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Development of a Descriptive Profile and References for the Assessment of Taste and Mouthfeel Descriptors of Protected Designation of Origin Wines
(MDPI, 2022-09-22)
Producers of PDO (Protected Designation of Origin) wines must submit to the EU authorities’ technical specifications that include the specific sensory description of each product typology, to be subsequently checked ...
Progress in Gelatin as Biomaterial for Tissue Engineering
(MDPI, 2022)
Tissue engineering has become a medical alternative in this society with an ever-increasing lifespan. Advances in the areas of technology and biomaterials have facilitated the use of engineered constructs for medical issues. ...
Antibacterial Activity of Small Molecules Which Eradicate Methicillin-Resistant Staphylococcus aureus Persisters
(Frontiers Media, 2022-02)
The serious challenge posed by multidrug-resistant bacterial infections with concomitant treatment failure and high mortality rates presents an urgent threat to the global health. We herein report the discovery of a new ...
Polymeric nanocarriers: A promising tool for early diagnosis and efficient treatment of colorectal cancer
(Elsevier, 2022-07)
Background: Colorectal cancer (CRC) is the third most prevalent type of cancer for incidence and second for mortality worldwide. Late diagnosis and inconvenient and expensive current diagnostic tools largely contribute to ...
Performance of Apple Pomace for Gluten-Free Bread Manufacture: Effect on Physicochemical Characteristics and Nutritional Value
(MDPI, 2022)
Apple pomace has been proposed as a quality enhancer for gluten-free bread, but its composition and physicochemical features differ significantly depending on the apple cultivar. The objective of this article was to ...
Green hemostatic sponge-like scaffold composed of soy protein and chitin for the treatment of epistaxis
(Elsevier, 2022-04-30)
Epistaxis is one of the most common otorhinolaryngology emergencies worldwide. Although there are currently several treatments available, they present several disadvantages. This, in addition to the increasing social need ...
Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome
(Elsevier, 2022-06)
[EN] The ageing process after animal slaughter enhances tenderness and influences the value of meat. Horse meat is becoming more popular but lacks standardized ageing practices that should be supported by a better understanding ...
Effect of ageing time on the volatile compounds from cooked horse meat
(Elsevier, 2022-02)
Volatile compounds from cooked and aged (0, 7, 14, 21 days) Hispano-Bret ' on horse meat (loin) were analyzed by solid-phase microextraction coupled to gas chromatography-mass spectrometry. A total of 77 volatile com-pounds ...
Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome.
(Elsevier, 2022-06)
[EN] The ageing process after animal slaughter enhances tenderness and influences the value of meat. Horse meat is becoming more popular but lacks standardized ageing practices that should be supported by a better understanding ...
Design of double functionalized carbon nanotube for amphotericin B and genetic material delivery.
(Nature, 2022)
In the present work, single wall carbon nanotubes (SWCNT) were successively functionalized with phospholipid DSPE-PEG carboxylic acid, and then, with ethylenediamine (EDA), to obtain double functionalized single wall carbon ...