Results 61 to 70 of about 36,576 (264)

Aroma Enhancement of La Mancha White Wines Using Coupage Technique

Beverages
Volatile compounds and aroma sensory profile of wines were researched in order to determine the effect of the coupage technique using monovarietal young white wines from La Mancha region. To conduct this study, the aroma compositions of Airén, Chardonnay,
María Osorio Alises, Eva Sánchez-Palomo, Pedro Miguel Izquierdo Cañas, Miguel Ángel González Viñas   +3 more
doaj   +1 more source

Molecular Dynamics Studies of Shape Memory Polymers: From Bead–Spring Models to Atomistic Simulations

Advanced Engineering Materials, EarlyView.
Coarse‐grained (left) and atomistic (right) models of the shape memory polymer ESTANE ETE 75DT3 are shown schematically. The two representations bridge molecular detail and mesoscopic description. Both models capture shape memory behavior, linking segmental mobility and conformational relaxation of anisotropic chains to macroscopic recovery, and ...
Fathollah Varnik
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

Determination of Selected Aromas in Marquette and Frontenac Wine Using Headspace-SPME Coupled with GC-MS and Simultaneous Olfactometry

Separations, 2018
Understanding the aroma profile of wines made from cold climate grapes is needed to help winemakers produce quality aromatic wines. The current study aimed to add to the very limited knowledge of aroma-imparting compounds in wines made from the lesser ...
Somchai Rice, Nanticha Lutt, Jacek A. Koziel, Murlidhar Dharmadhikari, Anne Fennell   +4 more
doaj   +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

Counterion Dependent Side‐Chain Relaxation Stiffens a Chemically Doped Thienothiophene Copolymer

Advanced Functional Materials, EarlyView.
Oxidation of a thienothiophene copolymer, p(g3TT‐T2), via different doping strategies and dopant molecules resulted in materials with similar oxidation levels and a high electrical conductivity of ≈100 S cm−1. However, mechanical properties varied significantly, with sub‐glass transition temperatures and elastic moduli spanning from –44°C to –3°C and ...
Mariavittoria Craighero, Meghna Jha, Elsa Veronica Flores‐Vela, Joost Kimpel, Andreas Schaefer, Jiali Guo, Jesika Asatryan, Alberto Peinador Veiga, Shuichi Haraguchi, Per‐Anders Carlsson, Jaime Martín, Mariano Campoy‐Quiles, Christian Müller   +12 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

From Food to Power: Hydrogel Thermoelectrics for Ingestible Electronics

Advanced Functional Materials, EarlyView.
We introduce a fully edible thermoelectric–electrochromic platform that harvests heat from food and converts it into a visible color change. N‐type and p‐type hydrogel thermoelectric generators connected in series power anthocyanin‐based electrochromic displays, demonstrating the feasibility of safe, biodegradable, ingestible systems for on‐food ...
Antonia Georgopoulou, Bokeon Kwak, Dario Floreano, Esther Amstad   +3 more
wiley   +1 more source

Effect of Oenological Additives on Oral Aroma Retention During Wine Tasting

Foods
The 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, Carolina Muñoz-González, Julia Crespo, María Ángeles Pozo-Bayón   +3 more
doaj   +1 more source

Strain‐Programmable Luminescent Adhesive Patch With Tartrazine‐Mediated Optical Skin Clearing for Photochemical Tissue Bonding

Advanced Functional Materials, EarlyView.
We propose a suture‐complementary approach that integrates optical skin clearing with a strain‐programmable luminescent adhesive patch. Hyaluronic acid promotes transdermal delivery of tartrazine to improve optical clearing and stabilizes its interaction with a photosensitizer. Optical clearing increases the penetration depth of visible light into skin,
Seong‐Jong Kim, Kyungjoo Jo, Kwanghyeon Park, Jun Hee Kim, Jong Hyeong Cho, Inhoo Choi, Sei Kwang Hahn   +6 more
wiley   +1 more source