Results 231 to 240 of about 360,095 (288)

Dynamic succession of the fermentation microbial community and its contribution to aroma in pomelo wine. [PDF]

Food Chem (Oxf)
Wu Y, Li Z, Duan X, Dong L, Chang M, Zheng W, Guo Y, Li W, Liu D, Yu H, Sun H.   +10 more
europepmc   +1 more source

Unravelling the Atomic Structure of a Metal‐Covalent Organic Framework Assembled from Ruthenium Metalloligands

Advanced Materials, Volume 37, Issue 13, April 2, 2025.
Metal‐covalent organic frameworks (MCOFs) are novel porous materials that exhibit the advantages of covalent and metal‐organic frameworks. However, it is extremely difficult to resolve their atomic structure and better understand their structure‐properties relation. This work utilizes a synergistic combination of advanced microscopy, spectroscopic, and
Seán Hennessey, Roberto González‐Gómez, Nicolás Arisnabarreta, Anna Ciotti, Jing Hou, Nadezda V. Tarakina, Andrey Bezrukov, Kunal S. Mali, Michael Zaworotko, Steven De Feyter, Max García‐Melchor, Pau Farràs   +11 more
wiley   +1 more source

Metabolome technology reveals the material basis for the formation of characteristic flavors in four types of purple teas. [PDF]

Food Chem X
Chen Z, Liu J, Xiong F, Wang Y, Chen Z, Zhang C, Yang Y, Gao C, Cao S, Yu S, Sun W.   +10 more
europepmc   +1 more source

Process-Modulated Flavor Formation and Establishment of Predictive Modeling for Aroma in Spicy Anchovies. [PDF]

Molecules
Liao Z, Liu Q, Kang W, Feng T, Ding Z, Yin S, Song S.   +6 more
europepmc   +1 more source

The Preferred Odor Characteristics of Cooked Medium-Milled Fragrant Simiao Rice. [PDF]

Foods
Lai R, Liu J, Huang Q, Fei X, An H, Lin Q, Li Y.   +6 more
europepmc   +1 more source

Characterization of Key Aroma Compounds in Botanical Lujiu Based on Jiang-Flavor Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, and Aroma Traceability Analysis. [PDF]

Food Sci Nutr
Li Y, Yang Y, Zhang BH, Yang F, Xiang P.
europepmc   +1 more source