Results 121 to 130 of about 1,032,066 (371)
Journal of Experimental Botany, 2014 Sucrose is produced in, and translocated from, photosynthetically active leaves (sources) to support non-photosynthetic tissues (sinks), such as developing seeds, fruits, and tubers.
D. Braun, Lu Wang, Y. Ruan
semanticscholar +1 more source
Bioresorbable and Wireless Rechargeable Implanted Na‐ion Battery for Temporary Medical Devices
Advanced Functional Materials, EarlyView.An all‐solid‐state bioresorbable Na‐ion battery is developed, composed entirely of bio‐eliminable materials. In vivo and ex vivo tests confirmed harmless disintegration of this implanted battery. Lifetime of the implanted battery can be precisely controlled by adjusting the dissolvable encapsulation layer's thickness.
Vedi Kuyil Azhagan Muniraj +8 more
wiley +1 more source
Advanced Functional Materials, EarlyView.Mesenchymal stem cell‐derived nanoghosts (MSC‐NGs) mimic naturally secreted extracellular vesicles (MSC‐EVs) in structure and physicochemical properties but can be synthesized at more translatable yields. As osteogenic agents, MSC‐NGs demonstrate superior outcomes compared to MSC‐EVs.
Antoine Karoichan +4 more
wiley +1 more source
mBio, 2015 Many filamentous cyanobacteria produce specialized nitrogen-fixing cells called heterocysts, which are located at semiregular intervals along the filament with about 10 to 20 photosynthetic vegetative cells in between.
Dennis J. Nürnberg +8 more
semanticscholar +1 more source
Advanced Functional Materials, EarlyView.A novel stratum corneum‐inspired zwitterionic hydrogel is developed for intelligent, flexible sensors, featuring intrinsic water retention and anti‐freezing properties. The quasi‐gel, composed of hygroscopic polymers and bound water, maintains its softness across a wide range of humidity.
Meng Wu +8 more
wiley +1 more source
Sucralose Interaction with Protein Structures [PDF]
arXiv, 2017 Sucralose is a commonly employed artificial sweetener that appears to destabilize protein native structures. This is in direct contrast to the bio-preservative nature of its natural counterpart, sucrose, which enhances the stability of biomolecules against environmental stress.
arxiv
Bistability in a simple fluid network due to viscosity contrast [PDF]
, 2009 We study the existence of multiple equilibrium states in a simple fluid network using Newtonian fluids and laminar flow. We demonstrate theoretically the presence of hysteresis and bistability, and we confirm these predictions in an experiment using two miscible fluids of different viscosity--sucrose solution and water.
arxiv +1 more source
Molecular control of sucrose utilization in Escherichia coli W, an efficient sucrose-utilizing strain [PDF]
, 2013 Sucrose is an industrially important carbon source for microbial fermentation. Sucrose utilization in Escherichia coli, however, is poorly understood, and most industrial strains cannot utilize sucrose.
Arifin Y +28 more
core +1 more source
MICROBIAL CHARACTERISTICS OF EGG-WHITE CREAMS WITH REDUCED SUGAR
Food and Environment Safety, 2017 One of the most relevant problems in developed countries is the reduction of free sugars in confectionary goods. The article focuses on the microbial analysis of egg-white creams for cakes and pastries decoration with reduced sugar. It was determined the
Nataliia HRYHORCHAK +4 more
doaj
Learning & memory (Cold Spring Harbor, N.Y.), 2015 In this study we sought to determine the effect of daily sucrose consumption in young rats on their subsequent performance in tasks that involve the prefrontal cortex and hippocampus.
A. Reichelt +4 more
semanticscholar +1 more source