Results 71 to 80 of about 1,701,351 (292)
FEBS Open Bio, EarlyView.This pilot study investigates the potential of Generative AI to provide formative feedback to students. ChatGPT was prompted to provide feedback on Year 1 Bioscience essays, which were evaluated against established good feedback practices. GenAI‐authored feedback had useful elements, but was limited in scope. GenAI may have potential to provide instant,
Annabel Court +3 more
wiley +1 more source
The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor
Fermentation, 2018 Beer is a complex beverage containing a myriad of flavor- and aroma-active compounds. Brewers strive to achieve an appropriate balance of desired characters, while avoiding off-aromas and flavors.
Michael Lentz
doaj +1 more source
Meat and Muscle Biology, 2020 Our objective was to investigate the effects of extended aging on the flavor characteristics of Australian grass- and grain-fed beef longissimus thoracis.
Andrea J. Garmyn +4 more
doaj +2 more sources
, 2022 S.2086-2089A portable low-cost gas chromatographic measurement system with a micro machined gas sensor array as detector unit is presented. The system offers the separation and identification of volatile organic compounds and enables on-line monitoring ...
Wöllenstein, J. +3 more
core +1 more source
FEBS Open Bio, EarlyView.Student engagement extends beyond simple attendance. Across 891 bioscience students from three universities, attendance behaviour was associated mainly with structural influences, whereas classroom spatial behaviour reflected affective and sensory factors.
Nigel Page +4 more
wiley +1 more source
, 1957 This archival publication may not reflect current scientific knowledge or recommendations. Current information available from the University of Minnesota Extension: https://www.extension.umn.edu.Gholson, J. H.. (1957).
Gholson, J. H.
core
A nationwide student survey on biochemistry learning resources in Italy
FEBS Open Bio, EarlyView.We conducted a survey among Italian university students to investigate their preferred study materials for biochemistry. We then analyzed the collected data to identify these materials. This information may be valuable to the Biochemistry educational community. The graphical abstract was created with Claude (Opus 5.5; Anthropic, 2026).
Anna Marabotti +4 more
wiley +1 more source
Enhancing the food application value of pea (Pisum sativum L.): A systematic review on genetic improvement, processing, and biotransformation [PDF]
AIP AdvancesPea (Pisum sativum L.), as a non-GMO, low-allergenicity, and sustainable protein source, holds significant potential in food systems. However, its widespread application is constrained by anti-nutritional factors (ANFs), suboptimal functional properties,
Honglei Zhang +3 more
doaj +1 more source
Off-flavor of Mustard Paste Part I
Journal of the agricultural chemical society of Japan, 1965 (1) 変質練りからしより,苦味の主な成分と考えられる結晶を分離し,その化合物をsinapin rhodanideと同定した. (2)からしの辛味消失の際生成される-SCNが, sinapinと塩を作るのが苦味発生の機構であると考えられる. (3)練りからしの品質保存の条件について検討した.
KOBAYASHI, Akio +2 more
openaire +3 more sources
FEBS Open Bio, EarlyView.Life‐science educators from 14 countries redesigned their own course materials with generative AI in a three‐session, pedagogy‐first FEBS Education and Training Academy workshop built on PICRAT. Among 12 matched respondents, four more reported high confidence in each of five practical domains, and 10 of 13 reported implementing at least one idea ...
Zvonimir Mlinarić, Ali Burak Özkaya
wiley +1 more source