Results 121 to 130 of about 55,898 (294)

Molecular sensory science combined with machine learning for exploring key odor-active compounds and aging-feature compounds of Shanxi aged vinegar

npj Science of Food
Aroma compounds in fermented foods are from raw material or produced by microorganisms, contributing to their diverse aroma profiles. The key odor-active compounds (OACs) present in Shanxi aged vinegar (SAV), one of China's famous vinegars, were ...
Jiao Wang, Boya Zhu, Xinyu Wang, Ao Zhang, Kai Liang, Xing Tong, Wei Ding, Jia Song, Yu Zheng, Min Wang   +9 more
doaj   +1 more source

Strawberry breeding for disease resistance in Dresden [PDF]

, 2008
Verticillium resistance is one of the most important breeding goals in strawberry resistance breeding at Dresden-Pillnitz. Resistance evaluation of cultivars, advanced selections and seedlings is realized under natural conditions at a provocation field
Hanke, M.-V., Olbricht, K.
core  

Quasi‐Static to Supersonic Energy Absorption of Nanoarchitected Tubulanes and Schwarzites

Advanced Functional Materials, EarlyView.
Nanoarchitected energy‐absorptive Tubulanes exhibit record energy absorption under quasi‐static conditions and exceptional inelastic energy dissipation under 750 m s−1 ballistics impact, with high performance spanning strain rates of 12 orders of magnitude.
Peter Serles, Alianna Maguire, Thomas Butruille, Jet Lem, Shuo Yang, Pedro Guerra Demingos, Sahar Choukir, Michel Haché, Boran Kumral, Katherine Jia, Charles Jia, Yu Zou, Chandra Veer Singh, Carlos M. Portela, Jun Lou, Pulickel M. Ajayan, Tobin Filleter   +16 more
wiley   +1 more source

From Biosynthesis to Regulation: Recent Advances in the Study of Fruit-Bound Aroma Compounds

Horticulturae
Aroma volatiles constitute the primary molecular basis of fruit flavor quality, governing sensory attributes and marketability. Based on their chemical states, aroma compounds are categorized into bound and free forms. Bound aroma compounds predominantly
Qiaoping Qin, Rongshang Wang, Jinglin Zhang, Chunfang Wang, Hui He, Lili Wang, Chunxi Li, Yongjin Qiao, Hongru Liu   +8 more
doaj   +1 more source

Bio‐Inspired Molecular Events in Poly(Ionic Liquids)

Advanced Functional Materials, EarlyView.
Originating from dipolar and polar inter‐ and intra‐chain interactions of the building blocks, the topologies and morphologies of poly(ionic liquids) (PIL) govern their nano‐ and micro‐processibility. Modulating the interactions of cation‐anion pairs with aliphatic dipolar components enables the tunability of properties, facilitated by “bottom‐up ...
Jiahui Liu, Marek W. Urban
wiley   +1 more source

Characterization of Key Odorants During Processing of Minty-like Aroma ‘Rucheng Baimaocha’ Black Tea

Foods
The characteristic minty-like aroma of ‘Rucheng Baimaocha’ black tea (RCBT) enhances the tea’s unique flavor profile, driving high demand among consumers. The dynamic changes in key aroma compounds in minty-like RCBT were elucidated by sensory evaluation
Jian Ouyang, Ronggang Jiang, Qi Liu, Hongyu Chen, Xiaoqin Yi, Yuzi Yang, Fangfang Huang, Juan Li, Haitao Wen, Ligui Xiong, Jianan Huang, Zhonghua Liu   +11 more
doaj   +1 more source

Deciphering Small Molecule Diffusion Parameters Across Light Responsive Polymersome Membranes

Advanced Functional Materials, EarlyView.
Light‐responsive polymersomes bearing donor–acceptor Stenhouse adducts (DASAs) enable programmable control over small‐molecule transport across synthetic membranes. By systematically varying DASA density, an optimal functionalization regime is identified that maximizes light‐gated permeability.
Farzina Matubbar, Beyzanur Kaya, Buse Ipek, Tenzin Dorjee, Shoghik Hakobyan, Mohamed Chami, Julien E. Gautrot, Omar Rifaie‐Graham   +7 more
wiley   +1 more source

Aroma Compounds of Different Grades Shuangjing Green Tea Based on HS-SPME-GC-MS

Shipin gongye ke-ji
To investigate the composition characteristics of aroma compounds in different grades of Shuangjing green tea, headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) was used to detect and analyze aroma compounds in ...
Zhiqiang ZHAO, Luojun CHEN, Yu RAO, Lu XU, Jun RAO, Zhiyong LEI, Li ZHANG, Yinxiang GAO   +7 more
doaj   +1 more source

Bio‐Inspired Magnetically Tunable Structural Colors from Elliptical Self‐Assembled Block Copolymer Microparticles

Advanced Functional Materials, EarlyView.
Cephalopod‐inspired photonic microparticles with dynamic structural coloration are fabricated via confined self‐assembly of linear block copolymers into ellipsoids containing stacked lamellae. Embedded superparamagnetic nanoparticles enable rapid magnetic alignment, restoring vivid, angle‐dependent color.
Gianluca Mazzotta, Simone Bertucci, Jose Mendoza‐Carreño, Agustín Mihi, Paola Lova, Davide Comoretto, Ullrich Steiner, Marco Lattuada, Andrea Dodero   +8 more
wiley   +1 more source

The Chemical Senses [PDF]

, 2015
Long-standing neglect of the chemical senses in the philosophy of perception is due, mostly, to their being regarded as ‘lower’ senses. Smell, taste, and chemically irritated touch are thought to produce mere bodily sensations ...
Smith, Barry C.
core