Results 91 to 100 of about 7,754,446 (288)
Arthritis Care &Research, Accepted Article.Objective For cartilage morphology to serve as a scalable endpoint in clinical trials, analyses should be performed automatically without human interaction. To clinically validate artificial intelligence (AI)‐based analysis, we studied cartilage loss from MRI prior to knee replacement.
Felix Eckstein +3 more
wiley +1 more source
Production of the flavor compound benzaldehyde by lactic acid bacteria: role of manganese and its transport systems in Lactobacillus plantarum [PDF]
, 2001 One of the aims of the research described in this thesis (Chapter 1 and 2) was to investigate the conversion of phenylalanine to the aromatic flavor compound benzaldehyde in lactic acid bacteria (LAB) (Chapter 3).
Nierop Groot, M.N.
core
, 2006 Although mousy off-flavor occurs infrequently in wine, it can be economically disastrous to the wine producer as, at worst, it can render the wine unpalatable or, at best, decrease the quality of the wine resulting in a lower sale price.
Bowyer, P. +7 more
core +1 more source
Arthritis Care &Research, EarlyView.Objective Reproductive‐age women with systemic autoimmune and rheumatic diseases (SARDs) have unique information needs related to their SARDs and reproductive health. We sought to understand their use of and receptivity to current and hypothetical generative artificial intelligence (AI) tools for health information‐seeking. Methods We conducted a cross‐
Mariam Arif +5 more
wiley +1 more source
To explore the flavor changes in specialty chicken meat after stewing, gas chromatography-olfactometry mass spectrometry (GC-O-MS) and gas chromatography ion mobility spectroscopy (GC-IMS) were used to analyze the flavor compound differences among Yellow
Wanqi Hu +9 more
core +1 more source
Arthritis Care &Research, Accepted Article.Objective Existing patient‐reported outcome (PRO) measures for systemic sclerosis (SSc) have important limitations, including inadequate coverage of early disease and limited inclusion of diffuse cutaneous (dcSSc) and limited cutaneous (lcSSc) subtypes.
George J. Greene +5 more
wiley +1 more source
Food Chemistry: XCili has garnered significant scientific interest due to its high nutritional value, despite its sour and astringent taste. We found Cili fruit with pineapple flavor, but its key flavor compounds are still unclear.
Yuxiong Wang +6 more
doaj +1 more source
Differential analysis of volatile flavor components in sauce-flavor Baijiu base liquor with different rounds [PDF]
Zhongguo niangzaoUsing different rounds of sauce-flavor (Jiangxiangxing) Baijiu as research object, the volatile flavor components were analyzed using gas chromatography-mass spectrometry (GC-MS) and gas chromatography with flame ionization detection (GC-FID). Key flavor
MA Ruitang, ZENG Siyuan, HUANG Zhiguo, LIU Mingming, FENG Fangjian, ZHAO Jinsong, WU Chongde
doaj +1 more source
Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods [PDF]
, 2008 Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids
Engels, W.J.M. +5 more
core +1 more source
Edible Cuttlefish Ink: Complex Chemistry, Structure, and Electrical Response
Advanced Engineering Materials, EarlyView.An integrated approach of chemistry‐structure‐electrical properties is used to assess the potential of edible cuttlefish ink as a bio‐based conductive ink for printable electronics. Chromatography and Neutron Activation Analysis reveal a fascinating molecular and elemental diversity.
Camille Bour‐Cardinal +5 more
wiley +1 more source