Results 121 to 130 of about 28,361 (317)

Dressings for treating foot ulcers in people with diabetes: an overview of systematic reviews [PDF]

, 2015
Background: Foot ulcers in people with diabetes mellitus are a common and serious global health issue. Dressings form a key part of ulcer treatment, with clinicians and patients having many different types to choose from.
Abbott, Ahroni, Apelqvist, Apelqvist, Ashton, Atkins, Bergin, Blackman, Boateng, Bradley, Braun, Brimson, Cardinal, D'Hemecourt, Donaghue, Dorresteijn, Dumville, Dumville, Dumville, Dumville, Dumville, Eddy, Edmonds, Edwards, Fiskin, Foster, Game, Gils, Greer, Heyer, Hinchliffe, Hinchliffe, Holmes, Ince, Jadad, Jeffcoate, Jensen, Jones, Jude, Jull, Karthikesalingam, Kumar, Lalau, Lewis, Margolis, Mason, Mason, Meara, Morris, Nabuurs-Franssen, Nelson, Oyibo, Pecoraro, Piaggesi, Pound, Price, Reiber, Reiber, Ribu, Roberts, Schaper, Shea, Singh, Steed, Storm-Versloot, Tian, Vandamme, Veves, Voigt, Wagner, Wang, Ware, Wild, Winter, Wrobel   +74 more
core   +1 more source

A Comprehensive Review of Starch: Structure, Properties, Chemical Modification, and Application in Food Preservation

Food Frontiers, Volume 6, Issue 4, Page 1645-1657, July 2025.
The negative effects of widely used polyethylene‐plastic packaging on environment and consumers' health along with the advantages of biopolymers lead to attention on active and degradable packaging as safe alternatives. Xie et al. thoroughly review starch, focusing on its chemical modification and application in constructing active and degradable ...
Qinfei Xie, Bei Fan, Ran Tao, Fengzhong Wang, Yufeng Sun   +4 more
wiley   +1 more source

Wound healing and hyper-hydration - a counter intuitive model [PDF]

, 2016
Winters seminal work in the 1960s relating to providing an optimal level of moisture to aid wound healing (granulation and re-epithelialisation) has been the single most effective advance in wound care over many decades.
Atiyeh B.S., Atiyeh B.S., Bolton L.L., Charlesworth B., Crowther J.M., Dumville J.C., Eaglstein W.H., Faria D., Fletcher J., Gabriel A., Gray D., Harding K., Jones V., Leung B.K., Lewis T., Park A.C., Parker B., Romanelli M., Rubio P.A., Rusak A., Ruttermann M., Scheuplein R., Thomas S., Triller C   +23 more
core   +1 more source

Fabrication and Characterization of Olive Leaf Polyphenols Loaded Sweet Almond Gum/Gelatin Electrospun Nanofiber

Food Science &Nutrition, Volume 13, Issue 7, July 2025.
This research was done with the aim of encapsulating olive leaf polyphenol in electrospun nano fibers of almond gum/gelatin. For this purpose, after extraction, polyphenol was loaded in different concentrations (0%, 5%, 10%, and 20%) in almond gum/gelatin electrospun nanofibers.
Shiva Geravand, Sediqeh Soleimanifard, Mohammad Amin Miri, Mahmoud Tavakoli, Atefe Rezaei   +4 more
wiley   +1 more source

Analysis of three disinfectants after immersion of irreversible hydrocolloid and ZOE paste impressions.

Brazilian Journal of Oral Sciences, 2015
This investigation sought to analyze 3 disinfectants: 0.5% chlorhexidine, 2% glutaraldehyde, and 1% sodium hypochlorite after immersion of irreversible hydrocolloid and zinc oxide-eugenol paste impressions. Changes detected in the solutions could suggest
Sheila R. S. Porta, Vanderlei L. Gomes, Luiz A. Pavanin, Carla C. B. Souza   +3 more
doaj   +1 more source

Potential Applications of Zingiber officinale, Clitoria ternatea, and Coccinia grandis for Enhancing the Functionality of Set Yogurts

Food Science &Nutrition, Volume 13, Issue 7, July 2025.
In this study, aqueous extracts of ginger, blue butterfly pea flower, and ivy leaf were fortified to the yogurts and evaluated the sensorial, physicochemical, and functional characteristics of yogurt along with the protein interactions. Results revealed that the fortification of all the plant extracts had a significant impact on the sensorial ...
Yohan Jayaweera, Mayumi Silva, Jayani Chandrapala, Rumesh Liyanage, K. G. L. R. Jayathunge, Amali U. Alahakoon   +5 more
wiley   +1 more source

Formulation and Characterization of Muffins Enriched With Green Pea Powder: A Physical Study Using Response Surface Methodology

Food Science &Nutrition, Volume 13, Issue 7, July 2025.
Green pea powder was added to muffins to make them a healthier snack. Response surface methodology was applied to optimize the pea flour addition and other conditions. Sensory properties were maintained in the optimized formulation. ABSTRACT The study aimed to incorporate green pea powder (GPP) into muffins at an optimum level that reduces sugar ...
Rabia Ilyas, Muhammad Nadeem, Nimrah Khan, Hafiz Muhammad Rizwan Abid, Colin J. Barrow, Nauman Khalid   +5 more
wiley   +1 more source

Purification, Structural Characterization, Antioxidant Activity, and In Vitro Digestibility of Peach Gum Polysaccharide Extracted Using an Enzymatic Method

Food Science &Nutrition, Volume 13, Issue 7, July 2025.
Xylanase was employed for the extraction of peach gum polysaccharide, resulting in the production of a low molecular weight polysaccharide with a molecular weight of 1.3 × 106 Da. Low molecular weight polysaccharides exhibit elevated antioxidant activity. EPGP demonstrates superior emulsification properties compared to AG and MG.
Xiaohua Cheng, Shubo Chen, Yang Liu, Feng Yang, Jie Chen   +4 more
wiley   +1 more source

Pressed disc type sensing electrodes with ion- screening means Patent [PDF]

, 1970
Characteristics of pressed disc electrode for biological ...
Day, J. L., Mosier, B.
core   +1 more source