Results 121 to 130 of about 17,652,409 (178)

Key bitterness compounds of cigar tobacco leaves and their molecular docking with human bitter receptors. [PDF]

Sci Rep
Yu G, Wu Y, Liu Z, Zhang X, Cao S, Hu Y, Sun J, Hou B, Jia X, Gong W, Li T.   +10 more
europepmc   +1 more source

Evolution of oxidation markers and rancid off-flavors in <i>Tenebrio molitor</i> mealworm oil during thermal oxidation. [PDF]

Food Sci Biotechnol
Choi JY, Park MK, Cho IH.
europepmc   +1 more source

Investigation of rose-honey aroma formation during tea infusion fermentation by <i>Pantoea camelliae</i> Z09 through GC-MS and GC-IMS. [PDF]

Food Chem X
Xie Y, Yang Z, Zhu Y, Chen X, Lei M, Jin X, Jin W, Fu C, Yu L.   +8 more
europepmc   +1 more source

Characterization of key aroma-active components in roast mutton: Integration of GC-IMS, GC-MS, and aroma recombination. [PDF]

Food Chem X
Xie Y, Zhang Y, Qi W, Zhang Y, Zhou G, Liu D.   +5 more
europepmc   +1 more source

The Aroma, Taste Contributions, and Flavor Evaluation Based on GC-IMS, E-Nose, and E-Tongue in Soybean Pastes: A Comparative Study. [PDF]

Foods
Yang B, Wang H, Cao Z, Yan J, Dong Z, Ren F, Zhang W, Chen L.   +7 more
europepmc   +1 more source

Novel Insights into Milk Coffee Products: Component Interactions, Innovative Processing, and Healthier Product Features. [PDF]

Foods
Li Y, Zhao D, Li W, Yu X, Zhang X, Shi J, Li H, Shi Y.   +7 more
europepmc   +1 more source

The number and position of unsaturated bonds in aliphatic aldehydes affect meat flavorings system: Insights on initial Maillard reaction stage and meat flavor formation from thiazolidine derivatives. [PDF]

Curr Res Food Sci
Du W, Wang Y, Ma Q, Li Y, Wang B, Bai S, Fan B, Wang F.   +7 more
europepmc   +1 more source

Pharmaceutical analysis by supercritical fluid chromatography: Optimization of the mobile phase composition on a 2‐ethylpyridine column

Journal of Separation Science, 2008
AbstractThe separation of neutral, acidic, and basic pharmaceuticals with diverse physicochemical properties by packed column supercritical fluid chromatography (pSFC) on a 2‐ethylpyridine column (25 cm×4.6 mm id, 3 μm particles) is presented. The optimization strategy involved separations at 100% methanol (MeOH) and at 50% MeOH/50% ACN while keeping ...
Claudio Brunelli, Pat Sandra
exaly   +4 more sources

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Vibrational spectroscopic investigation on the structure of 2-ethylpyridine-4-carbothioamide

Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy, 2012
Fourier transform Raman and Fourier transform infrared spectra of 2-ethylpyridine-4-carbothioamide were recorded in the regions 3600-100 cm(-1) and 4000-450 cm(-1), respectively in the solid phase. 2-Ethylpyridine-4-carbothioamide is used as anti-tubercular agent that inhibits mycolic acid synthesis.
S Muthu, J Uma Maheswari
exaly   +3 more sources