Results 51 to 60 of about 2,354 (190)
Analytical Science Advances, Volume 7, Issue 1, June 2026.ABSTRACT This study investigated the prevalence of electronic smoking device (ESD) use and its associated behavioural and chemical risks among university students in Bahia, Brazil. A cross‐sectional survey was conducted with 355 students from public and private institutions through an online questionnaire between April and May 2023. Among participants,
Eduard F. Valenzuela +7 more
wiley +1 more source
Journal of Dairy Science, 2022 : Fermented brown milk has gained popularity because of its unique taste and flavor. Lactobacillus bulgaricus ND02 is a starter culture that has good milk fermentation characteristics.
Jiangying Peng +4 more
doaj +1 more source
2, 3-pentanedione as an attractant for Hippelates (Diptera: Chloropidae).
, 1968 (Uploaded by Plazi from the Biodiversity Heritage Library) No abstract provided.
openaire +1 more source
Investigation of physicochemical properties, nutritional status, and volatile compounds profiling of four underutilized spices of Cameroon origin [PDF]
, 2023 In this study, four underutilized spices (fruit and ulb of Aframomum sulcatum, fruit of Xylopia africana, and bark of Hypodaphnis zenkeri) were analyzed for their physical properties, nutrients composition, and profile of volatile compounds using ...
Bhanuprakash Reddy, G. +8 more
core +1 more source
eFood, Volume 7, Issue 2, April 2026.This review article provides a comprehensive analysis of coffee pre‐brewing techniques, focusing on the methodology and key parameters involved in each coffee brewing process. It also summarizes how different brewing methods affect the coffee metabolome, antioxidant levels, aroma, and physicochemical features.
Enas A. El‐Hawary +5 more
wiley +1 more source
Europium incorporated into titanium oxide by the sol-gel method
Materials Research, 2005 In this work titanium sol was prepared from tetraethylorthotitanate (TEOT) in ethanol, stabilized with beta-diketonate 2,4 pentanedione in molar ratio 1:1 homogenized by magnetic stirring, europium ion was add as structural probe.
Lucas Alonso Rocha +7 more
doaj +1 more source
Quantitative analyses of glyoxal and methylglyoxal compounds in french fry samples by hplc using 4-Nitro-1,2-Phenlenediamine as a derivatizing reagent [PDF]
, 2020 Nowadays, there is a rising trend in processed food consumption. 1,2-Dicarbonyl compounds, GO and MGO, can be formed during thermal processing by Maillard reaction and oxidation of proteins and fats as precursors of advanced glycation end products (AGEs)
Çatak, Jale
core
Advanced Science, Volume 13, Issue 18, 27 March 2026.A (2R,3R)‐butanediol dehydrogenase from Bacillus subtilis (BsBDH) is engineered for the enantioselective synthesis of 2‐hydroxycyclohexanone. A PASS computational design strategy is proposed to enhance the thermostability of BsBDH. Moreover, ESM‐1v combined with ISM is utilized for enhancing and inverting its stereoselectivity.
Haote Ding +5 more
wiley +1 more source
Frontiers in Molecular Biosciences, 2023 In the search for new metal complexes with antitumor potential, two dithiocarbazate ligands derived from 1,1,1-trifluoro-2,4-pentanedione (H2L1) and (H2L2) and four Ni(II) complexes, [Ni(L1)PPh3] (1), [Ni(L1)Py] (2), [Ni(L2)PPh3] (3), and [Ni(L2)Py] (4),
Cássia de Q. O. Cavalcante +6 more
doaj +1 more source
Food Biomacromolecules, Volume 3, Issue 1, Page 47-70, March 2026.Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma +2 more
wiley +1 more source