Results 71 to 80 of about 561,031 (183)

Iron Physiology and Its Impact on Atopic Diseases: An EAACI Taskforce Report

Allergy, Volume 81, Issue 8, Page 2675-2712, August 2026.
ABSTRACT Iron is essential for oxygen transport, energy metabolism, and immune regulation. Yet iron deficiency is the most common micronutrient disorder across all age groups, affecting nearly one quarter of the global population. Iron deficiency triggers nutritional immunity, a host defense mechanism that withholds and redistributes iron, contributing
Franziska Roth‐Walter, Ioana Agache, Beatriz Cabanillas, Roberto Berni Canani, Pasquale Comberiati, Holger Garn, Cristina Gomez‐Casado, Karin Hufnagl, Ekaterina Khaleva, Gregorio P. Milani, Daniel Munblit, Nikolaos Douladiris, Liam O'Mahony, Frank Redegeld, Carmen Riggioni, Peter K. Smith, Betty van Esch, Emilia Vassilopoulou, Carina Venter, Diego G. Peroni   +19 more
wiley   +1 more source

Cesni‐cel (ARI0002h) in ultra‐high‐risk multiple myeloma with plasma cell leukaemia or central nervous system involvement

British Journal of Haematology, Volume 209, Issue 2, Page 610-620, August 2026.
ARI0002h induced response in 15/17 patients with plasma cell leukaemia (PCL)/central nervous system (CNS)‐multiple myeloma (MM) (87% achieved ≥ very good partial response [VGPR]) with a median progression‐free survival (PFS)/overall survival (OS) of 10.5 and 15.9 months respectively.
Carlos Jimenez‐Mira, Natalia Tovar, Núria Martínez‐Cibrián, Verónica González‐Calle, Nil Albiol, Nieves López‐Muñoz, Aina Oliver‐Caldés, Azucena González, José Miguel Mateos, Marta Español‐Rego, Laura Rosiñol, Manel Juan, Paola Charry, José María Sanchez‐Pina, Sergio Navarro, Daniel Munárriz, Lucía López‐Corral, Valentín Ortiz‐Maldonado, Sara Varea, Eulalia Olesti, Julio Delgado, Álvaro Urbano‐Ispizua, Joaquín Martínez‐López, María Victoria Mateos, Luis Gerardo Rodríguez‐Lobato, Carlos Fernández de Larrea   +25 more
wiley   +1 more source

Volatile aroma compounds of passion fruit seed Oils: HS-GC-IMS analysis and interpretation

Food Chemistry: X
The physicochemical properties, fatty acid composition and volatile aroma compounds of cold-pressed passion fruit seed oils were analyzed. The oils were rich in linoleic acid, oleic acid and volatile compounds. A total of 108 volatile compounds including 17 aldehydes, 23 alcohols, 21 esters, 19 ketones, 6 acids, 9 alkenes, 5 pyrazines and 8 others were
Lili Zheng, Shenwan Wang, Yang Yang, Xiaoyan Zheng, Dao Xiao, Binling Ai, Zhanwu Sheng   +6 more
openaire   +3 more sources

Comprehensive Characterization of Key Flavor‐Active Compounds in Chestnut Liquors Using Complementary HS–SPME–GC–MS and HS–GC–IMS Approaches

Food Frontiers
The flavor profile and characteristic flavor substances of nine chestnut liquors and three traditional Chinese liquors (Baijiu) were investigated using headspace–gas chromatography–ion mobility spectrometry (HS–GC–IMS), headspace–solid phase ...
Tingting Qi, Zhenlin Han, Xuemei Yang, Zihan Liu, Guangning Shen, Zhicong Su, Liming Sun, Kunpeng Zhang, Cheng Liu   +8 more
doaj   +1 more source

In-depth analysis of the characteristics of volatile organic compounds in wines: a systematic study integrating intelligent sensory and metabolomics techniques with chemometrics and machine learning models

Food Chemistry: X
The volatile organic compounds (VOCs) in wines of ‘Dornfelder’ (DF), ‘Petit Verdot’ (PV), ‘Pinot Noir’ (PN), ‘Sangiovese’ (SV) and ‘Malbec’ (MB) were analyzed using an E-nose, HS-SPME-GC–MS and HS-GC-IMS.
Rui Xie, Jiawen Liu, Yutao Li, Yong Chen, Tian Shen, Meilong Xu, Yanlun Ju, Yulin Fang, Zhenwen Zhang   +8 more
doaj   +1 more source

Effects of Composition and Baking Temperature on the Properties of Low‐Protein Cookies

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
This work focused on fabricating low‐protein cookies (LPCs) from low‐protein steamed bun flour via baking and elucidating the influence of both formulation variables and baking temperature on their physicochemical properties through single‐factor analysis.
Cuiping Shi, Ye Zi, Zhenfeng Liu, Wei Cai, Jian Zhong   +4 more
wiley   +1 more source

Classification and characterization on sorghums based on HS-GC-IMS combined with OPLS-DA and GA-PLS

Current Research in Food Science
Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) detected 206 and 186 samples of fresh and stored sorghums respectively with three major types in Baijiu industry. The fingerprints showed the differences of volatile compounds among fresh sorghum types by qualitative analysis and artificial recognition.
Mengjie Liu, Yang Yang, Xiaobo Zhao, Yao Wang, Meiyin Li, Yu Wang, Min Tian, Jun Zhou   +7 more
openaire   +3 more sources

Effects of Different Drying Methods on the Volatile Substances of Dictyophora rubrovolvata Based on HS-SPME-GC-MS and HS-GC-IMS [PDF]

To investigate the impact of different drying methods on the volatile organic compounds (VOCs) of Dictyophora rubrovolvata, HS-SPME-GC-MS and HS-GC-IMS technologies were employed to analyze the aroma changes of the mushroom dried by four methods, which ...
Jian MING, Jichun ZHAO, Jiaqi CHEN, Jialin LI, Honghai LI   +4 more
core   +1 more source

Gas Chromatography‐Based Methods for Profiling Volatile Off‐Aroma Compounds in Grain Legumes: A Review

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Instrumental characterisation of the volatile organic compounds (VOCs), responsible for off‐aroma, is mainly centred on gas chromatography‐based techniques. Despite previous reviews that have addressed the chemical compounds and biosynthetic pathways of off‐aroma generation, to date, there is a lack of a comprehensive review that critically ...
Piyumi Chathurangi Wanniarachchi, K. G. Upul Kumarasinghe, Mauro Mocerino, Ranil Coorey   +3 more
wiley   +1 more source

Aroma Determination of Three Freshly Squeezed Strawberry Juice Based on E-nose, HS-SPME-GC-MS and GC-IMS

, 2023
Flavor of different freshly squeezed strawberry juice is quite different, and its characteristics will directly affect the economic value of freshly squeezed juice. In order to explore the differences of volatile organic compounds (VOCs) in Miaoxiang No.
Kang TU, Jingwen ZHANG, Leiqing PAN
core   +1 more source