Results 31 to 40 of about 4,321 (213)

Marmara Bölgesi' ndeki keçilerde koyun adenovirusları (OAV-1,2,3,5) ve sığır adenovirusları (BAV-1,2,3)' na karşı antikor dağılımının araştırılması [PDF]

, 2002
Marmara Bölgesi'ndeki 9 ayrı yerleşim biriminde, halk elinde ve devlete ait bir işletmede yetiştirilen keçilerden alınan 500 kan serumu örneği, koyun adenovirus serotipleri (tip 1,2,3,5) ve sığır adenovirus serotipleri (tip I,2,3)'ne karşı nötralizasyon ...
Gümüşova, Okur Semra, Akça, Yılmaz
core   +1 more source

The Construction of Volatile Profiles of Eight Popular Peach Cultivars Produced in Shanghai Using GC-MS and GC-IMS

Horticulturae, 2023
Peach (Prunus persica L.) is an economically important fruit crop worldwide due to its pleasant flavor. Volatile organic compounds (VOCs) are vital factors for assessing fruit quality.
Xia Wang, Xiongwei Li, Mingshen Su, Minghao Zhang, Yang Hu, Jihong Du, Huijuan Zhou, Xianan Zhang, Zhengwen Ye, Xuelian Yang   +9 more
doaj   +1 more source

Bridging Flavour and Fragrance: A Behaviour‐Based Olfactory Pyramid for Whisky Maturation Inspired by Perfumery Principles

Flavour and Fragrance Journal, EarlyView.
This framework transposes the perfumery olfactory pyramid to whisky maturation by sequencing aromas into top, heart, and base notes according to their temporal persistence. Using Log P as a behaviour‐based classification axis and oak macromolecules as natural fixative analogues, it proposes a behaviour‐based aromatic wheel bridging flavour chemistry ...
Magali Picard
wiley   +1 more source

Changes in Physicochemical Properties and Flavor Characteristics of Rosa roxburghii Tratt. Fruit Vinegar during Fermentation

Shipin gongye ke-ji
This paper investigated the compositional changes of Rosa roxburghii Tratt. fruit vinegar during fermentation. By using Rosa roxburghii Tratt. as raw material and using the whole liquid fermentation technique, fruit vinegar was prepared by fermenting ...
Meiqing MO, Jian ZENG, Jiewen LI, Yuejia WEI, Ziyi JIANG, Aiming BAO, Weijun QIN, Xiangyang GAO   +7 more
doaj   +1 more source

Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis

, 2022
During this study, the physicochemical properties, color, and volatile aroma compounds of the original wines produced from the grape varieties ‘Hassan’, ‘Zuoshaner’, ‘Beibinghong’, ‘Zuoyouhong’, ‘Beta&
Nan Shu, Yiming Yang, Yuning Jin, Jin, Yuning, Weiyu Cao, Lu, Wenpeng, Shu, Nan, Wenpeng Lu, Yang, Yiming, Cao, Weiyu, Jinli Wen, Wen, Jinli   +11 more
core   +1 more source

From mystery to modulation: the structural story of Rb2[Si2O5]

Acta Crystallographica Section B, EarlyView.
The crystal structure of Rb2[Si2O5] has been solved and refined as an incommensurately modulated phase. Each [SiO4] tetrahedron of the phyllosilicate adopts one of two distinct orientations, and the positions of their constituent silicon and oxygen atoms are modeled using a combination of crenel and harmonic positional modulation functions.The crystal ...
Clivia Hejny, Volker Kahlenberg, Hannes Krüger   +2 more
wiley   +1 more source

Effect of Different Heat Treatments on the Volatile Flavor Compounds in Yak and Jersey Milk

Shipin gongye ke-ji
To explore the changes in volatile compounds of yak and Jersey cow milk at different heat treatments (63 ℃/30 min, 75 ℃/15 s, 85 ℃/15 s, 90 ℃/15 s), electronic nose, HS-SPME-GC/MS combined with radar charts, principal component analysis and OAV, were ...
Yahui ZHU, Junlong ZHANG, Chuang DONG, Fumin CHI, Xuedong GU, Lin YANG   +5 more
doaj   +1 more source

The Development of Indo‐Iranian Voiced Fricatives

Transactions of the Philological Society, Volume 123, Issue 1, Page 97-115, March 2025.
Abstract The development of voiced sibilants is a long‐standing puzzle in Indo‐Iranian historical phonology. In Vedic, all voiced sibilants are lost from the system, but the details of this loss are complex and subject to debate. The most intriguing development concerns the word‐final ‐aḥ to ‐o in sandhi.
Gašper Beguš
wiley   +1 more source

Design and optimisation of rapid real‐time PCR assays for the detection of key Culicoides species

Medical and Veterinary Entomology, EarlyView.
Species‐specific real‐time PCR assays were designed and optimised using primer/probe sets targeting C. obsoletus, C. scoticus, C. chiopterus, C. dewulfi, C. pulicaris, C. punctatus and C. impunctatus. Primer specificity and amplification efficiency were validated through in silico specificity analysis and real‐time PCR amplification profiling.
Elsie Isiye, Angela Valcarcel Olmeda, Thomas Curran, David O'Neill, Theo De Waal, Gerald Barry, Aidan O'Hanlon, James O'Shaughnessy, Marion England, Annetta Zintl, Denise O'Meara   +10 more
wiley   +1 more source

Characterization of aroma-active compounds in sesame hulls at different roasting temperatures by SAFE and GC-O-MS

Food Chemistry: X
The study characterized the aroma-active compounds produced by sesame hulls at three roasting temperatures and analyzed the similarities and differences in the aroma profile of sesame hulls with whole seeds and kernels after roasting.
Rui Wang, Lin-Xuan Wu, Bing-Xin Guo, Peng-Hao Zhao, Wen-Ting Yin, Hua-Min Liu, Hong-Xian Mei, Ying-Hui Duan   +7 more
doaj   +1 more source