Results 211 to 220 of about 1,184,681 (236)
Hyaluronic Acid: A Key Ingredient in the Therapy of Inflammation
Biomolecules, 2021 Hyaluronic acid (HA) is a natural polymer, produced endogenously by the human body, which has unique physicochemical and biological properties, exhibiting desirable biocompatibility and biodegradability. Therefore, it has been widely studied for possible
Cláudia Nunes
exaly +2 more sources
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Ingredient-oriented Multi-Degradation Learning for Image Restoration
Computer Vision and Pattern Recognition, 2023Learning to leverage the relationship among diverse image restoration tasks is quite beneficial for unraveling the intrinsicingredients behind the degradation.
Jinghao Zhang +6 more
semanticscholar +1 more source
Dynamic Mixup for Multi-Label Long-Tailed Food Ingredient Recognition
IEEE transactions on multimedia, 2023Recognizing the ingredients composition for given food images facilitates the estimation of nutrition facts, which is crucial to various health relevant applications.
Jixiang Gao +3 more
semanticscholar +1 more source
Recent advances in single cell protein use as a feed ingredient in aquaculture
Current Opinion in Biotechnology, 2020 Shawn W Jones, Alon Karpol
exaly +2 more sources
Macroalgae as a sustainable aquafeed ingredient
Reviews in Aquaculture, 2019 Alex H L Wan +2 more
exaly +2 more sources
The use of propolis as a functional food ingredient: A review
Trends in Food Science and Technology, 2021Alba Sofía del Rosario Navarro +2 more
exaly +2 more sources
Ingredient-Guided Region Discovery and Relationship Modeling for Food Category-Ingredient Prediction
IEEE Transactions on Image Processing, 2022Recognizing the category and its ingredient composition from food images facilitates automatic nutrition estimation, which is crucial to various health relevant applications, such as nutrition intake management and healthy diet recommendation. Since food
Zhiling Wang +6 more
semanticscholar +1 more source
Food and Ingredient Joint Learning for Fine-Grained Recognition
IEEE transactions on circuits and systems for video technology (Print), 2021Fine-grained food recognition is the detailed classification that provides more specialized and professional attribute information of food. It is the basic work to realize healthy diet recommendations and cooking instructions, nutrition intake management,
Chengxu Liu +4 more
semanticscholar +1 more source
Capsaicin-the major bioactive ingredient of chili peppers: bio-efficacy and delivery systems.
Food & Function, 2020Capsaicin is the primary bioactive substance in red chili peppers, which produces the pungent flavor. During the past few decades, pharmacological benefits of capsaicin and its underlying mechanisms have been examined extensively.
Muwen Lu +8 more
semanticscholar +1 more source
Clean label: Why this ingredient but not that one?
Food Quality and Preference, 2021Sara Maruyama +2 more
semanticscholar +1 more source