Results 21 to 30 of about 8,005 (185)

The Hydroformylation of 2-Pentene-5,5,5-d3

CHIMIA, 1974
In the title reaction, at low pCO (5 at), rapid isomerisation of the substrate occurs and a random distribution of deuterium in the reaction products has been found.
Denis A. von Bézard, Giambattista Consiglio, Piero Pino   +2 more
doaj   +1 more source

Tetrachloroaurate (III)–induced oxidation increases nonthermal plasma-induced aldehydes

Advances in Redox Research, 2023
Research on nonthermal plasma (NTP) devices first began almost five decades ago. NTP devices discharge electrons, positive ions, ultraviolet light, reactive oxygen species (ROS) and reactive nitrogen species (RNS) at near-physiological temperatures ...
Yasumasa Okazaki, Jun Yoshitake, Nanami Ito, Kanako Sasaki, Hiromasa Tanaka, Masaru Hori, Takahiro Shibata, Shinya Toyokuni   +7 more
doaj   +1 more source

Effects of Perilla Essential Oil and Ginger Juice Marination on the Flavor of Wuchang Grilled Fish after Frozen Storage

Shipin gongye ke-ji
Objectives: To investigate the mechanistic basis of the effects of Perilla essential oil and ginger juice on the flavor characteristics of roasted Megalobrama amblycephala (Wuchang fish) after frozen storage.
Chuanfeng HU, Mingzhu ZHOU, Liqi HUANG, Xuan LIU, Yu QIAO, Wenjin WU, Feng CAO, Shuangquan LIU   +7 more
doaj   +1 more source

Flavour compounds of the Japanese vegetable soybean “Chakaori” [PDF]

Maejo International Journal of Science and Technology, 2007
The vegetable soybean (“Chakaori”) grown in Thailand was examined todetermine its flavour components. The analyzed sample was prepared by solvent extractionand the chemical components were identified by gas chromatography–mass spectrometry(GC-MS). Twenty-
Weerachai Phutdhawong and Settha Siripin
doaj  

Hydrophobic bonds-dominated key off-odors/silver carp myofibrillar protein interactions, and their binding characteristics at cold storage and oral temperatures

Food Chemistry: X, 2022
This study revealed the interaction mechanism between silver carp myofibrillar protein (MP) and key off-odors by combining fluorescence spectroscopy with molecular dynamics (MD) simulation.
Chao Xue, Juan You, Huimin Zhang, Liyuan Zhao, Shanbai Xiong, Tao Yin, Qilin Huang   +6 more
doaj   +1 more source

Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder

Brazilian Archives of Biology and Technology, 2010
The objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples.
Josemeyre Bonifácio da Silva, Ilana Felberg, Mercedes Concórdia Carrão-Panizzi, Soo Young Lee, Sandra Helena Prudencio   +4 more
doaj   +1 more source

Phase behaviour of n-hexane/perfluoro-n-hexane binary thin wetting films

The European Physical Journal E, 2004
We present X-ray reflectivity investigations of the concentration distribution in binary liquid thin films on silicon substrates. The liquid-vapor coexistence of the binary mixture investigated, hexane and perfluorohexane, is far from criticality. Therefore, a sharp interface separates the liquid film from the vapor. The data reveal a separation of the
Prange, W., Press, W., Tolan, Metin, Gutt, C.   +3 more
openaire   +3 more sources

Improving the Physicochemical Properties, Organic Acids, Amino Acids, Volatile Organic Compounds, and Metabolites of Laohan Melon Juice Through Fermentation With Different Lactic Acid Bacteria

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Fermentation with lactic acid bacteria could improve amino acids, volatile organic compounds (VOCs), and nonvolatile metabolites of Laohan melon juice (LMJ), which provides theoretical guidance for the development of Laohan melon beverage and advances knowledge of the metabolic mechanisms of VOCs in LMJ.
Yun Xie, Sihan Hou, Mingdong Tan, Jianqiao Jiang, Yue Hu, Yiwen Chen, Yongkang Li, Miao Cui, Jianming Niu, Weidong Cheng, Xilei Pu, Yuyun He, Feifei Gao   +12 more
wiley   +1 more source

Bagging Treatment Influences Production of C6 Aldehydes and Biosynthesis-Related Gene Expression in Peach Fruit Skin

Molecules, 2014
Bagging is a useful method to improve fruit quality by altering its exposure to light, whereas its effect on fruit volatiles production is inconsistent, and the genes responsible for the observed changes remain unknown. In the present study, single-layer
Ji-Yuan Shen, Lei Wu, Hong-Ru Liu, Bo Zhang, Xue-Ren Yin, Yi-Qiang Ge, Kun-Song Chen   +6 more
doaj   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source