Results 111 to 120 of about 7,339,066 (262)
A mask‐free and cost‐effective UV‐pico‐second laser‐based microfabrication method is proposed to fabricate large‐area biodegradable microelectrode arrays and pressure sensors. These devices demonstrate low impedance, good conformability, excellent biocompatibility, and rapid degradation, providing a new route for next‐generation transient electronics ...
Bhavani Prasad Yalagala +5 more
wiley +1 more source
Dense tactile streams from across the humanoid body converge on collide in a central wiring and data bottleneck. By relocating computation closer to and then into the skin itself, near‐ and in‐sensor architectures, together with neuromorphic computing, chart a path toward perception‐native electronic skin, in which the conversion of stimulus into ...
Mijin Kim +6 more
wiley +1 more source
Astringency is an important mouthfeel attribute in many beverages, yet its neurophysiological correlates remain poorly understood. It also remains unclear how beverage matrix shapes frontal hemodynamic responses to astringency over time.
Xin Chen +11 more
doaj +1 more source
Unlocking Terahertz Steganography: Authentication of Hidden Images in Flexible Media
Hidden information in multilayered devices, such as steganographic portraits, is detected and authenticated using reflection‐mode terahertz time‐domain imaging. Image reconstruction relies on a dedicated figure‐of‐merit obtained by integrating the signal intensity over the time‐window associated with the reflection from the metallic mirror backing the ...
Tiziana Ritacco +4 more
wiley +1 more source
Single‐filament material extrusion enables spatial stiffness programming through locally controlled thermal foaming of TPU. A data‐driven G‐code framework tunes porosity from 15.7% to 40.7% and hardness from 90 to 63 Shore A within and across layers. Monolithic hands and soft actuators consequently achieve distinct programmed motions without material ...
Rosanna Rifino +3 more
wiley +1 more source
Effects of animal breeding on meat quality
The term “meat quality” includes a sum of characteristics which are classified as: hygienic (absence of toxic, microbiological and parasitological agents), dietetic (chemical composition, fatty acid profile, cholesterol content, etc.), organoleptic ...
RUSSO, CLAUDIA, PREZIUSO, GIOVANNA
core
Bridging rigid electrodes with soft, irregular tissues demands more than conductivity alone. Modular conductive hydrogels autonomously reconfigure into conformal electrode‐tissue interfaces, coupling mixed ionic‐electronic conduction with tissue‐like mechanics, self‐healing, and degradability.
Matthew K. Burgess +4 more
wiley +1 more source
Grass-based production systems for late-maturing suckler bulls: Carcass characteristics and meat eating quality [PDF]
Some European markets for bulls from the suckler beef cow herd require that they be < 20 months of age and have a carcass fat classification of ≥6 on a 1 (leanest)-15 (fattest) scale.
O'Riordan, , Edward G. +8 more
core
Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception [PDF]
The intrinsic quality of meat is directly related to muscle and fat tissues. Factors such as the rate and extent of anaerobic glycolysis affect muscle pH, influencing the meat’s color, water holding, and texture.
Ana Leite +7 more
core +1 more source
TacScope: A Miniaturized Vision‐Based Tactile Sensor for Surgical Applications
TacScope is a compact, vision‐based tactile sensor designed for robot‐assisted surgery. By leveraging a curved elastomer surface with pressure‐sensitive particle redistribution, it captures high‐resolution 3D tactile feedback. TacScope enables accurate tumor detection and shape classification beneath soft tissue phantoms, offering a scalable, low‐cost ...
Md Rakibul Islam Prince +3 more
wiley +1 more source

