Results 151 to 160 of about 15,890 (261)

Identification, Isolation and Structural Elucidation of New Inner Salt Impurity in Vildagliptin and Metformin Tablet by Using Supercritical Fluid Chromatography, NMR, HRMS. [PDF]

J Sep Sci
Meganathan SK, Sahoo BK, Reddy YR, Rajani K, Reddy PR.   +4 more
europepmc   +1 more source

Processing‐Structure‐Function Relationships of Andean Proteins: Quinoa, Amaranth, Cañihua and Tarwi for Sustainable Food Applications

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Quinoa, amaranth, tarwi, and cañihua are sustainable protein sources with strong nutritional and techno‐functional potential. Deeper knowledge in processing‐structure–function relationships is crucial for predictive design and large‐scale application in food systems.
Marcela Jarpa‐Parra, Susana Alfaro‐Araya   +1 more
wiley   +1 more source

Astragaloside IV-loaded zeolitic imidazolate framework-8 based on supercritical fluid as anti-solvent technology to improve bioavailability and anti-tumor activity against non-small cell lung cancer. [PDF]

Cancer Cell Int
Yang G, Chen JY, Gong CA, Wang R, Han L, Wang J, Chen MY, Yuan YF.   +7 more
europepmc   +1 more source

Observed Bottom Intensified Diurnal Currents on the Upper Continental Slope North of Svalbard

Journal of Geophysical Research: Oceans, Volume 131, Issue 9, September 2026.
Abstract In the Arctic Ocean, dissipation is generally weak except for some hot spots on the continental slope or along the edge of the Yermak Plateau where observations suggest that tidal currents are the main source of dissipation. In this study, we analyze observations collected between September 2017 and November 2019 from a mooring deployed on the
Christophe Herbaut, Marie‐Noëlle Houssais, François Dupé, Agnieszka Beszczynska‐Möller, Hanne Sagen, Hervé Le Goff, Matthieu Labaste, Casimir de Lavergne, François Challet, Gaëlle Herbert, Carole Saout   +10 more
wiley   +1 more source

Bioactivities of Quinic Acids from Vitex rotundifolia Obtained by Supercritical Fluid Extraction. [PDF]

Antioxidants (Basel)
Le DD, Jang YS, Truong V, Yu S, Dinh T, Lee M.   +5 more
europepmc   +1 more source

Collisionless Shocks: Contemporary State After Three Quarters of a Century of Research

Reviews of Geophysics, Volume 64, Issue 3, September 2026.
Abstract The collisionless shock research started in the late 1950s. Since then, plenty of data have been accumulated due to the large number of missions in the heliosphere, providing in situ measurements of the fields and particles. The quality of these measurements has vastly improved, especially in the last two decades.
M. Gedalin, M. Balikhin, V. Krasnoselskikh   +2 more
wiley   +1 more source

Influence of Supercritical Fluid Extraction Process on Techno-Functionality of Enzymatically Derived Peptides from Filter-Pressed Shrimp Waste. [PDF]

Mar Drugs
Badfar N, Jafarpour A, Casanova F, Sales Queiroz L, Tilahun Getachew A, Jacobsen C, Jessen F, Gringer N.   +7 more
europepmc   +1 more source

Morphological State Transitions and Sediment Transport Variability in Braided Rivers

Water Resources Research, Volume 62, Issue 9, September 2026.
Abstract Sediment transport in braided rivers shows significant temporal variability, characterized by intense bursts of transport rates even under steady‐state conditions. These fluctuations are often viewed as the consequence of random variations in the local hydraulic conditions and sediment movement.
C. Gotelli, C. Ancey
wiley   +1 more source

A Novel Column-Switching Method Coupled with Supercritical Fluid Chromatography for Online Analysis of Bisphenol A Diglycidyl Ether and Its Derivatives in Canned Beverages. [PDF]

Molecules
Lou C, Pan S, Zhang K, Yu X, Zhang K, Zhu Y.   +5 more
europepmc   +1 more source

A Risk‐Based Framework for Ranking Microbiological Hazards and Identifying Mitigation Strategies for Dried Fruits, Vegetables, Herbs, and Spices Used in Ready‐to‐Eat Foods

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Low water activity ingredients, including dried fruits, vegetables, herbs, and spices, are widely used in ready‐to‐eat (RTE) and non‐RTE foods. Although low water activity limits microbial growth, bacterial pathogens can survive for extended periods in these products.
Heidy M. W. den Besten, Linda J. Harris, Jennifer C. Acuff, Francois Bourdichon, Rob Limburn, Andreja Rajkovic, Anett Winkler, Polly D. Courtney   +7 more
wiley   +1 more source