Results 201 to 210 of about 93,914 (263)

Effect of jabuticaba (Plinia jaboticaba) extract on mead fermentation by Saccharomyces cerevisiae and volatile composition. [PDF]

Braz J Microbiol
Lopes LS, Xavier IB, Alvarenga VO, Botelho BG.   +3 more
europepmc   +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

Mechanism of action of Houttuynia cordata extract and its application in animal production. [PDF]

Front Vet Sci
Xu D, Wang H, Lu S, Cao M, Tang W, Chen S, Yang S, Mei S, Zhu M, Na B, Liu X, Lei Y, Li X, Cheng Q, Chen C.   +14 more
europepmc   +1 more source

Revealing the Differences in Taste/Mouthfeel Quality of Raw Pu-erh Tea Under Different Drying Methods Based on Nontargeted and Targeted Metabolomics. [PDF]

Foods
Luo Z, Ma L, Wan F, Liu X, Zhang Y, Xu T, Su Q, Cao D, Liu Y, Yan X, Liu Y, Jin X.   +11 more
europepmc   +1 more source

Innovative use of <i>Dendrobium devonianum</i> paxt stem residue as a bioactive feed additive: enhancing roasted chicken flavor and nutritional quality through metabolomics and molecular docking. [PDF]

Front Vet Sci
Zhang Z, Zhang D, Li Z, Guo Y, Liu C, Zhao C, Wang Y.   +6 more
europepmc   +1 more source

Alcalase hydrolysis modulates the techno-functional properties of dry-fractionated pea protein, reduces the off-flavor compounds and refines the aroma profile. [PDF]

Curr Res Food Sci
Falotico D, Natrella G, Perri G, De Angelis D, Antonino C, Rametta F, Squeo G, Pontonio E, Caponio F.   +8 more
europepmc   +1 more source

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Volatile Components of Pineapple

Journal of Food Science, 1968
SUMMARY— By gas chromatographic retentions, infrared spectroscopy and where applicable, mass and nmr spectroscopy, several additional compounds have been identified as components of pineaapple essence. These are acetoxyacetone, dimethyl malonate, trans‐tetrahydro‐α,α,trimethyl‐5‐vinyl fur‐furyl alcohol, methyl ...
R. K. CREVELING, R. M. SILVERSTEIN, W. G. TENNINGS   +2 more
openaire   +1 more source