Results 11 to 20 of about 6,504 (203)

Analysis of Characteristic Volatile Aroma Components in Inner Mongolia Dried Allium chrysanthum

Shipin gongye ke-ji, 2022
Objective: To analyze the volatile aroma components of dried Allium chrysanthum in Inner Mongolia. The volatile aroma components in Inner Mongolia Allium chrysanthum were extracted by solid phase micro-extraction (SPME), and then were detected by gas ...
Bin WANG, Hao XU, Jun XU, Mingcheng QU, Yuhao ZHANG, Qiao HUANG, Lin XIAO   +6 more
doaj   +1 more source

Revitalisasi pada Koperasi Unit Desa Berstatus Tidak Aktif: Studi Kasus di Kabupaten Pati

Jurnal Maksipreneur: Manajemen, Koperasi, dan Entrepreneurship, 2021
Revitalization is one of the government programs to re-empower rural cooperative (KUD) in Indonesia. Revitalization for inactive KUD has the purpose to reactivate KUD although the outcome is highly dependent on the conditions of the KUD as well as the ...
Jatmiko Wahyudi, Aeda Ernawati, Siti Qorrotu Aini   +2 more
doaj   +1 more source

مستوى الوعي بنظام مكافحة الجرائم المعلوماتية لدى طلاب الجامعة

Arab Journal for Security Studies, 2023
هدفت الدراسة إلى معرفة مستوى الوعي بنظام مكافحة الجرائم المعلوماتية لدى طلبة الدراسات العليا ب­جامعة تبوك، والكشف عن وجود فروق في مستوى الوعي وفقًا لمتغير: (الجنس، والمستوى الدراسي، والكلية، والدورات التدريبية في مجال الجرائم المعلوماتية والأمن السيبراني)
Aeda Al-Rashidi, Abdullah Al-Mahdawi   +1 more
doaj   +1 more source

Multi-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds

Food Chemistry: X, 2022
The characterisation and distribution patterns of key odour-active compounds in head, heart1, heart2, tail, and stillage cuts of freshly distilled brandy were investigated by gas chromatography–olfactometry-mass spectrometry coupled with aroma extract ...
Tian-Tian Tian, Shi-Li Ruan, Yu-Ping Zhao, Ji-Ming Li, Chao Yang, Hui Cao   +5 more
doaj   +1 more source

Chemical Composition, Enantiomeric Distribution, and Sensory Evaluation of the Essential Oils Distilled from the Ecuadorian Species Myrcianthes myrsinoides (Kunth) Grifo and Myrcia mollis (Kunth) DC. (Myrtaceae)

Plants, 2019
The essential oils of Myrcianthes myrsinoides and Myrcia mollis, belonging to the Myrtaceae family, were obtained by steam distillation. They were analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-flame ionization detector (GC ...
Mayra Montalván, Manuel Alejandro Peñafiel, Jorge Ramírez, Nixon Cumbicus, Nicole Bec, Christian Larroque, Carlo Bicchi, Gianluca Gilardoni   +7 more
doaj   +1 more source

Chemical, Enantioselective, and Sensory Analysis of a Cholinesterase Inhibitor Essential Oil from Coreopsis triloba S.F. Blake (Asteraceae)

Plants, 2019
The fresh leaves of Coreopsis triloba S.F. Blake, collected at Cerro Villonaco in Loja, Ecuador, were investigated with respect to their essential oil (EO).
Sandra Espinosa, Nicole Bec, Christian Larroque, Jorge Ramírez, Barbara Sgorbini, Carlo Bicchi, Gianluca Gilardoni   +6 more
doaj   +1 more source

Mechanistic and phylogenetic insights into actinobacteria‐mediated oestrogen biodegradation in urban estuarine sediments

Microbial Biotechnology, 2021
Summary Steroidal oestrogens are often accumulated in urban estuarine sediments worldwide at microgram per gram levels. These aromatic steroids have been classified as endocrine disruptors and group 1 carcinogens.
Tsun‐Hsien Hsiao, Yi‐Lung Chen, Menghsiao Meng, Meng‐Rong Chuang, Masae Horinouchi, Toshiaki Hayashi, Po‐Hsiang Wang, Yin‐Ru Chiang   +7 more
doaj   +1 more source

Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept

Foods, 2022
The object of this study was tilapia fish that were fried in soybean oil. Volatile compounds were extracted from the fish by ASE-HVE and were studied by GC-O-MS and the AEDA analysis method.
Mingyuan Liu, Xiaoying Zhao, Mouming Zhao, Xiaoling Liu, Yiyang Pang, Meishuo Zhang   +5 more
doaj   +1 more source

Chemical characterization of odour-active volatile compounds during lucuma (Pouteria lucuma) fruit ripening

CyTA - Journal of Food, 2019
Lucuma (Pouteria lucuma) is an important exportation fruit in Peru. In this work, the odour-active volatile changes during fruit ripening were studied by using a sensomics approach (GC-O in combination with GC-MS analyses). The volatile compound extracts
Marianela Inga, Juliana María García, Ana Aguilar-Galvez, David Campos, Coralia Osorio   +4 more
doaj   +1 more source

MUA

RevistArquis, 2016
El proyecto MUA resultó electo como propuesta ganadora en la categoría de Objeto Arquitectónico en el Primer Concurso de Diseño de Arquitectura organizado por la Asociación de Estudiantes de Arquitectura de la Universidad de Costa Rica (AEDA).
Leonardo Arguedas
doaj   +1 more source