Results 121 to 130 of about 1,701,351 (292)
“Smelltronics”—From Gas to Smell Sensing
Advanced Materials, EarlyView.The emerging field of smelltronics, encompassing sensing technologies for complex volatile organic compounds, holds significant potential for extracting valuable chemical information. It facilitates the noninvasive, real‐time monitoring of humans, food, and the environment.
Takeshi Ono +7 more
wiley +1 more source
Nonadiene isomers as potential green flavor components of autoxidizing fish oil
Discover FoodFish oil oxidation leads to the formation of volatile compounds that contribute to undesirable off-flavors, primarily through free radical mechanisms that produce hydroperoxides and their decomposition products, including aldehydes, ketones, and furan ...
Habibollah Faraji +5 more
doaj +1 more source
, 1995 In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking
Charalambous, George,1922-1994. +1 more
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Rethinking Charge Transport and Recombination in Donor‐Diluted Organic Solar Cells
Advanced Materials, EarlyView.Organic solar cells with 1–45% PM6 content in Y12 were studied to link structure and charge dynamics to performance. The conductivity follows a 3D percolation model without a sharp threshold. Donor dilution preserves the photogeneration yield, but limits the fill factor due to transport resistance losses.
Chen Wang +14 more
wiley +1 more source
Biopurification using non-growing microorganisms to improve plant protein ingredients
npj Science of FoodSecuring a sustainable global food supply for a growing population requires a shift toward a more plant-based diet. The application of plant-based proteins is therefore increasing, but unpleasant off-flavors complicate their use.
Avis Dwi Wahyu Nugroho +11 more
doaj +1 more source
The Effect of Natural Compound in Binding and Reducing Off-Flavors Components of Garlic [PDF]
, 2017 Garlic breath is one of the pertinent oral malodor caused by garlic off-flavor compounds. Deodorization techniques are needed to reduce and bind off-flavors components of garlic, such as diallyl disulfide, allyl mercaptan, allyl methyl disulfide, and ...
Adiwijaya, Zenia
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VOLATILE AND SENSORY PROFILING TO MINIMIZE OFF-FLAVORS IN PULSES [PDF]
Thesis (M.S.)--Michigan State University. Food Science - Master of Science, 2025Pulses are a nutrient-dense and sustainable protein source; however, only 17% of Americans consume them at or above the level recommended in dietary guidelines. Incorporating
Ponkshe, Kaveri
core +1 more source
Radiative Thermal Management for Extreme Environments: Mechanisms and Design Strategies
Advanced Materials, EarlyView.In this review, we discuss the fundamental mechanisms of radiative cooling and solar heating, material and structural design strategies, hybrid approaches integrating additional heat transfer pathways, and durability‐oriented designs addressing environmental stresses.
Hyung Rae Kim +5 more
wiley +1 more source
Culinary Chemistry as a Platform for Interfacial Materials Design
Advanced Materials Interfaces, EarlyView.Culinary processes control interfaces through heating, shear, gelation, and molecular transport. This Review connects selected gastronomic examples with food‐derived nanomaterials, plasmonic sensing, anthocyanin photovoltaics, and intelligent packaging. Original agar‐based plasmonic films illustrate the proposed translation.
Josep Moreno +12 more
wiley +1 more source
Food Production, Processing and NutritionThe quality of olive oil is strongly influenced by environmental conditions during olive growth. Exposure to high temperatures in the later stages of fruit development can negatively affect the fatty-acid profile, volatile organic compounds (VOCs), and ...
Mario Vendrell Calatayud +8 more
doaj +1 more source