Results 71 to 80 of about 7,754,446 (288)

Design and evaluation of FEBS Education and Training Academy module – Integrating generative artificial intelligence into life‐science education

FEBS Open Bio, EarlyView.
Life‐science educators from 14 countries redesigned their own course materials with generative AI in a three‐session, pedagogy‐first FEBS Education and Training Academy workshop built on PICRAT. Among 12 matched respondents, four more reported high confidence in each of five practical domains, and 10 of 13 reported implementing at least one idea ...
Zvonimir Mlinarić, Ali Burak Özkaya
wiley   +1 more source

Comparative Analysis of Key Volatile Flavor Compounds in Different Parts of Dried Dictyophora rubrovolvata from Guizhou

Shipin gongye ke-ji
In this study, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was employed, in conjunction with principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA), and odor ...
Xiaorun HUANG, Wanbing HUANG, Yinping GUO, Guanglu GONG, Tongjing YANG, Qiaozhen LI, Wanchao CHEN, Feng ZHOU, Qingcheng LIU, Hongyu LIU, Yingying LU, Yang GUI   +11 more
doaj   +1 more source

Analysis of aroma components of red sour soup from main producing areas of Guizhou using electronic nose combined with HS-SPME-GC-MS [PDF]

Zhongguo niangzao
The volatile flavor components of the red sour soup were determined by electronic nose and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The color parameters of the red sour soup were detected by colorimeter,
LU Min, CHEN Ju, WANG Xueya, YIN Yong, SUN Xiaojing, LI Wenxin, HE Jianwen
doaj   +1 more source

Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace–gas chromatography−ion mobility spectrometry

Poultry Science, 2020
This article presents investigation of the flavor profile on 5 different regional Chinese smoked chicken samples using gas chromatography−ion mobility spectrometry analysis methods. Five batches of samples were obtained over the course of 6 mo.
Wensheng Yao, Yingxuan Cai, Dengyong Liu, Zhinan Zhao, Zhenghao Zhang, Shuangyu Ma, Mingcheng Zhang, Hao Zhang   +7 more
doaj   +1 more source

Ethical Foreground and Background in Adult Educator Work

New Directions for Adult and Continuing Education, EarlyView.
ABSTRACT Adult educators work in a complex ethical environment. The very act of contributing to the learning of another is fraught with moral overtones. In this paper we consider the ethical dimensions of adult educator practice by distinguishing the ethical features of the context or ‘background’ of practice from the ethical capabilities and decision ...
Steven Hodge, Sonal Nakar
wiley   +1 more source

Dynamics of flavor compounds and microbial communities in sour cream with different fat contents

Food Chemistry: X
Milk fat is an important nutritional component in sour cream and contributes to its unique flavor. This study investigated the dynamic changes in flavor compounds and microbial communities of sour cream with different fat content. The results showed that
Songlin Ma, Huanchang Zhang, Guojiao Wang, Xin Cai, Qing Hong, Zhenmin Liu   +5 more
doaj   +1 more source

Influenza Vaccination Responses in Disabled Stroke Patients: A Single‐Center Prospective Observational Study

Annals of Clinical and Translational Neurology, EarlyView.
ABSTRACT Objective This study aimed to investigate the immunological response to influenza vaccination, the incidence and severity of influenza infection, and the side effects of the vaccination in patients with ischemic stroke. Methods This prospective observational study was conducted between 2023 and 2024 at Ramathibodi Hospital.
Achiraya Pakngao, Sureerat Suwatcharangoon, Pintip Ngamjanyapron, Kobporn Boonnak, Thanitta Suangtamai, Porpon Rotjanapan   +5 more
wiley   +1 more source

Identification of differences in volatile components and mining of characteristic components in different parts of ginseng based on E-nose, GC-IMS and GC-MS

Future Foods
Ginseng, as a valuable medicinal and edible plant, possesses a unique aroma that not only influences consumer acceptance but also exhibits certain functional properties. However, the aromatic components and mechanisms of ginseng remain unclear. Therefore,
Donglin Cai, Xiaotong Chu, Mengjiao Lv, Siyu Chen, Ru Tian, Liankui Wen, Di Qu   +6 more
doaj   +1 more source

Multi-Omics Analysis Elucidates Flavor Evolution and Bioformation Mechanisms of Key Aroma Compounds in Malty-Aroma Yogurt

Flavor enrichment in commercial yogurts commonly relies on exogenous flavoring agents, failing to meet consumer demand for clean-label products with natural ingredients.
Yanbo Wang, Liu, Zihao, Chen Xing, Wang, Qihao, Xing, Chen, Luo, Shiheng, Li, Wenlu, Wenlu Li, Wang, Yanbo, Zeng, Hong, Zihao Liu, Hong Zeng, Shiheng Luo, Qihao Wang   +13 more
core   +1 more source

Flavor compounds in three types of Te-flavor Baijiu based on GC×GC-TOF MS [PDF]

To explore the flavor differences among 3 types of Te-flavor (Texiangxing) Baijiu (new base liquor, 10-year-aged base liquor and finished liquor, numbered as STXJ, XNJJ and STHW respectively), the volatile flavor compounds of the 3 types of Te-flavor ...
SUN Huifan, WU Shengwen, LIN Pei*, YE Zhihong, HUANG Ting, CHANG Ziheng, LIANG Xiaobing
core   +1 more source