Results 71 to 80 of about 12,602 (203)

Spirobifluorene fusion in multiple resonance frameworks enables efficient pure‐red OLEDs with narrowband emission and suppressed efficiency roll‐off

FlexMat, EarlyView.
An orthogonal spirobifluorene‐fusion strategy is introduced for B/N/O‐alternated MR frameworks, enabling improved kRISC (5.46 × 103 s−1), high ΦPL (97%), and narrow‐band pure‐red emission. Vacuum‐evaporated OLEDs incorporating this emitter achieve an EQEmax >40% (FWHM = 36 nm) and exhibit exceptionally low efficiency roll‐off at high luminance ...
Yan‐Yun Jing, Han Wu, Xiaoling Xu, Sijie Xian, Jingsheng Miao, Xiaojun Yin, Chuluo Yang, Xiaosong Cao   +7 more
wiley   +1 more source

Scientific Opinion on Flavouring Group Evaluation 17, Revision 3 (FGE.17Rev3): Pyrazine derivatives from chemical group 24

EFSA Journal, 2011
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 28 flavouring substances in the Flavouring Group Evaluation 17, including seven additional substances considered
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source

The crystal structures of the ligand N-(quinolin-8-yl)pyrazine-2-carboxamide and of a tetranuclear copper(II) complex

Acta Crystallographica Section E: Crystallographic Communications, 2019
The title tridentate ligand, C14H10N4O, N-(quinolin-8-yl)pyrazine-2-carboxamide (HL1), crystallizes with three independent molecules (A, B and C) in the asymmetric unit. All three molecules are relatively planar (r.m.s.
Dilovan S. Cati, Helen Stoeckli-Evans
doaj   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Luzhou‐Flavor Baijiu Alleviates Stress‐Related Depressive‐Like Changes by NMDAR‐NO‐sGC‐cGMP Pathway

Food Safety and Health, EarlyView.
Luzhou‐flavor baijiu (LFB) alleviates depressive‐like phenotypes in CRS‐induced mice and protects HT22 cells from corticosterone damage, with mechanisms linked to suppressing the NMDAR‐nNOS/iNOS‐NO‐sGC‐cGMP pathway. ABSTRACT Moderate alcohol consumption has been suggested to alleviate anxiety and depression; however, it remains unclear whether Luzhou ...
Li Xiong, Yongkang Wu, Zhangjun Huang, Songtao Wang, Ping Yang, Caihong Shen, Huan Guo, Yue Xiao, Qian Bu, Hong Gao, Yina Huang   +10 more
wiley   +1 more source

Phytochemicals and Health Benefits of American Ginseng (Panax quinquefolius L.): Current Knowledge and Future Perspectives

Food Safety and Health, EarlyView.
This review summarizes the chemical constituents and functional characteristics of American ginseng, aiming to provide references for its development and application. ABSTRACT American ginseng, a perennial herbaceous plant, is recognized for its significant medicinal properties and has attracted considerable attention due to its diverse phytochemical ...
Wei Geng, Ning Zhou, Jinqian Yu, Yanling Geng, Xiao Wang, Yannan Chen   +5 more
wiley   +1 more source

N,N′-Bis(pyrazin-2-ylmethyl)pyrazine-2,3-dicarboxamide

IUCrData, 2016
The title compound, C16H14N8O2, was prepared by a condensation reaction between the dimethyl ester of pyrazine-2,3-dicarboxylic acid and an excess of 2-(aminomethyl)pyrazine.
Zhaodong Wang, Yanshuang Yang, Huanzhu Lin   +2 more
doaj   +1 more source

The barley–malt–beer chain: A process and food safety approach

JSFA reports, EarlyView.
Abstract This review addresses the current state of knowledge on the barley–malt–beer chain and its main physical, chemical, and microbiological contaminants, with particular emphasis on spoilage microorganisms and their toxic metabolites. The barley–malt–beer production chain represents a mature and globally relevant agro‐industrial sector that ...
José Gómez‐Espinoza, Miguel Angel Avila‐Perches, Daniela Gómez‐Espinoza, Miguel Ángel Guzmán‐Altamirano, Alfredo Josué Gámez‐Vázquez, María Guadalupe Gómez‐Espinoza   +5 more
wiley   +1 more source

Poly[μ-aqua-diaqua(μ2-pyrazine-2,3-dicarboxylato)dilithium(I)]

Acta Crystallographica Section E, 2009
The asymmetric unit of the title compound, [Li2(C6H2N2O4)(H2O)3]n, consists of two independent Li+ cations, one pyrazine-2,3-dicarboxylate dianion and three water molecules.
Kutalmis Guven, Mustafa Tombul
doaj   +1 more source

Characterization of Structure, Properties, and Energetic Performance of a 1:1 Ammonium Dinitramide‐3,4‐Diaminofurazan Cocrystal

Propellants, Explosives, Pyrotechnics, EarlyView.
Ammonium dinitramide (ADN) and 3,4‐Diaminofurazan (DAF) form a 1:1 energetic cocrystal. We report its crystal structure and spectroscopic signature and evaluate thermal stability, decomposition behavior, hygroscopicity, and combustion properties. Propellant performance calculations benchmark the material against guanylurea dinitramide (GuDN) and ...
Peter Schultz, Uwe Schaller, Thomas Heintz   +2 more
wiley   +1 more source