Results 21 to 30 of about 588 (132)

Drawing from the Old‐The First Ever Sultone as Electrolyte Additive in High‐Voltage NMC811 || AG+SiOx Multilayer Pouch Cells

Small, Volume 21, Issue 41, October 16, 2025.
Forming and understanding effective interphases is crucial to enabling next‐generation active materials for lithium‐ion batteries. The beneficial effect of 1,8‐naphthosultone as an electrolyte additive for interphase formation to increase the electrochemical performance of high‐voltage NMC811 || AG+SiOx pouch cells is presented.
Matthias Weiling, Christian‐Timo Lechtenfeld, Silvan Stuckenberg, Felix Pfeiffer, Jian‐Fen Wang, Sascha Nowak, Verena Küpers, Masoud Baghernejad   +7 more
wiley   +1 more source

The Quinoline Photoremovable Group (PPG) Platform—A Medicinal Chemist's Approach for Photocage Development and Applications

Medicinal Research Reviews, Volume 45, Issue 5, Page 1423-1451, September 2025.
ABSTRACT Photoremovable protecting groups (PPGs) offer a straightforward solution for the temporary inactivation of biologically active substrates and their subsequent controlled release by light irradiation. Their relatively easy design and mode of application have made them useful tools for studying dynamic biological processes in vitro and in vivo ...
Bence Kontra, Zoltán Mucsi, Janez Ilaš, Petra Dunkel   +3 more
wiley   +1 more source

Solid–liquid equilibrium of ternary system sodium 1-naphthalenesulfonate + sodium 2-naphthalenesulfonate + water at (283.15, 303.15 and 323.15) K

Fluid Phase Equilibria, 2014
Abstract In this work, solid–liquid equilibria (SLE) data for ternary sodium 1-naphthalenesulfonate + sodium 2-naphthalenesulfonate + water system was measured at (283.15, 303.15 and 323.15) K respectively. The diagrams for solid liquid phase of the ternary system were well-established by the measured solubility data.
Rongrong Li, Guobo Huang, Huanan Hu, Chenghong Li, Wenping Jia   +4 more
  +6 more sources

In Vitro Investigation of the Effects of the Food Additives Monosodium Glutamate and Allura Red AC on the human Gut Microbiota and Intestinal Cell Lines

Journal of Food Science, Volume 90, Issue 8, August 2025.
ABSTRACT This work addresses in vitro the potential impact of two food additives in the safety spotlight, i.e., the flavor enhancer monosodium glutamate (MSG) and the azo‐dye colorant allura red AC (AR), on the human gut microbiota from healthy donors by using in vitro faecal batch culture models, and an intestinal cell line model.
Adela Granja‐Iglesias, Xenia Vázquez, Carlos Sabater, Arancha Hevia, Manuel Garrido‐Romero, Ana Muñoz‐Labrador, Plácido Galindo‐Iranzo, Rosa Lebrón‐Aguilar, Jesús E. Quintanilla‐López, F. Javier Moreno, Lorena Ruiz, Patricia Ruas‐Madiedo   +11 more
wiley   +1 more source

Developing Protein‐Enriched Wholegrain Bread With Different Plant Protein Isolates

Journal of Food Science, Volume 90, Issue 7, July 2025.
ABSTRACT Bread is a widely consumed staple food across the world; however, it often lacks a complete amino acid profile. This study aims to determine the suitability of commercially available plant protein isolates for the development of protein‐enriched wholewheat bread, while preserving desired quality characteristics.
Maneka Malalgoda, Reyna Stefanson, Sachini Senarathna, Anashwar Valsalan, Indhurathna Swaminathan, Paul Laplaud, Man Liu, Janelle Carlin   +7 more
wiley   +1 more source

Degradation of substituted naphthalenesulfonic acids by Sphingomonas xenophaga BN6

Journal of Industrial Microbiology and Biotechnology, 1999
Sphingomonas xenophaga BN6 was isolated from the river Elbe as a member of a multispecies bacterial culture which mineralized 6-aminonaphthalene-2-sulfonate. Pure cultures of strain BN6 converted a wide range of amino- and hydroxynaphthalene-2-sulfonates via a catabolic pathway similar to that described for the metabolism of naphthalene to salicylate ...
openaire   +2 more sources

Extracting Proteins From Brewers' Spent Grain Using Emerging Technologies: Evaluating Efficiency and Use as Emulsifier

Sustainable Food Proteins, Volume 3, Issue 2, June 2025.
Brewers' spent grain proteins were extracted at two pH levels. Similar extraction times were used in order to evaluate the impact of the extraction method on the protein recovery, content, and characteristics. Furthermore, the emulsifying activities of the extracts were tested.
Rasmus Kranold Mikkelsen, Lucas Sales Queiroz, Simon Gregersen Echers, Timothy John Hobley, Michael Toft Overgaard, Charlotte Jacobsen, Betül Yesiltas   +6 more
wiley   +1 more source

Biodegradation of 8-anilino-1-naphthalenesulfonic acid by Pseudomonas aeruginosa

Journal of Industrial Microbiology & Biotechnology, 2006
Pseudomonas aeruginosa, isolated from soil near tannery effluent was able to degrade 8-anilino-1-naphthalenesulfonic acid (ANSA), a sulfonated aromatic amine. The organism degraded this amine up to a concentration of 1,200 mg l(-1) using glucose and ammonium nitrate as carbon and nitrogen sources respectively.
C, Valli Nachiyar, G, Suseela Rajakumar
openaire   +2 more sources

Spray dried protein concentrates from white button and oyster mushrooms produced by ultrasound‐assisted alkaline extraction and isoelectric precipitation

Journal of the Science of Food and Agriculture, Volume 105, Issue 3, Page 1635-1650, February 2025.
Abstract BACKGROUND In the present study, the optimization of ultrasound‐assisted alkaline extraction (UAAE) and isoelectric precipitation (IEP) was applied to white button (WBM) and oyster (OYM) mushroom flours to produce functional spray dried mushroom protein concentrates.
Fábio Gonçalves Macêdo de Medeiros, Seung Woon You, Roberta Targino Hoskin, Marvin Moncada   +3 more
wiley   +1 more source

Impact of pH on the Physicochemical, Structural, and Techno‐Functional Properties of Sesame Protein Isolate

Food Science &Nutrition, Volume 13, Issue 1, January 2025.
Sesame protein isolate (SPI) exhibited high protein extraction yield of 77.2%, making it feasible as a natural plant protein. SPI displayed unique techno‐functional properties, such as high oil holding capacity and enhanced foaming stability compared to dairy proteins, particularly at neutral pH.
Azade Ghorbani, Ali Rafe, Mohammad Ali Hesarinejad, Jose M. Lorenzo   +3 more
wiley   +1 more source