Results 71 to 80 of about 21,607 (295)
Cloning and characterisation of a maize carotenoid cleavage dioxygenase (ZmCCD1) and its involvement in the biosynthesis of apocarotenoids with various roles in mutualistic and parasitic interactions [PDF]
, 2008 Colonisation of maize roots by arbuscular mycorrhizal (AM) fungi leads to the accumulation of apocarotenoids (cyclohexenone and mycorradicin derivatives).
Beekwilder, M.J. +10 more
core +2 more sources
Food Chemistry, 2023 This study investigates the accumulation and degradation of aroma molecules released by acid hydrolysis of aroma precursors in winemaking grapes. A first-order kinetics model effectively interprets this accumulation, including subsequent degradation.
Elayma Sánchez-Acevedo +2 more
openaire +5 more sources
Selective Benzene Capture by Metal‐Organic Frameworks
Advanced Functional Materials, EarlyView.Metal‐organic frameworks (MOFs) hold significant potential for capturing benzene from air emissions and hydrocarbon mixtures in liquid phases. This capability stems from their precisely engineered structures, versatile chemistries, and diverse binding interactions.
Zongsu Han +4 more
wiley +1 more source
Advanced Functional Materials, EarlyView.Zinc(II) coordination complexes with tunable aryloxy‐imine ligands exhibit controllable supramolecular self‐assembly into hierarchical fibrous structures. Coordination‐driven stacking, not π–π interactions, enables gelation, dynamic assembly/disassembly, and enhanced nanomechanical properties.
Merlin R. Stühler +10 more
wiley +1 more source
FoodsThe 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 +2 more
doaj +1 more source
Meta-analysis of the core aroma components of grape and wine aroma
Frontiers in Plant Science, 2016 Wine aroma strongly influences wine quality, yet its composition and its evolution during the winemaking process are poorly understood. Volatile compounds that constitute wine aroma are traditionally divided into three classes according to their origin ...
Tina Ilc +3 more
doaj +1 more source
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 +3 more
wiley +1 more source
Estimated carboxylic acid ester hydrolysis rate constants for food and beverage aroma compounds [PDF]
, 2011 Aroma compounds in the Flavornet database were screened for potentially hydrolyzable carboxylic acid ester functionalities. Of the 738 aroma compounds listed in this database, 140 molecules contain carboxylic acid ester groups that may be amenable to ...
Kaya Forest, Sierra Rayne
core +2 more sources
Analysis of red grape glycosidic aroma precursors by glycosyl glucose quantification
Talanta, 2012 A method has been developed to analyse the glycosidic aroma precursor of non aromatic red grapes in terms of glucose GG. Due to the matrix interferences, an extract free of glycosylated polyphenols (especially anthocyanins and flavonols) and free glucose has been prepared.
Salinas, M.R. +4 more
openaire +3 more sources
Advanced Functional Materials, EarlyView.High‐energy electron impact in plasma catalysis often causes excessive dissociation of active intermediates, limiting C2+ product selectivity. To address this challenge, a bio‐inspired stoma‐shell nanoarchitecture is designed to decouple electron impact from catalytic reaction zones.
Nan Zou +5 more
wiley +1 more source