Results 101 to 110 of about 9,254 (302)

Scientific Opinion on the safety and efficacy of alicyclic and aromatic lactones (chemical group 11) when used as flavourings for all animal species

EFSA Journal, 2012
The flavour compounds 3‐propylidenephthalide, 3‐butylidenephthalide and 3,4‐dihydrocoumarin belong to chemical group 11, defined as “alicyclic and aromatic lactones”. All three additives are currently authorised for use as flavours in food.
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP)
doaj   +1 more source

Recent Advances in Carbon Cathode Materials toward High‐Performing Zinc‐Ion Hybrid Supercapacitors

Advanced Science, EarlyView.
Aqueous zinc‐ion hybrid supercapacitors (ZHSCs) have emerged as promising next‐generation electrochemical energy‐storage devices. Porous carbon materials have been extensively studied as cathodes, with advances in tailoring pore structures and material properties to enhance performance.
Take Hirooka, Zhaolin Liu, Ivan P. Parkin, Guanjie He   +3 more
wiley   +1 more source

Vacancy‐Driven Ni Exsolution in Prussian Blue Analogues Creates Cooperative Defect–Metal Sites for Alkaline Hydrogen Evolution

Advanced Science, EarlyView.
Multimetal Prussian blue analogues (PBAs) are converted by low‐temperature Ar annealing into a cavity/CN‐vacancy architecture that triggers in situ Ni exsolution, creating dense Ni‐PBA interfacial motifs. These motifs optimize water dissociation and H* adsorption in alkaline media, delivering markedly accelerated HER kinetics and long‐term stability ...
Shiqi Wang, Haixian Yan, Hugo L. S. Santos, Md Mofakkharulhashan, Wenyi Huo, Pedro H. C. Camargo   +5 more
wiley   +1 more source

Scientific Opinion on Flavouring Group Evaluation 35, Revision 1 (FGE.35Rev1): Three quinine salts from the Priority list from chemical group 30

EFSA Journal, 2015
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate three flavouring substances in the Flavouring Group Evaluation 35, Revision 1, using the Procedure in Commission
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source

Flavour reformulation and flavour stability [PDF]

, 2012
ABSTRACT This project addressed two areas in the flavour industry – flavour reformulation required as a consequence of ingredient changes and flavour stability in solid food products. The aim of the flavour reformulation study was to evaluate both instrumental and modelling approaches to reformulate commercial flavourings for food products of different
openaire   +1 more source

Integrative Omics Analysis Reveals the Regulation of Hypoxia Tolerance in Large Yellow Croaker (Larimichthys crocea) via the Lipoic Acid Synthase (lias) Gene

Advanced Science, EarlyView.
Lipoic acid synthase (lias) can regulate α‐KG levels through lipoylation, thereby negatively regulating HIF‐1α protein levels via PHD under hypoixa. The Hap2 allele of lias exhibits lower expression levels than Hap1, leading to the accumulation of more HIF‐1α protein and thereby enhancing hypoxia tolerance. ABSTRACT Hypoxia stress seriously affects the
Jie Ding, Songpeng Jia, Ran Meng, Xuelei Wang, Xiongfei Wu, Weiliang Shen, Yibo Zhang, Junquan Zhu   +7 more
wiley   +1 more source

Safety and efficacy of 26 compounds belonging to chemical group 3 (α,β‐unsaturated straight‐chain and branched‐chain aliphatic primary alcohols, aldehydes, acids and esters) when used as flavourings for all animal species and categories

EFSA Journal, 2019
Following a request from the European Commission, the EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of 26 compounds belonging to chemical group 3 (α,β ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Vasileios Bampidis, Giovanna Azimonti, Maria de Lourdes Bastos, Henrik Christensen, Maryline Kouba, Mojca Kos Durjava, Marta López‐Alonso, Secundino López Puente, Francesca Marcon, Baltasar Mayo, Alena Pechová, Mariana Petkova, Fernando Ramos, Yolanda Sanz, Roberto Edoardo Villa, Ruud Woutersen, Paul Brantom, Andrew Chesson, Johannes Westendorf, Lucilla Gregoretti, Paola Manini, Birgit Dusemund   +22 more
doaj   +1 more source

Engineering Human Donor Derived Germinal Center‐Like Organoids (GCLOs) for Studying Immune Response to Vaccination

Advanced Science, EarlyView.
We bioengineered a new approach methodology of generating Germinal Center Organoids that self‐organize from human blood‐derived immune cells. These immune organoids reproduce key features of humoral immunity, IgG production, and plasmablast emergence.
Bhumi Suthar, Carlos Gomez, Giancarlo Asencio, Suresh Pallikkuth, Ashutosh Agarwal   +4 more
wiley   +1 more source

Composition chimique du netetu, condiment alimentaire produit par fermentation des graines de caroubier africain Parkia biglobosa (Jacq.) Benth. [PDF]

Biotechnologie, Agronomie, Société et Environnement, 2000
Chemical composition of netetu, a food condiment from fermented Parkia biglobosa seeds. The seed oils and cakes of netetu of different origins available on the Senegalian market have been studied to evaluate the nutritional potentialities of this ...
Wathelet B., Cornelius C., Lognay G., Ndir B., Marlier M., Thonart P.   +5 more
doaj  

High Tree Species Diversity Promotes Thermal Enhancement Response of Microbial Carbon Use Efficiency

Advanced Science, EarlyView.
ABSTRACT Predicting soil carbon dynamics under warming is constrained by limited understanding of microbial thermal adaptation, particularly whether microbial carbon use efficiency (CUE) can adapt to warming and how plant diversity modulates this response. Using soils from a natural tree species diversity gradient in a subtropical forest, we combined a
Pengpeng Duan, Changqing Ye, Xinyi Yang, Chaoqun Wang, Wolfgang Wanek, Jian‐sheng Ye, Hongzhao Yuan, Hu Du, Kongcao Xiao, Xunyang He, Kelin Wang, Dejun Li   +11 more
wiley   +1 more source