Results 121 to 130 of about 7,754,446 (288)

Studies on the "sugary flavor" of raw cane sugar. III. Key compound of the sugary flavor.

Proceedings of the Japan Academy, Series B, 1980
TOKITOMO, Yukiko, KOBAYASHI, Akio, YAMANISHI, Tel, MURAKI, Shigeru   +3 more
openaire   +2 more sources

TacScope: A Miniaturized Vision‐Based Tactile Sensor for Surgical Applications

Advanced Robotics Research, EarlyView.
TacScope is a compact, vision‐based tactile sensor designed for robot‐assisted surgery. By leveraging a curved elastomer surface with pressure‐sensitive particle redistribution, it captures high‐resolution 3D tactile feedback. TacScope enables accurate tumor detection and shape classification beneath soft tissue phantoms, offering a scalable, low‐cost ...
Md Rakibul Islam Prince, Sheeraz Athar, Pokuang Zhou, Yu She   +3 more
wiley   +1 more source

Dynamic Changes and Correlation Analysis of Volatile Flavor Compounds and Microbial Communities of Zhenjiang Aromatic Vinegar during Aging

Shipin gongye ke-ji
Zhenjiang aromatic vinegar, one of the most renowned traditional Chinese cereal vinegars, is favored by consumers for its elegant and complex aroma. Aging is a critical process that significantly shapes its final flavor and quality.
Guoping LI, Zongbao SUN, Qinglong JI, Qian HU, Ranran XING, Ping WANG, Jiyong SHI, Jiukai ZHANG, Ying CHEN   +8 more
doaj   +1 more source

Correlations between fatty acids and key aroma compounds in roasted beef cuts for flavor customization

Frontiers in Nutrition
Lipids are crucial determinants of the flavor and nutritional quality of meat. However, a deep understanding of how specific fatty acids direct the formation of key aroma compounds during thermal processing remains a challenge. This study employed an innovative fatty acidomics approach combined with HS-SPME-GC-TOFMS to systematically investigate the ...
Wang, Ningbo, Zhong, Yingying, Zhu, Haiqiang, Zhao, Haiying   +3 more
openaire   +2 more sources

Insights into the Flavor Profiles and Key Aroma-Active Compounds of Sichuan Xiaoqu Qingxiangxing Baijiu Across Distilling Stages

Distillation, a crucial step in Baijiu production, profoundly influences its flavor. However, the aroma-active compounds of Sichuan Xiaoqu Qingxiangxing (SXQ) Baijiu during distillation remain unclear.
Guojun Hou, Lei Tian, Ying Liu, Pei Xu, Yu Li, Tongwei Guan, Ji Qin, Qiao Huang   +7 more
core   +1 more source

Comparison and Correlation Analysis of Microbial Community Diversity and Flavor Compounds in Different Layers of Pit Mud for Luzhou-flavor Baijiu in Different Seasons [PDF]

This study focused on the analysis of the microbial community structure and flavor substances of different layers of pit mud for Luzhou-flavor baijiu in spring and autumn using high-throughput sequencing and headspace solid-phase microextraction combined
WANG Yiwen, TIAN Yaoyao, ZHANG Kefen, ZHANG Suyi, GAO Jie, TANG Hongjie, SONG Chuan, TANG Yu, SUN Mingjun, ZUO Yong, LI Qi
core   +2 more sources

Continual Learning for Multimodal Data Fusion of a Soft Gripper

Advanced Robotics Research, EarlyView.
Models trained on a single data modality often struggle to generalize when exposed to a different modality. This work introduces a continual learning algorithm capable of incrementally learning different data modalities by leveraging both class‐incremental and domain‐incremental learning scenarios in an artificial environment where labeled data is ...
Nilay Kushawaha, Egidio Falotico
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

Flavor-active compounds potentially implicated in cooked cauliflower acceptance

, 2003
International audienceThe aim of the present study was to determine the flavor-active compounds responsible for the "sulfur" and "bitter" flavors of cooked cauliflower potentially implicated in cauliflower rejection by consumers.
Souchon, Isabelle, Corre, Daniel Le, Baty, Céline, Martin, Nathalie, Engel, Erwan   +4 more
core   +1 more source

Auditory–Tactile Congruence for Synthesis of Adaptive Pain Expressions in RoboPatients

Advanced Robotics Research, EarlyView.
In this work, we explore auditory–tactile congruence for synthesizing adaptive vocal pain expressions in robopatients. Using a robopatient platform that integrates vocal pain sounds with palpation forces, we conducted 7680 trials across 20 participants.
Saitarun Nadipineni, Chapa Sirithunge, Yue Xie, Fumiya Iida, Thilina Dulantha Lalitharatne   +4 more
wiley   +1 more source