Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Panagiota Moutsatsou"'
Autor:
Vincent Bodiou, Anitha Ajith Kumar, Edoardo Massarelli, Tessa van Haaften, Mark J. Post, Panagiota Moutsatsou
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 12 (2024)
IntroductionTo bring cultivated beef to the market, a scalable system that can support growth of bovine satellite cells (bSCs) in a serum-free and preferably also animal-free medium is of utmost importance. The use of microcarriers (MCs) is, at the m
Externí odkaz:
https://doaj.org/article/c2e70c864a8c40679b641e12df92fa43
Autor:
Dimitrios Tzimorotas, Nina Therese Solberg, R. Christel Andreassen, Panagiota Moutsatsou, Vincent Bodiou, Mona Elisabeth Pedersen, Sissel Beate Rønning
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
IntroductionSuccessful long-term expansion of skeletal muscle satellite cells (MuSCs) on a large scale is fundamental for cultivating animal cells for protein production. Prerequisites for efficient cell expansion include maintaining essential native
Externí odkaz:
https://doaj.org/article/d54b01f4f9924072926fd8df66ef6a40
Autor:
Richard G. J. Dohmen, Sophie Hubalek, Johanna Melke, Tobias Messmer, Federica Cantoni, Arianna Mei, Rui Hueber, Rada Mitic, Dirk Remmers, Panagiota Moutsatsou, Mark J. Post, Laura Jackisch, Joshua E. Flack
Publikováno v:
npj Science of Food, Vol 6, Iss 1, Pp 1-12 (2022)
Abstract Cultured meat is an emergent technology with the potential for significant environmental and animal welfare benefits. Accurate mimicry of traditional meat requires fat tissue; a key contributor to both the flavour and texture of meat. Here,
Externí odkaz:
https://doaj.org/article/914c82ac232d4bd9948800b2e3c9f74d
Autor:
Jelena Ochs, Mariana P. Hanga, Georgina Shaw, Niamh Duffy, Michael Kulik, Nokilaj Tissin, Daniel Reibert, Ferdinand Biermann, Panagiota Moutsatsou, Shibani Ratnayake, Alvin Nienow, Niels Koenig, Robert Schmitt, Qasim Rafiq, Christopher J. Hewitt, Frank Barry, J. Mary Murphy
Publikováno v:
Bioengineering & Translational Medicine, Vol 7, Iss 3, Pp n/a-n/a (2022)
Abstract Advanced therapeutic medicinal products (ATMPs) have emerged as novel therapies for untreatable diseases, generating the need for large volumes of high‐quality, clinically‐compliant GMP cells to replace costly, high‐risk and limited sc
Externí odkaz:
https://doaj.org/article/8d664c132f564d2da30264fa84d60be3
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 10 (2022)
The use of fetal bovine serum (FBS) in animal cell culture media is widely spread since it provides a broad spectrum of molecules that are known to support cell attachment and growth. However, the harvest and collection procedures of FBS raise ethica
Externí odkaz:
https://doaj.org/article/216084d27e254cb29b2ec389847917ec
Publikováno v:
Frontiers in Nutrition, Vol 7 (2020)
Due to the considerable environmental impact and the controversial animal welfare associated with industrial meat production, combined with the ever-increasing global population and demand for meat products, sustainable production alternatives are in
Externí odkaz:
https://doaj.org/article/829600bb364341ffb1a879b54639f482
Publikováno v:
Polymers, Vol 9, Iss 12, p 687 (2017)
As electroactive polymers have recently presented potential in applications in the tissue engineering and biomedical field, this study is aiming at the fabrication of composite nanofibrous membranes containing conducting polyaniline and at the evalua
Externí odkaz:
https://doaj.org/article/00f7abe682bd468f8f20fb7614f511ee
Autor:
Mariana P. Hanga, Alvin W. Nienow, Christopher J. Hewitt, Panagiota Moutsatsou, Ivan Wall, Fritz Anthony de la Raga
Publikováno v:
Biotechnology and Bioengineering. 118:3175-3186
Cultivated meat is an emerging field, aiming to establish the production of animal tissue for human consumption in an in vitro environment, eliminating the need to raise and slaughter animals for their meat. To realise this, the expansion of primary
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1fbed4e10a319c1acb010ad63963d0c7
https://doi.org/10.1002/bit.27842
https://doi.org/10.1002/bit.27842
Autor:
null Jelena Ochs, null Mariana P. Hanga, null Georgina Shaw, null Niamh Duffy, null Michael Kulik, null Nokilaj Tissin, null Daniel Reibert, null Ferdinand Biermann, null Panagiota Moutsatsou, null Shibani Ratnayake, null Alvin Nienow, null Niels Koenig, null Robert Schmitt, null Qasim Rafiq, null Christopher J. Hewitt, null Frank Barry, null J. Mary Murphy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee07ab682f149b4734fc48f1d20e1b49
https://doi.org/10.1002/btm2.10387/v3/response1
https://doi.org/10.1002/btm2.10387/v3/response1
Autor:
Richard G. J. Dohmen, Sophie Hubalek, Johanna Melke, Tobias Messmer, Federica Cantoni, Arianna Mei, Rui Hueber, Rada Mitic, Dirk Remmers, Panagiota Moutsatsou, Mark J. Post, Laura Jackisch, Joshua E. Flack
Publikováno v:
NPJ Science of Food
npj Science of Food, Vol 6, Iss 1, Pp 1-12 (2022)
npj Science of Food, 6(1):6. Springer Nature
npj Science of Food, Vol 6, Iss 1, Pp 1-12 (2022)
npj Science of Food, 6(1):6. Springer Nature
Cultured meat is an emergent technology with the potential for significant environmental and animal welfare benefits. Accurate mimicry of traditional meat requires fat tissue; a key contributor to both the flavour and texture of meat. Here, we show t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29142f93adacee41d42ed44c07aa1109
https://pubmed.ncbi.nlm.nih.gov/35075125
https://pubmed.ncbi.nlm.nih.gov/35075125