Results 101 to 110 of about 333,010 (295)
SeparationsJapanese mandarins are becoming increasingly popular due to their pleasant aroma. The volatiles in four varieties of Japanese mandarins (Iyokan, Ponkan, Shiranui, and Unshiu mikan) were extracted by headspace solid-phase microextraction (HS-SPME) and ...
Lingyi Li +9 more
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Advanced Functional Materials, EarlyView.This study presents the BioCLEAR system, a highly transparent and conductive neural electrode array composed of silver nanowires (AgNWs) and doped PEDOT:PSS, enabling neural recordings with minimal optical artifacts. When integrated with a GRIN lens, this cost‐effective neural implant allows simultaneous electrophysiological recording and GCaMP6‐based ...
Dongjun Han +17 more
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Caracterización química del aroma de matrices de interés [PDF]
, 2018 En el presente trabajo se realizó un estudio del perfil aromático de la flor de cannabis y la resina de hachís. El objetivo de este estudio fue hacer un cribado de las principales zonas de olor que componen el aroma de estas muestras e identificar los ...
López Gómez, Ricardo +1 more
core
Effect of Roasting Level on the Development of Key Aroma-Active Compounds in Coffee
MoleculesCoffee roasting is considered the most critical process in the development of sensory characteristics. During this stage, a substantial number of compounds are generated.
Andrea M. Obando, Jorge G. Figueroa
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Defects Dynamic in Photo‐Excited CeO2 and their Influence on CO2 Photoreduction
Advanced Functional Materials, EarlyView.X‐ray photoelectron spectroscopy study under light excitation is presented to track the defect dynamic (Ce4+ to Ce3+) in CeO2. Surface enhanced Raman spectroscopy confirmed the key role of Ce3+ states in controlling charge and energy transfer across the CeO2‐dye molecule interface.
Rambabu Yalavarthi +3 more
wiley +1 more source
Volatile profile and its application on species authentication of meat-based food [PDF]
Meat and meat-based food produces a certain composition of volatile compounds, which can be used to identify its origin and, consequently, for food authentication.
Indrasti, Dias +1 more
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Advanced Functional Materials, EarlyView.Two‐photon lithography (TPL) enables 3D magnetic nanostructures with unmatched freedom in geometry and material choice. Advances in voxel control, deposition, and functionalization open pathways to artificial spin ices, racetracks, microrobots, and a number of additional technological applications.
Joseph Askey +5 more
wiley +1 more source
Zhongguo youzhi, 2023 为了提高浓香葵花籽油风味物质的萃取效果及对其气味活性物质进行鉴定，对顶空固相微萃取（HS-SPME）的萃取条件进行优化，并结合气相色谱-嗅闻-质谱技术（GC-O-MS）对浓香葵花籽油的气味活性物质进行分离和鉴定。结果表明，HS-SPME萃取浓香葵花籽油的最佳条件为样品3 g，DVB/CAR/PDMS萃取头长度2 cm，萃取温度70 ℃，萃取时间50 min。通过GC-O-MS分析，在浓香葵花籽油（160 ℃烘烤葵花籽仁25 min）中共鉴定出63种挥发性物质，其中12种具有气味活性，包括4种吡嗪类（烤香味和坚果味）、2种呋喃类（焦糖味和甜香味）、4种醛类（生青味、果香和油脂味）、1-辛烯-3-醇（蘑菇味）和α-蒎烯（木质味）。利用HS-SPME结合GC-O-MS可鉴定浓香葵花籽油的气味活性成分 ...
openaire +1 more source
Advanced Functional Materials, EarlyView.Molecular engineering of a nonconjugated radical polymer enables a significant enhancement of the glass transition temperature. The amorphous nature and tunability of the polymer, arising from its nonconjugated backbone, facilitates the fabrication of organic memristive devices with an exceptionally high yield (>95%), as well as substantial ...
Daeun Kim +14 more
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Analysis of the Major Characteristic Aroma Compounds in Different Grades of Jingshan Tea [PDF]
Chaye kexueTo characterize the difference of odorants among different grades of Jingshan tea, we investigated the super grade, the first grade, the second grade and the third grade of Jingshan tea by stir bar sorptive extraction gas chromatography-mass spectrometry
ZHANG Huiyuan, MA Kuan, GAO Jing, JIN Yugu, WANG Yujie, SU Zhucheng, NING Jingming, CHEN Hongping, HOU Zhiwei
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