Results 121 to 130 of about 6,286 (230)

Report on Vanilla Extracts and Imitations

open access: yesJournal of AOAC INTERNATIONAL, 1951
openaire   +1 more source

Is the Cognitive Ability of Fawn‐Footed Mosaic‐Tailed Rat Melomys cervinipes Offspring Related to Mothers’ Care or Cognitive Abilities?

open access: yesJournal of Experimental Zoology Part A: Ecological and Integrative Physiology, Volume 345, Issue 7, Page 785-794, August 2026.
ABSTRACT The cognitive abilities of many non‐human animals have been investigated in recent years; however, outside of laboratory rodent strains, it is largely unknown how direct and indirect genetic factors influence the development of cognition. In a previous study, we found no impact of maternal genetic or non‐genetic effects on problem solving in ...
Misha K. Rowell, Tasmin L. Rymer
wiley   +1 more source

Analysis of Vanilla Extracts. III. Use of Paper Chromatography in the Analysis of Pure and Adulterated Vanilla Extracts

open access: yesJournal of AOAC INTERNATIONAL, 1961
William A Voelker   +2 more
openaire   +1 more source

Towards Bio‐Based Benzoxazines (2015–2025): A Critical Review of Renewable Building Blocks, Formaldehyde‐Free Aldehydes, and ECHA Hazard Landscape

open access: yesPolymers for Advanced Technologies, Volume 37, Issue 8, August 2026.
ABSTRACT This review provides a critical overview of research on fully bio‐based benzoxazines over the period 2015–2025. A bibliometric analysis based on the Web of Science database is used to map how the field has evolved and to identify the renewable building blocks that have been most widely adopted.
Elizabeth Alvarez Perez, Alice Mija
wiley   +1 more source

A Machine Learning Approach to Predict Functional Performance From Measurable Protein Structural Characteristics: A Screening Tool for Protein Ingredient Quality

open access: yesProteins: Structure, Function, and Bioinformatics, Volume 94, Issue 8, Page 1458-1484, August 2026.
ABSTRACT The food industry is witnessing the emergence of specialized protein‐based functional ingredients for the use as gelling, thickening, and/or emulsifying agents in various food applications. Different sources of protein including species and cultivars, as well as variable processing conditions affect the protein's structural characteristics ...
Ronit Mandal   +3 more
wiley   +1 more source

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