Results 161 to 170 of about 82,263 (283)

More Than 10 Years on: Does a State‐of‐the‐Art Review and Synthesis Offer New Frameworks to Guide Future Design for Remanufacturing Research?

open access: yesBusiness Strategy and the Environment, EarlyView.
ABSTRACT There is strong evidence that design for remanufacturing (DfRem) can reduce initial‐design carbon emissions by up to 30%, and that product design can critically affect remanufacturing feasibility, yet academic adoption of DfRem remains limited.
Okechukwu Okorie   +4 more
wiley   +1 more source

Image analysis method for measurement and prediction of intra‐matrix IgG diffusion

open access: yesBiotechnology Progress, EarlyView.
Experimental and image analysis workflow for b‐IgG diffusion in hyaluronic acid (HA) matrix. Abstract Measurement and imaging of intra‐matrix protein therapeutics diffusion is important due to the emergence of injectable biologics currently in various stages of research and clinical testing.
Riya Debbarma   +2 more
wiley   +1 more source

Can centrifugation improve cryotolerance of bovine embryos produced <i>in vitro</i>? [PDF]

open access: yesAnim Reprod
Moreski DAB   +7 more
europepmc   +1 more source

Chemical Profiling, In Silico and In Vitro Studies to Identify Potential CDK2 and mTOR Inhibitor From Selaginella inaequalifolia (Hook. & Grev.) Spring Ethanolic Extracts

open access: yesChemistry &Biodiversity, EarlyView.
ABSTRACT The current study is aimed to reveal the phytoprofile of Selaginella inaequalifolia (Hook. & Grev.) Spring using GC–MS and predict the drug properties, toxicity, biological properties of S. inaequalifolia ethanolic extracts (SiEE) using in silico methods and in vitro toxicity assays, namely, MTT and BSLB assay.
Johnson Marimuthu Alias Antonysamy   +4 more
wiley   +1 more source

Egg Replacement in High Ratio Cakes With Plant Proteins With Varying Functional Properties

open access: yesCereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Ten commercial proteins from different botanical sources and suppliers (different processing methods) were tested for their functionality and application in cakes as an egg replacement ingredient. Findings Differences in protein functionality were found and attributed to both the proximate composition (e.g., the fat ...
Elizabeth Murray‐Nalbandian   +3 more
wiley   +1 more source

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