Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Mary Godec"'
Autor:
Tobias Messmer, Richard G. J. Dohmen, Lieke Schaeken, Lea Melzener, Rui Hueber, Mary Godec, Carin Didoss, Mark J. Post, Joshua E. Flack
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Cultured meat technologies leverage the proliferation and differentiation of animal-derived stem cells ex vivo to produce edible tissues for human consumption in a sustainable fashion. However, skeletal muscle is a dynamic and highly complex tissue,
Externí odkaz:
https://doaj.org/article/f1fe53e87caf4ed4bb17899aca618d9c
Autor:
Tobias Messmer, Richard GJ Dohmen, Lieke Schaeken, Lea Melzener, Rui Hueber, Mary Godec, Mark J Post, Joshua E Flack
‘Cultured’ meat technologies leverage the proliferation and differentiation of animal-derived stem cells ex vivo to produce edible tissues for human consumption in a sustainable fashion. However, skeletal muscle is a dynamic and highly complex ti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ceb433af3fa4801d35163daf4c34fff1
https://doi.org/10.1101/2022.09.02.506369
https://doi.org/10.1101/2022.09.02.506369
Autor:
Alireza Abbaspourrad, Mary Godec, Olga I. Padilla-Zakour, Mohammad Arshadi, Hamed Eskandarloo
Publikováno v:
Chemical Engineering Journal. 348:399-408
Heparin is a commercially valuable polysaccharide used as an anticoagulant for surgical procedures. However, it is difficult to isolate at high concentrations from the complex tissues from which it is derived. To address this problem, we fabricated n
Publikováno v:
Green Chemistry. 20:5491-5508
Heparin sodium, a widely used anticoagulant, is commercially extracted from porcine intestinal mucosa in a partially-purified form. The difficulty in selective isolation and purification of heparin at high concentration from the digestion mixture is
Publikováno v:
Food Hydrocolloids. 99:105316
The objective of this study was to enhance the heat stability of cinnamon flavor by ultrasonication-assisted microencapsulation and reduce the interaction of encapsulated cinnamaldehyde with yeast for baking applications. Microcapsules were formed by
Autor:
Kirby, Tyler J.
Publikováno v:
Journal of Applied Physiology; Aug2019, Vol. 127 Issue 2, p608-618, 11p
Publikováno v:
Green Chemistry; 12/21/2018, Vol. 20 Issue 24, p5409-5414, 6p
Publikováno v:
Green Chemistry; 12/21/2018, Vol. 20 Issue 24, p5491-5508, 18p