Results 241 to 250 of about 199,191 (301)

3D‐Printed Piezoionic/Bioelectronic Hydrogel for Electro‐Metabolic Regulation of Osteogenic Differentiation

Advanced Healthcare Materials, EarlyView.
A 3D‐printed piezoionic GPMx hydrogel enables stable electromechanical signal generation under mechanical loading, exhibiting long‐term durability and low fatigue. As a bioactive patch, it restores endogenous bioelectricity to stimulate osteogenesis via Ca2+ influx and mitochondrial activation, while simultaneously enabling label‐free alkaline ...
Sayan Deb Dutta, Myoung Joon Jeon, Youjin Seol, Ki‐Taek Lim   +3 more
wiley   +1 more source

A Versatile Microfluidic Extrusion‐Based Hydrogel Platform for Self‐Organization and Long‐Term Maintenance of Engineered 3D Lymphatic Endothelium

Advanced Healthcare Materials, EarlyView.
Microfluidic coaxial extrusion generates size‐controlled 3D lymphatic tubes from primary human dermal lymphatic endothelial cells in a defined four‐component matrix. These engineered vessels self‐organize into stable lymphatic endothelium, maintain selective macromolecular permeability for 30 days, and enable direct comparison with blood endothelial ...
Elsa Mazari‐Arrighi, Adeline Boyreau, Laura Chaillot, Wilfried Souleyreau, Laetitia Andrique, Pierre‐Olivier Guichet, Thomas Mathivet, Andreas Bikfalvi, Pierre Nassoy   +8 more
wiley   +1 more source

FROZEN STORAGE OF EQUINE EMBRYOS

FROZEN STORAGE OF EQUINE EMBRYOS
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Effects of frozen storage on the quality characteristics of frozen cooked noodles

Food Chemistry, 2019
The effects of frozen storage on the quality of frozen cooked noodles were investigated. Texture analysis showed hardness and tensile force reduced during frozen storage. An increasing cooking loss and a decreasing water uptake ratio were determined when testing cooking qualities.
Xiao-Na Guo, Ke-Xue Zhu
exaly   +3 more sources

Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough [PDF]

Journal of Food Engineering, 2012
The aim of the present study was to investigate the effect of yeast content and frozen storage (9 weeks at -40°C) on the structural and rheological parameters, and fermentative activity of frozen sweet dough.
Jordane Jasniewski, Pablo D Ribotta, Elmira Arab-Tehrany   +2 more
exaly   +2 more sources

Effects of inulin on protein in frozen dough during frozen storage

Food & Function, 2020
Inulin exhibits a good protection effect on protein in frozen dough.
Yuan Ke, Yangyang Wang, Wenping Ding, Yue Leng, Qingyun Lv, Heng Yang, Xuedong Wang, Beibei Ding   +7 more
openaire   +2 more sources

Frozen Storage and Transfer of Bovine Embryos

Journal of Animal Science, 1978
SUMMARY Viability of bovine embryos after freezing and thawing was studied to determine the optimal stage of development for freezing and requirements for synchrony of recipient and embryo for successful transfer. There was no significant difference in viability of frozen-thawed blastocysts obtained on day 7 and 8 after estrus providing they were ...
A O, Trounson, B F, Shea, G W, Ollis, M E, Jacobson   +3 more
openaire   +2 more sources

Frozen Biopsy Collection and Storage : Frozen Biopsy Samples

2006
This chapter describes some simple standard operating procedures for the regular collection of samples from surgical resections and their rapid preservation by freezing for long-term cryogenic storage.
openaire   +2 more sources

Storage of Frozen Plaice Fillets

Journal of the Fisheries Research Board of Canada, 1956
Taste panel assessments of taste, texture, and grade, and estimations of soluble actomyosin and of fat spoilage on plaice fillets after frozen storage at + 10°F. (−12 °C.) are reported. The plaice became unpalatable at 6 to 7 months as compared with 2 to 3 months for cod and about 8 months for Atlantic halibut at +10°F. Ascorbic acid was not effective
W. J. Dyer, Margaret L. Morton
openaire   +1 more source