Results 81 to 90 of about 3,871,958 (252)

HS–SPME combined with GC–MS and GC–O for characterization of key aroma-active compounds in fruity and grassy peppers (Capsicum chinense Jacq.)

Food Chemistry: X
Pepper (Capsicum spp.) is highly popular due to its unique flavor. However, there was limited research on the primary volatiles that influence the different flavors of fresh peppers.
Qingyun Shan, Yu Wan, Jude Liang, Wanjuan He, Jing Zeng, Wenhui Liang, Siwei Xiong, Meiling Zhang, Bing Wang, Xuexiao Zou, Cheng Xiong, Feng Liu   +11 more
doaj   +1 more source

EVALUATION OF SWINE ODOR MANAGEMENT STRATEGIES IN A FUZZY MULTI-CRITERIA DECISION ENVIRONMENT [PDF]

The paper evaluates swine odor management strategies using the fuzzy extension of the Analytical Hierarchy Process (AHP), which is a multiple criteria decision making approach based on fuzzy scales.
Miller, Gay Y., Huang, Haixiao
core  

Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods

Molecules, 2014
The aroma-active compounds in Jinhua ham processed and stored for 9, 12, 15 and 18 months were extracted by dynamic headspace sampling (DHS) and solvent-assisted flavor evaporation (SAFE) and analyzed by gas chromatography-olfactometry-mass spectrometry (
Xiao-Sheng Liu, Jian-Bin Liu, Zheng-Mao Yang, Huan-Lu Song, Ye Liu, Ting-Ting Zou   +5 more
doaj   +1 more source

DNA‐Templated 2D Heterostructures as Phototriggered Dynamic Nanohybrids: From Releasing Molecular Loads to Controlling Enzyme Biocatalytic Function

Advanced Functional Materials, EarlyView.
DNA strands are employed both as dynamic linkers and nanoscale templates for the integration of Ag2S nanoparticles on MoS2, which in turn imparted photothermal responsiveness; this feature permits the selective cargo (fluorophore, quantum dots or an enzyme) release from the MoS2 surface in response to local heat induced by light irradiation.
Kai Chen, Haosen Miao, Weiying Hong, Matteo Palma   +3 more
wiley   +1 more source

Characterization of the Key Odorants of Mastic Gum (Pistacia lentiscus var. Chia) from Two Different Countries

Applied Sciences
Mastic gum, a plant-based resin from mastic trees, has become very popular in recent years and has been used in various food products due to its strong and positive aroma properties.
Ozlem Kilic-Buyukkurt, Gamze Guclu, Hasim Kelebek, Serkan Selli   +3 more
doaj   +1 more source

Electrospun Wood‐Derived Biopolymers as Electrodes in Electrochemical Energy Storage Technologies

Advanced Functional Materials, EarlyView.
Electrospinning transforms wood‐derived cellulose and lignin into architecturally defined, binder‐free carbon electrodes with tuneable porosity and functionality. This review shows how fibre design enables decoupled charge and mass transport, enhancing performance across battery systems, while identifying key challenges in spinnability, scalability ...
Michael W. Thielke, Hattie R. Chisnall, Jesus Vazquez Chavez, Ana B. Jorge Sobrido   +3 more
wiley   +1 more source

Assessing the contribution of odor-active compounds in icewine considering odor mixture-induced interactions through gas chromatography–olfactometry and Olfactoscan

, 2022
International audienceThe sensory impact of odor-active compounds on icewine aroma could be influenced by perceptual interactions with other odor-active compounds.
Ma, Yue, Tang, Ke, Simon, Marie, Li, Yuanyi, Xu, Yan, Thomas-Danguin, Thierry, Béno, Noëlle   +6 more
core   +1 more source

Bioinspired Co‐Assembly Enables Multiscale Architected Hydrogels for 3D Printing With Integrated Antibacterial and Bioactive Functions

Advanced Functional Materials, EarlyView.
A multicomponent supramolecular hydrogel integrating cell‐adhesive and antibacterial peptides within an alginate‐cellulose nanofibril matrix is developed. Peptide co‐assembly simultaneously strengthens the hydrogel network, improves extrusion printability, and imparts cell‐adhesive and antibacterial functions, offering a versatile platform for ...
Mor Tsuriano‐Zernichov, Francesca Netti, Sigal Rencus‐Lazar, Moran Aviv, Lihi Adler‐Abramovich   +4 more
wiley   +1 more source

Impact of Vintage Vinegar on Volatile Substances in Fish-flavor Seasoning Sauce

Shipin gongye ke-ji
To elucidate the influence of aged vinegar on the flavor development of fish-flavor seasoning sauce, this study systematically investigated the differences in volatile compounds among samples prepared with vinegars aged for 1, 3, and 5 years.
Minglu LAN, Hao ZHANG, Jinxiang HU, Can YUAN, Mingfeng QIAO, Liqiang YAN, Yuwen YI   +6 more
doaj   +1 more source

Mechanical Programming of PEGDA‐β‐CD Polyrotaxane‐Based Hydrogels via Host–Guest Molecular Recognition

Advanced Functional Materials, EarlyView.
A mechanically programmable hydrogel for tissue engineering is developed by modulating the molecular threading density of poly(ethylene glycol) diacrylate‐β‐cyclodextrin (PEGDA‐β‐CD) polyrotaxane and combining it with β‐CD‐modified gelatin. The polyrotaxane‐guided transition from disordered pores to laminar microstructures enables precise tuning ...
Shiyi Chen, Xudan Xing, Haopu Su, Dominik Voll, Xiaohe Xu, Jiafeng Wan, Tongtong Cui, Christian W. Schmitt, Stefan Bräse, Peng Li, Patrick Théato   +10 more
wiley   +1 more source