Results 231 to 240 of about 84,111 (256)
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Journal of Food Composition and Analysis, 2000
Abstract Using GC-MS, phenolic and non-volatile acids and soluble sugars were identified and quantified in strawberry tree ( Arbutus unedo L.) fruits. The phenolic acids quantified were gallic (10.7 mg/g dry weight), gentisic (1.9 mg/g), protocatechuic (0.6 mg/g), p -hydroxybenzoic (0.3 mg/g), vanillic (0.12 mg/g) and m -anisic (0.05 mg/g). From
F.A. Ayaz +2 more
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Abstract Using GC-MS, phenolic and non-volatile acids and soluble sugars were identified and quantified in strawberry tree ( Arbutus unedo L.) fruits. The phenolic acids quantified were gallic (10.7 mg/g dry weight), gentisic (1.9 mg/g), protocatechuic (0.6 mg/g), p -hydroxybenzoic (0.3 mg/g), vanillic (0.12 mg/g) and m -anisic (0.05 mg/g). From
F.A. Ayaz +2 more
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International Dairy Journal, 2002
Abstract Relationships between individual flavour attributes of eight hard-type cheeses and their volatile compounds, free amino acids (FAA), free fatty acids (FFA) and gross compositional constituents were determined. Relationships were also determined between individual texture attributes and gross compositional constituents.
J.Ben Lawlor +3 more
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Abstract Relationships between individual flavour attributes of eight hard-type cheeses and their volatile compounds, free amino acids (FAA), free fatty acids (FFA) and gross compositional constituents were determined. Relationships were also determined between individual texture attributes and gross compositional constituents.
J.Ben Lawlor +3 more
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Se pu = Chinese journal of chromatography, 2010
Ginger oleoresin was extracted from Zingiber officinale Rose. var. Laiwudajiang by the technique of supercritical fluid extraction. Gas chromatography and mass spectrometry technique were employed to analyze the ginger oleoresin. This analysis resulted in the detection of 3 hitherto unknown natural compounds, 24 compounds previously reported as pungent
Kunyou, Zhan +3 more
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Ginger oleoresin was extracted from Zingiber officinale Rose. var. Laiwudajiang by the technique of supercritical fluid extraction. Gas chromatography and mass spectrometry technique were employed to analyze the ginger oleoresin. This analysis resulted in the detection of 3 hitherto unknown natural compounds, 24 compounds previously reported as pungent
Kunyou, Zhan +3 more
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International Dairy Journal, 2003
Abstract Relationships between odour and flavour attributes of six blue-type cheeses and their volatile compounds, free amino acids (FAA), free fatty acids (FFA) and gross compositional constituents were determined. Relationships were also determined between texture attributes and gross compositional constituents.
J.Ben Lawlor +3 more
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Abstract Relationships between odour and flavour attributes of six blue-type cheeses and their volatile compounds, free amino acids (FAA), free fatty acids (FFA) and gross compositional constituents were determined. Relationships were also determined between texture attributes and gross compositional constituents.
J.Ben Lawlor +3 more
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Journal of Nanoparticle Research, 2013
Non-volatile nano-floating gate memory characteristics with colloidal Pt-Fe2O3 composite nanoparticles with a mostly core–shell structure and indium gallium zinc oxide channel layer were investigated. The Pt-Fe2O3 nanoparticles were chemically synthesized through the preferential oxidation of Fe and subsequent pileup of Pt into the core in the ...
Hu, Quanli +7 more
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Non-volatile nano-floating gate memory characteristics with colloidal Pt-Fe2O3 composite nanoparticles with a mostly core–shell structure and indium gallium zinc oxide channel layer were investigated. The Pt-Fe2O3 nanoparticles were chemically synthesized through the preferential oxidation of Fe and subsequent pileup of Pt into the core in the ...
Hu, Quanli +7 more
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Microelectronic Engineering, 2015
TEM images of (a) GO and (b) CP-GO; P-E hysteresis loops (c, d) and J-V loops (e, f) of GO, CP-GO, respectively.Display Omitted Surface morphology and microstructures are studied by TEM and Raman spectra.Electrical property was studied by voltage (V)-current (I) relationships.Voltage (V)-resistance (?) hysteresis loops shows non-volatile memory ...
Sekhar C. Ray +3 more
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TEM images of (a) GO and (b) CP-GO; P-E hysteresis loops (c, d) and J-V loops (e, f) of GO, CP-GO, respectively.Display Omitted Surface morphology and microstructures are studied by TEM and Raman spectra.Electrical property was studied by voltage (V)-current (I) relationships.Voltage (V)-resistance (?) hysteresis loops shows non-volatile memory ...
Sekhar C. Ray +3 more
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Synaptic effect and non-volatile switching modulated by LiCoO2/boehmite composite layer
Solid-State Electronics, 2023Weijie Duan +3 more
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2021
AIM: Aroma and mouthfeel cues are the main characteristics defining red wine quality. During wine tasting, perceptual and physical-chemical phenomena leading to mutual interactions between volatiles and non-volatiles sensory active compounds, can occur.
Paola Piombino +4 more
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AIM: Aroma and mouthfeel cues are the main characteristics defining red wine quality. During wine tasting, perceptual and physical-chemical phenomena leading to mutual interactions between volatiles and non-volatiles sensory active compounds, can occur.
Paola Piombino +4 more
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Single-walled carbon nanotubes (SWCNTs) exhibit exceptional optoelectronic properties but suffer from limited photoresponse in the near-infrared (NIR) region. This study presents a novel composite material integrating lanthanide-doped upconversion nanoparticles (UCNPs) with SWCNTs to address this limitation. The core–shell structured NaGdF₄@NaYF₄:10%Er@
Yunxin Liu +4 more
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Yunxin Liu +4 more
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