Results 41 to 50 of about 318,143 (335)

Effects of Dietary Mallotus oblongifolius Ultrafine Powder Supplementation on Quality of Pork from Hainan Pigs During the Late Fattening Period

open access: yesVeterinary Sciences
The genus Mallotus oblongifolius (MO), a member of the Euphorbia family, exhibits a predominant distribution in Hainan Island and has been proven to possess diverse medicinal attributes.
Yali Xie   +13 more
doaj   +1 more source

Oral Examination [PDF]

open access: yes, 2017
The oral cavity is the first component of the digestive tract, which is delimited by the lips anteriorly and the oropharynx posteriorly. The oral cavity functions as a protective barrier and is an essential component for speech and swallowing ...
Burgess, Jeff   +6 more
core   +1 more source

Association of polymorphisms in CAPN1 and CAST genes with the meat tenderness of Creole cattle [PDF]

open access: gold, 2023
José Américo Saucedo-Uriarte   +7 more
openalex   +1 more source

Synchrotron Radiation for Quantum Technology

open access: yesAdvanced Functional Materials, EarlyView.
Materials and interfaces underpin quantum technologies, with synchrotron and FEL methods key to understanding and optimizing them. Advances span superconducting and semiconducting qubits, 2D materials, and topological systems, where strain, defects, and interfaces govern performance.
Oliver Rader   +10 more
wiley   +1 more source

Exploiting the Functionality of Cerium Oxide‐Modified Carbon Nanohorns Catalysts Toward Enhanced CO2 Reduction Performance

open access: yesAdvanced Functional Materials, EarlyView.
A cerium oxide‐carbon nanohybrid catalyst is synthesized via two distinct routes and is integrated into H‐type cells and gas diffusion layers (GDLs) to enhance electrochemical performance. Structural variations significantly affect performance, with the solvothermal sample exhibiting higher current densities.
Alessia Pollice   +9 more
wiley   +1 more source

Bayesian networks to explain the effect of label information on product perception [PDF]

open access: yes, 2011
Interdisciplinary approaches in food research require new methods in data analysis that are able to deal with complexity and facilitate the communication among model users. Four parallel full factorial within-subject designs were performed to examine the
Boekel, M.A.J.S., van   +4 more
core   +2 more sources

Fully Bio‐Based Gelatin Organohydrogels via Enzymatic Crosslinking for Sustainable Soft Strain and Temperature Sensing

open access: yesAdvanced Functional Materials, EarlyView.
Enzymatically crosslinked gelatin‐based organohydrogels, fabricated through a fully bio‐based and scalable process, exhibit exceptional strain and temperature sensing capabilities with minimal interference from environmental humidity. These transparent, stretchable, and ionically conductive materials operate without synthetic fillers or dopants.
Pietro Tordi   +7 more
wiley   +1 more source

Real‐Time, Label‐Free Monitoring of Cell Behavior on a Bioelectronic Scaffold

open access: yesAdvanced Functional Materials, EarlyView.
A bioelectronic nanofibrous scaffold is introduced that supports cell growth while enabling real‐time, label‐free monitoring of cellular behavior through impedance measurements. The system correlates electrical signals with cell viability and surface coverage, offering an integrated platform for studying dynamic biological processes and advancing next ...
Dana Cohen‐Gerassi   +10 more
wiley   +1 more source

Experimental Evidence of Risk Aversion in Consumer Markets: The Case of Beef Tenderness [PDF]

open access: yes
Consistency of quality is important for brand loyalty and market share in consumer markets. Among consumers of beef, tenderness is the primary quality attribute. We use an experimental auction market to investigate how inconsistency in tenderness affects
Alfnes, Frode   +2 more
core   +4 more sources

Male chicken thigh meat quality from fast and slow growing breeds from an organic free-range system [PDF]

open access: yes, 2009
Significant effects of Genotype and Age on several of the technological meat quality attributes measured were found. In general, the meat from fast growing birds (JA) was darker, more tender, had a higher water-binding but a higher cooking loss.
Dufek, A., Horsted, K., Karlsson, H.A.
core  

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