Zobrazeno 1 - 10
of 3 755
pro vyhledávání: '"Pulsed electric fields"'
Publikováno v:
International Journal of COPD, Vol Volume 19, Pp 1673-1680 (2024)
Marc Fortin,1 Del R Dorscheid,2 Moishe Liberman,3 Simon Martel,1 Tawimas Shaipanich2 1Department of Pulmonary Medicine and Thoracic Surgery, University of Laval Institut Universitaire de Cardiologie et de Pneumologie de Québec (IUCPQ), Quebec City,
Externí odkaz:
https://doaj.org/article/39f0cb811ac3446bafb3de9d2d63e8cc
Autor:
Jianjing Lin, Kejia Li, Zhen Yang, Fuyang Cao, Liang Gao, Tong Ning, Dan Xing, Hui Zeng, Qiang Liu, Zigang Ge, Jianhao Lin
Publikováno v:
Journal of Orthopaedic Translation, Vol 47, Iss , Pp 235-248 (2024)
Background: Numerous approaches have been utilized to optimize mesenchymal stem cells (MSCs) performance in treating osteoarthritis (OA), however, the constrained diminished activity and chondrogenic differentiation capacity impede their therapeutic
Externí odkaz:
https://doaj.org/article/560ad334e2d243ec87d9cb08837ecdaa
Publikováno v:
Frontiers in Cardiovascular Medicine, Vol 11 (2024)
BackgroundPulsed field ablation, as a non-thermal ablation modality, has received increasing attention. The aim of this study is to explore whether a reversible pulsed electric field (RPEF) can temporarily inhibit electrical conduction and provide a
Externí odkaz:
https://doaj.org/article/22b141db0e4d46579df05d21053f2a06
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101812- (2024)
Freezing storage is a common preservation method for industrialized duck meat. However, both the frozen storage and thawing processes of meat can affect meat quality. Therefore, appropriate thawing methods are crucial for maintaining good meat qualit
Externí odkaz:
https://doaj.org/article/cba335a66c9b44e98757eac02c2a53b4
Publikováno v:
Molecules, Vol 29, Iss 16, p 3924 (2024)
By increasing the permeability of the cell membrane of the treated material, pulsed electric fields (PEF) enhance the internal transport of various chemical substances. Changing the distribution of these components can modify the chemical and thermal
Externí odkaz:
https://doaj.org/article/f944b3c7593d420189c4ca79908cc64d
Autor:
Arnoldas Morozas, Veronika Malyško-Ptašinskė, Julita Kulbacka, Justinas Ivaška, Tatjana Ivaškienė, Vitalij Novickij
Publikováno v:
Frontiers in Oncology, Vol 14 (2024)
Head and neck cancer continues to be among the most prevalent types of cancer globally, yet it can be managed with appropriate treatment approaches. Presently, chemotherapy and radiotherapy stand as the primary treatment modalities for various groups
Externí odkaz:
https://doaj.org/article/d01cccdaff264be8b96e70cd24aa4293
Autor:
Alejandro Berzosa, Javier Marín-Sánchez, Ignacio Álvarez, Cristina Sánchez-Gimeno, Javier Raso
Publikováno v:
Foods, Vol 13, Iss 12, p 1916 (2024)
Glutathione is a potent antioxidant that has shown promise in enhancing the processing of various foods and drinks such as bread and wine. Saccharomyces cerevisiae stands as a primary microorganism for glutathione production. This study sought to ass
Externí odkaz:
https://doaj.org/article/ddebfed32040478bbb9d6a0220fab338
Autor:
Maria Tsevdou, Athina Ntzimani, Maria Katsouli, George Dimopoulos, Dimitrios Tsimogiannis, Petros Taoukis
Publikováno v:
Molecules, Vol 29, Iss 10, p 2303 (2024)
Olive oil production is characterized by large amounts of waste, and yet is considerably highly valued. Olive pomace can serve as a cheap source of bioactive compounds (BACs) with important antioxidant activity. Novel technologies like Pulsed Electri
Externí odkaz:
https://doaj.org/article/0f79acede1c54c6681e5799c6dff9d58
Autor:
George Dimopoulos, Alexandros Katsimichas, Konstantinos Balachtsis, Efimia Dermesonlouoglou, Petros Taoukis
Publikováno v:
Foods, Vol 13, Iss 9, p 1410 (2024)
This study focused on the osmotic dehydration (OD) of ready-to-eat spinach leaves combined with the pulsed electric field (PEF) pre-treatment. Untreated and PEF-treated (0.6 kV/cm, 0–200 pulses) spinach leaves were osmotically dehydrated at room te
Externí odkaz:
https://doaj.org/article/ffdbf53974584a49b47c9bbb80e4fd60
Autor:
Patrycja Gazda, Paweł Glibowski
Publikováno v:
Applied Sciences, Vol 14, Iss 9, p 3617 (2024)
Research into innovative techniques in food technology is developing dynamically. This is indicated by the significant increase in the number of scientific studies in this field. The aim of this work was to provide a comprehensive, in-depth analysis
Externí odkaz:
https://doaj.org/article/e485b9b10f244c43818cd3d8e4225a71