Results 41 to 50 of about 13,473,425 (196)

Molecular Atlas of Key Food Odorants Reveals Mixture‐Level Organization and Enables Generative Aroma Design

open access: yesAdvanced Science, EarlyView.
KFO‐Atlas reveals how real‐world aromas are organized as structured mixtures rather than individual molecules. Building on these principles, KFO‐Gen, a generative AI framework, designs perceptually valid aroma formulations and reconstructs meat‐like aromas exclusively from plant‐derived odorants, providing a foundation for mixture‐level studies and AI ...
Jingzhi Zhang   +5 more
wiley   +1 more source

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

open access: yesJournal 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   +2 more
wiley   +1 more source

Comparative Study on Nutritional Characteristics and Volatile Flavor Substances of Yak Milk in Different Regions of Gannan

open access: yesFoods, 2023
This study aimed to investigate the nutritional properties of yak milk in various areas of Gannan. The milk composition analyzer, automatic amino acid analyzer, and flavor analyzer were used to detect the conventional nutrients, amino acids, and volatile
Guowu Yang   +15 more
doaj   +1 more source

A bioinspired catalytic nanoplatform for ferroptosis‐immunotherapy synergy in metastatic cancer

open access: yesBMEMat, EarlyView.
The bioinspired nanoplatform MnMSN@MnP‐PEG co‐delivers manganese peroxidase and manganese ions to synergistically induce immunogenic ferroptosis and activate the cGAS‐STING pathway, eliciting potent antitumor immunity against primary and metastatic tumors.
Panpan Xue   +8 more
wiley   +1 more source

Triacylglycerol Lipase Participates in the Formation of n-Hexanal in Alfalfa Seedlings [PDF]

open access: yes
The participation of lipase in the formation of n-hexanal by homogenization of alfalfa seedlings was investigated. n-Hexanal was increased by the addition of trilinolein, dilinolein or monolinolein to the homogenate of the seedlings.
Uno, Chiharu   +5 more
core   +1 more source

Isolable ArInH2: Double Hydroindation Agent

open access: yesChemistry – A European Journal, EarlyView.
Stable crystalline monomeric indium dihydride ArInH2 was isolated and completely characterized using effective support of the P,C,P‐pincer ligand (Ar = 2,6‐(tBu2PO)2C6H3). It serves as unparalleled hydroindation agent, thereby extending the family of known hydrometallation process relying on heavy p‐block metals.
Adam Hochmal   +5 more
wiley   +1 more source

Hexanal – determination metod [PDF]

open access: yes, 2005
Metoda polega na przepuszczeniu badanego powietrza przez filtr pokryty 2,4-dinitrofenylohydrazyną, wymyciu powstałego w wyniku chemisorpcji 2,4-dinitrofenylohydrazonu heksanalu acetonitrylem i analizie chromatograficznej (HPLC/UV) otrzymanego roztworu ...
Jeżewska, A.
core  

Exploring the Catalytic Activity of Ge(II) and Sn(II) Cationic Crown Ether Complexes: Hydrosilylation

open access: yesChemistry – A European Journal, EarlyView.
Easily synthesized [Ge([12]crown‐4)2][OTf]2 catalyzes the hydrosilylation of aldehydes to give reductively coupled ethers via a carbonyl‐activated reaction pathway. The mechanism proceeds through two distinct steps: hydrosilylation followed by etherification. The open coordination face of the active cationic Ge(II) catalyst facilitates the coordination
Sarah L. McOnie   +2 more
wiley   +1 more source

Eradicant and curative treatments of hexanal against peach brown rot

open access: yes, 2014
Brown rot, caused by Monilinia spp. , is one of the most important peach (Prunuspersica (L.) Batsch) diseases and the main cause of postharvest losses.
Juliana Silveira Baggio   +2 more
core   +1 more source

Accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and GC-IMS analysis

open access: yesFood Chemistry: X
This study employed UPLC-MS/MS and GC-IMS techniques to compare and analyze the lipid metabolites and volatile flavor compounds in raw abdominal muscle (CK), sour video abdominal muscle (SV), steamed abdominal muscle (ST), and oven-cooked abdominal ...
Jicai Bi   +7 more
doaj   +1 more source

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