Zobrazeno 1 - 10
of 131 360
pro vyhledávání: '"Emulsions"'
Autor:
De Baerdemaeker K; Emergency Medicine, Guy's and St Thomas' NHS Foundation Trust and King's Health Partners, London, UK.; Clinical Toxicology, Guy's and St Thomas' NHS Foundation Trust and King's Health Partners, London, UK., Foxton E; Haemostasis & Thrombosis Laboratory, Synovis, London, UK., Wood DM; Clinical Toxicology, Guy's and St Thomas' NHS Foundation Trust and King's Health Partners, London, UK.; Faculty of Life Sciences and Medicine, King's College London, London, UK., Archer JRH; Clinical Toxicology, Guy's and St Thomas' NHS Foundation Trust and King's Health Partners, London, UK.; Faculty of Life Sciences and Medicine, King's College London, London, UK., Layne K; Acute Medicine, Guy's and St Thomas' NHS Foundation Trust and King's Health Partners, London, UK., Wolfe C; Atlantic Canada Poison Centre, Halifax, Canada.; Department of Emergency Medicine, Dalhousie University, Halifax, Canada., Dargan PI; Clinical Toxicology, Guy's and St Thomas' NHS Foundation Trust and King's Health Partners, London, UK.; Faculty of Life Sciences and Medicine, King's College London, London, UK.
Publikováno v:
Clinical toxicology (Philadelphia, Pa.) [Clin Toxicol (Phila)] 2024 Jul; Vol. 62 (7), pp. 441-445. Date of Electronic Publication: 2024 Jul 03.
Autor:
Rogulska J; Department of Bioanalysis and Drugs Analysis, Faculty of Pharmacy, Medical University of Warsaw, Warsaw, Poland., Osowska S; Department of Applied Pharmacy, Faculty of Pharmacy, Medical University of Warsaw, Warsaw, Poland., Zawada K; Department of Physical Chemistry, Faculty of Pharmacy, Medical University of Warsaw, Warsaw, Poland., Giebułtowicz J; Department of Bioanalysis and Drugs Analysis, Faculty of Pharmacy, Medical University of Warsaw, Warsaw, Poland.
Publikováno v:
JPEN. Journal of parenteral and enteral nutrition [JPEN J Parenter Enteral Nutr] 2023 Jul; Vol. 47 (5), pp. 646-653. Date of Electronic Publication: 2023 May 30.
Autor:
Boostani S; Shiraz Pharmaceutical Products Technology Incubator, Shiraz University of Medical Sciences, Shiraz, Iran., Sarabandi K; Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran., Tarhan O; Food Engineering Department, Engineering Faculty, Uşak University, 1 Eylul Campus, Uşak 64100, Türkiye., Rezaei A; Department of Food Science and Technology, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran., Assadpour E; Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran., Rostamabadi H; Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran., Falsafi SR; Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran., Tan C; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education. China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China., Zhang F; College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China. Electronic address: zhang.fuyuan@hotmail.com., Jafari SM; Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran. Electronic address: smjafari@gau.ac.ir.
Publikováno v:
Advances in colloid and interface science [Adv Colloid Interface Sci] 2024 Jun; Vol. 328, pp. 103174. Date of Electronic Publication: 2024 May 08.
Autor:
Wen L; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen, China.; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, China., Dai H; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen, China., Li S; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen, China., Liang H; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen, China., Li B; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen, China.; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, China., Li J; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Shenzhen, China.; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, China.
Publikováno v:
Journal of the science of food and agriculture [J Sci Food Agric] 2024 Aug 30; Vol. 104 (11), pp. 6966-6976. Date of Electronic Publication: 2024 Apr 20.
Autor:
Zeng X; Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China. Electronic address: 1004585949@qq.com., Li Y; Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China., Li P; Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China., Zhao J; Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China., Li X; Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China., Wang X; Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China., Liu B; Academy of Agricultural Planning and Engineering, Ministry of Agriculture and Rural Affairs, Beijing 100125, China; Key Laboratory of Agro-Products Primary Processing, Ministry of Agriculture and Rural Affairs of China, Beijing 100125, China., Ni L; Linyi Jinluo Win Ray Food, Co. Ltd., Linyi 276036, China., Li H; Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China. Electronic address: lihe@btbu.edu.cn., Xi Y; Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China. Electronic address: xiyu@btbu.edu.cn., Li J; Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Technology and Business University, Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China. Electronic address: lijian@th.btbu.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2024 Aug 30; Vol. 450, pp. 139313. Date of Electronic Publication: 2024 Apr 12.
Autor:
Stoppe C; University Hospital Würzburg, Department of Anaesthesiology, Intensive Care, Emergency and Pain Medicine, Wuerzburg, Germany. Christian.stoppe@gmail.com.; Department of Cardiac Anesthesiology and Intensive Care Medicine, German Heart Center Charité Berlin, Berlin, Germany. Christian.stoppe@gmail.com., Martindale RG; Department of Surgery, Oregon Health and Science University, Portland, OR, USA., Klek S; Surgical Oncology Clinic, The Maria Sklodowska-Curie National Cancer Institute, Krakow, Poland., Calder PC; Faculty of Medicine, University of Southampton, Southampton, UK.; NIHR Southampton Biomedical Research Centre, University Hospital Southampton NHS Foundation Trust and University of Southampton, Southampton, UK., Wischmeyer PE; Division of Anesthesiology and Critical Care Medicine, Duke University Hospital, Durham, NC, USA., Patel JJ; Division of Pulmonary and Critical Care Medicine, Medical College of Wisconsin, Milwaukee, WI, USA.
Publikováno v:
Critical care (London, England) [Crit Care] 2024 Aug 12; Vol. 28 (1), pp. 271. Date of Electronic Publication: 2024 Aug 12.
Autor:
Li K; State Key Laboratory of Supramolecular Structure and Materials, College of Chemistry, Jilin University, Changchun 130012, P.R. China., Wang H; Department of Prosthetic Dentistry, School and Hospital of Stomatology, Jilin University, Changchun 130012, P.R. China., Yan J; State Key Laboratory of Supramolecular Structure and Materials, College of Chemistry, Jilin University, Changchun 130012, P.R. China., Shi Z; State Key Laboratory of Supramolecular Structure and Materials, College of Chemistry, Jilin University, Changchun 130012, P.R. China., Zhu S; Department of Prosthetic Dentistry, School and Hospital of Stomatology, Jilin University, Changchun 130012, P.R. China., Cui Z; State Key Laboratory of Supramolecular Structure and Materials, College of Chemistry, Jilin University, Changchun 130012, P.R. China.
Publikováno v:
ACS biomaterials science & engineering [ACS Biomater Sci Eng] 2024 Aug 12; Vol. 10 (8), pp. 4878-4890. Date of Electronic Publication: 2024 Jul 23.
Autor:
Wang Y; China National Research Institute of Food Fermentation Industries Co., Ltd., Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100020, China., Liu J; China National Research Institute of Food Fermentation Industries Co., Ltd., Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100020, China., Xia K; China National Research Institute of Food Fermentation Industries Co., Ltd., Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100020, China., Ding Z; China National Research Institute of Food Fermentation Industries Co., Ltd., Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100020, China., Wang B; Dalian Ocean University, Liaoning 116000, China., Yu X; Chinese Academy of Inspection and Quarantine Comprehensive Test Center, Beijing 100124, China., Liu J; China National Research Institute of Food Fermentation Industries Co., Ltd., Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100020, China., Yuan P; China National Research Institute of Food Fermentation Industries Co., Ltd., Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100020, China., Duan S; China National Research Institute of Food Fermentation Industries Co., Ltd., Functional Staple Food Creation and Nutrition Intervention for Chronic Diseases in Beijing Key Laboratory, Beijing 100020, China. Electronic address: Dslbeijing@163.com.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Aug; Vol. 275 (Pt 2), pp. 133589. Date of Electronic Publication: 2024 Jul 31.
Autor:
Shi L; Jiangsu Key Laboratory of Environmentally Friendly Polymeric Materials, Jiangsu Collaborative Innovation Centre of Photovoltaic Science and Engineering, School of Materials Science and Engineering, Changzhou University, Changzhou 213164, Jiangsu Province, China., Peng J; Jiangsu Key Laboratory of Environmentally Friendly Polymeric Materials, Jiangsu Collaborative Innovation Centre of Photovoltaic Science and Engineering, School of Materials Science and Engineering, Changzhou University, Changzhou 213164, Jiangsu Province, China., Wu X; Jiangsu Key Laboratory of Environmentally Friendly Polymeric Materials, Jiangsu Collaborative Innovation Centre of Photovoltaic Science and Engineering, School of Materials Science and Engineering, Changzhou University, Changzhou 213164, Jiangsu Province, China., Zhu S; Jiangsu Key Laboratory of Environmentally Friendly Polymeric Materials, Jiangsu Collaborative Innovation Centre of Photovoltaic Science and Engineering, School of Materials Science and Engineering, Changzhou University, Changzhou 213164, Jiangsu Province, China., Gao Y; Jiangsu Key Laboratory of Environmentally Friendly Polymeric Materials, Jiangsu Collaborative Innovation Centre of Photovoltaic Science and Engineering, School of Materials Science and Engineering, Changzhou University, Changzhou 213164, Jiangsu Province, China. Electronic address: yongg@cczu.edu.cn.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Aug; Vol. 275 (Pt 1), pp. 133676. Date of Electronic Publication: 2024 Jul 05.
Autor:
Chevalier RC; Laboratory of Process Engineering (LEP), Department of Food Engineering and Technology (DETA), School of Food Engineering (FEA), University of Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil., Almeida NA; Food Microbiology Laboratory I, Department of Food Science and Nutrition, School of Food Engineering (FEA), University of Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil., de Oliveira Rocha L; Food Microbiology Laboratory I, Department of Food Science and Nutrition, School of Food Engineering (FEA), University of Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil., Cunha RL; Laboratory of Process Engineering (LEP), Department of Food Engineering and Technology (DETA), School of Food Engineering (FEA), University of Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil. Electronic address: rosiane@unicamp.br.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Aug; Vol. 275 (Pt 1), pp. 133457. Date of Electronic Publication: 2024 Jun 28.