Results 31 to 40 of about 169,039 (315)

Synthesis and Antifungal Activity of Novel Tetrahydrogeranyl Quaternary Ammonium Salts

Natural Product Communications, 2022
Due to the excessive use of antifungal agents, drug resistance and ecological problems are increasing. Some antifungal agents are difficult to degrade and have high toxicity and several side effects.
Yun Peng, Jiayu Chang, Zhuangquan Xiao, Jiazong Huang, Ting Xu, Shangxing Chen, Guorong Fan, Shengliao Liao, Zongde Wang, Hai Luo   +9 more
doaj   +1 more source

Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup

Foods, 2021
To investigate the effect of welsh onion on taste components and sensory characteristics in porcine bone soup, the stewing condition was as follows: the material–liquid ratio (m/V) was 1:1, the stewing time was 5.0 h, and the ratio of welsh onion was 2.5%
Li Liang, Chenchen Zhou, Yuyu Zhang, Baoguo Sun   +3 more
doaj   +1 more source

Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash

Foods, 2022
Sheep tail fat and prickly ash play an important role in improving the umami taste of mutton soup. In this work, the effects of prickly ash on key taste compounds in stewed sheep tail fat soup were investigated. Results showed that the taste intensity of
Yan Huang, Dandan Pu, Zhilin Hao, Li Liang, Jing Zhao, Yizhuang Tang, Yuyu Zhang   +6 more
doaj   +1 more source

SUPERSYMMETRY FOR FLAVORS [PDF]

Frontiers of Theoretical Physics, 2001
An understanding of the lepton masses within the framework of SUSY is presented. A family symmetry is introduced. Sneutrino VEV breaks this symmetry. The tau mass is due to the Higgs VEV, and muon mass purely from the sneutrino VEV. A viable model is constructed, which predicts (1-10) MeV tau-neutrino.
openaire   +2 more sources

Analysis of off-flavor-bran flavor substances in strong-flavor Baijiu

Zhongguo niangzao
In order to analyze the off-flavor-bran flavor substances in strong-flavor (Nongxiangxing) Baijiu, the sensory evaluation of normal and bran flavor raw liquor was conducted according to the relevant national standards, and the volatile flavor substances in normal and bran flavor raw liquor were detected by gas chromatography-mass spectrometry (GC-MS ...
NI Xingting, SUN Xizhen, LIU Huaichen, CHEN Jie, HUANG Liya, XIONG Yaqing, LI Qiang, ZHANG Fan, ZHANG Xueyuan
openaire   +3 more sources

Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards

, 2022
Meat flavor is composed of a complex mixture of volatile compounds developed as a result of heat driven multi-directional reactions. Typical reactions include Maillard reaction, lipid oxidation, as well as nitrogenous compounds degradation.
Noleto-Dias, C., Bassam, Samar M., Bassam, S. M., Noleto-Dias, Clarice, Farag, Mohamed A., Farag, M. A.   +5 more
core   +1 more source

Enhanced Desulfurization Performance of ZIF−8/PEG MMMs: Effect of ZIF−8 Particle Size

Membranes, 2023
Constructing efficient and continuous transport pathways in membranes is a promising and challenging way to achieve the desired performance in the pervaporation process.
Xia Zhan, Kaixiang Gao, Yucheng Jia, Wen Deng, Ning Liu, Xuebin Guo, Hehe Li, Jiding Li   +7 more
doaj   +1 more source

Effects of Storage Conditions on the Flavor Stability of Fried Pepper (Zanthoxylum bungeanum) Oil

Foods, 2021
Flavor stability of fried pepper oil was investigated during 30 days of storage. Variation trends of key volatile flavor compounds in fried pepper oil induced by ultraviolet (UV) irradiation and oxygen (O2) exposure were compared using GC-MS and chiral ...
Jie Sun, Baoguo Sun, Fazheng Ren, Haitao Chen, Ning Zhang, Yuyu Zhang, Huiying Zhang   +6 more
doaj   +1 more source

Flavor capsule cigarettes in six countries: availability by brand, variant and flavor

, 2018
Background Flavor capsule cigarettes, containing capsules inside the filters that smokers can press to release a liquid that flavors smoke, are growing in popularity.
Jennifer Brown, Joanna Cohen, Katherine Smith   +2 more
core   +1 more source

Volatile compound fingerprinting of mixed-culture fermentations. [PDF]

, 2011
Item does not contain fulltextWith the advent of the -omics era, classical technology platforms, such as hyphenated mass spectrometry, are currently undergoing a transformation toward high-throughput application.
Hylckama, J., van, Sieuwerts, S., Molenaar, D, Arjen Lommen, Bayjanov, J.R., Molenaar, D., van Hylckama, J., Molenaar, D.; id_orcid, Janssen, P.W.M., Bok, F.A. de, van Hylckama Vlieg, J.E.T., Patrick W. M. Janssen, Douwe Molenaar, Jumamurat R. Bayjanov, Bayjanov, J., Johan E. T. van Hylckama Vlieg, Sander Sieuwerts, Hylckama Vlieg, J.E.T. van, de Bok, F.A.M., Lommen, A., Bok, F.A.M., de, Bok, F.A.M. de, Janssen, P.W., Frank A. M. de Bok, Hylckama Vlieg, J.E. van   +24 more
core   +1 more source