Results 111 to 120 of about 16,321,452 (239)
Food Chemistry: XThe aroma-active compounds (AACs) of traditional vinegars are formed through complexed pathways. Moreover, their source is not clear yet. The composition of AACs throughout the entire process of Shanxi aged vinegar (SAV) production from the raw materials,
Jiao Wang +9 more
doaj +1 more source
Advanced Functional Materials, EarlyView.Conversion‐induced sulfur expansion generates strong mechanical constraints and localized stresses within solid‐state Li‐S cathodes. Heterogeneous solid‐electrolyte confinement creates tensile strain‐energy hotspots that govern particle cracking. Larger sulfur particles accelerate fracture, while higher porosity relaxes constraint and delays damage ...
Arpan K. Sharma +3 more
wiley +1 more source
eFoodTo conduct an in‐depth exploration of the unique flavors of herbal spices, four spice extracts—sour horn, alfalfa, chicory, and fenugreek—were selected for this study. All four extracts have a long history of use in traditional food applications. In this
Suxing Tuo +11 more
doaj +1 more source
Advanced Functional Materials, EarlyView.Trinuclear iron oxo‐bridged catalytic ensembles stabilized by aspartic‐acid‐derived carbon dots provide an effective platform for alkaline oxygen evolution. Mixed‐valence charge balancing, inner‐sphere charge transport, and work‐function alignment within the N/O‐rich carbon framework promote cooperative Fe‐site chemistry and efficient OER ...
Megha A. Deshmukh +13 more
wiley +1 more source
Advanced Healthcare Materials, EarlyView.Engineered red blood cell‐derived extracellular vesicles (eRBCEVs) are synthesized via controlled microfluidic assembly from native RBC lipids, enabling tunable encapsulation of proteins, nucleic acids, nanoparticles, and viral vectors. The platform demonstrates reproducible nanoscale architecture, preserved membrane composition, and functional cargo ...
Chiranth K. Nagaraj +23 more
wiley +1 more source
, 2018 Célunk az volt, hogy 15 újonnan a Szerves Kémia Tanszéken szintetizált izokromán vázas vegyületet GC-MS módszerrel elválasszunk.gjVegyészmérnökBSc ...
Mikolás, Marcell
core
FoodsPandan (Pandanus amaryllifolius Roxb.) has been used in the production of bakery goods either as a functional ingredient or a natural flavoring that, when roasted, exerts a fragrant rice-like aroma and an attractive green color. This study elucidated the
Xiao Chen +6 more
doaj +1 more source
n‐Type Polymer Radio Frequency Rectifiers Operating at 18.5 GHz
Advanced Materials, EarlyView.Combining an n‐doped polymer semiconductor with wafer‐scale asymmetric planar electrodes featuring work function‐engineered contacts yields radio‐frequency diodes and rectifying circuits operating at up to 18.5 GHz. The devices combine scalable manufacturing with an operating frequency previously unattainable by large‐area organic electronics ...
Lazaros Panagiotidis +19 more
wiley +1 more source
Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments. [PDF]
Food Chem X, 2023 Liu H +9 more
europepmc +1 more source
“Smelltronics”—From Gas to Smell Sensing
Advanced Materials, EarlyView.The emerging field of smelltronics, encompassing sensing technologies for complex volatile organic compounds, holds significant potential for extracting valuable chemical information. It facilitates the noninvasive, real‐time monitoring of humans, food, and the environment.
Takeshi Ono +7 more
wiley +1 more source