Results 111 to 120 of about 60,359 (289)

Determination of the chemical composition of tea by chromatographic methods: a review [PDF]

, 2015
Despite the fact that mankind has been drinking tea for more than 5000 years, its chemical composition has been studied only in recent decades. These studies are primarily carried out using chromatographic methods.
Combet, Emilie, Nemzer, Boris V., Yashin, Alexandr Ya, Yashin, Yakov I.   +3 more
core   +1 more source

Amido‐Amine Co(II) Precursor‐Based Atomic/Molecular Layer Deposition Processes for Cobalt‐Organic Thin Films and Their Thermal Conversion to CoO Thin Films

Advanced Materials Technologies, EarlyView.
Three new atomic/molecular layer deposition processes are developed for Co‐organic thin films using a promising all‐nitrogen‐coordinated cobalt precursor. The study examines film growth, reaction mechanisms, chemical stability, and decomposition pathways of the resulting films through extensive characterization techniques and DFT calculations ...
Topias Jussila, Jorit Obenlüneschloß, Ji Liu, Olga Partanen, Sami Vasala, Detlef Rogalla, Pieter Glatzel, Michael Nolan, Anjana Devi, Maarit Karppinen   +9 more
wiley   +1 more source

Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings [PDF]

, 2007
A dynamic headspace solid-phase microextraction (HS-SPME) and gas chromatography coupled to ion trap mass spectrometry (GC–ITMS) method was developed and applied for the qualitative determination of the volatile compounds present in commercial whisky ...
Andrade, P., Caldeira, M., Câmara, J. S., Marques, J. C., Oliveira, L., Perestrelo, Rosa Maria de Sá, Rodrigues, F.   +6 more
core   +1 more source

From Lab to Landscape: Environmental Biohybrid Robotics for Ecological Futures

Advanced Robotics Research, EarlyView.
This Perspective explores environmental biohybrid robotics, integrating living tissues, microorganisms, and insects for operation in real‐world ecosystems. It traces the leap from laboratory experiments to forests, wetlands, and urban environments and discusses key challenges, development pathways, and opportunities for ecological monitoring and ...
Miriam Filippi
wiley   +1 more source

Machine Learning for Green Solvents: Assessment, Selection and Substitution

Advanced Science, EarlyView.
Environmental regulations have intensified demand for green solvents, but discovery is limited by Solvent Selection Guides (SSGs) that quantify solvent sustainability. Training a machine learning model on GlaxoSmithKline SSG, a database of sustainability metrics for 10,189 solvents, GreenSolventDB is developed. Integrated with Hansen solubility metrics,
Rohan Datta, Janhavi Nistane, Abhishek Sose, Harikrishna Sahu, Rampi Ramprasad   +4 more
wiley   +1 more source

Comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality

Food Chemistry: X
This is the first comprehensive comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality.
Zhuyu Yang, Zefan Chen, Weijia Zhang, Jinlin Wang, Fan Bai, Ruichang Gao, Yujin Li, Jian Li, Yuanhui Zhao, Xinxing Xu   +9 more
doaj   +1 more source

GPCRs in CAR‐T Cell Immunotherapy: Expanding the Target Landscape and Enhancing Therapeutic Efficacy

Advanced Science, EarlyView.
Chimeric antigen receptor T cell therapy faces dual challenges of target scarcity and an immunosuppressive microenvironment in solid tumors. This review highlights how G protein‐coupled receptors can serve as both novel targets to expand the therapeutic scope and functional modules to enhance CAR‐T cell efficacy.
Zhuoqun Liu, Yuchen Xiao, Yamin Zhao, Lihe Dai, David J.H. Shih, Shikang Liang, Honglei Tian, Liu Liu, Feng Tian, Bing Liu, Lei Chang, Chao Zhang   +11 more
wiley   +1 more source

The main aromatic compounds in sugar fried Yanshan chestnut flesh

Cogent Food & Agriculture
The unique flavor profile of sugar-fried Yanshan chestnuts is determined by their distinct aroma components. Research on these components is conducted using molecular sensory science.
Jinghan Cao, Yin Yang, Ruiguo Cui, Jing Zou, Jianlan Liang   +4 more
doaj   +1 more source

Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients. [PDF]

Foods, 2023
Rodríguez Valerón N, Mak T, Jahn LJ, Arboleya JC, Sörensen PM.   +4 more
europepmc   +1 more source

Characterization of Volatile Aroma Compounds from Red and Black Rice Bran

Journal of Oleo Science, 2009
The volatile oils from red and black rice bran were obtained by hydrodistillation using diethyl ester and the components of that oil were analyzed by capillary GC-MS. The volatile components of essential oil from red and black rice bran were analyzed by GC and GC-MS.
Sukhontha, Sukhonthara, Chockchai, Theerakulkait, Mitsuo, Miyazawa   +2 more
openaire   +3 more sources