Results 211 to 220 of about 231,648 (333)

Characteristic Aroma Compounds in Green Algae (Ulva pertusa) Volatiles.

NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1995
Hirotoshi TAMURA, Hideki NAKAMOTO, Rong-hua YANG, Hiroshi SUGISAWA   +3 more
openaire   +2 more sources

A Systemic Model for Understanding Business Interactions With Biodiversity and Ecosystems

Business Strategy and the Environment, EarlyView.
ABSTRACT Biodiversity loss and ecosystem degradation represent critical threats to human well‐being and economic resilience, challenging businesses to understand and manage their interdependence with natural systems. This study develops a systemic framework—the BioModel—that elucidates the reciprocal relationship between businesses, biodiversity, and ...
Lino Cinquini, Giacomo Pigatto, Andrea Tenucci   +2 more
wiley   +1 more source

Towards a Socially Inclusive Circular Economy: Evidence From Social Enterprises in Low‐ and Middle‐Income Countries

Business Strategy and the Environment, EarlyView.
ABSTRACT Circular economy (CE) and social entrepreneurship (SE) are increasingly recognised as critical pathways for sustainable development, yet CE research often underplays social inclusion, particularly in low‐ and middle‐income countries (LMICs).
Maria L. Granados, Adeyemi Adelekan
wiley   +1 more source

Binding of volatile aroma compounds to can linings with different polymeric characteristics. [PDF]

Food Sci Nutr, 2018
You X, O'Keefe SF.
europepmc   +1 more source

Elucidating the Interplay Between Structure and Electrochemical Behavior in Lignin‐Based Polymer Electrolytes for Potassium Batteries

Battery Energy, Volume 4, Issue 2, March 2025.
Three biobased membranes are synthesized by crosslinking oxidized Kraft lignin with poly(ethylene glycol) diglycidyl ether of increasing molecular weights. After incorporation of solvated potassium salts, potassium batteries including these biobased gel polymer electrolytes are able to deliver a maximum specific capacity at 0.05 A g−1 as high as 130 ...
Giuseppe Pascuzzi, Sabrina Trano, Carlotta Francia, Stefano Turri, Federico Bella, Gianmarco Griffini   +5 more
wiley   +1 more source

Flavor characteristics of rice-aroma baijiu under low, atmospheric, and high pressure distillation: a comparative study. [PDF]

Food Chem X
Min C, Gong Y, Mu H, Yao Z, Zhong H, Yang T.   +5 more
europepmc   +1 more source

Effect of Precursor Structure on Pore Evolution of Pitch‐Derived Porous Carbon Nanoarchitectonics

Carbon and Hydrogen, EarlyView.
Precursor microstructure–regulated activation and pore evolution in pitch‐derived porous carbon, demonstrating the superior nanoarchitectonics at moderate mesophase content. ABSTRACT Developing high‐performance porous carbons (PCs) requires precise microstructural control, which can be effectively understood within the framework of nanoarchitectonics ...
Yajie Duan, Keyan Xu, Yichao Zou, Rujun Zha, Hao Ling   +4 more
wiley   +1 more source

Mechanistic insights into aroma differences of Taiping Kuihong black tea processed by different withering methods based on sensory directed analysis, metabolomics, and key enzyme activity assays. [PDF]

Food Chem X
Zhang Y, Yang T, Zhang J, Yu T, Yang L, Peng X, Jiang Y, Yang Q, Zhu X, Ning J, Hu S.   +10 more
europepmc   +1 more source

Functionalizing Conductive Diamond: Recent Advance in Fabrication, Modifications, and Applications

Carbon Energy, EarlyView.
This review highlights recent advancements in the synthesis, modification, and electrochemical applications of conductive diamond, particularly boron‐doped diamond (BDD). It emphasizes progress in fabrication methods, including CVD and HPHT, and explores modifications such as doping, surface terminations, and composite design, enabling significant ...
Ning Linghu, Xin Jiang, Jing Xu
wiley   +1 more source

Comprehensive Analysis of Volatile Flavor Components in 'Hujing Milu' Peach from Different Regions Using HS-SPME-GC-MS and HS-GC-IMS. [PDF]

Foods
Wang Y, Jiao L, Gui Y, Zhao W, Chen L, Chen X, Chen J, Li Y, Song L, Yu X.   +9 more
europepmc   +1 more source