Results 111 to 120 of about 6,334 (256)

Harnessing Natural Wood Architecture: A Self‐Supporting, Hierarchically Porous NiFe@Carbon Capacitive Anode Enhances Electricity Generation and Storage in Microbial Fuel Cells

ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.
This study reports a mild “Zn(NO3)2 interlayer‐expansion” strategy combined with electrodeposition to produce a self‐supporting capacitive anode (NiFe@PC) that preserves the wood's native low‐tortuosity channels. The retained native architecture expands niches for microbial colonization.
Xue Liu, Shenghui Jiao, Huiying Song, Bailing Dong, Ke Cheng, Changwei Li, Sha Luo, Zhijun Chen, Ruiwen Wang, Wei Li, Shouxin Liu   +10 more
wiley   +1 more source

Diferente aroma, mismo color floral: el caso de dos especies de Salvia de corola blanca

Botan‪ical Sciences
Antecedentes: Las plantas emiten señales florales que resultan atractivas para los polinizadores. Los compuestos volátiles orgánicos florales (COVs), son considerados como una señal clave en la atracción de polinizadores.
Yesenia Martínez-Díaz, Leopoldo Ramírez Reyes, Brenda Bedolla-García, Eduardo Cuevas   +3 more
doaj   +1 more source

A Flexible Poling‐Free Piezoelectric Energy Harvester Based on Gradient Ti‐Doped BiFeO3 Films

ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.
A self‐aligned polarization is realized in compositional gradient Ti‐doped BiFeO3 films via the formation of defect dipoles and strain gradient. The self‐poling behavior is robust to resist high electric field and elevated temperature. The fabricated poling‐free piezoelectric energy harvester delivers output comparable to the poled ones.
Wentao Yang, Panpan Lv, Guiyun Gao, Shuzhi Zhang, Hang Zhan, Cuncheng Li, Luchao Ren, Jin Qian, Mingwei Zhang   +8 more
wiley   +1 more source

Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

Food Chemistry International, EarlyView.
This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan, Zhanglian Chen, Hongbin Wu, Wenyu Liu, Changqing Wei   +4 more
wiley   +1 more source

Strategies for Identification and Mitigation of Sanguinarine in Mustard Oil Adulterated by Argemone—A Comprehensive Review

Food Chemistry International, EarlyView.
Sanguinarine, a toxic alkaloid present in argemone, can lead to epidemic dropsy or chronic diseases through DNA intercalation and immune system suppression. Regulatory efforts face challenges due to economic motivations for adulteration as well as technical, social, and infrastructure barriers.
Gururaj Pejavara Narayana, Subhangi Panigrahi, Suresh Kumar Kalakandan, Hema Vincent, Ashish Rawson   +4 more
wiley   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Identification and content analysis of volatile components in 100 cultivars of Chinese herbaceous peony

Ornamental Plant Research
Herbaceous peony (Paeonia lactiflora Pall.) is a well-known and traditional flower in China, occupying a significant position in Chinese traditional culture. The floral scent of the herbaceous peony however remains relatively understudied.
Aixin Wang, Yasang Luo, Tongfei Niu, Kai Gao, Sitong Wang, Xiaoyang Zhao, Xiaogai Hou, Lili Guo   +7 more
doaj   +1 more source

Evaluation of Performance of a Polymer‐Based Fixative (FIXSCENT) on the Controlled Release Kinetics and Longevity of Top and Heart Notes of Alcoholic Perfume

Flavour and Fragrance Journal, EarlyView.
Effects of varying concentrations of a polymer‐based fixative (FIXSCENT) were studied on perfume samples and the results indicated a sustained release pattern and a significant delay in the release of both top and heart notes upon addition of 5% FIXSCENT.
Hassan A. Alhazmi, Abdulrahman N. Qramish, Thamer Mousa Hakami, Rasmiah S. AlMufarij, Waquar Ahsan, Asim Najmi, Khalid Zoghebi, Mohammed Albratty   +7 more
wiley   +1 more source

Flavor Profile of Tomatoes Across Different Cultivation Times Based on GC × GC-Q/TOFMS

Foods
Volatile compounds greatly affect tomato aroma, but systematic analysis of volatiles in tomatoes is limited by detection techniques. Here, HS-SPME Arrow-GC × GC-Q/TOFMS was employed to analyze tomato flavor profiles across different cultivation times. To
Yuan Gao, Nan Jiang, Jing Liu, Guanglu Cui, Meng Zhao, Yuanfang Du, Hua Ping, Cheng Li   +7 more
doaj   +1 more source

Bridging Flavour and Fragrance: A Behaviour‐Based Olfactory Pyramid for Whisky Maturation Inspired by Perfumery Principles

Flavour and Fragrance Journal, EarlyView.
This framework transposes the perfumery olfactory pyramid to whisky maturation by sequencing aromas into top, heart, and base notes according to their temporal persistence. Using Log P as a behaviour‐based classification axis and oak macromolecules as natural fixative analogues, it proposes a behaviour‐based aromatic wheel bridging flavour chemistry ...
Magali Picard
wiley   +1 more source