Results 101 to 110 of about 6,869 (206)

Microwave pretreatment effects on the aroma precursors, sensory characteristics and flavor profiles of fragrant rapeseed oil

Food Chemistry: X
Microwave technology offers a rapid and uniform heating method. This study investigated how microwave pretreatment affects the aroma precursors and flavor of fragrant rapeseed oils (FROs). Microwave pretreatment led to decreased levels of polyunsaturated
Lingyan Zhang, Jia Chen, Xingfeng Guo, Yongsheng Cao, Guoyi Qu, Qi Li, Yuan Gao, Xiuzhu Yu   +7 more
doaj   +1 more source

Ionic–Bionic Interfaces: Advancing Iontronic Strategies for Bioelectronic Sensing and Therapy

Advanced Science, Volume 13, Issue 16, 18 March 2026.
Ionic–bionic interfaces for bioelectronics leverage ions as multifunctional mediators that combine mechanical compliance, ionic and electronic functionalities, and therapeutic effects. These systems offer real‐time biosignal transduction, effective wound dressing, responsive drug delivery, and seamless interaction between soft tissues and electronic ...
Yun Goo Ro, Yoojin Chang, Jeeyoon Kim, Seungjae Lee, Sangyun Na, Cheolhong Park, Hyunhyub Ko   +6 more
wiley   +1 more source

One‐Dimensional Covalent Organic Framework: Synthesis and Photoelectronic Applications

Advanced Energy and Sustainability Research, Volume 7, Issue 3, March 2026.
The functional monomer structures, synthetic strategies, and the related applications of one‐dimensional covalent organic frameworks, as well as their current challenges and future development directions, have been summarized and prospected. One‐dimensional covalent organic frameworks (1D COFs) are linear porous materials constructed from organic units
Xuxin Fan, Yang Xiong, Shuang Zhang, Enrui Li, Yao Yang, Qichun Zhang, Xianglin Yu, Junbo Li   +7 more
wiley   +1 more source

Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors and GC–MS-O using a multivariate approach

Food Chemistry: X
This study investigated the effects of roasting conditions on the physicochemical, taste, and volatile and odor-active compound (OAC) profiles of Coffea arabica L.
Seong Jun Hong, Chang Guk Boo, Sojeong Yoon, Hyangyeon Jeong, Seong Min Jo, Moon Yeon Youn, Jae Kyeom Kim, Young Jun Kim, Eui-Cheol Shin   +8 more
doaj   +1 more source

Coupling Molecular Rotation and Symmetry to Control Solid‐State Chiroptical Properties in Crystalline Chiral N‐Heterocyclic Carbene Au(I) Complexes

Aggregate, Volume 7, Issue 3, March 2026.
Rotational dynamics within chiral NHC–Au(I) molecular crystals are shown to drive symmetry change from C2 to D2‐like arrangements. Solid‐state 2H NMR and computational studies reveal that internal motion modulates molecular symmetry, thereby affecting chiroptical properties such as temperature‐dependent emission and glum.
Pingyu Jiang, Alexander S. Mikherdov, Hajime Ito, Mingoo Jin   +3 more
wiley   +1 more source

Antidiabetic Potential of Ligands from NEIST_PMIB_06, Bacterium Associated With Hawaijar (Fermented Soy Food): Insight from in Vitro and in Silico Studies

ChemFoodChem, Volume 2, Issue 1, March 2026.
ABSTRACT In this study, a bacterium (NEIST_PMIB_06) was isolated from Hawaijar, a fermented soy food from Manipur, Northeast India. The bacterium was inoculated and incubated to isolate bioactive compounds. Liquid‐liquid extraction was performed to obtain extracts (cell‐free and cell‐based), and their efficacy was evaluated.
A Ibeyaima, Hiranmoy Barman, Prasenjit Manna   +2 more
wiley   +1 more source

Analysis of Pyrazine Compounds of Sauce-flavor Baijiu from Different Regions

Shipin gongye ke-ji
Pyrazines are the flavor component basis of the baking aroma of sauce-flavor baijiu and are also an important index for evaluating differences in quality.
Ling XIANG, Qixiao WU, Junjie JIA, Mansi NIU, Tingyao TU, Long MA, Rongkun TU, Songtao WANG, Caihong SHEN   +8 more
doaj   +1 more source

Mid‐Infrared Spectroscopy and Machine Learning for Chlorogenic Acid Quantification in Coffee

Chemie Ingenieur Technik, Volume 98, Issue 3, Page 85-97, March 2026.
Chlorogenic acid (CGA) concentration in coffee was predicted using mid‐infrared (MIR) spectroscopy and a machine learning approach. Forty‐four roasting stages (140–220 °C) plus a green coffee control were analyzed. A multilayer perceptron regressor, trained on preprocessed MIR data, outperformed traditional peak analysis, enabling accurate and ...
Deborah Herdt, Felix Wühler, Thomas Kunz, Victoria Schiwek, Sarah Kühnemuth, Brian Gibson, Matthias Rädle   +6 more
wiley   +1 more source

Comparative Analysis of Intermediate and Advanced Maillard Reaction Products in Three Types of Commercial Edible Mushroom Products

Food Frontiers, Volume 7, Issue 2, March 2026.
ABSTRACT In recent years, rising consumption of mushroom‐based foods has highlighted concerns over the formation of harmful Maillard reaction products (HMRPs) during thermal processing. However, limited information is available on the occurrence of intermediate and advanced HMRPs, such as α‐dicarbonyl compounds (α‐DCs) and advanced glycation end ...
Yong Li, Hua Li, Jialu Yan, Zhengli Wang, Jingyu Liu, Junlong Meng, Fatih Oz, Jie Chen, Maomao Zeng, Cuiping Feng   +9 more
wiley   +1 more source

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, Volume 7, Issue 2, March 2026.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source