Results 51 to 60 of about 1,631 (166)

Characterization and Exploration of the Flavor Profiles of Green Teas from Different Leaf Maturity Stages of Camellia sinensis cv. Fudingdabai Using E-Nose, E-Tongue, and HS-GC-IMS Combined with Machine Learning

Foods
Understanding how leaf maturity affects the flavor attributes of green tea is crucial for optimizing harvest timing and processing strategies. This study comprehensively characterized the flavor profiles of Fudingdabai green teas at three distinct leaf ...
Xiaohui Liu, Mingzheng Huang, Weiyuan Tang, Yucai Li, Lun Li, Jinyi Xie, Xiangdong Li, Fabao Dong, Maosheng Wang   +8 more
doaj   +1 more source

Formulations and Constructions of Remote State Preparation with Verifiability, with Applications [PDF]

Remote state preparation with verifiability (RSPV) is an important quantum cryptographic primitive [Alexandru Gheorghiu and Thomas Vidick, 2019; Jiayu Zhang, 2022]. In this primitive, a client would like to prepare a quantum state (sampled or chosen from
Zhang, Jiayu
core   +1 more source

Impact of Kombucha Fermentation on the Flavor and Physicochemical Properties of Tea (Camellia sinensis) Flower Infusions

Food Frontiers, Volume 6, Issue 2, Page 750-762, March 2025.
Kombucha fermentation significantly improved the flavor of tea flowers. Both volatile and non‐volatile components changed substantially during the process. ABSTRACT Tea (Camellia sinensis) flower is a nutritious and affordable raw material for beverages.
Leyu Wang, Panjie Sun, Mengxin Huang, Ziyi Han, Haonan Yu, Kaixi Wang, Junsheng Liu, Yuanyuan Wu, Puming He, Youying Tu, Bo Li   +10 more
wiley   +1 more source

Characterization of volatile aroma compounds in pak choi

Food Chemistry: X
Aroma is a key sensory factor in the flavor evaluation of pak choi (Brassica rapa L. ssp. chinensis var. Makino). The pak choi varieties Xiangqingcai (XQC) and Xiuhuajin (XHJ) have unique aroma characteristics, but the chemical profiles of these aromas ...
Jinyan Li, Wenfeng Zheng, Weina Zhou, Zhe Wang, Junlong Hu, Zhiyong Liu, Hui Feng, Yun Zhang   +7 more
doaj   +1 more source

Bank level stability factors and consumer confidence – a comparative study of Islamic and conventional banks’ product mix [PDF]

This study examines the behaviour of key bank level stability factors of liquidity, capital, risk-taking and consumer confidence in Islamic and conventional banks which operate in the same market.
Hussein, Kassim
core   +1 more source

Safe Flight-Control of Drone Based on Sonar Measurements [PDF]

, 2016
Bakalárska práca sa zaoberá návrhom, implementáciou a testovaním protinárazového systému pre bezpečné riadenie kvadrokoptéry. Systém je implementovaný pomocou ROS frameworku, v ktorom sa spracovávajú vstupné údaje z klávesnice a sonarov, potom sa vykoná ...
Benkő, Krisztián
core  

Revisiting Remote State Preparation with Verifiability: A New Set of Notions with Well-behaved Properties [PDF]

, 2023
In remote state preparation with verifiability (RSPV), a client would like to prepare a quantum state (sampled from a state family) on the server side, such that ideally the client knows its full description, while the server holds and only holds the ...
Jiayu Zhang
core  

Assisted Fermentation by a Modified Bacillus subtilis Strain Producing Protease Improved the Quality of Sufu

Food Science &Nutrition, Volume 13, Issue 1, January 2025.
A dominant strain (DF1) producing proteases was isolated from traditional sufu. The specific strains derived from DF1 were obtained via UV mutagenesis (DF1v) and domestication under nutritional stress (DF1vd) conditions to facilitate the industrial use of the bacteria. These strains were further applied to assist in sufu fermentation. The nutrients and
Junfei Xu, Aixiang Hou, Wenqi Li, Binbin Chen, Hong Wu, Huan Tan, Zhihong Xiao, Xianjin Wu, Juzuo Zhang   +8 more
wiley   +1 more source

Characterization of the Key Aroma Compounds of Soybean Flavor in Fermented Soybeans with Bacillus subtilis BJ3-2 by Gene Knockout, Gas Chromatography–Olfactometry–Mass Spectrometry, and Aroma Addition Experiments

Fermentation
Soybean flavor is considered to be essential for the aroma quality of fermented soybeans (FS) with Bacillus subtilis BJ3-2 (BJ3-2) at 37 °C. However, the key aroma compounds of the soybean flavor must be further elucidated.
Zhaofeng Chen, Yongjun Wu, Shuoqiu Tong, Jing Jin, Lincheng Zhang, Chen Li, Qibo Tan, Feng Wen, Yi Tao   +8 more
doaj   +1 more source

Vaporization response of evaporating drops with finite thermal conductivity [PDF]

A numerical computing procedure was developed for calculating vaporization histories of evaporating drops in a combustor in which travelling transverse oscillations occurred. The liquid drop was assumed to have a finite thermal conductivity.
Agosta, V. D., Hammer, S. S.
core   +1 more source