Results 131 to 140 of about 6,258 (242)
Presentation of preload and afterload to isolated heart preparations
Abstract figure legend The heart can be isolated, and when this is so, it must be subjected to loading conditions. Over the past few decades, various loading methods have been developed to prescribe preload and afterload to isolated working‐heart preparations.
Esau Mhandu +4 more
wiley +1 more source
Dislocation-Based CPFEM and Phase-Field Study on the Stress Corrosion Cracking of Randomly Textured Magnesium Alloys. [PDF]
Zhai X, Xie C, Shu X, Liu Y.
europepmc +1 more source
Pressure-tolerant Evolution in Rhodopsin of Deep-diving Whales. [PDF]
Takeuchi H, Hayakawa T.
europepmc +1 more source
Study on the Relation Between Polished Surface Integrity and Fatigue Behavior of Low-Alloy Steel. [PDF]
Wang Y +5 more
europepmc +1 more source
ABSTRACTBackgroundLow back pain remains the leading cause of disability worldwide, with intervertebral disc degeneration representing a major biological contributor. Although cell‐based therapies have shown promise in preclinical models, clinical translation has yielded modest and inconsistent outcomes.
Tynhinane Hamidouche +9 more
wiley +1 more source
Study on the Ultimate Load Capacity of Cu-Ni Alloy Pipelines with Double Pitting Defects. [PDF]
Pan X +7 more
europepmc +1 more source
Overshooting of Hypoplastic Models With Intergranular Strain: Manifestation, Implications and Remedy
ABSTRACT Intergranular strain extensions of hypoplasticity (IGS, ISA, GIS) are widely used to model small‐strain and cyclic soil behaviour. However, recent studies and our own simulations reveal that these models can exhibit stress overshooting not only under repeated small loading cycles but also during monotonic loading.
Jan Machaček +2 more
wiley +1 more source
Mechanotransduction and its impact on regenerative medicine in orthopedic rehabilitation (Review). [PDF]
Wang B +8 more
europepmc +1 more source
ABSTRACT Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few ...
Shuangqing Zhao +2 more
wiley +1 more source

