Results 211 to 220 of about 44,330 (308)

Artificial Cells: Perspective on Reconstructing Biological Cells and “Out of the Box” Innovations

ChemBioChem, Volume 27, Issue 12, 26 June 2026.
The first artificial cell was artificial red blood cells (RBCs) (Chang, 1957), RBC is one of the most important cells because our cells, tissues, organs, and whole human being need it for survival. Even more exciting is innovating this to result in artificial cells of unlimited configurations, contents, and applications.
Thomas Ming Swi Chang
wiley   +1 more source

Plant-Based Yogurt Using Rice Bran and Grain of Green Rice: Increasing the Protein Content of Raw Materials by Enzymatic Protein Extraction. [PDF]

Foods
Siripan T, Li H, Siriamornpun S.
europepmc   +1 more source

Multifunctional Bio‐Based Packaging for Perishable Foods: Structural Design, Scalable Fabrication, and Versatile Applications

Advanced Materials, Volume 38, Issue 33, 12 June 2026.
An overview of design principles and scalable fabrication strategies for multifunctional bio‐based packaging. Radiative cooling films, modified‐atmosphere films/membranes, active antimicrobial/antioxidant platforms, intelligent optical/electrochemical labels, and superhydrophobic surfaces are co‐engineered from material chemistry to mesoscale structure
Lei Zhang, Jiaqi Zhang, Mei Cui, Wei Qi, Renliang Huang, Rongxin Su, Kai Zhang   +6 more
wiley   +1 more source

Virulence and Antimicrobial Resistance Traits of <i>Escherichia coli</i> Retrieved from Fermented Dairy Products During Ramadan in Egypt: Seasonal Public Health Implications. [PDF]

Antibiotics (Basel)
Elzhraa F, Kiskó G, Belák Á.
europepmc   +1 more source

Metabolism‐Based Biomarkers for Rapid Phenotypic Antibiotic Susceptibility Testing

Advanced Science, Volume 13, Issue 33, 15 June 2026.
Metabolic differences emerging after antibiotic exposure provide rapid phenotypic signals of susceptibility and resistance. This review summarizes metabolic biomarkers for rapid phenotypic AST, associated with nutrient uptake, respiratory activity, metabolic reprogramming, and enzymatic function. ABSTRACT The accelerating global crisis of antimicrobial
Sha Yu, Bayinqiaoge, Xi Lu, Xin Wang, Rongfeng Wang, Yi Li, Shi‐Yang Tang, Chengchen Zhang   +7 more
wiley   +1 more source

Effects of pre-pregnancy dairy consumption on gestational diabetes mellitus: a prospective cohort study among Chinese women. [PDF]

Front Nutr
Li D, He J, Xie W, Yang J, Wang L, Zhao D, Zhang N, Duan R.   +7 more
europepmc   +1 more source

Characterization of Goat Milk Fermented With Streptococcus thermophilus, Limosilactobacillus mucosae CNPC007 and Inulin With Addition of Cereus jamacaru

Applied Research, Volume 5, Issue 3, June 2026.
Limosilactobacillus mucosae maintained viability above 7 log CFU/g during storage of the fermented goat milk with inulin and Cereus jamacaru jam and survived over 4 log CFU/g during the in vitro gastrointestinal simulation. This jam enriched the total phenolic content of the fermented milk that achieved overall acceptability scores close to or above 7.
Miqueas Oliveira Morais da Silva, Gabriel Monteiro da Silva, Karina Maria Olbrich dos Santos, Antônio Sílvio do Egito, Flávia Carolina Alonso Buriti, Isadora Kaline Camelo Pires de Oliveira Galdino   +5 more
wiley   +1 more source

Spices for Targeting the Gut Microbiome to Improve Cardiometabolic Health. [PDF]

Nutr Rev
Crowe-White KM, Senkus KE, DiNatale JC.
europepmc   +1 more source

Survival of Escherichia coli O157:H7 in yogurt drink, plain yogurt and salted (tuzlu) yogurt

, 2007
The survival of Escherichia coli O157:H7 at 4 and 22 degrees C in yogurt drink, plain yogurt and salted yogurt (yogurt native to Hatay, Turkey) was studied. Total aerobic plate count (TPC), total mould and yeast count, pH and titratable acidity during the storage period were measured.
openaire   +1 more source

Effect of Fruit Acid–Milk Protein–Polysaccharide Interactions on the Physicochemical Properties and Sensory Quality of Low‐Fat Frozen Yoghurt

ChemFoodChem, Volume 2, Issue 2, June 2026.
ABSTRACT Background Flavor plays a crucial role in determining consumer acceptance of frozen delicacies such as ice cream and frozen yoghurt. The type and level of flavoring matter used impart distinct sensory characteristics, and it is essential to identify the minimal amount that provides desirable flavor intensity without affecting the texture and ...
Shaikh Adil, Atanu H. Jana, Bhavbhuti Mehta, Ankit Bihola, Vijay Kele, Ajay Singh   +5 more
wiley   +1 more source