Results 161 to 170 of about 11,285 (345)

Production of alcohol-free beer with elevated amounts of flavouring compounds using lager yeast mutants

, 2013
Jan Strejc, Lucie Siříšťová, Marcel Karabín, João Batista de Almeida e Silva, Tomáš Brányik   +4 more
openalex   +1 more source

EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids) , 2016. Scientific Opinion on Flavouring Group Evaluation 90, Revision 1 (FGE.90Rev1): consideration of six substances evaluated by JECFA (68th meeting) structurally related to aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters evaluated by EFSA in FGE.18Rev1 and FGE.75Rev1 [PDF]

, 2016

core   +1 more source

Gaussian Process Regression–Neural Network Hybrid with Optimized Redundant Coordinates: A New Simple Yet Potent Tool for Scientist's Machine Learning Toolbox

Advanced Intelligent Discovery, EarlyView.
A machine learning method, opt‐GPRNN, is presented that combines the advantages of neural networks and kernel regressions. It is based on additive GPR in optimized redundant coordinates and allows building a representation of the target with a small number of terms while avoiding overfitting when the number of terms is larger than optimal.
Sergei Manzhos, Manabu Ihara
wiley   +1 more source

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 13, Revision 2 (FGE.13 Rev2) Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14 [PDF]

, 2011

core   +1 more source

Multi‐Property Machine Learning Models to Accelerate the Transition Toward Bio‐Based Emulsion Polymers

Advanced Intelligent Discovery, EarlyView.
A machine learning framework simultaneously predicts four critical properties of monomers for emulsion polymerization: propagation rate constant, reactivity ratios, glass transition temperature, and water solubility. These tools can be used to systematically identify viable bio‐based monomer pairs as replacements for conventional formulations, with ...
Kiarash Farajzadehahary, Nicholas Ballard   +1 more
wiley   +1 more source

Lost ground, lost value: Investigating the relationship between soil erosion and agricultural land value

American Journal of Agricultural Economics, EarlyView.
Abstract This study examines the impact of soil erosion on agricultural land values in the United States (US) Midwest. Based on a novel county‐level panel data set with information on soil erosion levels and agricultural land values covering five census years (1997, 2002, 2007, 2012, and 2017), we separately investigate the direct effect of two types ...
Le Chen, Roderick M. Rejesus, Hongqiang Yan, Serkan Aglasan   +3 more
wiley   +1 more source

Safety and efficacy of eight compounds belonging to chemical group 31 (aliphatic and aromatic hydrocarbons) when used as flavourings for all animal species and categories [PDF]

, 2016
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP)
openalex   +1 more source

Seeds of change: The impact of Ethiopia's direct seed marketing approach on smallholders' seed purchases and productivity

American Journal of Agricultural Economics, EarlyView.
Abstract While multiple factors explain low adoption rates of improved varieties by small‐scale farmers in sub‐Saharan Africa, a key supply‐side constraint is the limited availability of seed embodying new traits in the volume, quality, price, and timeliness required by farmers. This constraint is partly attributable to classical failures in the market
Dawit Mekonnen, Gashaw T. Abate, Seid Yimam, Rui Benfica, David J. Spielman, Frank Place   +5 more
wiley   +1 more source

Studies on Preparation of Amino Acid Mixture as a Flavouring for Sake Compound

, 1972
O. Tajima, Yoji Kojima, Takashi Fukimbara   +2 more
openalex   +2 more sources

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 25, Revision 2 (FGE.25Rev2): Aliphatic and aromatic hydrocarbons from chemical group 31 [PDF]

, 2011
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core   +1 more source