Chemical Upcycling of Polyphenylene Sulfide at Room Temperature
Advanced Science, EarlyView.Poly(phenylene sulfide) (PPS) is a semi‐crystalline super engineering plastic with exceptional properties. An iron‐photocatalyzed strategy is reported for chemical upcycling of PPS plastics at room temperature using 1,2‐dichloroethane. The method demonstrates remarkable efficiency across diverse PPS resins and post‐consumer composites, even within ...
Boning Gu, Chengliang Li, Xuefeng Jiang
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Research Progress of Peanut Aroma Substances
Guangdong nongye kexuePeanut is an important oil crop in China. Peanut seed itself and its processed products can produce a unique aroma, and its aroma quality is one of the most important indicators to determine the market.
Lin LI +6 more
doaj +1 more source
Comparative study on freeze-dried lactic cheese starters and ripening cultures for the production of camembert cheese : a thesis submitted in partial fulfillment of the requirements for the degree of Master of Food Technology, Massy [i.e. Massey] University, Albany, New Zealand. [PDF]
, 2013 Background and Methodology The key to success in producing cheeses is the performance of the starter cultures (Parente and Cogan, 2004). Storage of freeze-dried cheese cultures at refrigeration and ambient temperature or higher provides convenience ...
Qiao, Wei
core
Engineering New‐to‐Nature Biological Pathways for β,γ‐Alkanediol Synthesis
Advanced Science, EarlyView.β,γ‐Alkanediols are value‐added chemicals to be used as functional solvents, biofuels, and cosmetic components. This work demonstrates a carboligation‐mediated approach for synthesis of linear chain β,γ‐alkanediols in Escherichia coli, namely, hexane‐2,3‐diol (2,3‐HDO) and pentane‐2,3‐diol (2,3‐PDO). The engineered E. coli cells produce 152.2 mm (17.98
Haofeng Chen +6 more
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The Light-Intensity-Affected Aroma Components of Green Tea during Leaf Spreading
FoodsLeaf spreading is a key processing step that affects the aroma formation of green tea. The effects of a single-light wavelength on the aroma and taste of tea have been extensively studied.
Youyue He +8 more
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Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC-MS and UHPLC-MS. [PDF]
Front Nutr, 2023 Peng B +10 more
europepmc +1 more source
Therapeutic Gases in Biomedicine: Updates on Nitric Oxide and Beyond
Advanced Science, EarlyView.Therapeutic gases, including NO, CO, H2S, H2, CO2, O2, and Xe, play vital roles in cellular signaling and repair. This review highlights the emerging carriers and delivery systems that enable controlled, localized gas release for diagnostic and therapeutic applications.
Syed Muntazir Andrabi +4 more
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Prediction of sensory attributes in winemaking grapes by on-line near-infrared spectroscopy based on selected volatile aroma compounds. [PDF]
Anal Bioanal Chem, 2023 Gehlken J, Pour Nikfardjam M, Zörb C.
europepmc +1 more source
, 2016 Coffee is one of the most widely served beverage. Flavor mainly the aroma is the most important attribute to specialty coffee. Coffee flavor consisted of volatile and non volatile compounds. The compounds were influenced by several factors i.e.
Handayani, B. R. (Baiq)
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2D Metal‐Organic Frameworks for High‐Performance Solid‐State Electrolytes: A Comprehensive Review
Advanced Science, EarlyView.In this review, we elucidate the intrinsic advantages, synthetic methodologies, structural characteristics, ion‐transport mechanisms and performance optimization strategies while highlighting representative material systems and applications of 2D MOFs for electrolyte applications.
Changchun Ai +8 more
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