Results 141 to 150 of about 640,424 (347)

Microbial production of potent phenolic-antioxidants through solid state fermentation

, 2009
The agroindustrial residues including plant tissues rich in polyphenols were explored for microbial production of potent phenolics under solid state fermentation processes.
Rodriguez, Luis, Aguilar, Cristobal N., Silvia Martins, Luis Rodriguez, Martins, S., Mata-Gómez, Marco, Raul Rodriguez, Rodriguez, Raul, Cristóbal N. Aguilar, Mercado, Diego, Aguilera-Carbo, Antonio, Diego Mercado, Marco Mata-Gómez, Antonio Aguilera-Carbo   +13 more
core   +1 more source

Isolation and Identification of Functional Bacillus Strain from Cupei of Sichuan Bran Vinegar and Evaluation of Its Fermentation Characteristics

Shipin gongye ke-ji
Bacillus bacteria are critical functional strains during fermentation of Sichuan bran vinegar that contribute to maintain the quality of vinegar. In this study, some functional Bacillus bacteria were isolated from the Cupei (grains undergoing acetic acid
Yuwei WU, Yu TIE, Zhixing TANG, Haiyan ZHU, Yuwei LI, Wenyou ZHU, Xinhui WANG, Liguo YIN   +7 more
doaj   +1 more source

An Ultra‐Reliable and Highly Sensitive Flexible Piezoelectric Pressure Sensor Based on Vertically Aligned Gallium Nitride Microrod Arrays on Graphene

Advanced Materials Interfaces, EarlyView.
A flexible and highly reliable piezoelectric pressure sensor based on GaN p–n homojunction microrod arrays on graphene is demonstrated. The sensor exhibits high sensitivity, rapid response, excellent cyclic durability, and stable performance after thermal aging and PBS immersion, highlighting its potential for harsh‐environment and biomedical pressure ...
Asad Ali, Han Ik Kim, Seokje Lee, Imhwan Kim, Hongseok Oh, Gyu‐Chul Yi   +5 more
wiley   +1 more source

Effect of Prickly Pear ( Opuntia ficus-indica L.) Peel Incorporation to Meat Batter on the Quality of Functional Chicken Sausages

Polish Journal of Food and Nutrition Sciences
While representing a valuable source of high-quality protein, meat products have certain limitations, including their susceptibility to lipid oxidation and a general lack of complex carbohydrates, like dietary fiber.
Anwar Noman, Yuxia Wang, Chao Zhang, Mohamed Mustafa, Sherif M Abed   +4 more
doaj   +1 more source

An Accessible Microfluidic Platform for the Generation of Polarized Brain Organoids

Advanced Materials Technologies, EarlyView.
This study presents an accessible double‐gradient microfluidic device that enables controlled morphogen delivery and spatially polarized differentiation in brain organoids. By integrating a pump‐free design and stable fabrication method, the platform generates dorsal–ventral neuronal asymmetry, offering a reproducible and versatile approach to model ...
Daniel Pérez‐Calixto, Manuel Alejandro Vazquez Valle, Mitzi Pérez‐Calixto, Cindy Peto‐Gutiérrez, Iván Velasco, Genaro Vázquez‐Victorio, Itzel Escobedo‐Avila   +6 more
wiley   +1 more source

Multimodal Haptic Perception Through Synergistic Nanocomposite Sensor Arrays

Advanced Materials Technologies, EarlyView.
Multi‐modal fingertip haptics are advanced through a bioinspired &vertical‐via' electronic skin architecture. A confined PDMS/MWCNT/NiNP nanocomposite, sitting at the percolation threshold, enables tactile, thermal, and magnetic sensing. A unique via‐density gradient and dedicated &Un‐Touch' reference nodes provide robust spatial resolution and signal ...
Amos Bardea, Fernando Patolsky
wiley   +1 more source

Magnetic Droplet Manipulation on Open Surfaces

Advanced Materials Technologies, EarlyView.
Recent advances in the manipulation of magnetic droplets demonstrate various manipulations on open surfaces, including transport, splitting, merging, and force‐controlled motion, enabled by magnetic particles and external fields. ABSTRACT Manipulation of liquids on a smaller scale enables applications in various fields, particularly diagnostics and ...
Robab Jahangir, Vahid Nasirimarekani
wiley   +1 more source

Solid-State Fermentation Engineering of Traditional Chinese Fermented Food

Foods
Solid-state fermentation (SSF) system involves solid, liquid, and gas phases, characterized by complex mass and heat transfer mechanisms and microbial complex interactions. The SSF processes for traditional Chinese fermented foods, such as vinegar, soy sauce, and baijiu primarily rely on experience, and most of the operations are replaced by auto ...
Guangyuan Jin, Yujie Zhao, Shuhan Xin, Tianyi Li, Yan Xu   +4 more
openaire   +3 more sources

Bamboo Medical Application: A State‐of‐the‐Art Review

Advanced Materials Technologies, EarlyView.
This review presents a structured classification of bamboo's current use in healthcare. It organizes applications into medical textiles and medical devices, with further divisions based on function and level of invasiveness. It also examines material utilization based on bamboo's structural role, highlighting how it supports both protective and ...
Haymanot Beza Lamesgin, Koosje van der Stoel, Vera Popovich, Paul Breedveld   +3 more
wiley   +1 more source

A Perspective on the Applications of Triphasic Gas Storage in Electrochemical Systems

Advanced Science, EarlyView.
Gas storage in microporous materials positioned locally at an electrode or electrocatalyst surface enhances electrochemical processes. Abstract Microporous materials store gases under dry conditions (e.g., hydrogen or oxygen via physisorption), but in some cases microporous materials also show triphasic (e.g., in a solid|gas|liquid system) gas storage ...
Zhongkai Li, Corin T. Scott, Taku Suzuki‐Osborne, John P. Lowe, Dominic Taylor, Mariolino Carta, Neil B. McKeown, Andrew D. Burrows, Lucia H. Mascaro, Frank Marken   +9 more
wiley   +1 more source