Results 171 to 180 of about 62,639 (299)

Biochemical characterization of two <i>Brassica oleracea</i> nitrile-specifier proteins. [PDF]

open access: yesFront Plant Sci
Mbudu KG   +4 more
europepmc   +1 more source

From hydrogels to eutectogels: Emerging platforms for stretchable electronics

open access: yesFlexMat, EarlyView.
The transition of wearable electronics toward long‐term reliability requires materials that resist dehydration without sacrificing tissue‐like softness and ionic conductivity. Eutectogels fulfill these demands by immobilizing deep eutectic solvents within tailored polymer networks.
Chang Zhou   +14 more
wiley   +1 more source

Palladium-Catalyzed Nucleophilic Allylation of Carbonyl Compounds with Allyl Alcohols

open access: yesPalladium-Catalyzed Nucleophilic Allylation of Carbonyl Compounds with Allyl Alcohols
長崎大学学位論文 学位記番号:博(生)甲第60号 学位授与年月日 ...
openaire   +1 more source

Monitoring and Mitigation Strategies for Hazardous Compounds in Chinese Rice Wine (Huangjiu): A Comprehensive Review

open access: yesFood Safety and Health, EarlyView.
This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu   +5 more
wiley   +1 more source

Kinetic Investigation of Propylene Oxide Ring‐Opening Polymerization in a Multiphase Semibatch Reactor

open access: yesHelvetica Chimica Acta, EarlyView.
A semi‐batch kinetic model for propylene oxide ring‐opening polymerization reveals that polymerization is governed by mass transfer at the catalyst–liquid interface rather than gas–liquid transport. ABSTRACT The multiphasic semi‐batch ring‐opening polymerization of propylene oxide was investigated with respect to mass‐transfer limitations at the solid ...
Tabea A. Thiel   +4 more
wiley   +1 more source

Can trigeminal sensations impact saltiness perception? A mini‐review

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract Many food companies have begun to reduce the salt content in their products due to health concerns; however, this reduction in salt content can affect the food's sensory appeal and flavour complexity. Flavour is defined as a combination of odour (i.e., smell), taste (i.e., gustation) and trigeminal sensations (i.e., chemesthesis).
Emily Dolan   +2 more
wiley   +1 more source

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