Results 81 to 90 of about 55,898 (294)

Effect of oil extraction process on the flavor of Idesia polycarpa oil

Shipin yu jixie
ObjectiveThis study aimed to investigate the influence of different oil extraction methods on the volatile flavor compounds of Idesia polycarpa oil.MethodsThe volatile flavor compounds of Idesia polycarpa oil extracted by screw pressing, hydraulic ...
HU Bokai, SHUI Huixia, GENG Yangyang, ZHANG Dongya, YANG Xiaohong   +4 more
doaj   +1 more source

Development of Sustainable MgO–C Refractories Using MgO–C Recyclates and a Novel Eco‐Friendly Fructose–Tannin Binder Crosslinked With Citric Acid

Advanced Engineering Materials, EarlyView.
This study develops sustainable MgO–C refractories using recycled materials and eco‐friendly fructose–tannin binders. The enhanced performance of citric acid as a cross‐linker and functional additives on mechanical and thermomechanical properties was examined. Characterization included strength tests, immersion trials, and microstructural and inclusion
Dinesh K. Gunasekar, Jana Hubálková, Steffen Dudczig, Gert Schmidt, Florian Kerber, Thomas Schemmel, Patrick Gehre, Christos G. Aneziris   +7 more
wiley   +1 more source

Exploring Dipolar Dynamics and Ionic Transport in Metal‐Organic Frameworks: Experimental and Theoretical Insights

Advanced Functional Materials, EarlyView.
In this study, the interplay of dipolar dynamics and ionic charge transport in MOF compounds is investigated. Synthesizing the novel structure CFA‐25 with integrated freely rotating dipolar groups, local and macroscopic effects, including interactions with Cs cations are explored.
Ralph Freund, Arthur Schulz, Peter Lunkenheimer, Maryana Kraft, Thomas Bergler, Harald Oberhofer, Dirk Volkmer   +6 more
wiley   +1 more source

Characterization of the Key Aroma Compounds of Soybean Flavor in Fermented Soybeans with Bacillus subtilis BJ3-2 by Gene Knockout, Gas Chromatography–Olfactometry–Mass Spectrometry, and Aroma Addition Experiments

Fermentation
Soybean flavor is considered to be essential for the aroma quality of fermented soybeans (FS) with Bacillus subtilis BJ3-2 (BJ3-2) at 37 °C. However, the key aroma compounds of the soybean flavor must be further elucidated.
Zhaofeng Chen, Yongjun Wu, Shuoqiu Tong, Jing Jin, Lincheng Zhang, Chen Li, Qibo Tan, Feng Wen, Yi Tao   +8 more
doaj   +1 more source

Changes in the microsomal proteome of tomato fruit during ripening [PDF]

, 2019
The variations in the membrane proteome of tomato fruit pericarp during ripening have been investigated by mass spectrometry-based label-free proteomics.
De Lorenzo, Giulia, Fabbri, Claudia, Licursi, Valerio, Mattei, Benedetta, Negri, Rodolfo, Pontiggia, Daniela, Spinelli, Francesco   +6 more
core   +1 more source

Enhancing Optoelectronic Properties in Phthalocyanine‐Based SURMOFs: Synthesis of ABAB Linkers by Avoiding Statistical Condensation with Tailored Building Blocks

Advanced Functional Materials, EarlyView.
A novel phthalocyanine (PC)‐based metal–organic framework (MOFs) is synthesized using ditopic PC linkers obtained through regioselective statistical condensation. The resulting MOF exhibits significant improvements in electronic absorption, thereby enhancing the material's performance in light harvesting and energy conversion.
Lukas S. Langer, Mareen Stahlberger, Xiaojing Liu, Yi Luo, Niklas E. Häußermann, Puja Singhvi, Yidong Liu, Olaf Fuhr, Martin Nieger, Lars Heinke, Thomas Heine, Christof Wöll, Stefan Bräse   +12 more
wiley   +1 more source

Descriptors for terpene esters from chromatographic and partition measurements: Estimation of human odor detection thresholds [PDF]

, 2020
We have used gas chromatographic retention data together with other data to obtain Abraham descriptors for 30 terpene esters. These include the air-water partition coefficient, as log Kw, for which no experimental values are available for any terpene ...
Abraham, Michael H, Acree, William E, Jr., Cometto-Muniz, J. Enrique   +2 more
core  

Characterisation of key aroma compounds in foods containing vegetable proteins

, 2021
The aroma profile of foods containing vegetable proteins is complex due to the presence of a large number of compounds belonging to different chemical classes. The manufacturing process use many parameters of which temperature plays a role in the generation of volatile compounds.
Gourrat, Karine, Voisine, Marine, Redl, Andreas, Berdeaux, Olivier   +3 more
openaire   +1 more source

Intermolecular Interactions as Driving Force of Increasing Multiphoton Absorption in a Perylene Diimide‐Based Coordination Polymer

Advanced Functional Materials, EarlyView.
This study uncovers the unexplored role of intermolecular interactions in multiphoton absorption in coordination polymers. By analyzing [Zn2tpda(DMA)2(DMF)0.3], it shows how the electronic coupling of the chromophores and confinement in the MOF enhance two‐and three‐photon absorption.
Simon Nicolas Deger, Anna Mauri, Yang Cui, Sebastian Josef Weishäupl, Ali Deniz Özdemir, Hamad Syed, Aleksandr Ovsianikov, Wolfgang Wenzel, Alexander Pöthig, Jürgen Hauer, Mariana Kozlowska, Roland Augustinus Fischer   +11 more
wiley   +1 more source

Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid oxidation-derived aldehydes, and glucose [PDF]

, 2011
The development of flavor and browning in thermally treated foods results mainly from the Maillard reaction and lipid degradation but also from the interactions between both reaction pathways.
Adams, An, De Kimpe, Norbert, Kitrytė, Vaida, Venskutonis, Rimantas   +3 more
core   +1 more source