Showing 1,101 - 1,120 results of 9,913 for search '((espina OR (spine OR five)) OR (((pinn OR (sping OR (sming OR ming))) OR peng) OR pin))', query time: 0.23s Refine Results
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    Intestinal piezo1 promotes neuroinflammation to facilitate oligodendrocyte ferroptosis post-traumatic brain injury by Jun, Ding Zhi, Liang, Wu, Xiong, Chen Zheng, Mao, Zeng Rui, Wang, Shangyuan, Zhang, Tang Ming

    Published 2024
    “…The study identified a series of inflammatory factors significantly associated with TBI, including C-C motif chemokine 19, C-X-C motif chemokine 5, and interleukin-5. Bioinformatics analysis showed increased expression of CXCL10, CCL2, GNA15, NFKB1, and the top 5 key nodes were identified using the Cytohubba plugin. …”
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    Article
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  18. 1118

    Amorphous ternary nanoparticle complex of curcumin-chitosan-hypromellose exhibiting built-in solubility enhancement and physical stability of curcumin by Wong, Jerome Jie Long, Lim, Li Ming, Tran, The-Thien, Wang, Danping, Cheow, Wean Sin, Hadinoto, Kunn

    Published 2019
    “…Compared to the CUR-CHI nanoplex, the HPMC inclusion led to larger nanoplex (≈300–500 nm) having lower zeta potential (≈1–15 mV) and lower CUR payload (≈40–80%), albeit with higher CUR utilization rates (≈100%) attributed to the CUR interactions with both CHI and HPMC. …”
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    Journal Article
  19. 1119

    Formulation, physicochemical, and sensory evaluation of cookies prepared from Sacha Inchi Oil Meal (SIOM) by Christopher, Jeffi, Tan, Chin Ping, Wasoh, Helmi, Tang, Teck-Kim, Lee, Yee-Ying, Lai, Oi Ming

    Published 2024
    “…This study developed the cookies by blending SIOM with wheat flour at 5, 10, 20, and 30% (w/w), respectively. Physical properties, proximate composition, and sensory study were evaluated on the cookies. …”
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    Article
  20. 1120

    Microbial lipid production from food waste saccharified liquid and the effects of compositions by Ma, Xiaoyu, Gao, Zhen, Gao, Ming, Ma, Yingqun, Ma, Hongzhi, Zhang, Min, Liu, Yu, Wang, Qunhui

    Published 2020
    “…Furthermore, lipid concentration decreased slightly when single lactic acid or single acetic acid concentration was below 5 g/L or 1 g/L in the culture media. Metal elements that were present in the medium had considerable synergistic effects on lipid production. …”
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    Journal Article