Results 101 to 110 of about 21,607 (295)
Biochemical Differentiation of Cocoa Cotyledon Proteins from Various Genetic Origins [PDF]
, 2000 Previous studies have reported that differences in the cocoa flavour of roasted beans from various genetic origins do exist; however, the findings were mainly based on sensory evaluation.
Ismail, Amin
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The odour of white bread [PDF]
, 1973 Volatile constituents of white bread were investigated. Different methods were used for isolating and concentrating components to avoid artefacts as far as possible. Especially good was enlarged vapour analysis.
Mulders, E.J.
core +1 more source
Advanced Functional Materials, EarlyView.A Complexation‐Mediated Diffusion‐Limited Growth (CMDLG) framework is established to rationalize the anisotropic growth of lead‐free perovskites. Integrating coordination chemistry with mass transport kinetics, this study theoretically derives and experimentally validates that stable iodocuprate complexes induce a diffusion‐limited regime.
Hyunmin Lee +5 more
wiley +1 more source
Evidence on the effect of the cocoa pulp flavour environment during fermentation on the flavour profile of chocolates [PDF]
, 2012 Empirical observations carried out by the first author during his many visits to cocoa producing countries suggested that a relationship might exist between cocoa pulp flavour attributes and sensory traits of cocoa liquor and chocolates.
Ahnert, Dario +6 more
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Development and application of assay for determining β-glucosidase activity in human saliva [PDF]
, 2017 β-glucosidase is an enzyme important to flavour enhancement. It hydrolyzes glucosides to release aglycones—aroma precursors that are bound to a sugar molecule—thereby making them available to contribute to the flavour of foods and beverages.
Debbie Inglis +3 more
core +2 more sources
Strategies for Loading and Releasing Peptide Therapeutics in Biodegradable Carriers
Advanced Functional Materials, EarlyView.A biodegradable carrier‐based peptide delivery system is a powerful treatment platform for diverse diseases, owing to its superior therapeutic efficacy and low toxicity. This review examines the conventional peptide‐loaded carrier fabrication process and its current limitations.
Wookyoung Jang, Ki Wan Bong
wiley +1 more source
Food Chemistry: XThe interest in vine tea and its extracts in the food industry has increased considerably due to its rich natural antioxidant dihydromyricetin and its non-toxic properties. Still, the strong herbal flavor makes it difficult for consumers to accept.
Xiao Hua Chen +8 more
doaj +1 more source
A S-cysteine conjugate, precursor of aroma of White Sauvignon
OENO One, 1995 <p style="text-align: justify;">4-mercapto-4-methylpentan-2-one (4-MMP), a strongly odorant compound responsible for the « boxtree » or « broom plant » odour of the Sauvignon wines, can be enzymaticaly released <em>in vitro</em> from an odourless must extract.
Takatoshi Tominaga +2 more
openaire +3 more sources
Advanced Functional Materials, EarlyView.The citric acid/urea (CA‐Urea) precursor system offers a versatile, scalable route to carbon dots with tunable luminescence and multifunctionality. Mechanistic insights into precursor chemistry and reaction parameters have enabled doping, surface modification, and hybridization strategies, yielding CDs for luminescent devices, sensing, catalysis ...
Yupeng Liu +10 more
wiley +1 more source
The impact of mycorrhizal symbiosis on tomato fruit quality [PDF]
, 2008 The project investigates the potential impact of mycorrhizal fungi, which have been acknowledged as a new class of bio-fertilizers, on the quality of vegetables.
Bonfante, Prof. Paola +3 more
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