Results 181 to 190 of about 258,063 (305)
ABSTRACT Objective Social comparison has been widely implicated in the etiology and maintenance of body dissatisfaction and eating disorders. At the same time, however, the magnitude of this relationship remains unclear, with existing studies varying widely in methodology, measurement, and sample characteristics.
Fidan Turk +5 more
wiley +1 more source
A scalable purification strategy using hydroxyl (OH) monolithic chromatography enables efficient isolation and direct concentration of MSC‐EVs from adherent and microcarrier‐based upstreams. This approach supports process scale‐up while ensuring high purity suitable for therapeutic EV manufacturing.
Katja Vrabec +8 more
wiley +1 more source
Short-term effects of meteorological factors on hand, foot, and mouth disease in Zhengzhou, China. [PDF]
Dai B +7 more
europepmc +1 more source
Abstract Objective Neonatal developmental and epileptic encephalopathy with movement disorder and arthrogryposis (NDEEMA) represents the most severe end of the gain‐of‐function (GOF) SCN1A disorder spectrum. Sporadic cases of congenital arthrogryposis have also been reported in individuals with SCN2A‐, SCN3A‐, and SCN8A‐related developmental and ...
Sopio Gverdtsiteli +43 more
wiley +1 more source
Foot-and-mouth disease virus-like particle mRNA vaccine induces strong humoral and cellular immunity. [PDF]
Liu H +9 more
europepmc +1 more source
Abstract Objective The International Classification of Cognitive Disorders in Epilepsy (IC‐CoDE) is a consensus‐based, empirically‐driven approach to standardize cognitive phenotyping in epilepsy research that has quickly garnered interest within the epilepsy community. However, manually generating IC‐CoDE phenotypes in group data is laborious and time‐
Robyn M. Busch +11 more
wiley +1 more source
Foot and mouth disease biosecurity and risk mitigation in auction markets: a scoping review. [PDF]
Hanthorn CJ, Sanderson MW.
europepmc +1 more source
Foot-and-Mouth Disease in Saskatchewan
openaire +2 more sources
Effects of yeast polysaccharides on the quality of wheat dough and toast
Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast.
Guozhen Wang +5 more
wiley +1 more source

