Results 231 to 240 of about 93,534 (377)
Plant‐Derived Polyphenols for Sustainable Flame‐Retardant Coatings
This review compares plant‐derived polyphenolic flame retardants by synthesizing literature on their mechanisms, synergistic effects, and performance across polymers, wood, fibers, and coatings, while examining biodegradability, life cycle assessment, safe‐and‐sustainable‐by‐design, and consistency with circular‐economy principles for sustainable fire ...
Myeongjun Song, Woo Rin Lee, Kyueui Lee
wiley +1 more source
Corrigendum to: "Delayed-onset status epilepticus without cholinergic features in organophosphate poisoning: A case report" [Toxicol. Rep. 15 (2025) 102106]. [PDF]
Vimalanathan S +2 more
europepmc +1 more source
This review highlights advances in integrating microfluidic, electrochemical, and liquid crystal technologies for wearable biosensors. These hybrid systems enable non‐invasive, real‐time monitoring of biofluids and, when coupled with machine learning, offer new opportunities for personalized healthcare diagnostics.
Milad Esfandiar +2 more
wiley +1 more source
Maternal organophosphate pesticide exposure in relation to birthweight: Modification by placenta transporter genotype. [PDF]
Nguyen DQ +9 more
europepmc +1 more source
ABSTRACT This study evaluates the effectiveness of fire barrier solutions for upholstered furniture to enhance passive fire protection and reduce chemical exposure risks during regular use. Upholstered furniture ignition accounts for 22% of fatalities in reported home fires, often due to rapid flame spread and high heat conditions.
Debra D. Harris +2 more
wiley +1 more source
Hemoadsorption: a new tool in neurotoxic poisoning. [PDF]
Hernandez-Vaquero J +3 more
europepmc +1 more source
ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi +3 more
wiley +1 more source

