Results 61 to 70 of about 2,487 (178)
Atmosphere, 2020 (1) Objectives: This study was carried out to investigate the characteristics of odors emitted from a combined sewer for the abatement of combined sewer odor.
Sangjin Park
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT The bean‐to‐bar movement, which emerged in the United States in 1996, represents a transformative approach to chocolate production and consumption by integrating craftsmanship, sustainability, and gastronomic authenticity. This study conducted a literature review using the narrative approach, as the object of investigation encompasses both ...
Paola Romanova do Nascimento Costa +3 more
wiley +1 more source
Sensors, 2014 In conjoining the disciplines of “ethology” and “chemistry” the field of “Ethochemistry” has been instituted. Ethochemistry is an effective tool in conservation efforts of endangered species and the understanding of behavioral patterns across all species.
Simone B. Soso +4 more
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Journal of Food Science, Volume 91, Issue 4, April 2026.ABSTRACT Mead is a fermented alcoholic beverage traditionally produced with honey, water, and yeast, with possible variations through the addition of fruits or spices. Butia catarinensis is a native Brazilian fruit with high sensory appeal, traditionally used in cachaça but underexplored in fermented beverages.
Rodrigo Ribeiro Arnt Sant'Ana +9 more
wiley +1 more source
eXPRESS Polymer Letters, 2014 The presented research study aims to evaluate microfibers from grain by-products as a substitute for wood flour in wood-thermoplastic composites. Grain husks are an abundant and cheap source of annual, renewable raw material, which besides lignocellulose,
A. K. Bledzki, P. Franciszczak, A. Mamun
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Gas Chromatography-Olfactometry [PDF]
, 2001 Here are the latest applications and developments in the field for food and flavour chemists, food scientists, and aroma researchers in academia and industry. Topics in this volume include: application of GC-O to flavour creation, improving the reproducibility and qualitative accuracy of GC-O, coupling of GC-O with SPME, application of aroma extract ...
openaire +1 more source
Recovery of Odorants from an Olfactometer Measured by Proton-Transfer-Reaction Mass Spectrometry
Sensors, 2013 The aim of the present study was to examine the recovery of odorants during the dilution in an olfactometer designed according to the European standard for dynamic olfactometry.
Anders Feilberg +2 more
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MoleculesThis study investigates the impact of key factors on the formation of odorants and sensory properties in mead. The effects of the honey type (acacia, buckwheat, linden), wort heating, and the fermentation method (commercial Saccharomyces cerevisiae ...
Daria Cicha-Wojciechowicz +2 more
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Клінічна та профілактична медицинаThe aim of the article: To study the influence of absolute and relative metric indicators of the lumen of certain parts of the internal nasal valve on the effectiveness of olfactory and respiratory functions of the nasal cavity. Materials and methods:
Volodymyr O. Shkorbotun +2 more
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Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics
FermentationPlant protein ingredients are gaining attention for human nutrition, yet they differ significantly from animal proteins in functionality and nutrition. Fungal solid-state fermentation (SSF) can modulate the composition and functionality, increasing their
Ophélie Gautheron +10 more
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