Results 151 to 160 of about 1,701,351 (292)

Evolution of oxidation markers and rancid off-flavors in <i>Tenebrio molitor</i> mealworm oil during thermal oxidation. [PDF]

Food Sci Biotechnol
Choi JY, Park MK, Cho IH.
europepmc   +1 more source

Dual‐Mode Gripper With Suction and Shape‐Adaptive Freezing Grasps

Advanced Robotics Research, EarlyView.
This study presents a dual‐mode robotic gripper that combines vacuum suction with a shape‐adaptive freezing grasp. The freezing mode uses a compliant rubber membrane, a sprayed water layer, and dry‐ice powder to generate ice‐mediated adhesion while conforming to complex geometries.
Takuma Yanagisawa, Toshihiro Nishimura, Yosuke Suzuki, Tokuo Tsuji, Tetsuyou Watanabe   +4 more
wiley   +1 more source

Molecular Sensory Analysis Confirms Wood Smoke Exposure as a Source of Smoky Off-Flavors in Fermented Cocoa. [PDF]

J Agric Food Chem
Krause F, Steinhaus M.
europepmc   +1 more source

Reducing phenolic off-flavors through CRISPR-based gene editing of the FDC1 gene in Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid lager beer yeasts. [PDF]

PLoS One, 2019
Mertens S, Gallone B, Steensels J, Herrera-Malaver B, Cortebeek J, Nolmans R, Saels V, Vyas VK, Verstrepen KJ.   +8 more
europepmc   +1 more source

Off-flavor of food

Journal of Japan Association on Odor Environment, 2020
openaire   +1 more source

Shear‐Isolating Actuation System for Exosuit Using Movable Pulley With Webbing‐Driven Mechanism

Advanced Robotics Research, EarlyView.
Tendon‐driven exosuits can chafe the skin because the moving tendon slides against the wearer. A shear‐isolating actuation system combining a movable pulley with flat‐profile webbing keeps the body‐contacting tendon layer stationary, relocating relative motion away from the skin. The compact 145‐g actuator delivers 150 N of assistance, and benchtop and
Kyeongmin Lim, Gijoon Song, Jaewook Ryu, Sangeui Lee, Junyoung Moon, Giuk Lee   +5 more
wiley   +1 more source

Metabolic insights of lactic acid bacteria in reducing off-flavors and antinutrients in plant-based fermented dairy alternatives. [PDF]

Compr Rev Food Sci Food Saf
Molina GES, Ras G, da Silva DF, Duedahl-Olesen L, Hansen EB, Bang-Berthelsen CH.   +5 more
europepmc   +1 more source

An Anti‐Amyloidogenic Approach to Specifically Block Memory Consolidation in Mice for Therapeutic Intervention

Advanced Science, EarlyView.
Functional amyloid conversion of the translation regulator CPEB3 is essential for long‐term memory persistence. This study demonstrates that targeting this molecular switch with the anti‐amyloidogenic peptide QBP1 selectively blocks CPEB3 fibrillation without disrupting phase separation.
Paula López‐García, Kerry R. McGreevy, Maria Eugenia Vaquero, Juan M. Suarez‐Rivero, Antonio Moreno‐Rodríguez, Antonio J. Pérez‐Pulido, Daniel Ramírez de Mingo, Anna Pallé, Helena Akiko Popiel, Andrea Santi, Mario D. Cordero, José Luis Trejo, Yoshitaka Nagai, Mariano Carrión‐Vázquez   +13 more
wiley   +1 more source

Novel analytical methods to investigate (off)-flavors in aquaculture

Aquaculture currently supplies over half of the aquatic foods consumed globally and its share in worldwide production is projected to continue growing. Given the sustainability challenges faced by conventional farming practices, alternative technologies,
Martinez Noguera, Pedro
core   +1 more source

A Perspective on Interactive Theorem Provers in Physics

Advanced Science, EarlyView.
Into an interactive theorem provers (ITPs), one can write mathematical definitions, theorems and proofs, and the correctness of those results is automatically checked. This perspective goes over the best usage of ITPs within physics and motivates the open‐source community run project PhysLean, the aim of which is to be a library for digitalized physics
Joseph Tooby‐Smith
wiley   +1 more source