Results 101 to 110 of about 1,683,843 (303)
Effect of Oenological Additives on Oral Aroma Retention During Wine Tasting
FoodsThe use of oenological additives is an emerging trend in winemaking aimed at improving technological properties. Recent studies suggest that these additives may also influence aroma persistence after wine consumption by modulating the retention of aroma ...
Rafael I. Velázquez-Martínez +3 more
doaj +1 more source
Electrospun Wood‐Derived Biopolymers as Electrodes in Electrochemical Energy Storage Technologies
Advanced Functional Materials, EarlyView.Electrospinning transforms wood‐derived cellulose and lignin into architecturally defined, binder‐free carbon electrodes with tuneable porosity and functionality. This review shows how fibre design enables decoupled charge and mass transport, enhancing performance across battery systems, while identifying key challenges in spinnability, scalability ...
Michael W. Thielke +3 more
wiley +1 more source
FoodsSichuan pepper plays a vital role in enhancing the flavor of hotpot. However, the specific flavor compounds involved are still unclear. In this study, the key aroma components of Sichuan pepper tallow hotpot were explored.
Wenhua Li +6 more
doaj +1 more source
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 +4 more
wiley +1 more source
Unlocking the aroma compounds of pistachios using the power of multi-dimensional gas chromatography
, 2023 The quality and consumer acceptance of pistachios heavily rely on their distinctive aroma, which serves as a crucial organoleptic characteristic. Similar to other natural products, the aroma of pistachios is influenced by numerous factors, including the ...
Purcaro Giorgia +2 more
core
Food Chemistry: XTo attain the differences in the flavor profile of Douchi, the key aroma-active compounds of three types of Douchi were investigated. The “Sauce-like”, “Smoky”, “Nutty”, “Roast”, “Caramel”, and “Flower” of Douchi were favored by customers.
Ziqian Wu +5 more
doaj +1 more source
Molecules, 2018 The sensory characteristics of phenolic compounds combinations were evaluated. A highly trained descriptive panel evaluated combinations of chemicals (two chemicals at a time) containing either one smoky aroma and one non-smoky aroma chemical compound ...
Hongwei Wang +2 more
doaj +1 more source
Advanced Functional Materials, EarlyView.Polarity‐matched Zr–MOFs program Nafion's nanoscale morphology during solution casting. Hydrophilic UiO‐66 preserves hydrated pathways, while hydrophobic UiO‐67 increases the proton hopping sites by densifying ionic clusters. Combining both fillers yields a membrane that delivers 176 mS cm−1 conductivity, reaches 1.46 W cm−2 under 200 kPa, and triples ...
Yonghwi Cho +13 more
wiley +1 more source
Advanced Functional Materials, EarlyView.A mechanically programmable hydrogel for tissue engineering is developed by modulating the molecular threading density of poly(ethylene glycol) diacrylate‐β‐cyclodextrin (PEGDA‐β‐CD) polyrotaxane and combining it with β‐CD‐modified gelatin. The polyrotaxane‐guided transition from disordered pores to laminar microstructures enables precise tuning ...
Shiyi Chen +10 more
wiley +1 more source
Reversible Tuning of Multiple Molecular Kinking for Stem Cell Regulation In Vivo
Advanced Functional Materials, EarlyView.In this work, we introduce the novel concept of background component‐free “multiple kinks” material platform composed solely of liganded multiple kink‐bearing molecules as a strategy for dynamic biomaterial design. Tri‐kink molecules enable effective near‐infrared light‐triggered ligand masking and visible light‐triggered ligand exposure, thereby ...
Kanghyeon Kim +28 more
wiley +1 more source