Results 151 to 160 of about 858,320 (353)

Synthesis and Biological Profile of Substituted Pyrrolidinyl Carboxamides for Acyl‐ACP Thioesterase Inhibition

European Journal of Organic Chemistry, EarlyView.
The work outlined herein covers a series of novel herbicidal lead structures that possess a pyrrolidinyl pyrazole carboxamide scaffold as a key structural feature, carrying further substituted benzyl side chains. Based on scaffold hopping approaches from known fungicidal and herbicidal compounds and utilizing an optimized synthetic approach, a broader ...
Elisabeth Asmus, Martin Annau, Neanne Alnafta, David M. Barber, Guido Bojack, Birgit Bollenbach‐Wahl, Ralf Braun, Ronald W. Brown, Luke R. Churchman, Christine Dörnbrack, Andrew Earl, Tyler Fahrenhorst‐Jones, Jörg Freigang, Claudia Hartfiel, Ines Heinemann, Arnim Köhn, Bernd Laber, Michael C. McLeod, Catherine S. Meister, Gudrun Lange, Luka Posa, Shaun Rees, Dirk Schmutzler, Anna M. Reingruber, Jens Frackenpohl   +24 more
wiley   +1 more source

Determination and study the fatty acid contents and their seasonal variations by temperature of a dominant bivalve (Callista umbonella) of Haleh Creek [PDF]

, 2016
In this study fatty acid contents, because of the importance in human’s life, and their seasonal variations of a dominant bivalve of Haleh Creek were determined for the first time.
Mooraki, N., Sajjadi, N.
core  

Intestinal microbiome alterations in pediatric epilepsy: Implications for seizures and therapeutic approaches

Epilepsia Open, EarlyView.
Abstract The intestinal microbiome plays a pivotal role in maintaining host health through its involvement in gastrointestinal, immune, and central nervous system (CNS) functions. Recent evidence underscores the bidirectional communication between the microbiota, the gut, and the brain and the impact of this axis on neurological diseases, including ...
Teresa Ravizza, Greta Volpedo, Antonella Riva, Pasquale Striano, Annamaria Vezzani   +4 more
wiley   +1 more source

Quality characteristics of edible linseed oil [PDF]

, 2006
In this review the quality properties of linseed oil for food uses are discussed as well as factors affecting this quality. Linseed oil has a favourable fatty acid composition with a high linolenic acid content.
Gates, Fred, Kymäläinen, Hanna-Riitta, Nykter, Minna, Sjöberg, Anna-Maija   +3 more
core  

Combustion of Waste Rapeseed Oil and Jet Propellant‐8 Blends in a CI Engine

Energy Science &Engineering, EarlyView.
Using waste rapeseed oil (WRO) mixed with Jet Propellant‐8 (JP‐8) as fuel for a compression ignition engine. ABSTRACT The study examines the potential of blending waste rapeseed oil (WRO) with Jet Propellant‐8 (JP‐8) as a fuel for compression ignition (CI) engines.
Grzegorz Pawlak, Krzysztof Kosiuczenko, Patryk Płochocki, Mariusz Wesołowski, Jarosław Molenda, Tomasz Skrzek, Dominik Czerwonka   +6 more
wiley   +1 more source

Comparative Effects of Three Microbial Starter Cultures on the Physicochemical and Sensory Quality of Fermented Sausages

Food Bioengineering, EarlyView.
ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji, Yi Luo, Rui Yang, Song Yang, Xiaoping Yu, Hongqian Zhang, Kun Liao, Jiamin Zhang   +7 more
wiley   +1 more source

Comparative Analysis of Fatty Acids Concentration in Liver and Muscle Tissues of Rats and Mice

Applied Sciences
This study conducted a comparative analysis of fatty acids (FAs) concentration derived from polar (PL) and non-polar (NPL) lipids in the liver and muscle tissues of rats and mice.
Marcin Kłosok, Daria Gendosz de Carrillo, Piotr Łaszczyca, Tomasz Płociniczak, Halina Jędrzejowska-Szypułka, Tomasz Sawczyn   +5 more
doaj   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Application of Electrical Properties to Differentiate Lard From Tallow and Palm Oil [PDF]

, 2013
This study aimed to differentiate lard from tallow and palm oil based on its electrical properties, namely conductance, impedance and capacitance. These properties were measured at spectra frequencies of 4.20 to 5.00 MHz in room temperature (26-27 oC ...
Djatna, T. (T), Fauzi, A. M. (A), I, T. T. (Tun), Irzaman, I. (Irzaman), Sucipto, S. (Sucipto)   +4 more
core  

Development and in vitro evaluation of chitosan nanoparticles encapsulating Phoenix dactylifera L. (Ajwah) seed extract with supporting in silico molecular docking analysis

Food Biomacromolecules, EarlyView.
Abstract This research describes the engineering of chitosan nanoparticles (CS NPs) via ionic gelation to encapsulate Ajwah seed extract (ASE), repurposing a plant waste product for its documented antioxidant and anticancer potential. Physicochemical analysis confirmed the formation of stable nanoparticles with hydrodynamic diameters between 152.3 and ...
Jailan E. Elhalawani, Amro Shetta, Wael Mamdouh   +2 more
wiley   +1 more source