Results 221 to 230 of about 3,254,081 (256)

Redox‐Active Verdazyl Radical Polymers via Postpolymerization Modification of Active Ester Polymers

ChemPlusChem, Volume 91, Issue 11, November 2026.
Organic radical polymers were synthesized via postpolymerization modification (PPM) of poly(pentafluorophenyl (meth)acrylate) with diverse 6‐oxoverdazyl stable radicals. This work servs as an electrochemical proof‐of‐concept, exhibiting a chemically reversible redox couple at 3.43 V versus Li/Li+, validating the electrochemical accessibility of the ...
Theo A. Ellingsen, James D. Randall, Bhagya Dharmasiri, Wesley J. Olivier, Luke C. Henderson, Melissa K. Stanfield, Stuart C. Thickett, Rebecca O. Fuller   +7 more
wiley   +1 more source

Beer Aroma Compounds: Key Odorants, Off-Flavour Compounds and Improvement Proposals. [PDF]

Foods
Șutea CM, Mudura E, Pop CR, Salanță LC, Fărcaș AC, Balaș PC, Gal E, Geană EI, Zhao H, Coldea TE.   +9 more
europepmc   +1 more source

Seed size effects on early‐season growth, yield, and fiber quality of cotton

Crop Science, Volume 66, Issue 6, November/December 2026.
Abstract Early‐planted cotton (Gossypium hirsutum L.) in the US Southern High Plains often encounters suboptimal growing conditions, which can delay emergence and reduce seedling vigor. Seed size is frequently associated with stand establishment, but the difficulty of testing seed size independent of cultivar has limited the ability to test the effects
Zelalem A. Alemar, Irish Lorraine B. Pabuayon, Brendan Kelly, Glen L. Ritchie   +3 more
wiley   +1 more source

Lecithin Characteristics from Niche Oils. [PDF]

Molecules
Harasym J, Wójcik W.
europepmc   +1 more source

Electrochemical Characterization of Iso‐α‐Acids Using a Graphite Sheet Electrode: An Alternative for Bitterness Determination in Beers

Electroanalysis, Volume 38, Issue 11, November 2026.
Hops (H. lupulus) are among the most important raw materials in beer production, widely used to impart bitterness. Among its major chemical constituents are α‐acids, which undergo isomerization during the boiling stage to form iso‐α‐acids. These compounds are primarily responsible for the sensory perception of bitterness; consequently, their ...
Karinne Teixeira Gonçalves, Marina Di‐Oliveira, Rodrigo Alejandro Abarza Munoz, Raquel Maria Ferreira Sousa   +3 more
wiley   +1 more source

Spice essential oils as natural preservatives in processed sausages: a systematic review of their physicochemical, antimicrobial, antioxidant, and sensory effects. [PDF]

Food Chem X
Mosabbeb AA, Majdi N, Eskandari S, Shojaee-Aliabadi S.   +3 more
europepmc   +1 more source

Biocomposite Reinforced With Mussel Shell: Packaging Application

Polymer Engineering &Science, Volume 66, Issue 11, Page 8141-8150, November 2026.
Schematic representation of the NEUTRO.BOTTLE project concept: mussel shell waste is valorized as a mineral filler in bio‐based polyethylene (Bio‐PE), compounded into a bio‐composite, and processed into rigid packaging with potential for circular material use.
Beatriz Sampaio, Adriana Ribeiro, Cátia Zoraida, Renato Reis, Manuela Redol   +4 more
wiley   +1 more source

Insights into glandular trichome biology from analysis of organ-specific gene expression programmes in cannabis, hop and tomato. [PDF]

Plant J
Tamiru-Oli M, Hurgobin B, Berkowitz O, Yin L, Jost R, Gvaramiya S, Welling M, Doblin MS, Bacic A, Whelan J, Lewsey MG.   +10 more
europepmc   +1 more source

Bridging Human and Plant Adaptations for Climate Resilience

PLANTS, PEOPLE, PLANET, Volume 8, Issue 6, Page 2235-2245, November 2026.
Climate change is transforming agriculture through both gradual shifts and increasingly unpredictable extremes, challenging farmers' ability to protect crops and livelihoods. This study brings together farmer experiences and plant adaptation strategies to explore how people and plants respond to similar climate pressures.
Nicola Favretto, Heng Lim Tan, Gemma Brain, Daphne Ezer   +3 more
wiley   +1 more source

Mouthfeel of Food and Beverages: A Comprehensive Review of Physiology, Biochemistry, and Key Sensory Compounds. [PDF]

Compr Rev Food Sci Food Saf
Wolinska-Kennard K, Schönberger C, Fenton A, Sahin AW.   +3 more
europepmc   +1 more source