Results 241 to 250 of about 14,427,413 (359)
Multifunctional pH-responsive chitosan-based films incorporating <i>Phyllanthus emblica</i> L. polysaccharides and black rice anthocyanins for perishable food quality maintenance and intelligent freshness monitoring. [PDF]
Huang H +6 more
europepmc +1 more source
A FeN4─O/Clu@NC‐0.1Ac catalyst containing atomically‐dispersed FeN4─O sites (medium‐spin Fe2+) and Fe clusters delivered a half‐wave potential of 0.89 V for ORR and an overpotential of 330 mV at 10 mA cm−2 for OER in 0.1 m KOH. When the catalyst was used in a rechargeable Zn–air battery, a power density of 284.5 mW cm−2 was achieved with excellent ...
Yongfang Zhou +8 more
wiley +1 more source
Quantifying genetic variability and genotype ranking for food quality attributes in white Guinea yam (<i>Dioscorea rotundata</i>) using a multiple trait selection index. [PDF]
Olatunji AA +5 more
europepmc +1 more source
An oral nanoplatform, MOP@T@D, which can maintain glucose homeostasis and restore islet β cells in diabetic rats is developed. It achieves efficient intestinal absorption and liver‐targeted delivery. The nanoparticle disintegrates only in response to hyperglycemia to release insulin on demand and provides antioxidant protection through selenoprotein ...
Chenxiao Chu +14 more
wiley +1 more source
Structural Relationship Between Beef Food Quality, Trust, and Revisit Intention: The Moderating Role of Price Fairness Based on Heuristics Effect. [PDF]
Sun KA, Moon J.
europepmc +1 more source
Fibrous benzenetrispeptide (BTP) hydrogels, fabricated via strain‐promoted azide‐alkyne cycloaddition (SPAAC) crosslinking, form robust, bioinert networks. These hydrogels can support 3D cell culture, where cell viability and colony growth depend on the fiber content.
Ceren C. Pihlamagi +5 more
wiley +1 more source
Advances in the Application of Infrared in Food Processing for Improved Food Quality and Microbial Inactivation. [PDF]
Anumudu CK +5 more
europepmc +1 more source

