural valve deterioration (SVD). This review focuses on the pericardial tissue at the heart of these valves, examining how its mechanical properties and calcification drive fatigue and failure.
Gabriele Greco, Pierfrancesco Gaziano, Serena Anglese, Simone Morganti, Carlo de Vincentiis, Ferdinando Auricchio, Michele Marino, Michele Conti   +7 more
wiley   +1 more source

Factors affecting nutrition behavior among middle-class adolescents in urban area of Northern region of Brazil

Revista de Saúde Pública
INTRODUCTION: Brazil has been called a nation in nutrition transitional because of recent increases in the prevalence of obesity and related chronic diseases.
Eva I. Doyle, Robert H. L. Feldman
doaj  

Effects of Different Nutritional Patterns and Physical Activity on Body Composition: A Gender and Age Group Comparative Study

Foods
This cross-sectional study analyses differences in dietary habits, taste preferences, variety of protein sources and body composition (BC) profiles among individuals following omnivorous, flexitarian, lacto-ovo-vegetarian and pescatarian diets ...
Mauro Lombardo, Alessandra Feraco, Elisabetta Camajani, Stefania Gorini, Rocky Strollo, Andrea Armani, Elvira Padua, Massimiliano Caprio   +7 more
doaj   +1 more source