Results 91 to 100 of about 10,122 (231)
Improvement of biomethane potential of sewage sludge anaerobic co-digestion by addition of “sherry-wine” distillery wastewater [PDF]
, 2020 Co-digestion of sewage sludge (SS) with other unusually treated residues has been reported as an efficient method to improve biomethane production. In this work, Sherry-wine distillery wastewater (SWDW) has been proposed as co-substrate in order to ...
Agabo García, Cristina +3 more
core +3 more sources
Acta Crystallographica Section C, Volume 81, Issue 11, Page 607-613, November 2025.This study presents the first comprehensive crystallographic characterization of salcaprozoic acid (HNAC), the free acid form of salcaprozate sodium (SNAC), using single‐crystal X‐ray diffraction. A well‐organized hydrogen‐bonding framework underpins the robust crystal packing and thermal stability of the compound.
Parag Roy +3 more
wiley +1 more source
Sensing and Bio-Sensing ResearchMonitoring medium-chain fatty acids (MCFAs) in wastewater is essential for environmental protection and resource recovery, as these compounds contribute to malodor issues while holding significant value as precursors to biofuels and fine chemicals ...
Yingjian Liu +5 more
doaj +1 more source
The Honey Volatile Code: A Collective Study and Extended Version
Foods, 2019 Background: The present study comprises the second part of a new theory related to honey authentication based on the implementation of the honey code and the use of chemometrics.
Ioannis K. Karabagias +2 more
doaj +1 more source
Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines [PDF]
, 2013 The effects of five technological procedures and of the contents of total anthocyanins and condensed tan- nins on 19 fermentation-related aroma compounds of young red Mencia wines were studied.
Añón, Ana +5 more
core +2 more sources
Food Science &Nutrition, Volume 13, Issue 10, October 2025.In this study, functional gluten‐free chips were produced using red and black bean flours and different frying methods (deep fat and hot air frying), and HMF and flavor components were analyzed. Chips fried with hot air had lower fat content but were harder, lighter in color, and had higher HMF levels.
Ali Göncü
wiley +1 more source
MetabolitesObjectives: The present study aimed to assess the effects of blackcurrant (BC) anthocyanins on concentrations of microbial-derived short-chain carboxylic acids (SCCAs) and metabolites of phytoestrogens.
Briana M. Nosal +7 more
doaj +1 more source
Optimization of the anaerobic co-digestion of pasteurized slaughterhouse waste, pig slurry and glycerine [PDF]
, 2016 The feasibility of co-digestion of blends of two different animal by-products (pig manure and pasteurized slaughterhouse waste) and recovered glycerine was studied in mesophilic conditions.
Fernández García, Belén +2 more
core +2 more sources
Food Science &Nutrition, Volume 13, Issue 10, October 2025.This study found that ultrafine indica rice flour (12.22 μm) exhibited superior hydration properties (WAI 2.32 g/g, WSI 2.05%, SP 9.26 g/g) and higher pasting viscosity (peak viscosity 7632.53 cP). Lactobacillus fermentation increased volatile flavor compounds from 42 to 72, with L. plantarum 550 enhancing fruity esters and L.
Hong Jiang +8 more
wiley +1 more source
Microwave‐Assisted Oxidation with Catalyzed by N‐Hydroxyphtalimide Derivatives
ChemistrySelect, Volume 10, Issue 34, September 8, 2025.The NHNPI‐catalyzed oxidation reaction of aldehydes under microwave irradiation condition was performed in satisfactory yields. Additionally, The Baeyer‐Villiger odication of ketones in the same coditions was proceeded. Abstract Hydroxyphthalimide (NHPI) and its derivatives possess effective organocatalytic properties.
Hanyu Ling +3 more
wiley +1 more source