Results 61 to 70 of about 3,930,052 (301)

Pathways and pitfalls: a qualitative study of student experiences in biomedical science education

FEBS Open Bio, EarlyView.
Biomedical science students from underrepresented backgrounds face barriers including financial strain, disrupted laboratory access and cultural exclusion. Peer networks provide vital support when institutional systems are difficult to navigate. To create inclusive learning environments and achieve academic success, educators should blend active, hands‐
Olivia J. Russell, Cassy Ross, Panagiota S. Filippou, Bruno Silvester Lopes, Dominic Gilchrist, Paul Dean, Kamar Ameen‐Ali, Tora K. Smulders‐Srinivasan, Ahmad A. Khundakar   +8 more
wiley   +1 more source

Effects of Gradient Heating Sterilization and Constant High-Temperature Sterilization on Volatile Flavor Substances of Braised Beef [PDF]

Shipin Kexue
To investigate the effects of constant high-temperature sterilization (HTS) and gradient heating sterilization (GHS) on the volatile flavor compounds of braised beef under the same sterilization intensity, headspace solid-phase microextraction coupled ...
LI Su, ZHAO Yan, MIN Chengjun, ZHANG Shunliang, QI Yuxia, LIANG Erhong, LI Hongyu, ZHAO Bing, LIU Li
doaj   +1 more source

In silico and in vitro exploration of a tyrosinase for biocatalytic production of catechols

FEBS Open Bio, EarlyView.
Tyrosinase from Ralstonia pseudosolanacearum is a promising biocatalyst for producing valuable catechols from monophenol substrates. This tyrosinase is uniquely suited to this due to its high monophenolase : diphenolase ratio. We combined in silico docking and in vivo kinetic characterisation of this tyrosinase with 11 industrially relevant monophenols,
James Britton, Fang Zhao, Reeta Davis, Meg Walsh, Kevin E O'Connor, David O'Connell, Tanja Narancic   +6 more
wiley   +1 more source

Current Research on Flavor Compounds in Fermented Food Products

Foods
Recent advancements in the field of food science have spurred a surge of research focused on unraveling the intricate world of flavor compounds in fermented food products [...].
N. van Wyk
semanticscholar   +1 more source

Structural and biochemical insights into the thermostable esterase Ta0887 from Thermoplasma acidophilum

FEBS Open Bio, EarlyView.
In this study, a novel esterase from the thermoacidophilic archaeon Thermoplasma acidophilum was biochemically and structurally characterized. Our results demonstrate that Ta0887 is a highly thermostable esterase that preferentially hydrolyzes p‐nitrophenyl hexanoate and possesses an α‐helical cap domain that likely contributes to its substrate ...
Alejandro Delgado‐Rey, Miriam Livier Llamas‐García, Gabriela M. Montero‐Morán, Leticia Santos, Samuel Lara‐González   +4 more
wiley   +1 more source

Effect of Polygonatum sibiricum on the Volatile Flavor Compounds of Wheat Qu and Its Brewed Huangjiu

Shipin gongye ke-ji
To investigate the effect of Polygonatum sibiricum on the volatile flavor compounds of wheat Qu and its brewed Huangjiu, the traditional wheat Qu (PTMQ) and its brewed Huangjiu (PTMQ-W) were used as controls, gas chromatography ion mobility spectroscopy (
Jianwei DONG, Guotai ZHANG, Huiying LIAO, Honglei TIAN, Jingzhang GENG, Xinpeng ZHU, Zaixiang LOU   +6 more
doaj   +1 more source

Comparison of the applications of GC-IMS and SPME-GC-MS in the analysis of volatile flavor compounds in strong-flavor Baijiu [PDF]

Zhongguo niangzao
In order to compare the application differences of solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) techniques in the detection of flavor compounds in strong-flavor ...
WANG Yihong, ZHENG Jia, ZHU Lizheng, PU Peijuan, WU Yuanxin, YUAN Fang
doaj   +1 more source

Evaluating GenAI‐produced feedback on undergraduate bioscience essays against good higher education feedback practice

FEBS Open Bio, EarlyView.
This pilot study investigates the potential of Generative AI to provide formative feedback to students. ChatGPT was prompted to provide feedback on Year 1 Bioscience essays, which were evaluated against established good feedback practices. GenAI‐authored feedback had useful elements, but was limited in scope. GenAI may have potential to provide instant,
Annabel Court, Nigel Francis, Andrew Shore, Stephen Rutherford   +3 more
wiley   +1 more source

Determinants of undergraduate bioscience engagement: Validating attendance barriers and classroom spatial behaviour across institutions

FEBS Open Bio, EarlyView.
Student engagement extends beyond simple attendance. Across 891 bioscience students from three universities, attendance behaviour was associated mainly with structural influences, whereas classroom spatial behaviour reflected affective and sensory factors.
Nigel Page, Rachel J. Hunt, Lauren J. Albee, Daniel Berwick, Alison Snape   +4 more
wiley   +1 more source

Unraveling the Formation Mechanism of Egg’s Unique Flavor via Flavoromics and Lipidomics

Foods
Egg products after thermal treatment possess a unique flavor and are favored by consumers. In this study, the key aroma-active compounds of egg yolk products and their formation mechanism during thermal treatment were investigated.
Zheng Zhou, Shuang Cui, Jing Che, Yuying Zhang, Dayong Zhou, Xuhui Huang, Lei Qin   +6 more
doaj   +1 more source