Results 41 to 50 of about 84,111 (256)

Analysis of differential components in sauce-flavor Baijiu with different aging years based on non-targeted metabolomics [PDF]

Zhongguo niangzao
The substance composition of sauce-flavor (Jiangxiangxing) Baijiu samples (numbered as 5y, 10y, 20y, 35y and 60y) with different aging years (5 year, 10 year, 20 year, 35 year and 60 year) were analyzed through non-targeted metabolomics, and the ...
JIAO Yu, SU Wei, MU Yingchun, ZHAO Chi, WANG Aimin, ZHENG Jie
doaj   +1 more source

Thermodynamic Pathways of Nonequilibrium Solidification in Wire‐Arc Additive Manufacturing Fe‐Based Multicomponent Alloy Structures

Advanced Engineering Materials, EarlyView.
Geometry‐driven thermal behavior in wire‐arc additive manufacturing (WAAM) influences microstructural evolution during nonequilibrium solidification of a chemically complex Fe–Cr–Nb–W–Mo–C nanocomposite system. By comparing different deposits configurations, distinct entropy–cooling rate correlations, segregation, and carbide evolution are revealed ...
Blanca Palacios, Anthony Gonzalez, Aleksander Aleman, Tyler Dolmetsch, Tanaji Paul, Arvind Agarwal   +5 more
wiley   +1 more source

Performance Analysis of Abradable Coating Systems for Aircraft Gas Turbines

Advanced Engineering Materials, EarlyView.
Three CoNiCrAlY/YSZ/MgAl2O4 abradable liner configurations on a nickel‐superalloy are evaluated by thermal‐gradient cycling and incursion tests. Laser ablation of the bondcoat and/or Y2O3‐stabilized ZrO2 (YSZ) intermediate layer increases mechanical interlocking and bonding for thick topcoats.
Hanna Heyl, Daniel Emil Mack, Martin Tandler, Susanne Schrüfer, Robert Vaßen   +4 more
wiley   +1 more source

Multi-Analytical Insight into the Non-Volatile Phytochemical Composition of Coleus aromaticus (Roxb.) Benth.

Metabolites
Background/Objectives: Coleus aromaticus (Lamiaceae), also known as Cuban oregano or Indian borage, is a semi-succulent perennial species widely used in traditional medicine for its therapeutic and nutritional properties. While its essential oils and aromatic fraction have been extensively investigated, the characterization of its non-volatile ...
Toniolo, Chiara, Bortolami, Martina, Patriarca, Adriano, De Vita, Daniela, Sciubba, Fabio, Santi, Luca   +5 more
openaire   +3 more sources

The differences non-volatile compound and flavor attributes in several Indonesian cocoa genotypes using medium scale fermentation

Beverage Plant Research
Flavor is the main parameter of cocoa bean quality. The characteristic of flavor is influenced by the composition and intensity of metabolites both volatile and non volatile.
Indah Anita Sari, Rudi Hari Murti, Misnawi, Eka Tarwaca Susila Putra, Bayu Setyawan, Miftahur Rizqi Akbar, Tri Rini Nuringtyas, Agung Wahyu Susilo   +7 more
doaj   +1 more source

Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines

Molecules, 2020
Wine aroma is the result of complex interactions between volatile compounds and non-volatile ones and individual perception phenomenon. In this work, an aroma network approach, that links volatile composition (chromatographic data) with its corresponding
Sílvia Petronilho, Ricardo Lopez, Vicente Ferreira, Manuel A. Coimbra, Sílvia M. Rocha   +4 more
doaj   +1 more source

Time‐Dependent Oxidation and Scale Evolution of a Wrought Co/Ni‐Based Superalloy

Advanced Engineering Materials, EarlyView.
This study shows how a new wrought Co/Ni‐based superalloy resists oxidation at 800 ∘$^\circ$C. The oxide scale changes from rough, fast‐growing spinel to a dense, protective chromia–alumina layer. Atom probe analysis reveals tiny refractory‐rich bubbles at the interface that mark the transition to long‐term, diffusion‐controlled protection ...
Cameron Crabb, Zachary T. Kloenne, Samuel R. Rogers, Chi Hang Dominik Kwok, Mark C. Hardy, Michele S. Conroy, David Dye   +6 more
wiley   +1 more source

Influences of Non-Volatile Components on the Aroma of Strong-Aroma Baijiu by Gas Chromatography-Olfactometry and Recombination-Omission Test

Foods
Aroma is an important indicator for evaluating the quality of baijiu. In this study, we determined the aroma-active compounds in four representative brands of strong-aroma baijiu from Sichuan and Jianghuai regions through GC-MS/O, and GC-TOF-MS ...
Yingqi Zhou, Yihong Wang, Jia Zheng, Siyi Pan, Xiaoyun Xu, Fang Yuan   +5 more
doaj   +1 more source

Encyclopedia of 2D β′‐In2Se3 Growth Using Chemical Vapor Deposition: The Effects of Synthesis Parameters Onto Material Quality

Advanced Engineering Materials, EarlyView.
A distinct semi‐confined inner‐tube chemical vapor deposition geometry enables reproducible, large‐area growth of phase‐pure 2D β′‐In2Se3 from InI + Se precursors. Engineering local vapor transport and optimizing precursor delivery and temperature–time conditions yield uniform continuous films.
Dasun P. W. Guruge, P. Sanju S. Panawala, Joseph F. S. Fernando, Zhenhuan Chen, Chao Zhang, Dong‐Chen Qi, Liangzhi Kou, Konstantin L. Firestein, Dmitri V. Golberg   +8 more
wiley   +1 more source

Schinus terebinthifolia Raddi—Untargeted Metabolomics Approach to Investigate the Chemical Variation in Volatile and Non-Volatile Compounds

Metabolites
Context: Schinus terebinthifolia Raddi is used in Brazilian folk medicine due to the wound healing and antiseptic properties of its bark, and its fruit are used as a condiment.
Mara Junqueira Carneiro, Guilherme Perez Pinheiro, Elisa Ribeiro Miranda Antunes, Leandro Wang Hantao, Thomas Moritz, Alexandra Christine Helena Frankland Sawaya   +5 more
doaj   +1 more source