Unleashing the Power of Machine Learning in Nanomedicine Formulation Development
Advanced Functional Materials, EarlyView.A random forest machine learning model is able to make predictions on nanoparticle attributes of different nanomedicines (i.e. lipid nanoparticles, liposomes, or PLGA nanoparticles) based on microfluidic formulation parameters. Machine learning models are based on a database of nanoparticle formulations, and models are able to generate unique solutions
Thomas L. Moore +7 more
wiley +1 more source
Global research landscape and trends of plant-based meat analogs: a bibliometric analysis
Food Materials ResearchPlant-based meat analogs have become an important topic in recent years. To scientifically understand the research situation of plant-based meat analogs, we analyzed 2,595 publications from January 2000 to October 2023 by bibliometric method based on the
Yunting Xie +3 more
doaj +1 more source
Enhancing poultry industry competitiveness: consumer perspective on chicken meat quality based on sensory characteristics [PDF]
, 2014 The increasing demand for chicken meat has caused producers to increase their productivity through enhanced production techniques. Further increase in demand for quality meat products has been predicted in the country.
Abd Latif, Ismail +3 more
core +1 more source
Crack‐Growing Interlayer Design for Deep Crack Propagation and Ultrahigh Sensitivity Strain Sensing
Advanced Functional Materials, EarlyView.A crack‐growing semi‐cured polyimide interlayer enabling deep cracks for ultrahigh sensitivity in low‐strain regimes is presented. The sensor achieves a gauge factor of 100 000 at 2% strain and detects subtle deformations such as nasal breathing, highlighting potential for minimally obstructive biomedical and micromechanical sensing applications ...
Minho Kim +11 more
wiley +1 more source
Impact of Heat Stress on Meat Quality and Antioxidant Markers in Iberian Pigs [PDF]
, 2021 Zaira Pardo +5 more
openalex +1 more source
MEAT QUALITY OF THREE CHICKEN GENOTYPES REARED ACCORDING TO THE ORGANIC SYSTEM [PDF]
, 2002 The meat quality of three poultry genotypes with differing growth rates (fast-growing Ross; medium and slow growing Kabir and Robusta maculata, respectively) was compared.
CASTELLINI, Prof C +2 more
core
Local Thermal Conductivity Patterning in Rotating Lattice Crystals of Anisotropic Sb2S3
Advanced Functional Materials, EarlyView.Microscale control of thermal conductivity in Sb2S3 is demonstrated via laser‐induced rotating lattice crystals. Thermal conductivity imaging reveals marked thermal transport anisotropy, with the c axis featuring amorphous‐like transport, whereas in‐plane directions (a, b) exhibit 3.5x and 1.7x larger thermal conductivity.
Eleonora Isotta +13 more
wiley +1 more source
“Rigid” structure is a key determinant for the low digestibility of myoglobin
Food Chemistry: X, 2020 Myoglobin, a critical protein responsible for meat color, has been shown insusceptible to digestion. The underlying mechanism is not clear. The present study aimed to evaluate whether the structural properties of myoglobin are associated with its ...
Qian Li +7 more
doaj +1 more source
Meat color recognition using machine vision [PDF]
, 2012 New technologies are being developed to give an ease to the human in a variety of different field each and every day. Food industry is the key of development that led to the rise of human civilization. The development of food industry dealt with the
Nai Chian, Voravit
core
Relationship between 25-Hydroxyvitamin D content and quality characteristics and lipid oxidation in raw and cooked camel meat during cold storage [PDF]
, 2019 In camel, 25-hydroxyvitamin D content, quality parameters and lipid oxidation in raw and cooked meat during ageing at cold, and relationship between these parameters were investigated.
Belhouari, Abderrahmane +5 more
core +1 more source