Results 71 to 80 of about 339,240 (298)

Prognostic Value of Neurofilament Light Chain and Glial Fibrillary Acidic Protein in ALD‐Related Myelopathy

open access: yesAnnals of Clinical and Translational Neurology, EarlyView.
ABSTRACT Background X‐linked adrenoleukodystrophy (X‐ALD) is a neurometabolic disorder caused by pathogenic variants in ABCD1, leading to slowly progressive spinal cord disease in nearly all affected men. Sensitive biomarkers to quantify disease severity and predict progression are needed for clinical care and trial design.
Eda G. Kabak   +4 more
wiley   +1 more source

Effect of LCFA content in the co-digestion of manure and food waste [PDF]

open access: yes, 2008
The influence of the lipid content in the mesophilic co-digestion of food waste with cow manure was evaluated. An oily waste was used to simulate the lipid content of food waste.
Alves, M. M.   +2 more
core  

Pharmacokinetics, Pharmacodynamics, and Safety of Subcutaneous Belimumab in Pediatric Patients With Systemic Lupus Erythematosus: A Multicenter, Open‐Label Trial

open access: yesArthritis Care &Research, EarlyView.
Objective This study aimed to characterize the pharmacokinetics, pharmacodynamics, safety, and exploratory efficacy of subcutaneous belimumab in pediatric patients with active systemic lupus erythematosus (SLE) receiving standard therapy. Methods This single‐arm, multicenter, open‐label trial (GSK study 200908; ClinicalTrials.gov identifier ...
Hermine I. Brunner   +14 more
wiley   +1 more source

Yogurt ice cream with Bifidobacterium longum subsp. longum TISTR 2195: effects of fat content and prebiotics on physicochemical and rheological properties, ice cream microstructure, and probiotic survival

open access: yesInternational Journal of Food Properties
Developing ice cream products as functional foods with less fat content and a high survival rate of probiotics aided by prebiotics is required to address the demands of health-conscious consumers.
Watcharaporn Toommuangpak   +1 more
doaj   +1 more source

Pemanfaatan Susu Kedelai dan Ekstrak Umbi Bit dalam Pembuatan Es Krim [PDF]

open access: yes, 2017
The purpose of this study was obtained the right formulation soybean milk and beetextract in the manufactureof ice cream. The research used a Complete Randomized (CRD) with five treatments and three replications which were followed by Duncan's New ...
Ayu, D. F. (Dewi)   +2 more
core  

Packaging of Macroscopic Material Payloads: Needs, Challenges, Concepts, and Future Directions

open access: yesAdvanced Engineering Materials, EarlyView.
This review introduces a unified framework that decomposes any macroscopic packaging system into the payload, packaging material, and packaging strategy and combines them into a conceptual packaging equation: packaging strategy = payload + packaging material.
Venkata S. R. Jampani, Manos Anyfantakis
wiley   +1 more source

Palm Based Mono-Diacylglyceride as an Emulsifier in Producing Chocolate with Cocoa Butter Substitute [PDF]

open access: yes, 2015
Emulsifier used in the preparation of chocolate has the function to stabilize fat and water that can prevent the occurrence of blooming. Emulsifier generallyused in the preparation of chocolate is lecithin.
Hardika, A. P. (Aga)   +2 more
core   +3 more sources

3D (Bio) Printing Combined Fiber Fabrication Methods for Tissue Engineering Applications: Possibilities and Limitations

open access: yesAdvanced Functional Materials, EarlyView.
Biofabrication aims at providing innovative technologies and tools for the fabrication of tissue‐like constructs for tissue engineering and regenerative medicine applications. By integrating multiple biofabrication technologies, such as 3D (bio) printing with fiber fabrication methods, it would be more realistic to reconstruct native tissue's ...
Waseem Kitana   +2 more
wiley   +1 more source

Energy density of foods and beverages in the Australian food supply: influence of macronutrients and comparison to dietary intake.

open access: yes, 2004
OBJECTIVES: The energy density (ED) of the diet is considered an important determinant of total energy intake and thus energy balance and weight change.
Cameron-Smith, D   +4 more
core   +1 more source

Relating rheology and tribology of commercial dairy colloids to sensory perception [PDF]

open access: yes, 2017
This study aims to investigate the relationship between rheological and tribological properties of commercial full fat and fat-free/ low fat versions of liquid and soft solid colloidal systems (milk, yoghurt, soft cream cheese) with their sensory ...
Bongaerts   +45 more
core   +1 more source

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