Results 221 to 230 of about 4,611,381 (249)

Bidirectional Disulfide Metathesis Enables Recycling of High‐Performance Thermoset Networks

Advanced Science, EarlyView.
A cyclic aromatic disulfide comonomer enables dual‐mode recyclable pDCPD thermosets through bidirectional disulfide metathesis. The resulting networks combine enhanced mechanical performance with thermal reprocessability and chemical depolymerization into reusable oligomeric fragments, allowing regeneration of high‐performance thermosets with minimal ...
Bohan Li, Jie Zheng, Daniel Paniroi Situmorang, Jia‐xin Neo, Hongzhi Feng, Jinling Li, Loh Xian‐Jun, Zibiao Li, Teck‐Peng Loh   +8 more
wiley   +1 more source

Flavor fidelity and variation of freshly stir-fried and commercial ready-to-heat Yuxiang shredded pork using integrated sensory and volatile profiling. [PDF]

Front Nutr
Chen J, Du J, Duan L, Yan L, Fu Y, Dong P, Cai X, Qiao M.   +7 more
europepmc   +1 more source

Comparative Study on Taste and Odor Flavor Compounds of Chrysanthemums from Five Different Varieties Using UPLC-Q-TOF-MS, GC-MS, E-Tongue, E-Nose, and Chemometrics. [PDF]

Foods
Hu G, Li X, Qin G, Ben A, Qi J.
europepmc   +1 more source

Machine learning reveals structural determinants of odor detection thresholds and identifies high-potency food odorants. [PDF]

NPJ Sci Food
Hou X, Zhou Z, Shi P, Wang Y, Liu S, Ji Z, Zhang D, Mao J.   +7 more
europepmc   +1 more source

Molecular Basis of Behaviorally Active Terpenoid Volatile Recognition by Odorant-Binding Proteins in <i>Tomicus pilifer</i>. [PDF]

Insects
Luo Y, Hua S, Wang L, Yan S, Wang Q.
europepmc   +1 more source

Characterization of the Flavor Profiles of Fresh and Hot-Air-Dried Ginger (<i>Zingiber officinale</i> Roscoe) by Molecular Sensory Science. [PDF]

Foods
Li C, Dong T, Wu P, Sun J, Chen H.
europepmc   +1 more source

Characterization of the Major Odor-Active Compounds in Dry Jujube Cultivars by Application of Gas Chromatography–Olfactometry and Odor Activity Value

Journal of Agricultural and Food Chemistry, 2018
The volatile compounds of jujube (Ziziphus jujube Mill.) puree obtained from three cultivars, ‘Jinsixiaozao’ (Y1), ‘Youzao’ (Y2), and ‘Yuzao’ (Y3), were analyzed by gas chromatography–olfactometry (GC–O), gas chromatography–mass spectrometry, gas ...
Zuobing Xiao
exaly   +2 more sources