Bioprinting researchers agree that “printability” is a key characteristic for bioink
development, but neither the meaning of the term nor the best way to experimentally …

The in-vitro meat is a novel concept in food biotechnology comprising field of tissue
engineering and cellular agriculture. It involves production of edible biomass by in-vitro …

Cellular agriculture is the controlled and sustainable manufacture of agricultural products
with cells and tissues without plant or animal involvement. Today, microorganisms cultivated …

Defined as meat cultured in a laboratory within a bioreactor under controlled artificial
conditions, in vitro meat is a relatively recent area that has opened a whole universe of …

The fast-developing field of 3D bio-printing has been extensively used to improve the
usability and performance of scaffolds filled with cells. Over the last few decades, a variety of …

Although a large panel of natural antioxidants demonstrate a protective effect in preventing
cellular oxidative stress, their low bioavailability limits therapeutic activity at the targeted …

In response to a growing population and rising food demand, the food industry has come up
with a wide array of alterations, innovations, and possibilities for making meat in vitro. In …

Bioprinting is a relatively new yet evolving technique predominantly used in regenerative
medicine and tissue engineering. 3D bioprinting techniques combine the advantages of …

Three‐dimensional (3D) printing becomes an attractive technique to fabricate tissue
engineering scaffolds through its high control on fabrication and repeatability using the …

Osteochondral (OC) defects affect both articular cartilage and the underlying subchondral
bone. Due to limitations in the cartilage tissue's self-healing capabilities, OC defects exhibit …