Results 61 to 70 of about 15,489 (213)

Electrocortical and Autonomic Alteration by Administration of a Pleasant and an Unpleasant Odor [PDF]

, 2017
The present study was designed to investigate whether there is a consistent response in ongoing EEG due to repetitive olfactory stimulation. Two odors of different hedonic quality were presented bilaterally to five male subjects at suprathreshold levels.
Brauchli, Peter, Etzweiler, Franz, Rüegg, Peter B., Zeier, Hans   +3 more
core  

Effect of time and storage conditions on major volatile compounds of zalema white wine [PDF]

, 2011
Changes in quality attributes during bottled storage of white wine were studied. Different storage conditions, temperature, bottle position and exposure to light were studied over 1 year and their effects on major volatile compounds were evaluated. Ethyl
Fernández Recamales, Maria Ángeles, Gallo, Valeria, González-Miret Martín, María Lourdes, Heredia Mira, Francisco José, Hernanz Vila, María Dolores   +4 more
core   +1 more source

Electronic Smoking Devices Among University Students: Usage Patterns and Chemical Composition of Inhaled Substances

Analytical Science Advances, Volume 7, Issue 1, June 2026.
ABSTRACT This study investigated the prevalence of electronic smoking device (ESD) use and its associated behavioural and chemical risks among university students in Bahia, Brazil. A cross‐sectional survey was conducted with 355 students from public and private institutions through an online questionnaire between April and May 2023. Among participants,
Eduard F. Valenzuela, Raffael Silva Santos Almeida, Ivana Ferreira Simões, Aline Gonçalves Miranda, Magno Oliveira Ramos, Roberto Rodrigues Bandeira Tosta Maciel, Fernanda Warken Rosa, Aníbal de Freitas Santos Júnior   +7 more
wiley   +1 more source

Decoding Light-Spreading Intensity Effects on the Sensory Quality and Volatile Compounds of Green Tea: An Integrated GC-E-Nose and Targeted Metabolomics Analysis

Foods
Spreading, the preliminary step in the production of green tea, is crucial for achieving superior tea quality. This study investigated the effects of spreading on the sensory quality and volatile compounds in green tea under varying intensities of yellow
Qiwei Wang, Jiajing Hu, Jiahao Tang, Xianxiu Zhou, Haibo Yuan, Yongwen Jiang, Jialing Xie, Yanqin Yang   +7 more
doaj   +1 more source

Nitroxide‐Mediated Photo‐Polymerization: A Swiss Army Knife for Microfluidic Design

Advanced Materials Technologies, Volume 11, Issue 9, 6 May 2026.
This article illustrates the application of NMP2 to the rapid (less than 1 h) photostructuring and sealing of model structures intended for microfluidic applications. Remarkably, the careful design of resin composition allows completing these steps by simply spreading bare monomer (i.e., no added photoinitiator) on top of the bottom layer embedding ...
Carlo Gonzato, Sandip Wadhai, Jean‐Louis Clement, Florent Malloggi, Yohann Guillaneuf, Olivier Soppera   +5 more
wiley   +1 more source

Adaptive laboratory evolution of Lachancea thermotolerans for enhanced production of 2-Phenylethanol and 2-Phenylethyl acetate in wine

Food Chemistry: X
2-Phenylethyl alcohol (2-PE) and 2-phenylethyl acetate (2-PEA), responsible for “rose,” “fruity” and “floral” aromas in wine, are derived from L-phenylalanine (L-Phe). L.
Xingmeng Lei, Yu Chen, Binghong Gao, Xixi Zhao, Qing Sun, Yi Qin, Yuyang Song, Jiao Jiang, Yanlin Liu   +8 more
doaj   +1 more source

Analisis Kualitatif dan Kuantitatif Minyak Atsiri Dari Bunga Kamboja Putih (Plumeria acuminata W.T.Ait.) dan Bunga Kamboja Merah (Plumeria rubra L.) [PDF]

, 2010
Telah dilakukan penelitian untuk menganalisis secara kualitatif dan kuantitatif minyak atsiri bunga kamboja putih (Plumeria acuminata W.T.Ait.) dan bunga kamboja merah (Plumeria rubra L.).
Phang, Devi Vionita
core  

Furanylfentanyl. ANNEX 1. Technical report on N-phenyl-N- [1-(2-phenylethyl)piperidin-4-yl]furan- 2-carboxamide (furanylfentanyl). [PDF]

, 2018
This publication presents the data and findings of the risk assessment on furanylfentanyl (N-phenyl-N-[1-(2-phenylethyl)piperidin-4-yl]furan-2-carboxamide), carried out by the extended Scientific Committee of the EMCDDA on 23 May 2017.
Almeida, A, Brandt, SD, Christie, R, Elliott, S, Evans-Brown, M, Gallegos, A, Jorge, R, Sedefov, R, Valur Danielsson, H   +8 more
core   +1 more source

GC × GC‐TOF MS and Sensory Profiling of Aroma Compounds in Magnolia Species: Effects of Processing Methods on Volatile Retention in M. wufengensis

Flavour and Fragrance Journal, Volume 41, Issue 3, Page 487-503, May 2026.
The first comparative analysis of Magnolia scents reveals that M. wufengensis is characterised by a high aldehyde content, exhibiting a fresh, sweet, and fruity fragrance profile. Furthermore, freeze‐drying preserves 6.7 times more 2‐nonenal compared to shade‐drying, highlighting its superior efficacy in retaining key volatile compounds.
Xiaole Wang, Zhonghua Du, Lei Xu, Junjie Hu, Tao Xiong, Chiqing Chen, Lichun Ye, Zhaohua Shi   +7 more
wiley   +1 more source

Structure-threshold relationship in food aroma molecules: Insights from S-curve method, molecular docking, and dynamics simulations

Current Research in Food Science
This study investigates structure-odor threshold relationships of aroma compounds using integrated S-curve analysis, molecular docking, and dynamics simulations.
Jingtao Wang, Chenglei Zhang, Jiancai Qian, Shan Wang, Wu Fan, Qingzhao Shi, Jian Mao, Jianping Xie, Qidong Zhang, Guobi Chai   +9 more
doaj   +1 more source