Results 201 to 210 of about 55,747 (307)

Noni (Morinda citrifolia) Seed Oil: Phytochemical Composition, Bioactivity, and Emerging Applications in Food and Health

open access: yesFood Chemistry International, EarlyView.
Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy   +4 more
wiley   +1 more source

Mechanical stability in flexible perovskite solar cells: Interface engineering and device design

open access: yesFlexMat, EarlyView.
Statistics of the improvement methods for f‐PSCs. Abstract Flexible perovskite solar cells (f‐PSCs) demonstrate significant potential for application in next‐generation wearable electronic devices and photovoltaic building integration due to their high power conversion efficiency and excellent power‐to‐weight ratio. However, the inherent brittleness of
Hong‐Yi Hou   +3 more
wiley   +1 more source

Hyperbranched Poly(octadecyl Acrylate)s as Lubricant Additive Studied by Resonance Shear Measurement. [PDF]

open access: yesLangmuir
Takahashi Y   +6 more
europepmc   +1 more source

Structural design and 3D printing of flexible integrated electronic systems

open access: yesFlexMat, EarlyView.
This review provides a comprehensive overview of design and integration strategies for individual components in flexible electronics, highlights the 3D‐printing fabrication techniques, and discusses recent advances in system‐level integration and their applications in real‐time monitoring and intelligent robotics.
Jiani Gong   +8 more
wiley   +1 more source

Effects of yeast polysaccharides on the quality of wheat dough and toast

open access: yesFood Biomacromolecules, EarlyView.
Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast.
Guozhen Wang   +5 more
wiley   +1 more source

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