Zobrazeno 1 - 10
of 729
pro vyhledávání: '"P, Miescher"'
Autor:
Julia Rieber, Gabriella Meier-Bürgisser, Iris Miescher, Franz E. Weber, Petra Wolint, Yao Yang, Esteban Ongini, Athanasios Milionis, Jess G. Snedeker, Maurizio Calcagni, Johanna Buschmann
Publikováno v:
Data in Brief, Vol 57, Iss , Pp 111139- (2024)
The first set of data refers to Insulin-like Growth Factor-1 (IGF-1) protein incorporation via emulsion electrospinning into a DegraPolⓇ random fiber mesh and its characterization. Specifically, the fiber thickness was assessed and compared to pure
Externí odkaz:
https://doaj.org/article/e8917108108c42e794be42a0d8b61fb0
Autor:
Iris Miescher, Nicola Schaffner, Julia Rieber, Gabriella Meier Buergisser, Esteban Ongini, Yao Yang, Athanasios Milionis, Viola Vogel, Jess G. Snedeker, Maurizio Calcagni, Johanna Buschmann
Publikováno v:
Data in Brief, Vol 57, Iss , Pp 111069- (2024)
As one major problem after tendon rupture repair, surgeons are confronted with fibrotic adhesion formation of the healing tendon to the surrounding tissue. Although early active motion is recommended during rehabilitation, adhesions may lead to joint
Externí odkaz:
https://doaj.org/article/9125fe3a62224afb9d4387f7ab35b91b
Autor:
Gabriella Meier Bürgisser, Olivera Evrova, Dorothea M. Heuberger, Petra Wolint, Julia Rieber, Iris Miescher, Reto A. Schüpbach, Pietro Giovanoli, Maurizio Calcagni, Johanna Buschmann
Publikováno v:
Data in Brief, Vol 57, Iss , Pp 110886- (2024)
The first set of data refers to PAR-2 gene expression with the target gene rbF2rl1 assessed in tenocytes harvested from New Zealand White Rabbits’ Achilles tendons. These tenocytes were stimulated in vitro with 20 ng/mL platelet-derived growth fact
Externí odkaz:
https://doaj.org/article/e29018366cbb492a8f4973419c32f961
Autor:
Sandra Mischler, Amandine André, Susette Freimüller Leischtfeld, Nadina Müller, Irene Chetschik, Susanne Miescher Schwenninger
Publikováno v:
Applied Microbiology, Vol 4, Iss 1, Pp 96-111 (2024)
Mycotoxins present in cereals are a worldwide problem and are a result of the presence of mycotoxin producing fungi. A strategy to reduce these fungi and mycotoxin levels in contaminated grains is with the use of lactic acid bacteria (LAB) or Bacillu
Externí odkaz:
https://doaj.org/article/95fb81f730cd416b839e10f59457ed21
Publikováno v:
Microorganisms, Vol 12, Iss 9, p 1892 (2024)
Mycotoxins, toxic compounds produced by fungi, pose significant risks to food safety and human health. This study investigates the bio-detoxification potential of 238 strains of lactic acid bacteria (LAB) and Bacillus spp., previously isolated from c
Externí odkaz:
https://doaj.org/article/0ce68c381fe34f05a98aeaf24f3f7d08
Autor:
Stefanie Streule, Amandine André, Susette Freimüller Leischtfeld, Karin Chatelain, Elodie Gillich, Irene Chetschik, Susanne Miescher Schwenninger
Publikováno v:
Foods, Vol 13, Iss 16, p 2590 (2024)
This study investigated the impact of the depulping of cocoa beans after pod opening, as well as the influences of pod storage (PS) and fermentation time on the fermentation dynamics and the overall quality of beans and liquors made thereof. Twelve v
Externí odkaz:
https://doaj.org/article/30e5249ecdeb45de96f7276e4d4329a9
Autor:
Lukas Näf, Iris Miescher, Lara Pfuderer, Tiziano A. Schweizer, David Brunner, Johannes Dürig, Olivier Gröninger, Julia Rieber, Gabriella Meier-Buergisser, Katharina Spanaus, Maurizio Calcagni, Philipp P. Bosshard, Yvonne Achermann, Wendelin J. Stark, Johanna Buschmann
Publikováno v:
Heliyon, Vol 10, Iss 5, Pp e27267- (2024)
Large bone defects after trauma demand for adequate bone substitutes. Bone void fillers should be antibacterial and pro-angiogenic. One viable option is the use of composite materials like the combination of PLGA and amorphous calcium phosphate (aCaP
Externí odkaz:
https://doaj.org/article/130efdffc00c40b7bad796c30a621970
Akademický článek
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Autor:
Stefanie Streule, Susette Freimüller Leischtfeld, Karin Chatelain, Susanne Miescher Schwenninger
Publikováno v:
Foods, Vol 13, Iss 10, p 1536 (2024)
The impact of pod storage (PS) and two drying temperatures of fermented cocoa beans was investigated in Ecuador. Therefore, four variations were simultaneously carried out three times at two locations, independently: 0, 3, and 5 days of PS, dried at
Externí odkaz:
https://doaj.org/article/3e9f7cadea8e460c9e9bb68b755d2c74
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
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