Results 101 to 110 of about 18,822 (248)

Molecular Rotors: From Newtonian Fluids to Functional Materials as Viscosity and Temperature Sensing Tools

Advanced Functional Materials, EarlyView.
Molecular rotors are fluorescent molecules that are sensitive to viscosity and temperature variations in the environment. They exhibit a direct correlation between fluorescence and viscosity within Newtonian fluids. However, this correlation becomes less straightforward in complex systems.
Flavia Di Scala, Alice Briole, Valerii Myndrul, Thomas J. Cleij, Hanne Diliën, Bérengère Abou, Bart van Grinsven   +6 more
wiley   +1 more source

The main aromatic compounds in sugar fried Yanshan chestnut flesh

Cogent Food & Agriculture
The unique flavor profile of sugar-fried Yanshan chestnuts is determined by their distinct aroma components. Research on these components is conducted using molecular sensory science.
Jinghan Cao, Yin Yang, Ruiguo Cui, Jing Zou, Jianlan Liang   +4 more
doaj   +1 more source

Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis. [PDF]

Foods, 2023
Pu D, Shi Y, Meng R, Yong Q, Shi Z, Shao D, Sun B, Zhang Y.   +7 more
europepmc   +1 more source

Sulfation‐Tunable Peptide‐Glycosaminoglycan Hydrogels for Hematopoietic Stem and Progenitor Cell Expansion

Advanced Functional Materials, EarlyView.
Co‐assembly of rationally designed glycosaminoglycan‐binding peptides with sulfated glycosaminoglycans yields supramolecular hydrogels with tunable mechanics and matrix‐mediated cytokine retention. The glycosaminoglycans thereby act as cofactors, driving a coil‐to‐β‐sheet transition that triggers gelation.
Shirel Veretnik, Prannoy Seth, Maximilian Fusenig, Jens Friedrichs, Nicole Fertala, Passant Atallah, Uwe Freudenberg, Ayala Lampel, Carsten Werner   +8 more
wiley   +1 more source

Identification of Key Aroma-Active Compounds in Plum, Jujube, and Grape Extracts via GC×GC-O-TOF-MS, GC-MS, Aroma Recombination and Omission Tests

Separations
Fruity natural flavors are widely used in food, cosmetics, and tobacco products, and their flavor profiles directly affect the sensory quality of the final products.
Ruiyang Chen, Qinghui Jia, Anzhen Fu, Fan Yang, Yixin Dai, Jingzhe Sun, Liya Liu, Ye Liu, Shuang Bi   +8 more
doaj   +1 more source

Bioinspired Co‐Assembly Enables Multiscale Architected Hydrogels for 3D Printing With Integrated Antibacterial and Bioactive Functions

Advanced Functional Materials, EarlyView.
A multicomponent supramolecular hydrogel integrating cell‐adhesive and antibacterial peptides within an alginate‐cellulose nanofibril matrix is developed. Peptide co‐assembly simultaneously strengthens the hydrogel network, improves extrusion printability, and imparts cell‐adhesive and antibacterial functions, offering a versatile platform for ...
Mor Tsuriano‐Zernichov, Francesca Netti, Sigal Rencus‐Lazar, Moran Aviv, Lihi Adler‐Abramovich   +4 more
wiley   +1 more source

Comparative Analysis of Volatile Fingerprints and Aroma-Active Compounds in Green and Red Sichuan Pepper Essential Oils Using GC-IMS and GC-O-MS

Molecules
Green (Zanthoxylum schinifolium, ZSEO) and red (Zanthoxylum bungeanum, ZBEO) Sichuan pepper essential oils are widely used spices whose characteristic aromas differ markedly, yet a systematic comparison of their volatile fingerprints and aroma-active ...
Chu Ding, Xueqian Guo, Yuan Liu, Zhanjiao Wei, Yuhan Zhang, Wei Gao, Changhua Xu, Wenli Wang   +7 more
doaj   +1 more source

Profiling the Major Aroma-Active Compounds of Microwave-Dried Jujube Slices through Molecular Sensory Science Approaches. [PDF]

Foods, 2023
Yan X, Pan S, Liu X, Tan M, Zheng X, Du W, Wu M, Song Y.   +7 more
europepmc   +1 more source

Multifunctional Catechol‐Functionalized Cellulose Hydrogels for the Minimally Invasive Treatment of Acute Optic Nerve Injuries

Advanced Healthcare Materials, EarlyView.
Catechol‐functionalized cellulose hydrogels are developed as injectable, bioadhesive platforms for retinal neuroprotection. The hydrogels exhibit tunable rheological and mechanical properties, strong tissue adhesion, and sustained antioxidative activity.
Kai‐Hsiang Chang, Yi‐Ke Lin, Wei‐Li Chen, Ta‐Ching Chen, Jiashing Yu   +4 more
wiley   +1 more source

Fatty Acids Are Responsible for the Discrepancy of Key Aroma Compounds in Naturally Dried Red Goji Berries and Hot-Air-Dried Red Goji Berries

Foods
Red goji berries, reputed worldwide as “superfruit”, are commonly marketed after natural drying or hot-air drying. A sensomics approach was applied to the aroma analysis of red goji berries under two drying methods.
Yan Zheng, Claudia Oellig, Walter Vetter, Vanessa Bauer, Yuan Liu, Yanping Chen, Yanyan Zhang   +6 more
doaj   +1 more source