Results 311 to 320 of about 109,294 (342)

Differences in aroma, chemistry, solubilities, and smoking quality of cured flue-cured tobaccos with aglandular and glandular trichomes

Journal of Agricultural and Food Chemistry, 1992
The chemistry, aroma, solubilities (herane and 95% ethanol), and smoking quality of cured tobacco from three typical flue-cured varieties that produce glandular trichomes on the surface of the green leaf and an atypical aglandular breeding line were compared. The glandular tobaccos produced more characteristic tobacco aroma than the aglandular tobacco.
James F. Chaplin, V. A. Sisson, Willard W. Weeks   +2 more
openaire   +2 more sources

Investigations on the cure chemistry and polymer properties of benzoxazine–cyanate ester blends

European Polymer Journal, 2009
Abstract Thermosetting polymer blends composed of bisphenol A based benzoxazine (BA-a) and cyanate ester (BACY) were prepared via co-curing of benzoxazine with cyanate ester. DSC results manifested a multiple curing pattern with associated heat of reaction implying a co-reaction between oxazine moiety and cyanate group.
K. Santhosh Kumar, K.N. Ninan, C. P. Reghunadhan Nair   +2 more
openaire   +2 more sources

Surface chemistry of carbon black through curing process of epoxy resin

Carbon, 1995
The effects of oxidized carbon black surfaces on the epoxy resin curing process were examined by differential scanning calorimetry (DSC). The addition of oxidized carbon black accelerated the initial cure reaction of the epoxy-amine system. Peak temperature in DSC exotherm of the resin system falls in proportion to the ratio of surface ester groups on ...
Yuzo Sanada, Haruo Kumagai, M. Nakahara, T. Takada   +3 more
openaire   +2 more sources

The Chemistry of Curing Meat [PDF]

Journal of Animal Science, 1939
W. Lee Lewis, D. A. Greenwood, H. V. Griffin   +2 more
openaire   +1 more source

Flavor and Chemistry of Uncured and Cured Meat of Harp Seal (Phoca Groenlendica)

1999
Flavor is an important sensory attribute of foods in general and of muscle foods in particular. While the nutritional aspects of food are important upon consumption, flavor and color are among the primary factors influencing the customers even prior to consumption. Flavor of foods is influenced by both taste and aroma-active components (Shahidi, 1989).
Ming-Xia Liu, Fereidoon Shahidi
openaire   +2 more sources

Cleavable Thermosetting Epoxies: a Tool for Monitoring Cure Chemistry Perturbation at an Interface

MRS Proceedings, 1993
AbstractA diepoxide containing a disulfide linkage, capable of being reductively cleaved was synthesized. This compound was cured with standard amine curing agents to form intractable network polymers, which were then decomposed into soluble fragments, allowing the effects of network formation on cure chemistry to be evaluated.
openaire   +2 more sources

Molecular imaging in oncology: Current impact and future directions

Ca-A Cancer Journal for Clinicians, 2022
Steven P Rowe, Martin G Pomper
exaly  

A reticular chemistry guide for the design of periodic solids

Nature Reviews Materials, 2021
Hao Jiang, Dalal A Alezi, Mohamed Eddaoudi   +2 more
exaly  

Machine learning in combinatorial polymer chemistry

Nature Reviews Materials, 2021
Adam J Gormley, Michael A Webb
exaly  

Biomedicine Meets Fenton Chemistry

Chemical Reviews, 2021
Zhongmin Tang, Peiran Zhao, Yanyan Liu
exaly