Results 241 to 250 of about 128,406 (294)

GC × GC‐TOF MS and Sensory Profiling of Aroma Compounds in Magnolia Species: Effects of Processing Methods on Volatile Retention in M. wufengensis

open access: yesFlavour and Fragrance Journal, Volume 41, Issue 3, Page 487-503, May 2026.
The first comparative analysis of Magnolia scents reveals that M. wufengensis is characterised by a high aldehyde content, exhibiting a fresh, sweet, and fruity fragrance profile. Furthermore, freeze‐drying preserves 6.7 times more 2‐nonenal compared to shade‐drying, highlighting its superior efficacy in retaining key volatile compounds.
Xiaole Wang   +7 more
wiley   +1 more source

Characterization of Hemp Seed Cake and Its Use as a Functional Ingredient for Bakery Application

open access: yesFood Frontiers, Volume 7, Issue 3, May 2026.
ABSTRACT Hemp seed cake, a by‐product of cold‐pressing hemp for oil extraction, was characterized for its nutritional composition and content of antioxidant compounds and then was used as a functional ingredient for the fortification of bread and as a model system for bakery application. The whole ground hemp cake (WHC) exhibits high nutritional value,
Francesca Carrà   +4 more
wiley   +1 more source

Inactivation Strategies of Clostridium perfringens in Foods: Current Challenges and Emerging Interventions

open access: yesFood Frontiers, Volume 7, Issue 3, May 2026.
Clostridium perfringens forms heat‐resistant spores that complicate food safety. Physical methods (thermal processing, HPP, vacuum cooling, ozone treatments) and chemical interventions (natural antimicrobials, phosphates, nitrate/nitrite, organic acids) reduce vegetative cells and spores, though spore resistance remains a major challenge in food and ...
Deepak Subedi   +7 more
wiley   +1 more source

Rhodium‐Catalyzed Regioselective Addition of N‐Hydroxyl Imides to Internal Alkynes

open access: yesIsrael Journal of Chemistry, Volume 66, Issue 3, May 2026.
An intermolecular rhodium‐catalyzed regioselective addition of N‐hydroxyl imides to internal alkynes leads to branched O‐allyl compounds, which can be readily transformed to allylic alcohols and O‐allyl hydroxylamines after deprotection. Isotopic labelling experiments suggest a plausible reaction mechanism.
Zi Liu, Bernhard Breit
wiley   +1 more source

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