Results 101 to 110 of about 15,592 (277)
Advanced Materials, EarlyView.A high‐capacity polyimide‐linked porous organic polymer (HAT‐PTO) incorporating numerous redox‐active centers is synthesized via a hydrothermal reaction, delivering a high theoretical capacity of 484 mAh g−1. In situ hybridization with carboxyl‐functionalized multiwalled carbon nanotubes enhances conductivity and stability, achieving 397 mAh g−1 at C ...
Arindam Mal +7 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
CyTA - Journal of Food, 2019 Lucuma (Pouteria lucuma) is an important exportation fruit in Peru. In this work, the odour-active volatile changes during fruit ripening were studied by using a sensomics approach (GC-O in combination with GC-MS analyses). The volatile compound extracts
Marianela Inga +4 more
doaj +1 more source
Volatile composition of wines from cvs. Blanco lexítimo, Agudelo and Serradelo (Vitis vinifera) grown in Betanzos (NW Spain) [PDF]
, 2009 Wine aroma is formed by volatile compounds of different chemical natures and origins. Betanzos is the most northern viticole geographic area from Galicia (NW Spain).
Aznar +31 more
core +1 more source
In Situ Amine Formation to Modulate MOF‐Derived PdIn N‐Doped Carbon Catalysts
Advanced Materials, EarlyView.An amine‐assisted approach converts PdIn‐MOF into PdIn intermetallic nanoparticles embedded in N‐doped carbon. In situ‐generated amines trigger early Pd nucleation, producing smaller PdIn domains than direct pyrolysis. Amine sterics and basicity tune composition and particle size, while solvent and amine co‐determine textural features.
Gonzalo Egea +9 more
wiley +1 more source
Molecules, 2019 Aroma profiles, key aroma compound quantification, and cluster analysis of 15 brands of extra-virgin olive oils (EVOOs) from three countries (Spain, Italy, and Greece) were investigated in the current study.
Qi Zhou +3 more
doaj +1 more source
Sensorial evaluation of continuously fermented beer and the role of process parameters in adjusting its flavour profile [PDF]
, 2005 Although traditional batch overwhelmingly prevails over continuous fermentation, a breakthrough in quality and savings could be achieved by a simple, flexible and cheap fermentation system.
Brányik, Tomáš +6 more
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Advanced Materials, EarlyView.Aggregation‐induced emission strategy is first used to overcome aggregation‐caused quenching in Y‐series acceptors. By integrating tetraphenylethylene, the dTPE exhibits three‐fold PLQY enhancement and significantly suppressed non‐radiative energy loss. An ultra‐low Eloss of 0.130 eV and a record VOC of 0.93 V are achieved, resulting in a PCE over 20.5%
Yingze Zhang +18 more
wiley +1 more source
The main aromatic compounds in sugar fried Yanshan chestnut flesh
Cogent Food & AgricultureThe 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 +4 more
doaj +1 more source
In vitro inhibition of Helicobacter pylori urease with non and semi fermented Camellia sinensis [PDF]
, 2009 Purpose: Helicobacter pylori is the etiological agent in duodenal and peptic ulcers. The growing problem of antibiotic resistance by the organism demands the search for novel compounds, especially from natural sources.
Amirmozafari, N. +5 more
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