Results 81 to 90 of about 231,648 (333)

Microfibers for juice analysis by solid-phase microextraction. [PDF]

open access: yes, 2008
In view of the interest in analyzing volatile compounds by SPME, the following five microfibers were tested, polydimethylsiloxane; polyacrylate; polydimethylsiloxane/divinylbenzene; carboxen/polydimethylsiloxane, and carbowax/divinylbenzene, to select ...
Bizzo, Humberto Ribeiro   +3 more
core   +3 more sources

Complexation‐Mediated Diffusion‐Limited Crystal Growth: A General Framework for Anisotropic Crystal Growth in Cu‐Based Perovskites

open access: yesAdvanced Functional Materials, EarlyView.
A Complexation‐Mediated Diffusion‐Limited Growth (CMDLG) framework is established to rationalize the anisotropic growth of lead‐free perovskites. Integrating coordination chemistry with mass transport kinetics, this study theoretically derives and experimentally validates that stable iodocuprate complexes induce a diffusion‐limited regime.
Hyunmin Lee   +5 more
wiley   +1 more source

Molecular Control of Fruit Ripening and Sensory Quality of Charentais Melon [PDF]

open access: yes, 2007
Traditional Charentais melons have a typical climacteric behavior with ethylene playing a major role in the regulation of the ripening process.
El-Sharkawy, Islam   +4 more
core   +1 more source

Establishing a Model Precursor System: Over a Decade of Research on Carbon Dots from the Citric Acid‐Urea System

open access: yesAdvanced Functional Materials, EarlyView.
The citric acid/urea (CA‐Urea) precursor system offers a versatile, scalable route to carbon dots with tunable luminescence and multifunctionality. Mechanistic insights into precursor chemistry and reaction parameters have enabled doping, surface modification, and hybridization strategies, yielding CDs for luminescent devices, sensing, catalysis ...
Yupeng Liu   +10 more
wiley   +1 more source

Characterization of Genes Involved in the Formation of Aroma Volatiles in "Charentais" Melon Fruit [PDF]

open access: yes, 2004
Volatiles esters impart distinct characteristics to the fruit quality. "Charentais" cantaloupe melon (Cucumis melo "cantalupensis") is characterized by abundant sweetness and aromatic flavour.
El-Sharkawy, Islam   +4 more
core   +1 more source

Investigation of Halogen Substitution Effects in π‐Conjugated Organic Ligands of Chiral Hybrid Perovskites on Their Chiroptical Activity

open access: yesAdvanced Functional Materials, EarlyView.
The role of novel thiophene‐based ligands with halogen substitutions in enhancing the chiroptical and optoelectronic properties of 2D chiral HOIPs has been investigated. By tailoring ligand design, enhanced CD and CPL properties are achieved, with improved CPL discrimination in photodetectors.
Boesung Kwon   +4 more
wiley   +1 more source

Volatile aroma compounds and sensory characteristics of traditional banana wine “Urwagwa” of Rwanda

open access: yes, 2018
Urwagwa, produced mainly from the fermentation of banana juice, is the oldest and popular Rwandan traditional alcoholic beverage. In the present paper, the aroma profiles of Urwagwa wine samples collected from the districts of Rulindo and Ngoma were ...
F. Lyumugabe   +4 more
semanticscholar   +1 more source

Cross‐Layer Molecular Design for Coherent Interface Passivation in Rigid and Flexible Perovskite Solar Cells

open access: yesAdvanced Functional Materials, EarlyView.
A cross‐layer passivation strategy employing molecularly designed thiazol‐5‐ylmethanamine hydrochloride (TMACl) enables coherent defect regulation at the SnO2/perovskite interface, stabilizes both layers, promotes phase‐pure α‐FAPbI3 formation, and enhances charge extraction, delivering PCEs of 26.44% in rigid and 24.72% in flexible perovskite solar ...
Fan Shen   +16 more
wiley   +1 more source

Analysis of volatile component in Daqu used for brewing Fuyu flavor Baijiu from different production months based on HS⁃SPME⁃GC⁃MS

open access: yesShipin yu jixie
ObjectiveTo investigate the types and content differences of volatile flavor compounds in Daqu, used for the production of Fuyu flavor Baijiu, from different production months.MethodsHeadspace solid-phase microextraction-gas chromatography-mass ...
TAN Xiao   +4 more
doaj   +1 more source

Stir Bar Sorptive Extraction of Volatile Compounds in Vinegar: Validation Study and Comparison With Solid Phase Microextraction [PDF]

open access: yes, 2007
Stir bar sorptive extraction was evaluated for analysing volatiles in vinegar. The procedure developed shows detection and quantitation limits, and linear ranges adequate for analysing this type of compounds. The accuracy obtained was close to 100%, with
Alves   +25 more
core   +2 more sources

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