Results 231 to 240 of about 3,963,114 (310)
Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties. [PDF]
Sung J, Frost S, Suh JH.
europepmc +1 more source
This article describes the preparation and characterization of poly(ε‐caprolactone) electrospun composite fibers incorporating sol‐gel‐derived bioactive glass particles doped with B and Cu. Scanning electron microscopy, energy‐dispersive X‐ray spectroscopy, Fourier‐transform infrared spectroscopy, contact angle, acellular bioactivity, mechanical and ...
Elisa Piatti +5 more
wiley +1 more source
Differentiated fatty acid allocation of <i>Daphnia magna</i> helped to maintain their population under food quality deterioration. [PDF]
Wang S +9 more
europepmc +1 more source
An idea of designing novel sensors is proposed by creating appropriate Schottky barriers and vacancies between isomorphous Core‐CuOii/ Shell‐CuOi secondary microspheres and enhancing catalytic and spill‐over effects, and electronegativity via spontaneous biphasic separation, self‐assembly, and trace‐Ni‐doping.
Bala Ismail Adamu +8 more
wiley +1 more source
Effects of <i>Polygonatum cyrtonema</i> flour addition on the food quality, microstructure, <i>in vitro</i> digestibility and antioxidant capacity of rice noodles. [PDF]
Zhu Y +7 more
europepmc +1 more source
Biofabrication aims at providing innovative technologies and tools for the fabrication of tissue‐like constructs for tissue engineering and regenerative medicine applications. By integrating multiple biofabrication technologies, such as 3D (bio) printing with fiber fabrication methods, it would be more realistic to reconstruct native tissue's ...
Waseem Kitana +2 more
wiley +1 more source
Phosphorus induced changes in food quality enhance porina fitness feeding on Epichloë endophyte free forage grasses. [PDF]
Hewitt KG +5 more
europepmc +1 more source

