Results 191 to 200 of about 65,079 (217)

Plant-Based Meat Analogues in the Human Diet: What Are the Hazards? [PDF]

Foods
Gräfenhahn M, Beyrer M.
europepmc   +1 more source

Thin‐Film Transistor Based Active Taxel for Multimode Tactile Perception and Fused Processing

Advanced Science, EarlyView.
Skin serves as the largest‐area organ for human and embodied intelligent robots, providing tactile interaction. An active multimode fused (AMF) artificial skin is developed using standard TFT processes, featuring 2T‐1C taxels with optical and electrostatic capacitive receptors for cross‐modal sensing.
Sihao Wu, Zheng Zhou, Aoran Xu, Lutong Wang, Tingchen Yi, Chuanlin Sun, Haotong Zhu, Jiaqi Li, Junchen Dong, Li Zhou, Lifeng Liu, Yimao Cai, Dedong Han, Xing Zhang   +13 more
wiley   +1 more source

Differences in the Physical Properties of Plant-Based Meat Alternatives Containing Root Vegetables. [PDF]

Foods
Kim SY, Lee DH, Lee JJ, Park SY, Choi SG, Choi YJ, Lee JH.   +6 more
europepmc   +1 more source

Exploring Chinese Consumers' Perception and Potential Acceptance of Cell-Cultured Meat and Plant-Based Meat: A Focus Group Study and Content Analysis. [PDF]

Foods
Pareti M, Guo J, Yin J, Liu Q, Abudurofu N, Bulibuli A, Canavari M.   +6 more
europepmc   +1 more source

Plant-Based Meat Alternatives Predicted by Theory of Planned Behavior Among Midwest Undergraduates. [PDF]

Foods
Luong RH, Winham DM, Shelley MC, Glick AA.   +3 more
europepmc   +1 more source

Characterization of Plant-Based Meat Treated with Hot Air and Microwave Heating. [PDF]

Foods
Srikanlaya C, Therdthai N.
europepmc   +1 more source

Advancements in plant based meat analogs enhancing sensory and nutritional attributes. [PDF]

NPJ Sci Food
Jang J, Lee DW.
europepmc   +1 more source

A cross-sectional study of the cost and nutritional content of plant-based meat-imitation products in supermarkets and plant-based products in restaurants in the United Kingdom. [PDF]

Nutr Health
Monori G, Memon A, Archer G.
europepmc   +1 more source

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Meat and plant-based meat analogs: Nutritional profile and in vitro digestion comparison

Food Hydrocolloids, 2023
Yixin Zheng
exaly  

Real meat and plant-based meat analogues have different in vitro protein digestibility properties

Food Chemistry, 2022
Yunting Xie, Linlin Cai, Di Zhao
exaly