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Spiros Paramithiotis, Maria K. Syrokou, Anastasia Papadia-Nikolaidou, Georgios Papoutsis and Eleftherios H. Drosinos
The aim of the present study was to attempt the recreation of a highly appreciated food commodity of antiquity, called avyrtake, using information derived from ancient texts. The available information included the raw materials, the texture and the taste...
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Selin Aydin, Oguzhan Ustun, Atena Ghosigharehaghaji, Taha Tavaci, Asli Yilmaz and Mehmet Yilmaz
In the last two decades, fluorescent carbon quantum dots (CQDs) have attracted intense interest as a new fluorescent nanomaterial with unique properties. This material offers significant advantages compared with conventional dyes and inorganic QD systems...
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Yuka Sawada, Hanae Tsukumo, Junji Fukuda, Kazutoshi Iijima and Hiroshi Itagaki
To improve the accuracy of skin sensitization prediction of chemicals by conventional alternative methods using cells, it is important to reproduce the environment of skin in vitro, such as the crosstalk between keratinocytes and dendritic cells (DCs). W...
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Sudhir Kumar, Inderjeet Singh, Dinesh Kumar, Mohd Yazid Yahya and Seyed Saeid Rahimian Koloor
Mechanical behavior of 3D-printed poly(lactic) acid material is an open topic for research on the reliability assessment of structures in marine and offshore industries. This article presents the mechanical and morphological properties of poly(lactic) ac...
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Hamza Gadhoumi, Maria Gullo, Luciana De Vero, Enriqueta Martinez-Rojas, Moufida Saidani Tounsi and El Akrem Hayouni
Functional beverages obtained using medicinal plants and fermented with lactic acid bacteria are gaining much interest from the scientific community, driven by the growing demand for food and beverages with beneficial properties. In this work, three diff...
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