Results 41 to 50 of about 41,408 (253)
Bismuth‐Based Photocatalysts for Water Remediation: Design Strategies, Mechanisms, and Challenges
Advanced Functional Materials, EarlyView.This review highlights representative design strategies for bismuth‐based semiconductor photocatalysts in solar‐driven water purification. Emphasis is placed on electronic structure regulation, oxygen‐vacancy engineering, and interfacial coupling to enable efficient full‐spectrum light utilization, improved charge separation, and selective oxidation in
Shan Liu +9 more
wiley +1 more source
Sensory marketing: the influence of glass shape on the perception of beer by the consumers
Entrepreneurship and Sustainability IssuesIn recent years, there has been a growing interest in the issue of how the quality characteristics of glassware affect the consumer experience of drinking.
Daman Dubis, Jolanta Baran
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Fermentation, 2020 The development of digital tools based on artificial intelligence can produce affordable and accurate methodologies to assess quality traits and sensory analysis of beers.
Claudia Gonzalez Viejo, Sigfredo Fuentes
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The Impact of Hop Freshness on Kettle-Hopped Beers
Foods, 2023 Hops are an indispensable ingredient in beer, and the differences in their chemical composition impart the various tastes and aromas associated with different beers. However, during storage, hops undergo changes in their chemical composition.
Ksenija Rutnik +2 more
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Advanced Healthcare Materials, EarlyView.A biocompatible sodium alginate‐based hydrogel is developed as a next‐generation submucosal lifting agent intended for EMR and ESD. The optimized formulation exhibits a composition devoid of endotoxins, high viscosity, demonstrates reliable injectability, and ensures prolonged mucosal elevation.
Iram Maqsood +9 more
wiley +1 more source
Effects of Fortified Wheat Bran Arabinoxylan on the Quality of Wheat Malt Beer
FoodsArabinoxylan, a key non-starch polysaccharide in wheat bran, significantly influences the quality and health benefits of wheat beer. This study aimed to investigate how wheat bran addition (0–20%) affects water-extracted arabinoxylan (WEAX) content and ...
Kai Jiang, Yuhong Jin
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Fermentation, 2021 The present work aims to develop a mathematical model, based on Gompertz equations and ANNs to predict the concentration of four solvent compounds (isobutanol, ethyl acetate, amyl alcohol and n-propanol) produced by the yeasts S.
Vinicio Moya Almeida +2 more
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Advanced Materials, EarlyView.Magnetic doping of the topological insulator Bi2Te3 with erbium adatoms induces out‐of‐plane magnetism and breaks time‐reversal symmetry, opening a Dirac gap and driving a Fermi surface transition from hexagonal to star‐of‐David geometry. Microscopy, spectroscopy, and magnetic dichroism reveal atomically controlled magnetic interactions that tailor the
Beatriz Muñiz Cano +18 more
wiley +1 more source
The non-Saccharomyces yeasts as novel starter cultures to innovate beer brewing
CyTA - Journal of FoodWith the increasing number of craft beer enthusiasts and the expanding beer consumer market, the current commercial brewing yeasts used in beer brewing have been domesticated with specific phenotypic ranges that limit the generation of novel flavor ...
Xiaoxu Qin +4 more
doaj +1 more source
Acta Universitatis Cibiniensis. Series E: Food Technology, 2023 Rhubarb (Rheum rhaponticum L.) is a valuable source of active components responsible for laxative, antibacterial, diuretic, anti-inflammatory and anti-cancer properties. On the other hand, ozone being an allotropic form of oxygen, due to its potential is
Zardzewiały Miłosz +2 more
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