Results 111 to 120 of about 114,713 (308)

Fast‐Responding O2 Gas Sensor Based on Luminescent Europium Metal‐Organic Frameworks (MOF‐76)

Advanced Functional Materials, EarlyView.
Luminescent MOF‐76 materials based on Eu(III) and mixed Eu(III)/Y(III) show rapid and reversible changes in emission intensity in response to O2 with very short response times. The effect is based on triplet quenching of the linker ligands that act as photosensitizers. Average emission lifetimes of a few milliseconds turn out to be mostly unaffected by
Zhenyu Zhao, Christian Weinberger, Jakob Steube, Matthias Bauer, Martin Brehm, Michael Tiemann   +5 more
wiley   +1 more source

Integration of volatile and non-volatile metabolites and the transcriptome reveals the formation mechanisms of differential aroma compounds between Pyrus communis and Pyrus pyrifolia cultivars

Frontiers in Plant Science
IntroductionAroma compounds are important flavor components in pear fruit. Among cultivated pears, fruits from Pyrus communis (hereafter referred to as P.
Jiao Wang, Jiao Wang, Xianping Guo, Xianping Guo, Zhongying Wu, Zhongying Wu, Dongsheng Wang, Dongsheng Wang, Peng Guo, Yongping Han, Hui Jiang, Zhenzhen Lü   +11 more
doaj   +1 more source

Photoswitching Conduction in Framework Materials

Advanced Functional Materials, EarlyView.
This mini‐review summarizes recent advances in state‐of‐the‐art proton and electron conduction in framework materials that can be remotely and reversibly switched on and off by light. It discusses the various photoswitching conduction mechanisms and the strategies employed to enhance photoswitched conductivity.
Helmy Pacheco Hernandez, Stefan Hecht, Wolfgang Wenzel, Lars Heinke, Mariana Kozlowska   +4 more
wiley   +1 more source

Characterization of Volatile Compounds and Odorants in Different Sichuan Pepper Varieties in Tallow Hotpot

Foods
Sichuan 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, Qiaojun Wang, Huilin Huan, Gangcheng Wu, Qingzhe Jin, Youfeng Zhang, Xingguo Wang   +6 more
doaj   +1 more source

MOFs and COFs in Electronics: Bridging the Gap between Intrinsic Properties and Measured Performance

Advanced Functional Materials, EarlyView.
Metal‐organic frameworks (MOFs) and covalent organic frameworks (COFs) hold promise for advanced electronics. However, discrepancies in reported electrical conductivities highlight the importance of measurement methodologies. This review explores intrinsic charge transport mechanisms and extrinsic factors influencing performance, and critically ...
Jonas F. Pöhls, R. Thomas Weitz
wiley   +1 more source

DNA‐Templated 2D Heterostructures as Phototriggered Dynamic Nanohybrids: From Releasing Molecular Loads to Controlling Enzyme Biocatalytic Function

Advanced Functional Materials, EarlyView.
DNA strands are employed both as dynamic linkers and nanoscale templates for the integration of Ag2S nanoparticles on MoS2, which in turn imparted photothermal responsiveness; this feature permits the selective cargo (fluorophore, quantum dots or an enzyme) release from the MoS2 surface in response to local heat induced by light irradiation.
Kai Chen, Haosen Miao, Weiying Hong, Matteo Palma   +3 more
wiley   +1 more source

Sensory Characteristics of Combinations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods

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, Edgar Chambers, Jianquan Kan   +2 more
doaj   +1 more source

Stoma‐Shell Nanoarchitecture for Enhanced Plasma Confinement Catalysis in Synthesis of Ethanol from CO2

Advanced Functional Materials, EarlyView.
High‐energy electron impact in plasma catalysis often causes excessive dissociation of active intermediates, limiting C2+ product selectivity. To address this challenge, a bio‐inspired stoma‐shell nanoarchitecture is designed to decouple electron impact from catalytic reaction zones.
Nan Zou, Zhiliang Dong, Tsun‐Kong Sham, Xiaonian Li, Ying Zheng, Ting Qiu   +5 more
wiley   +1 more source

Characterization of key aroma-active compounds in different types of Douchi based on molecular sensory science approaches

Food Chemistry: X
To 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, Jin Chao, Hui Tang, Tengxia Liu, Liwen Jiang, Yang Liu   +5 more
doaj   +1 more source

Aroma Active Compounds in Foods [PDF]

, 2001
PREFACE 1. Chemical and Sensory Characterization of Food Volatiles: An Overview PART 1: INSTRUMENTAL ANALYSIS OF FOOD FLAVORS 2. Odor-Active Compounds of Dry-Cured Meat: Italian-Type Salami and Parma Ham 3. Aroma-Active Benzofuran Derivatives: Analysis, Sensory Properties, and Pathways of Formation 4. Volatile Constituents of Asafoetida 5.
openaire   +1 more source