Results 141 to 150 of about 209,069 (285)
Flavour and Fragrance Journal, EarlyView.Sleeping with pleasant odours was associated with improved cued odour identification, particularly in the sandalwood group. Subjective night‐time awakenings showed a descriptive decrease. EEG data did not reveal robust changes in sleep architecture, though exploratory analyses suggested potential benefits for individuals with poorer baseline sleep ...
Zetian Li +4 more
wiley +1 more source
Electronic jelly: Engineering the mechanics of hydrogels for flexible electronics
FlexMat, EarlyView.By unifying mechanical reinforcement strategies—double networks, structural ordering, and dynamic interactions—this review demonstrates how engineered hydrogels can transcend their fragility to achieve the strength, toughness, and reliability required for flexible electronics, including wearable sensors, energy devices, and soft robotic systems ...
Tianfu Zheng +2 more
wiley +1 more source
Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome
Food Biomacromolecules, EarlyView.Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
wiley +1 more source
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2014 The Romanian market has been flooded with a wide range of frozen products or products preserved by sterilization. The quality of these products is reduced or altered by the storage modules, suppliers or customers, product type, and last but not least, by
CAMELIA VIZIREANU +2 more
doaj
Functional and physicochemical properties of proteins isolated from four different pulses
Food Biomacromolecules, EarlyView.Proteins from four pulses viz. pinto bean, cow pea, pigeon pea, and navy bean were isolated and characterized. Pinto bean protein showed the highest oil absorption capacity and solubility. Pinto bean protein exhibited the highest emulsion capacity and foaming capacity. Cow pea protein showed the highest in vitro protein digestibility.
Bharati Kumari, Nandan Sit
wiley +1 more source
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2014 In the modern food grains are nominated as the main sources of soluble fiber in time that vegetables are the main sources of insoluble fiber, among which are the peas. The Romanian market has been flooded with a wide range of plant products frozen or
CAMELIA VIZIREANU +2 more
doaj
Future Postharvest and Food, EarlyView.The detection of toxins in baby food using artificial intelligence. ABSTRACT Infant foods and baby formulas are becoming increasingly popular across the globe owing to their ease of consumption and nutritional value specific to infants. Impurities may find their way into the food chain at any point from the acquisition of raw materials to final ...
Poornima Singh +3 more
wiley +1 more source
Contract Production of Green Peas [PDF]
This paper analyzes a contract between farmers and a large company in the Danish food industry, Danisco Foods. Production of green peas requires a very accurate coordination, which is obtained through centralized decision-making. The contract is based on
Olesen, Henrik Ballebye
core +1 more source
Food Safety and Health, EarlyView.The recombinant full‐length antibody against prometryn (PRO‐rAb) was prepared by HEK293 (F) cell expression system and utilized as the foundation for time‐resolved fluorescence immunochromatographic assay (TRFICA). The established method showed good performance for the detection of prometryn residues in five food samples. ABSTRACT Prometryn, a triazine
Jing Zhao +10 more
wiley +1 more source