Results 111 to 120 of about 40,792 (218)

Vegetable Oil‐Based Materials for Drug Delivery Systems and Wound Dressings

open access: yesMacromolecular Bioscience, Volume 26, Issue 3, March 2026.
Renewable resources like vegetable oils are increasingly explored for biomaterial production in biomedical applications. Their monoglycerides and triglycerides inherently possess functions or can be chemically modified to introduce functional groups suitable for polymerization, yielding biomaterials with desirable properties such as flexibility ...
Lucas M. Favre   +2 more
wiley   +1 more source

Designing the Future of Food: Challenges to Innovation in Microalgae‐Derived Blue Protein Systems

open access: yesSustainable Food Proteins, Volume 4, Issue 1, March 2026.
This image illustrates the key factors in protein extraction from microalgae, along with the main sustainability opportunities and associated risks. ABSTRACT Microalgae are emerging as promising sources of “blue proteins,” a term used to categorize aquatic proteins derived from marine and freshwater organisms.
Luisa Chitolina Schetinger   +6 more
wiley   +1 more source

Scutellaria Baicalensis‐Derived Carbon Dots Alleviate Colitis by Activating Anti‐Inflammatory and Barrier‐Protective Cascades

open access: yesSmall Structures, Volume 7, Issue 3, March 2026.
Using traditional Chinese medicine Scutellaria baicalensis as a precursor, CDs were synthesized through carbonization, microwave, and hydrothermal methods. Among these, Hydro‐CDs exhibited optimal biocompatibility and potent anti‐inflammatory and antioxidant activities.
Yutong Zhang   +8 more
wiley   +1 more source

Supplementation of Hermetia Illucens Larvae to Improve Growth Performance, Meat Quality, and Intestinal Microbiology of Broiler in a Cost‐Effective Manner

open access: yesVeterinary Medicine and Science, Volume 12, Issue 2, March 2026.
Hermetia illucens larvae meal (HIL) improved broiler growth, carcass yield, gut microbiology, and profitability, with the highest performance observed at 12% inclusion. However, lower inclusion levels (4%) offered a better balance by enhancing meat quality and maintaining favourable fatty acid profiles while still supporting productive and economic ...
Sonia Tabasum Ahmed   +4 more
wiley   +1 more source

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