Results 31 to 40 of about 2,741 (204)
Synthetic dyes in foods are chemical added to soft drinks and foods during processing or manufacturing. It is very important to monitor artificial colorants in foods due to their potential harm to humans.
Yongjun Wu +4 more
doaj +1 more source
Supra and subgingival application of antiseptics or antibiotics during periodontal therapy
Abstract Periodontal diseases (gingivitis and periodontitis) are characterized by inflammatory processes which arise as a result of disruption of the balance in the oral ecosystem. According to the current S3 level clinical practice guidelines, therapy of patients with periodontitis involves a stepwise approach that includes the control of the patient ...
Elena Figuero +5 more
wiley +1 more source
A METHOD FOR DETECTING SYNTHETIC COLOR IN BUTTER. [PDF]
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openaire +2 more sources
Synthetic Dye - Inorganic Salt Hybrid Colorants for Application in Thermoplastics
Common synthetic dyes, e.g., Weak Acid Pink Red B (APRB, C.I. 18073), Mordant Blue 9 (MB, C.I.14855) and Acid Brilliant Blue 6B (ABB6B, C.I. 42660), can be removed from water by in situ hybridization with CaCO3, BaSO4 and Ca3(PO4)2 and the resulting ...
Hong-Wen Gao, Tian Li, Yan-Ping Wei
doaj +1 more source
“Smelltronics”—From Gas to Smell Sensing
The emerging field of smelltronics, encompassing sensing technologies for complex volatile organic compounds, holds significant potential for extracting valuable chemical information. It facilitates the noninvasive, real‐time monitoring of humans, food, and the environment.
Takeshi Ono +7 more
wiley +1 more source
Multi‐Biomimetic Structural Colors Inspired by Pearls and Bird Feathers
A dual‐biomimetic strategy mimicking pearls and bird feathers is proposed to construct full‐gamut structural colors. By integrating a non‐strictly periodic inorganic multilayer architecture with tunable light absorbers, this facile approach circumvents the complex fabrication of traditional 1D photonic crystals, offering immense potential for cosmetics,
Zhiwei Wang +12 more
wiley +1 more source
SYNTHETIC FOOD COLORS - ARE THEY SAFE?
Colors in foods are always tempting whether they are natural or synthetic. Synthetic colors are commonly used in foods & beverages as they are easily available, economic and intense whereas natural food colors are costly, availability is limited and range of color is also limited but whether synthetic colors are safe enough as far as health is ...
openaire +3 more sources
Inverse Design of Nanoparticulate Materials
Inverse design shifts nanomaterial development from empirical trial‐and‐error to predictive model‐driven strategies. It can rely on knowledge‐based, data‐based, or hybrid process and property functions. This perspective article provides a practical framework for applying inverse design based on instructive examples. It discusses which modeling approach
Nabi Etienne Traoré +5 more
wiley +1 more source
Comparison of Antioxidant Activities of Melanin Fractions from Chestnut Shell
Chestnut shell melanin can be used as a colorant and antioxidant, and fractionated into three fractions (Fr. 1, Fr. 2, and Fr. 3) with different physicochemical properties.
Zeng-Yu Yao, Jian-Hua Qi
doaj +1 more source
Targeted and high-throughput gene knockdown in diverse bacteria using synthetic sRNAs
Synthetic sRNAs allow knockdown of target genes at translational level, but have been restricted to a limited number of bacteria. Here, we report the development of a broad-host-range synthetic sRNA (BHR-sRNA) platform employing the RoxS scaffold and the
Jae Sung Cho +10 more
doaj +1 more source

