Results 211 to 220 of about 3,746,064 (315)

Detecting Cr6+ at ≈100 pM Concentration with Fluorescence Enhancement Signatures in a Novel Eco‐Fluorophore: Matching WHO's 96 pM Recommended Standard for Drinking Water

open access: yesAdvanced Materials, EarlyView.
Through a dual‐functionalization strategy, carbon quantum dots (CQD) with exceptional fluorescence properties are engineered. These CQD are integrated with graphitic carbon nitride to form a 2D/2D heterostructure via both covalent and non‐covalent modification.
Pegah Zandi   +2 more
wiley   +1 more source

Adjusting Cell‐Surface Interactions Through a Covalent Immobilization of Biomolecules

open access: yesAdvanced Materials Interfaces, EarlyView.
This review presents an overview of current and emerging immobilization techniques coupled with an in‐depth investigation of the underlying mechanisms governing the activity and stability of covalently immobilized biomolecules. The aim of this study is to serve as a guide for the development of long‐lasting biomedical coatings with versatile biological
Sara Shakibania   +2 more
wiley   +1 more source

Multi‐Dimensional Nano‐Additives for Their Superlubricity: Tribological Behaviors and Lubrication Mechanisms

open access: yesAdvanced Materials Interfaces, EarlyView.
This paper systematically introduces the characteristics and functions of 0D‐3D nanomaterials in super‐lubrication, analyzes the lubrication mechanism of these nanomaterials, and prospects the energy‐saving and environmental benefits brought by their progress in this field.
Kang Yang   +7 more
wiley   +1 more source

Chitosan‐Graft‐Gelatin Hydrogel Containing Bromothymol Blue as a Food Spoilage Indicator for Intelligent Food Packaging

open access: yesAdvanced Materials Interfaces, EarlyView.
A chitosan‐graft‐gelatin hydrogel, incorporating a pH‐responsive dye, bromothymol blue, as a colorimetric freshness indicator is introduced to monitor the spoilage of chicken breasts. The hydrogel indicates microbial activity, and the production of carbon dioxide due to deteriorating food freshness via a change in pH, and serves as a smart and visual ...
Bahareh Farasati Far   +7 more
wiley   +1 more source

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