Results 41 to 50 of about 8,813 (259)

De novo synthesis of short‐chain aldehydes and hydrocarbons secreted by the brown marmorated stink bug Halyomorpha halys

FEBS Open Bio, EarlyView.
The brown marmorated stink bug, Halyomorpha halys, mainly secretes 4‐oxo‐(E)‐2‐hexenal, (E)‐2‐decenal, dodecane and tridecane, a mixture representative of that released by many heteropterans. We demonstrated that H. halys can synthesise these secretory components de novo using dietary glucose.
Haruna Fujimori, Koji Noge
wiley   +1 more source

Low‐Temperature Imidization of Polyimides (PI) for Scalable Manufacturing of Flexible Wearable Electronics

Advanced Engineering Materials, EarlyView.
Low‐temperature imidization of PEG‐modified polyimide enables fully screen‐printed, roll‐to‐roll fabrication of flexible electrodes on PET substrates, delivering robust mechanical durability and reliable ECG/EMG signal performance for wearable electronics.
Akib Abdullah Khan, Jong‐Hoon Kim
wiley   +1 more source

An integrated volatilome, lipidome, and mycobiome analysis revealed the aroma differentiation of flue-cured tobacco with different You-fen and aroma types

Industrial Crops and Products
Tobacco is a major cash crop in China, and its sensory quality is primarily determined by distinct aroma types such as strong-aroma (NX) and mild-aroma (QX), which are closely associated with You-fen (YF).
Feng Li, Yu-e Li, Zhao-peng Luo, Hui Zhang, Niu Zhai, Guo-yun Xu, Hui-na Zhou, Qiang-xi Zheng, Ping-ping Liu, Shun Gao, Li-feng Jin   +10 more
doaj   +1 more source

Applications of Solid-Phase Microextraction and Gas Chromatography/Mass Spectrometry (SPME-GC/MS) in the Study of Grape and Wine Volatile Compounds

Molecules, 2014
Volatile compounds are responsible for the wine “bouquet”, which is perceived by sniffing the headspace of a glass, and of the aroma component (palate-aroma) of the overall flavor, which is perceived on drinking.
Annarita Panighel, Riccardo Flamini
doaj   +1 more source

The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines

Food Chemistry: X, 2021
Ten different Saccharomyces cerevisiae strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes.
Marie Denat, Dolores Pérez, José María Heras, Amparo Querol, Vicente Ferreira   +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

Aroma Potential of German Riesling Winegrapes during Late-Stage Ripening

Beverages
The “aromatic maturity” of winegrapes is not fully understood, particularly during the later stages of ripening. The contribution of grapes to wine aroma has historically been challenging to determine, given most aroma compounds originate from ...
Thi H. Nguyen, Daniel Zimmermann, Dominik Durner   +2 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

Electrospun Wood‐Derived Biopolymers as Electrodes in Electrochemical Energy Storage Technologies

Advanced Functional Materials, EarlyView.
Electrospinning transforms wood‐derived cellulose and lignin into architecturally defined, binder‐free carbon electrodes with tuneable porosity and functionality. This review shows how fibre design enables decoupled charge and mass transport, enhancing performance across battery systems, while identifying key challenges in spinnability, scalability ...
Michael W. Thielke, Hattie R. Chisnall, Jesus Vazquez Chavez, Ana B. Jorge Sobrido   +3 more
wiley   +1 more source

Comparative Analysis of Aroma Emissions in ‘Gala’ Apples Stored in Ethanol- and Hexanal-Enriched Controlled Atmosphere

Foods
The objectives of this study were to investigate the effects of extended and constant ethanol and hexanal exposure on ‘Gala’ apples’ production of aroma compounds after long-term CA storage.
Erika Jesenko, Rajko Vidrih, Emil Zlatić   +2 more
doaj   +1 more source