Results 241 to 250 of about 114,713 (308)

Physicochemical properties, aroma compounds, non-volatile metabolites and their potential correlation in <i>Wickerhamomyces anomalus-</i>fermented Sichuan-style sausage. [PDF]

Food Chem X
Jia X, Zhang S, Lin X, Nie X, Kang X, Pu H, Wang X, Chen X, Wang Q, Wang X, Yu X, Zhao Z.   +11 more
europepmc   +1 more source

Light‐Programmable Interfaces: From Molecular Photoswitching to Adaptive Membrane Separations

Advanced Materials Interfaces, EarlyView.
This review advances an interface‐centered framework for light‐responsive membranes, linking molecular photoswitches (azobenzene (AZO), spiropyran (SP), diarylethene (DAE), donor–acceptor Stenhouse adducts (DASA), photoacid) to integration strategies in polymeric, porous, self‐assembled, and mixed‐matrix systems.
Liangliang Zhang, Senlin Gu, Jianyang Zhao, Xiaojuan Hao, Lu Hua Li, Jihua Li, Lingxue Kong   +6 more
wiley   +1 more source

Aroma compounds and physicochemical and functional properties of traditional Tokat bread. [PDF]

Food Sci Nutr
Cingöz A.
europepmc   +1 more source

Electrochemically Engineered PEDOT:PSS/MXene Composite Electrode for the Label‐Free Procalcitonin Detection

Advanced Materials Interfaces, EarlyView.
Procalcitonin is a key biomarker for bacterial infections, but conventional detection methods are often time‐consuming. Here, we present an electrochemical sensor based on highly conductive Ti3C2Tx MXene combined with PEDOT:PSS, enabling direct antibody immobilization, while a bovine serum albumin coating provides antifouling protection.
Angelika Banaś, Roman Turczyn, Maciej Krzywiecki, Izabela Matuła, Sara Shakibania, Katarzyna Krukiewicz, Deivasigamani Ranjith Kumar   +6 more
wiley   +1 more source

Comprehensive profiling of volatile aroma compounds and non-volatile metabolites in five salted chili peppers using multi-omics technologies: <i>E</i>-nose, <i>E</i>-tongue, GC-IMS, GC × GC-TOF-MS, and UHPLC-MS/MS. [PDF]

Food Chem X
Yang WK, Deng R, Huang YQ, Xia HP, Wang KY, Zhou Y, Liao MX, Li QM.   +7 more
europepmc   +1 more source

A Reusable Polymeric Sensor Based on Green‐Synthesized CQDs@ZIF‐8 for the Rapid Detection of Nitro‐Explosive Picric Acid

Advanced Materials Interfaces, EarlyView.
This study presents the rational design and synthesis of a highly luminescent polymeric nanocomposite. Initially, highly fluorescent carbon quantum dots (CQDs) are synthesized via a facile hydrothermal method using citric acid and β‐alanine as precursors, followed by rigorous purification through centrifugation and filtration.
Yunus Emre Toprak, Soner Çubuk, Memet Vezir Kahraman   +2 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. [PDF]

Foods
Zheng Y, Oellig C, Vetter W, Bauer V, Liu Y, Chen Y, Zhang Y.   +6 more
europepmc   +1 more source

Characterization of the key aroma compounds in the floral honey-like cup aroma of Fenghuang Dancong oolong tea by application of the sensomics approach. [PDF]

Food Chem X
Kun J, Luo Z, Gong M, Meng Q, Chen Y, Yuan L, Weng Y, Sun J, Dai H, Tong H.   +9 more
europepmc   +1 more source

Key floral-fruity aroma compounds in Sichuan Congou black tea: identification via MDGC-MS/O and sensory evaluation. [PDF]

Front Nutr
Wang S, Li L, Meng Q, Luo W, Wei F, Luo L, Zeng L.   +6 more
europepmc   +1 more source

Meaty Aroma Compounds Enhance MSG Umami Perception Through Allosteric Modulation of T1R1/T1R3 Receptor: Evidence from Nasal Clip Sensory Evaluation and Molecular Dynamics Simulation. [PDF]

Foods
Zhao Y, Zhang J, Zhao M, Zhao X, Su G.
europepmc   +1 more source