Results 181 to 190 of about 33,613 (263)

Clinical History, Spirometry, and CT Features Can Predict Dyspnea in Smokers with and without Spirometry-Defined COPD. [PDF]

Lung
Shin J, Cooley ME, Hammer MJ, Yang CJ, Hajime U, Maiorino E, Casaburi R, Boueiz ARE, Estepar RSJ, Castaldi PJ, COPDGene Investigators.   +10 more
europepmc   +1 more source

Status and future of recombinant adeno‐associated virus vector manufacturing

Biotechnology Progress, EarlyView.
Abstract Sixty years of adeno‐associated virus (AAV) research illustrates a trajectory marked by basic science exploration, iterative innovation, persistent challenges, a number of clinical setbacks, as well as commercial therapeutic triumphs. This continual evolution has led to recombinant AAV (rAAV) becoming a cornerstone of modern gene therapy ...
Frank Agbogbo, David Dismuke
wiley   +1 more source

Drop Hammer Impact Ignition Experiment and Effect of Additives on Energy Release Characteristics of PTFE-Based Reactive Materials. [PDF]

Polymers (Basel)
Yuan J, Gu J, Zhai Z, Wang J, Han P, Linghu J, Liu Y.   +6 more
europepmc   +1 more source

Consumer Adoption of Internet of Things

Journal of Consumer Behaviour, Volume 24, Issue 2, Page 673-693, March 2025.
ABSTRACT The Internet of Things (IoT), a pivotal technology in enhancing user connectivity, faces a paradox: its widespread potential yet limited consumer adoption. This study addresses this dichotomy by synthesizing a large‐scale meta‐analytic structural equation modeling (MASEM) and hierarchical linear meta‐analysis (HiLMA) of 2736 effect sizes from ...
Wagner Junior Ladeira, Weng Marc Lim, Fernando de Oliveira Santini, Tareq Rasul, Bernardo Frantz, Jean Carlos de Oliveira Rosa, Mohd Azhar   +6 more
wiley   +1 more source

Experimental and numerical optimization of pressurized air vessel performance for water hammer mitigation. [PDF]

Sci Rep
Hamed AM, Abdulaziz AM.
europepmc   +1 more source

Impact of Intermediate Wheatgrass as an Adjunct Ingredient on the Chemical Composition and Development of Aroma Compounds in Sake Brewing

Cereal Chemistry, EarlyView.
ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai, Curtis Payne, George Amponsah Annor   +2 more
wiley   +1 more source

Homogeneity Guarantee of Nickel Reference Material in Soybean Matrix: Influence Mechanism of Particle Size Distribution. [PDF]

Foods
Wang N, Guo Z, Wu Y, Ye J, Zhu L, Wang Y, Wang Z, Wang S, Zhou M.   +8 more
europepmc   +1 more source

Characterizing Low Falling Number in the Absence of Elevated Alpha‐Amylase Activity in Soft White Wheat and the Impact on Japanese Sponge Cakes

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Non‐alpha‐amylase induced low falling number was identified in 2024 soft white wheat. The objectives of this work were to characterize these low falling number samples and determine the impact on end‐product quality. The results were analyzed to determine differences in flour characteristics that might result in a low
Gabriely M. Soncin Alfaro, Alecia M. Kiszonas, Sean M. Finnie, Xiaorong Wu, Jayne Bock, Andrew S. Ross, Amber L. Hauvermale, Alison L. Thompson   +7 more
wiley   +1 more source

Motor-to-Limbic Design of Direct Synaptic Communication between Dopamine Neurons in the Midbrain. [PDF]

J Neurosci
Hammer-Bahador N, Tian G, Fischer B, Stojanovic S, Beier K, Roeper J.   +5 more
europepmc   +1 more source

Independence of Thermal, Pasting, and Gelling Properties From Particle Size in Cereal Flours Across Heating Temperatures

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study investigated how particle size influenced pasting and gelling behaviors of cereal flours across a wide range of heating temperatures. Hard wheat, soft wheat, oats, barley, and rye were milled into flours using 0.5‐, 1.0‐, or 2.0‐mm screens, and the resulting flours were subjected to heating over 95°C–140°C ...
Fan Cheng, Dongxing Li, Dong‐Jin Lee, Ke Ding, Janelle Carlin, Emily Moore, Yongfeng Ai   +6 more
wiley   +1 more source