Results 71 to 80 of about 3,930,052 (301)

Analysis of flavor substances and differences of sauce-flavor Baijiu with different quality grades [PDF]

Zhongguo niangzao
The flavor substances of sauce-flavor (Jiangxiangxing) Baijiu with different quality grades were analyzed by GC, GC-MS and HPLC techniques, and the key difference flavor compounds in sauce-flavor Baijiu with different quality grades were identified ...
WANG Jinlong, YIN Yanshun, TIAN Dongwei, HU Jianfeng, CHENG Pingyan
doaj   +1 more source

A nationwide student survey on biochemistry learning resources in Italy

FEBS Open Bio, EarlyView.
We conducted a survey among Italian university students to investigate their preferred study materials for biochemistry. We then analyzed the collected data to identify these materials. This information may be valuable to the Biochemistry educational community. The graphical abstract was created with Claude (Opus 5.5; Anthropic, 2026).
Anna Marabotti, Ivano Eberini, Maria Luisa Genova, Francesca Mensitieri, Francesco Malatesta   +4 more
wiley   +1 more source

Designing a Synthetic Microbial Community to Enhance Flavor Compound Production in Sesame Flavor-Type Baijiu Fermentation

Foods
Fuqu plays a crucial role in initiating fermentation and flavor compound production during sesame flavor-type baijiu fermentation. However, selecting microorganisms for Fuqu to enhance flavor compound production remains a challenge.
Xueao Ji, Xiaowei Yu, Yan Xu, Qun Wu
doaj   +1 more source

Design and evaluation of FEBS Education and Training Academy module – Integrating generative artificial intelligence into life‐science education

FEBS Open Bio, EarlyView.
Life‐science educators from 14 countries redesigned their own course materials with generative AI in a three‐session, pedagogy‐first FEBS Education and Training Academy workshop built on PICRAT. Among 12 matched respondents, four more reported high confidence in each of five practical domains, and 10 of 13 reported implementing at least one idea ...
Zvonimir Mlinarić, Ali Burak Özkaya
wiley   +1 more source

Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology

Frontiers in Microbiology, 2020
Huangjiu (Chinese rice wine) has been consumed for centuries in Asian countries and is known for its unique flavor and subtle taste. The flavor compounds of Huangjiu are derived from a wide range of sources, such as raw materials, microbial metabolic ...
Yijin Yang, Yijin Yang, Wuyao Hu, Yongjun Xia, Zhiyong Mu, Leren Tao, Xin Song, Hui Zhang, Bin Ni, Lianzhong Ai   +9 more
doaj   +1 more source

Self‐Regulated Learning Meets AI: Reinterpreting Self‐Regulation, Co‐Regulation, and Socially Shared Regulation in Human–AI Interaction

New Directions for Adult and Continuing Education, EarlyView.
ABSTRACT Advancing artificial intelligence (AI) has transformed learning and work, yet higher education and professional development programs have not systematically equipped learners for AI‐prevalent environments. This lack of preparation creates uncertainty regarding control, responsibility, trust, and accountability.
Moon‐Heum Cho, Jerusalem Merkebu
wiley   +1 more source

Ethical Foreground and Background in Adult Educator Work

New Directions for Adult and Continuing Education, EarlyView.
ABSTRACT Adult educators work in a complex ethical environment. The very act of contributing to the learning of another is fraught with moral overtones. In this paper we consider the ethical dimensions of adult educator practice by distinguishing the ethical features of the context or ‘background’ of practice from the ethical capabilities and decision ...
Steven Hodge, Sonal Nakar
wiley   +1 more source

Differential analysis of volatile flavor components in sauce-flavor Baijiu base liquor with different rounds [PDF]

Zhongguo niangzao
Using different rounds of sauce-flavor (Jiangxiangxing) Baijiu as research object, the volatile flavor components were analyzed using gas chromatography-mass spectrometry (GC-MS) and gas chromatography with flame ionization detection (GC-FID). Key flavor
MA Ruitang, ZENG Siyuan, HUANG Zhiguo, LIU Mingming, FENG Fangjian, ZHAO Jinsong, WU Chongde
doaj   +1 more source

Influenza Vaccination Responses in Disabled Stroke Patients: A Single‐Center Prospective Observational Study

Annals of Clinical and Translational Neurology, EarlyView.
ABSTRACT Objective This study aimed to investigate the immunological response to influenza vaccination, the incidence and severity of influenza infection, and the side effects of the vaccination in patients with ischemic stroke. Methods This prospective observational study was conducted between 2023 and 2024 at Ramathibodi Hospital.
Achiraya Pakngao, Sureerat Suwatcharangoon, Pintip Ngamjanyapron, Kobporn Boonnak, Thanitta Suangtamai, Porpon Rotjanapan   +5 more
wiley   +1 more source

Identification of Key Chemical Components Responsible for Flavor Deterioration in Shrimp Muscle during Refrigeration Based on Instrumental Analysis and Chemometrics [PDF]

Shipin Kexue
To investigate the changes in the volatile flavor compounds and the characteristic components responsible for flavor deterioration in the muscle of Litopenaeus vannamei under cold storage, the odor profiles of shrimp stored at 4 ℃ for 0–4 days were ...
LIAO Jianmeng, LIAO Weilong, LI Caihong, XU Defeng
doaj   +1 more source