Results 111 to 120 of about 231,648 (333)

Neuromorphic Electronics for Intelligence Everywhere: Emerging Devices, Flexible Platforms, and Scalable System Architectures

Advanced Materials, EarlyView.
The perspective presents an integrated view of neuromorphic technologies, from device physics to real‐time applicability, while highlighting the necessity of full‐stack co‐optimization. By outlining practical hardware‐level strategies to exploit device behavior and mitigate non‐idealities, it shows pathways for building efficient, scalable, and ...
Kapil Bhardwaj, Roshni Satheesh Babu, Yuxin Xia, Eva Bestelink, Radu Sporea, Nikos Hastas, Ioannis Zeimpekis, Dimitra G. Georgiadou, Sayani Majumdar   +8 more
wiley   +1 more source

Volatile aroma compounds of Australian rice varieties

, 2001
The volatile aroma compounds in the green plant tissue and grain of five Australian rice varieties were studied in detail. Selected volatile aroma compounds, including 2-acetyl-1- pyrroline (AP), observed in three fragrant varieties, YRF 203, YRF 205 and Kyeema and two non-fragrant varieties, Pelde and Langi, were compared.
openaire   +2 more sources

Reactive Laser Additive Manufacturing of Hierarchically Structured Aerogels

Advanced Materials, EarlyView.
Reactive laser additive manufacturing transforms printing into a chemically active synthesis step. Salt‐enabled transient reaction environments drive in situ formation of hierarchically structured graphitic aerogels with microtubular and nanoscale features in seconds.
Shuichiro Hayashi, Ankit Das, Marco Rupp, Elizabeth Stump, Joshua Miller, Michele L. Sarazen, Craig B. Arnold   +6 more
wiley   +1 more source

Seasonal influence on volatile aroma constituents of two banana cultivars (Grand Naine and Nendran) under Kerala conditions

Journal of Horticultural Sciences, 2017
Banana is a tropical fruit with a pleasant flavour, widely consumed throughout the world. Volatile aroma compounds are responsible for olfactory flavor of banana.
Shivashankara K S, Pavithra K C, Geetha G A, Roy T K, Prakash Patil, Rema Menon   +5 more
doaj   +1 more source

Exploring the Potential of Zero‐Dimensional Carbon Nanomaterials in Photoluminescent, Electrochemiluminescent and Electrochemical Sensors

Advanced Materials Interfaces, EarlyView.
Zero‐dimensional carbon nanomaterials are presented as multifunctional platforms linking structure, property, and sensing performance. Surface engineering and heteroatom doping modulate electron‐transfer and luminescent behavior, enabling electrochemical, photoluminescent, and electrochemiluminescent detection. Fundamental design principles, analytical
Gustavo Martins, Jeferson Luiz Gogola, Ava Gevaerd, Cristiane Kalinke, Paulo Roberto de Oliveira, Fabio Roberto Caetano, Bruno Campos Janegitz, Márcio Fernando Bergamini, Luiz Humberto Marcolino‐Junior   +8 more
wiley   +1 more source

Machine learning-based prediction of volatile compounds profiles in Saccharomyces cerevisiae fermentation simulating canned meat

npj Science of Food
Aroma and precision fermentation converge in exciting ways, enabling the precise production of aromatic compounds. Precision fermentation employs engineered microorganisms to create and refine scents and aromas with high accuracy, allowing for ...
Lin Du, Shujie Wang, Yongyan Chen, Zhongxu Zhu, Hai-Xi Sun, Tsan-Yu Chiu   +5 more
doaj   +1 more source

Effect of Temperature and Water Addition Ratio on the Aroma Release of Yeast Proteins

Foods
The unique aroma of yeast proteins (YPs) influences consumer acceptance. Temperature and water content could affect the aroma characteristics of proteins.
Jiahui Chen, Dandan Pu, Boya Cao, Baoguo Sun, Yuyu Zhang   +4 more
doaj   +1 more source

Effect of saliva on aroma release of Shanxi aged vinegar [PDF]

Zhongguo niangzao
In order to study the effects of two types of artificial salivas containing only mucin and human saliva in vitro on the aroma release of Shanxi aged vinegar, the volatile aroma components in three kinds of Shanxi aged vinegar were analyzed by headspace ...
CHEN Shujun, WANG Shiqiang, ZHANG Lizhen, BAI Baoqing, LI Ziqi
doaj   +1 more source

Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines [PDF]

, 2013
The effects of five technological procedures and of the contents of total anthocyanins and condensed tan- nins on 19 fermentation-related aroma compounds of young red Mencia wines were studied.
Añón, Ana, Hernando, Diego, Lopez Dominguez, Jorge, Losada, Manuel M., Orriols, Ignacio, Revilla, Eugenio   +5 more
core   +2 more sources

Light‐Programmable Interfaces: From Molecular Photoswitching to Adaptive Membrane Separations

Advanced Materials Interfaces, EarlyView.
This review advances an interface‐centered framework for light‐responsive membranes, linking molecular photoswitches (azobenzene (AZO), spiropyran (SP), diarylethene (DAE), donor–acceptor Stenhouse adducts (DASA), photoacid) to integration strategies in polymeric, porous, self‐assembled, and mixed‐matrix systems.
Liangliang Zhang, Senlin Gu, Jianyang Zhao, Xiaojuan Hao, Lu Hua Li, Jihua Li, Lingxue Kong   +6 more
wiley   +1 more source