Results 131 to 140 of about 7,754,446 (288)

Effect of Mixed Strains on Microbial Community and Flavor Metabolites in Fermentation Process of Chi-Flavor Baijiu

The distinct flavor of chi-flavor baijiu (CFB) has garnered significant attention in China. After the optimization of fermentation conditions, Pichia anomala and Lactobacillus plantarum were introduced into the fermentation process to enhance the flavor.
Yongtao Fei, Weidong Bai, Songgui He, Jinglong Liang, Wenhong Zhao, Puxi Fan, Xuyu Liang   +6 more
core   +1 more source

Multimodal Engagement Assessment in Children During Invented Story Paradigm With a Social Robot

Advanced Robotics Research, EarlyView.
A multimodal framework is proposed to assess children's engagement during storytelling interactions with a social robot. Gaze, physiological, and behavioral data are combined and validated against observer ratings. An automated gaze‐labeling strategy is introduced, and supervised classifiers achieve high accuracy. The study supports scalable engagement
Laura Fiorini, Elena Adelucci, Stefano Scatigna, Lorenzo Pugi, Alice Bruni, Benedetta Carotenuto, Chiara Pecini, Filippo Cavallo   +7 more
wiley   +1 more source

Design and Modeling of a High‐Displacement, Skin‐Integrated Flexible Electromagnetic Actuator for Haptic Interfaces in Virtual Reality

Advanced Robotics Research, EarlyView.
A flexible, skin‐integrated electromagnetic actuator is developed for wearable virtual/augmented reality (VR/AR) haptic systems. A tunable design model enables control over displacement and resonance frequency. The system is validated through a custom VR application with a 6 × 4 actuator array, demonstrating real‐time, spatially targeted tactile ...
Naji Tarabay, Alexandra Zhang Jiang, Ziteng Liu, Rachel Villamor, Derek Cha, Ananya Renuka Balakrishna, Tianshu Liu, Priyanshu Agarwal, Rainer Dömer, Camilo Velez   +9 more
wiley   +1 more source

Decoding the Flavor Code of Fresh and Dried Tengjiao (Zanthoxylum armatum DC.) for Preparing Fried Tengjiao Oil Through Molecular Sensory Science

Foods
Fried Tengjiao oil is commonly used for seasoning spicy dishes, and both fresh and dried Tengjiao are used in its preparation. However, the flavor differences between fried Tengjiao oils prepared from these two types of raw materials have not yet been ...
Tianyu Dong, Panpan Wu, Jie Sun, Haitao Chen, Shuqi Wang   +4 more
doaj   +1 more source

Uncovering the biosynthetic pathways of key flavor and color compounds in pomegranate using pathway-based metabolomics

RSC Advances
Pomegranate, a subtropical fruit renowned for its sensory appeal and nutritional benefits, has garnered global attention due to its distinctive flavor profile and putative health benefits.
Jin-Pyo An, Dongjoo Kim, Xuebo Song, John M. Chater, Claire C. Heinitz, Yu Wang   +5 more
openaire   +2 more sources

Correlation between style characteristics and flavor composition of sauce-flavor Baijiu from different regions [PDF]

The sensory characteristics and contents of key flavor compounds in sauce-flavor (Jiangxiangxing) Baijiu from different regions were investigated by sensory evaluation and gas chromatography (GC), and the differences and correlations between sensory ...
XU Zhongping, LIANG Mingfeng, ZHANG Jiaojiao, LEI Xianzhong, SHEN Shiming, ZHANG Mingsong, SUN Zhiwei, LIU Haipo, ZHANG Cuiying, HAN Xinglin
core   +1 more source

Learning‐Based Soft Robotic Grasping: Recent Progress and Remaining Challenges

Advanced Robotics Research, EarlyView.
This review analyzes learning‐based soft robotic grasping from a pipeline‐oriented perspective, encompassing soft gripper design, multimodal sensing, and learning‐based planning and control. It surveys key neural network architectures and benchmark datasets and identifies critical challenges such as sim‐to‐real transfer, generalization, and continual ...
Arnab Majumder, Jelizaveta Konstantinova, Graham Deacon, Kaspar Althoefer   +3 more
wiley   +1 more source

The formation pathway of flavor compounds in steamed Antarctic krill (Euphausia superba) based on untargeted metabolomics

This study investigated the impact of steaming on the flavor and metabolic profile of Antarctic krill, aiming to elucidate the pathways responsible for flavor development and metabolic shifts during processing.
Ping Dong, Tingting Yang, Ye Chen, Hu Hou, Jing Bai, Yan Fan, Xia Yang, Yang Liu   +7 more
core   +1 more source

A Low‐Cost, Handheld Optical Stiffness Sensor for Minimally Invasive Surgery

Advanced Robotics Research, EarlyView.
A novel handheld stiffness sensor is presented for real‐time tissue stiffness characterization. By simultaneously sensing contact force and tissue deformation, the device enables accurate stiffness quantification without requiring precise manual control. This approach offers a promising solution for intraoperative tumor detection and minimally invasive
Qianyu Ma, Ruxiang Jiang, Kaspar Althoefer, Nicolas Herzig, Hareesh Godaba   +4 more
wiley   +1 more source

Flavor compounds regulation in rice-flavor Baijiu by Bacillus velezensis: a genetic and functional analysis

To achieve targeted enhancement of the flavor complexity of rice-flavor Baijiu, this study evaluated the impact of fortified fermentation with four saccharification-promoting Bacillus velezensis
Ren Huang, Runhua Huang, Haiyan Lu, Guidong Huang, Yushi Liang, Yingying Xie, Hong Ren, Xianfeng Zhong, Feng Chen, Jianwei Zheng, Qinghua Chen   +10 more
core   +1 more source