Results 171 to 180 of about 9,907,820 (201)

Construction of a Comprehensive Contribution Ranking Model for Baijiu Aroma Compounds Based on Multi-Source Molecular Feature Fusion and Validation by Aroma Recombination. [PDF]

Foods
Wu Y, Zhang X, Tian W, Zhao D, Huang M, Sun J, Huang M, Sun B.   +7 more
europepmc   +1 more source

Advances and Perspectives in Graphene‐Based Quantum Dots Enabled Neuromorphic Devices

Advanced Science, EarlyView.
Graphene‐based QDs are zero‐dimensional carbon nanomaterials with pronounced quantum confinement and tunable electronic structures. Herein, we summarize their synthesis strategies and functionalization methods, and highlight their functional roles and operating mechanisms in devices, as well as recent advances in neuromorphic electronics. We anticipate
Yulin Zhen, Wei Zeng, Zherui Zhao, JiYu Zhao, Ziyan Huang, Zhuo Chen, Kui Zhou, Guanglong Ding, Su‐Ting Han, Ye Zhou   +9 more
wiley   +1 more source

Stage-specific accumulation of characteristic aroma compounds in Lichuan black tea manufactured from 'Echa 10'. [PDF]

Food Chem X
Wang M, Yang Y, Dong X, Ma Y, Zhao Q, Huang K, Yu A.   +6 more
europepmc   +1 more source

Simultaneous Wastewater‐to‐Hydrogen Upgrading via Mechanically Driven Piezocatalysis Over Ag‐ZnO Nanorods

Advanced Science, EarlyView.
A piezocatalytic strategy enables simultaneous wastewater purification and hydrogen generation by harnessing mechanical energy. Complementary piezo‐induced charges are selectively directed toward oxidation and reduction pathways, achieving efficient pollutant degradation and continuous H2 evolution.
Yiqing Wei, Jianghai Huang, Yejunchi Zhang, Yang Wang, Dongmei Li, Chaogang Ban, Peng Yu, Jiangping Ma, Zhenxiang Cheng   +8 more
wiley   +1 more source

Sensomics-based characterization of cinnamon-like aroma in <i>Rougui</i> Wuyi Rock Tea: core odorants, perceptual masking, and thermal modulation. [PDF]

Food Chem X
Deng S, Luo H, Tao W, Sun X, Li C, Wu W, Lin F, Wang L, Huang Y, Xu YQ, Sun W.   +10 more
europepmc   +1 more source

Making Sweat Measurable: Induction, Sampling, and Refreshment in Wearable Biofluid Sensing

Advanced Science, EarlyView.
Wearable sweat sensing relies not only on chemical detection but also on controlled biofluid management. This Review integrates sweat physiology, induction strategies, and microfluidic sampling architectures, demonstrating how flux, transport, and refreshment shape measurement reliability.
Soyoung Shin, Wei Gao
wiley   +1 more source

Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages. [PDF]

Compr Rev Food Sci Food Saf
Elhalis H.
europepmc   +1 more source

Study on the Quality Characteristics of Preprocessed, Cooked and Frozen-Reheated Tofu Balls. [PDF]

J Food Sci
Zhang B, Hao Z, Yu X, Wen X, Song F, Liu H.   +5 more
europepmc   +1 more source

Ethanol-Assisted Spice Extraction as an Industrial Flavoring Strategy for Chinese Braised Soup: Insights Into Volatile Composition and Flavor Regulation. [PDF]

J Food Sci
Wang F, Wang H, Zhang Y, Guo D, Li J, Tu Z, Hu Y, Chen X, Wang H.   +8 more
europepmc   +1 more source

Characterization of Species- and Sex-Dependent Volatile and Non-Volatile Flavor Profiles in Three Commercially Important Mussel Species. [PDF]

Foods
Li R, Xiu X, Xiang J, Qu W, Chen L, Wang X, Jiang X, Liu H, Feng T, Xue C.   +9 more
europepmc   +1 more source