Results 71 to 80 of about 26,237 (299)

ヘキサナール刺激でドーパミンを放出した PC12 細胞のドーパミンの再蓄積作用 [PDF]

, 2017
　すべての食品に匂い（香り）がある．食品に含まれる匂い（香り）物質は，食品中の栄養素と同様に体内に取り込まれ，生理作用を示すと考えている． ヘキサナールは炭素数6 の直鎖アルデヒドであり，植物特有の新鮮な香りを構成している物質の1 つである． これまでに，私たちは，ヘキサナールがラット脳線条体切片及びラット副腎褐色細胞腫（PC12）細胞からのドーパミン放出を促進することを報告している． 　ドーパミンを放出した細胞は，次の刺激に応答するために，細胞内にドーパミンを再蓄積する必要がある． 本研究では ...
Kobayashi, Yoko, 小林, 葉子
core  

Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction [PDF]

, 2020
A headspace sorptive extraction method coupled with gas chromatography-mass spectrometry (HSSE-GC-MS) was developed for the determination of 37 volatile compounds in beer.
Castro Mejías, Remedios, Durán Guerrero, Enrique, García Barroso, Carmelo, Ruvalcaba, José E.   +3 more
core   +1 more source

Thermal Desorption in Pure Hexane and Hexane/Butane Mixtures on Graphite [PDF]

American Journal of Undergraduate Research, 2004
The results of an extensive study of desorption in hexane (monolayer and submonolayer) and hexane/butane mixtures initially adsorbed onto the graphite basal plane is presented. Molecular dynamics (MD) simulations are utilized to carry out atomistic simulations at temperatures 300≤T≤700 for all three cases studied.
openaire   +1 more source

A STUDY OF THE SYSTEM ANILINE—HEXANE. [PDF]

Journal of the American Chemical Society, 1917
n ...
Keyes, Donald B., Hildebrand, Joel H.
openaire   +2 more sources

Hexane-1,6-diammonium hexafluorosilicate [PDF]

Acta Crystallographica Section E Structure Reports Online, 2013
The asymmetric unit of the title organic–inorganic molecular salt, C6H18N2 2+·SiF6 2−, consists of one anion and one cation together with half of each of two cations and two anions located on inversion centres. The SiF6 2− octahedral anions are arranged to form sheets parallel to (011), which are ...
A. Ouasri, A. Rhandour, Mohamed Saadi, Lahcen El Ammari   +3 more
openaire   +3 more sources

Phytochemistry, pharmacological insights, and food science applications of natural bioactive compounds from Ocimum species with a focus on essential oils

Food Frontiers, EarlyView.
The article examines the phytochemistry, pharmacology, and food science applications of essential oils and extracts from Ocimum species (basil). It covers diverse extraction methods like hydrodistillation and microwave‐assisted extraction while discussing pharmacological benefits.
Oberdan Oliveira Ferreira, Ravendra Kumar, Luiz Renan Ramos da Silva, Suraj N. Mali, Srushti Tambe, Ulisses Alves Rosa, Leonardo Souza Costa, Lohren Glendha Nunes Lobato, Anderson de Santana Botelho, Himani Karakoti, Sonu Kumar Mahawer, Marcilene Paiva da Silva, Mozaniel Santana de Oliveira, Eloisa Helena de Andrade Aguiar   +13 more
wiley   +1 more source

Chemical composition and oxidative status of tissues from Iberian pigs as affected by diets: extensive feeding v. oleic acid- and tocopherol-enriched mixed diets

Animal, 2008
The present work was intended to analyse the chemical composition and oxidative stability of the muscle biceps femoris and adipose tissues from Iberian pigs fed different finishing diets: free-range feeding on grass and acorns in a ‘Montanera ...
S. Ventanas, J.F. Tejeda, M. Estévez
doaj  

Influence of hexanal concentration and exposure time on quality of cold stored apples (Malus domestica)

The Indian Journal of Agricultural Sciences, 2021
The present study was carried out during 2019 at ICAR-IARI to evaluate the effectiveness of hexanal, a volatile aldehyde in prolonging the storage life of apple cv. Royal Delicious while maintaining its quality.
ZIAULLAH SULAIMANKHIL, SHRUTI SETHI, R R SHARMA, M K VERMA, ARPAN BHOWMIK   +4 more
doaj   +1 more source

Comparative Analysis of the Effects of Different Cooking Methods on the Flavor and Nutritional Composition of Pepper (Capsicum annuum L.)

Future Postharvest and Food, EarlyView.
Different cooking methods (pan‐frying with oil and pan‐frying without oil) will affect the flavor and nutrition of chili fruit. Pan‐frying with oil diminishes the original flavor and nutritional value of peppers, whereas pan‐frying without oil enhances the nutritional quality and preserves the freshness of peppers.
Chenxi Ji, Qingjing Ye, Chenxu Liu, Zhuping Yao, Hongjian Wan, Meiying Ruan, Rongqing Wang, Guozhi Zhou, Chaochao Liu, Yuan Cheng   +9 more
wiley   +1 more source

Rapid Acidification and Off-Flavor Reduction of Pea Protein by Fermentation with Lactic Acid Bacteria and Yeasts

Foods
Pea protein is widely used as an alternative protein source in plant-based products. In the current study, we fermented pea protein to reduce off-flavor compounds, such as hexanal, and to produce a suitable fermentate for further processing.
Dor Zipori, Jana Hollmann, Marina Rigling, Yanyan Zhang, Agnes Weiss, Herbert Schmidt   +5 more
doaj   +1 more source