Results 161 to 170 of about 54,448 (272)

Spatially Tailorable Liquid Crystalline Elastomer Alignment During Digital Light Process 3D Printing

Advanced Functional Materials, EarlyView.
Here, we report the fabrication of 3D printable liquid crystalline elastomer (LCE) structures with spatially tailorable alignment domains within the same layer. This work addresses the long‐standing challenge of preparing complex 3D LCE architectures with patterned functional domains to achieve nonlinear deformations. Fabrication of multi‐domains in 3D
Adam Bischoff, Saman Jamshididana, Zach Miller, Kassandra Hernandez, Nicolas Gonsalves, Andre Olarra, Elliot Yoo, Jeremy A. Herman, Devin J. Roach   +8 more
wiley   +1 more source

Flavoromics integrated with machine learning to elucidate key aroma compounds in aroma-directed chili peppers and predict sensory quality. [PDF]

Curr Res Food Sci
Wu Z, Wei H, Qiu Y, Si R, Kong B, Fang L, Weng H, Li W, Fu J.   +8 more
europepmc   +1 more source

Gram‐Scale Production of Iron Oxide Rubik‐Cube Nanoparticles: New Tools for the Clinical Translation of Magnetic Hyperthermia and Magnetic Particle Imaging

Advanced Functional Materials, EarlyView.
This work reports the first gram‐scale solvothermal synthesis of ‘Rubik's cube’ nanoparticles—cubic, dendritic multicore structures with tuneable sizes and exceptional magnetic heating performance. Featuring iron oxide single‐domain character, with low coercivity fields, high magnetization, and strong MPI signals, they enable viscosity‐independent ...
Giusy M. R. Rizzo, Niccolò Silvestri, Nabila Jarmouni, Helena Gavilán, Hamza Yakubu, Daniel Arenas‐Esteban, Sara Bals, Paola Parlanti, Mauro Gemmi, Ross Clark Prado, Anna Cristina S. Samia, Verónica Salgueiriño, Teresa Pellegrino   +12 more
wiley   +1 more source

Sensory score prediction and key aroma compounds characterization in fermented chopped pepper. [PDF]

Food Chem X
Liu Y, Zhao L, Yang C, Qin Y, Zhu L, Deng F.   +5 more
europepmc   +1 more source

Comparative characterization and contribution of key aroma compounds in the typical base liquor of Jiang-flavor Baijiu from different distributions in the Chinese Chishui River basin. [PDF]

Food Chem X, 2023
Gong J, Ma Y, Li L, Cheng Y, Huang Y.
europepmc   +1 more source

Stoma‐Shell Nanoarchitecture for Enhanced Plasma Confinement Catalysis in Synthesis of Ethanol from CO2

Advanced Functional Materials, EarlyView.
High‐energy electron impact in plasma catalysis often causes excessive dissociation of active intermediates, limiting C2+ product selectivity. To address this challenge, a bio‐inspired stoma‐shell nanoarchitecture is designed to decouple electron impact from catalytic reaction zones.
Nan Zou, Zhiliang Dong, Tsun‐Kong Sham, Xiaonian Li, Ying Zheng, Ting Qiu   +5 more
wiley   +1 more source

Characterization of Key Aroma Compounds in Botanical Lujiu Based on Jiang-Flavor Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, and Aroma Traceability Analysis. [PDF]

Food Sci Nutr
Li Y, Yang Y, Zhang BH, Yang F, Xiang P.
europepmc   +1 more source

Role of Histidine‐Containing Peptoids in Accelerating the Kinetics of Calcite Growth

Advanced Functional Materials, EarlyView.
Amphiphilic histidine‐containing peptoids mimic carbonic anhydrase (CA) to accelerate calcite step growth. In the presence of Zn2+, they promote the deprotonation of HCO3−, the desolvation of Ca2+, and the reorganization of interfacial hydration layers, thereby reducing the activation barrier for calcite growth.
Mingyi Zhang, Ying Chen, Chenyang Shi, Progyateg Chakma, James J. De Yoreo, Chun‐Long Chen   +5 more
wiley   +1 more source

Formation Mechanisms and Kinetic Modeling of Key Aroma Compounds During Qidan Tea Roasting. [PDF]

Foods
Gao X, Wang S, Wang Y, Song H.
europepmc   +1 more source

Changes in Key Aroma Compounds and Esterase Activity of Monascus-Fermented Cheese across a 30-Day Ripening Period. [PDF]

Foods, 2022
Zeng H, Wang Y, Han H, Cao Y, Wang B.
europepmc   +1 more source