Results 81 to 90 of about 21,607 (295)
Exploration of Raw Pigmented-Fleshed Sweet Potatoes Volatile Organic Compounds and the Precursors
MoleculesSweet potato provides rich nutrients and bioactive substances for the human diet. In this study, the volatile organic compounds of five pigmented-fleshed sweet potato cultivars were determined, the characteristic aroma compounds were screened, and a ...
Yanqiang Yao +5 more
doaj +1 more source
Enzyme contribution of non-Saccharomyces yeasts to wine production [PDF]
, 2015 The fermentation of grape must to produce wine is a biologically complex process, carried on by yeasts and malolactic bacteria. The yeasts present in spontaneous fermentation may be divided into two groups, the Saccharomyces yeasts, particularly S ...
Maicas i Prieto, Sergi +1 more
core +2 more sources
Hazelnut: Explorations toward the Biocatalytic Synthesis of its Aroma Precursor
ChemBioChemBiocatalysis gains significant industrial interest due to its controlled stereoselectivity and use of mild process conditions. Here, a biosynthetic route is proposed for the synthesis of filbertone (5‐methyl‐2‐hepten‐4‐one, 1), which is the principal flavor compound of hazelnut.
Mireia Salvadó‐Pau +3 more
openaire +2 more sources
Advanced Functional Materials, EarlyView.Covalent organic frameworks (COFs) with metals have been recognized as versatile platforms for photocatalytic CO2 reduction (CO2PRR). Herein, an overview of metal integration strategies for COFs is systematically summarized. Regulatory mechanisms and structure–activity relationships between metal integration and COF‐based CO2PRR are emphasized.
Jie He +5 more
wiley +1 more source
The Smell of Synthetic Biology: Engineering Strategies for Aroma Compound Production in Yeast
Fermentation, 2018 Yeast—especially Saccharomyces cerevisiae—have long been a preferred workhorse for the production of numerous recombinant proteins and other metabolites. S.
Niël van Wyk +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 +3 more
wiley +1 more source
Characterization of craft beer through flavour component analysis by GC-MS and multivariate statistical tools [PDF]
, 2018 Beer is a rather popular drink and represents the most widely consumed alcoholic beverage in the world.The present research aims at characterizing the flavour profile of lager pilsner, the category of low fermentation beers most common in Europe.
Boccacci Mariani Maurizio +2 more
core
Factors Affecting Cooked Chicken Meat Flavour: A Review [PDF]
, 2013 Flavour, one of the most important factors affecting consumers’ meat-buying behaviour and preferences, comprises mainly of taste and aroma. The cooked meat flavour, that is important from the producer and consumer point of view, is affected by several ...
Ahn, Dong +4 more
core +3 more sources
Quasi‐Static to Supersonic Energy Absorption of Nanoarchitected Tubulanes and Schwarzites
Advanced Functional Materials, EarlyView.Nanoarchitected energy‐absorptive Tubulanes exhibit record energy absorption under quasi‐static conditions and exceptional inelastic energy dissipation under 750 m s−1 ballistics impact, with high performance spanning strain rates of 12 orders of magnitude.
Peter Serles +16 more
wiley +1 more source
Bio‐Inspired Molecular Events in Poly(Ionic Liquids)
Advanced Functional Materials, EarlyView.Originating from dipolar and polar inter‐ and intra‐chain interactions of the building blocks, the topologies and morphologies of poly(ionic liquids) (PIL) govern their nano‐ and micro‐processibility. Modulating the interactions of cation‐anion pairs with aliphatic dipolar components enables the tunability of properties, facilitated by “bottom‐up ...
Jiahui Liu, Marek W. Urban
wiley +1 more source