Results 241 to 250 of about 78,164 (342)
A review of organ-on-chip fabrication methods: From early developments to overcoming inert barriers. [PDF]
Olaizola-Rodrigo C +3 more
europepmc +1 more source
Date syrup are used as sweetener in bread. Bread with date syrup had superior phenolic composition, better antioxidant properties and carbohydrate hydrolysing enzymes while bread with granulated sugar had higher predicted glyceamic index. The study concluded that date syrup could be the next though‐out ingredient for dual purpose in bread. ABSTRACT The
Akinsola Albert Famuwagun +7 more
wiley +1 more source
Ultrasonic plasticizing micro-injection molding of UHMWPE based on new process flow and ultrasonic system structure to improve mechanical properties and process stability. [PDF]
Shan Z, Qin X, Li H, Xiang Y, Wu W.
europepmc +1 more source
Lychee starch coatings enriched with procyanidins showed strong antifungal activity and effectively preserved strawberry quality postharvest, reducing weight loss, decay, and senescence. This highlights their potential as a sustainable natural alternative for shelf‐life extension and fungal control in fresh produce.
Guillermo Castillo‐Olvera +7 more
wiley +1 more source
Fabrication Process and Particle Dispersion Characteristics of W-PETG-Based 3D-Printed Composites for Medical Radiation Shielding. [PDF]
Kim SC.
europepmc +1 more source
A novel two‐dimensional heterojunction assembled from graphene oxide and exfoliated black phosphorus via van der Waals interactions is proposed to replace widely used poly(3,4‐ethylenedioxythiophene)‐polystyrene sulfonate for efficient hole injection layer in organic light‐emitting diodes, achieving impressive electroluminescence performance.
Yuefeng Li +9 more
wiley +1 more source
The Influence of Small Amounts of the Biobased Polyester PEF on the Mechanical Recycling of PET. [PDF]
Visser RHA +5 more
europepmc +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source

