Results 131 to 140 of about 13,234 (272)
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 +7 more
wiley +1 more source
[1,2,5]Thiadiazolo[3,4-b]pyrazine-5,6(4H,7H)-dione
MolbankFused 1,2,5-chalcogenadiazoles are often used as biologically active compounds and organic optovoltaic materials. [1,2,5]Thiadiazolo[3,4-b]pyrazines are much less studied due to difficulties in their preparation. In this communication, [1,2,5]thiadiazolo[
Lidia S. Konstantinova +2 more
doaj +1 more source
Primjene teorije grafova: topologijski modeli za predvi|anje CDK-1 inhibicijske aktivnosti aloizina [PDF]
, 2005 Relationship between the topological indices and cyclin-dependent kinase-1 (CDK-1/cyclin B) inhibitory activity of 6-phenyl[5H]pyrrolo[2,3-b]pyrazines (aloisines) was investigated.
Anil K. Madan, Viney Lather
core
eFood, Volume 7, Issue 3, June 2026.This review highlights the formation of foodborne carcinogens during processing and evaluates different mitigation strategies, including natural antioxidants and modern cooking techniques, to reduce associated cancer risks and enhance food safety. ABSTRACT Food processing methods, though vital for improving food safety, taste, and shelf life, can ...
Naglaa S. Ashmawy +4 more
wiley +1 more source
Effects Of Polyphenol And Ph On Cocoa Flavour Precursors And Flavour Compounds Using Lipidic Model System [PDF]
, 2009 Polyphenol is a naturally occurring compound in cocoa beans reported to reduce the concentration of flavour compounds, mainly pyrazines after cocoa roasting.
Sofian Seng, Noor Soffalina
core
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Instrumental characterisation of the volatile organic compounds (VOCs), responsible for off‐aroma, is mainly centred on gas chromatography‐based techniques. Despite previous reviews that have addressed the chemical compounds and biosynthetic pathways of off‐aroma generation, to date, there is a lack of a comprehensive review that critically ...
Piyumi Chathurangi Wanniarachchi +3 more
wiley +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Fermentation, enzymatic hydrolysis, and enzymatic crosslinking are emerging pre‐treatments to improve the sensory properties of extruded plant‐based meat alternatives. This review critically examines current literature to identify underlying mechanisms, benefits, and key research gaps associated with these pre‐treatments.
Ravinder Singh +3 more
wiley +1 more source
Chemistry – A European Journal, Volume 32, Issue 19, 22 May 2026.The effect of the degree of fluorination of the organic linker on the adsorption behavior of MIL‐140A(Ce) is systematically investigated with a combination of experimental techniques. Cooperative adsorption is switched off in less fluorinated frameworks, as a result of reduced steric hindrance around the adsorption sites.
Francesca Nerli +11 more
wiley +1 more source
Biological roles of pyrazines in insect chemical communication
Chemical and Biological Technologies in AgriculturePyrazines, a widespread class of nitrogen-containing heterocyclic volatiles, are crucial semiochemicals in insect ecology, orchestrating behaviors ranging from alarm signaling and aposematism to aggregation and mate recognition.
Adel Khashaveh +6 more
doaj +1 more source
Food Chemistry: XMicrowave 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 +7 more
doaj +1 more source