Synthesis, Characterization, and Toxicological Properties of New Cationic Bleach Activators
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Surfactants and Detergents"
DOI: 10.1007/s11743-016-1899-3
Abstract: Three new bleach activators for cotton containing pyridinium (PBBC), nicotinamido (NABBC), and 3-methylpyridinium (3-PBBC) cationic groups were synthesized and characterized by 1H NMR and HPLC–mass spectrometry. They were then applied to cotton fabric in a… read more here.
Keywords: pbbc; bleach; characterization toxicological; bleach activators ... See more keywords
Training a high-performance retinal foundation model with half-the-data and 400 times less compute
Sign Up to like & getrecommendations! Published in 2024 at "Nature Communications"
DOI: 10.1038/s41467-025-62123-z
Abstract: Medical artificial intelligence is limited by available training datasets. Foundation models like RETFound from Moorfields Eye Hospital (MEH) can be adapted with small downstream datasets and thus alleviate this issue. RETFound-MEH used 900,000 training images.… read more here.
Keywords: retfound green; 400 times; performance; retfound ... See more keywords
Gene Duplications Are At Least 50 Times Less Frequent than Gene Transfers in Prokaryotic Genomes
Sign Up to like & getrecommendations! Published in 2021 at "Genome Biology and Evolution"
DOI: 10.1093/gbe/evab224
Abstract: Abstract The contribution of gene duplications to the evolution of eukaryotic genomes is well studied. By contrast, studies of gene duplications in prokaryotes are scarce and generally limited to a handful of genes or careful… read more here.
Keywords: less frequent; duplications least; prokaryotic genomes; times less ... See more keywords
Can Plant-Based Cheese Substitutes Nutritionally and Sensorially Replace Cheese in Our Diet?
Sign Up to like & getrecommendations! Published in 2025 at "Foods"
DOI: 10.3390/foods14050771
Abstract: Plant-based substitutes for dairy products represent a rapidly developing market worldwide as they become increasingly popular with consumers. This study aimed to determine the nutritional and sensory quality of ten plant-based cheese substitutes labelled ‘classic’/‘original’… read more here.
Keywords: plant; plant based; cheese substitutes; times less ... See more keywords