Zobrazeno 1 - 10
of 59
pro vyhledávání: '"B. Horev"'
Autor:
Melanie B. Horev, Yishaia Zabary, Revital Zarka, Simona Sorrentino, Ohad Medalia, Assaf Zaritsky, Benjamin Geiger
Publikováno v:
F1000Research, Vol 9 (2020)
Background: Upon wound formation, platelets adhere to the neighboring extracellular matrix and spread on it, a process which is critical for physiological wound healing. Multiple external factors, such as the molecular composition of the environment
Externí odkaz:
https://doaj.org/article/b70d815a724f488394a75c1b8087c3a8
Autor:
Melanie B. Horev, Yishaia Zabary, Revital Zarka, Simona Sorrentino, Ohad Medalia, Assaf Zaritsky, Benjamin Geiger
Publikováno v:
F1000Research, Vol 9 (2020)
Background: Upon wound formation, platelets adhere to the neighboring extracellular matrix and spread on it, a process which is critical for physiological wound healing. Multiple external factors, such as the molecular composition of the environment
Externí odkaz:
https://doaj.org/article/4f91a28d6df04f8c9640c45818cdd04e
Publikováno v:
Acta Horticulturae. :685-692
Publikováno v:
Journal of Materials Chemistry B. 6:2240-2249
In the current work, stable nanoparticles (NPs) of vanillin are formed in situ from an aqueous/ethanol solution and deposited on the surface of chitosan, a natural polymer, using a high-intensity ultrasonic method. The spectroscopic, physical, mechan
Publikováno v:
Journal of Materials Chemistry B. 5:2655-2661
Nanoparticles of natural antimicrobial agents, volatile vanillin and non-volatile chitosan, were deposited in situ from an aqueous/ethanol solution onto a polyethylene (PE) surface using the ultrasonic method. The modified PE films were comprehensive
ACTIVE MAP OF READY-TO-EAT LETTUCE: INTERPLAY BETWEEN FOOD QUALITY AND SAFETY (THE QUAFETY APPROACH)
Publikováno v:
Acta Horticulturae. :287-295
Oxidative enzymatic browning of cut edges and microbial spoilage are the two major causes of deterioration of ready-to-eat lettuce. Furthermore, we have demonstrated that these two processes are interrelated and the presence of spoilage pseudomonad b
Publikováno v:
Acta Horticulturae. :83-88
Publikováno v:
Acta Horticulturae. :229-236
Publikováno v:
Acta Horticulturae. :763-766
Publikováno v:
Acta Horticulturae. :523-526