Results 291 to 300 of about 550,061 (354)

Corrigendum to "Profiles of aroma volatile components in textured vegetable proteins using headspace solid phase microextraction-gas chromatography-mass spectrometry" [Curr. Res. Food Sci. 10 (2025) 100999]. [PDF]

Curr Res Food Sci
Park GW, Lee DH, Park KH, Kim SG, Lee SY.   +4 more
europepmc   +1 more source

3D Printing of Highly Dense and Translucent Zirconia Parts for Dental Applications: Effect of Filament Overlapping

Advanced Materials Technologies, EarlyView.
This study formulated a 5Y‐PSZ zirconia paste for extrusion‐based additive manufacturing via direct ink writing, producing dense ceramic structures for dental applications. A colloidal approach with 47 vol% nanometric powder and tailored additives optimized rheology and printability.
Juliana de Freitas Gouveia Silva, Manuel Fellipe Rodrigues Pais Alves, Ana Carolina da Silva, Tiago Moreira Bastos Campos, Renata Marques De Melo, Susana Maria Henriques Olhero   +5 more
wiley   +1 more source

The Lipidic and Volatile Components of Coffee Pods and Capsules Packaged in an Alternative Multilayer Film. [PDF]

Foods
Basile G, De Luca L, Calabrese M, Lambiase G, Pizzolongo F, Romano R.   +5 more
europepmc   +1 more source

Comparison of Ultra-High-Pressure and Conventional Cold Brew Coffee at Different Roasting Degrees: Physicochemical Characteristics and Volatile and Non-Volatile Components. [PDF]

Foods
Shi Q, Xiao Y, Zhou Y, Tang W, Jiang F, Zhou X, Lu H.   +6 more
europepmc   +1 more source

Allelopathy and Identification of Volatile Components from the Roots and Aerial Parts of Astragalus mongholicus Bunge. [PDF]

Plants (Basel)
Wang X, Liu Y, Peng N, Yu H, Ma Y, Zhang M, Wang Y, Wang Y, Gao W.   +8 more
europepmc   +1 more source

Improvement of SOFC Electrodes through Catalyst Infiltration & Control of Cr Volatilization from FeCr Components

, 2005
S.J. Visco, Craig P. Jacobson, H. Kurokawa, Tal Z. Sholklapper, Chen Lu, Lutgard De Jonghe   +5 more
openalex   +1 more source

Combining Proteomics to Study the Difference of Non-Volatile Components of Yak and Cattle Meat Caused by Cooking

yahui zhu, Fumin Chi, Xuedong Gu, Lei Liu, Lin Yang   +4 more
openalex   +1 more source

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Volatile Components ofEphedra sinica Stapf.

Flavour and Fragrance Journal, 1997
The composition of the volatile oil from Ephedra sinica Stapf. has been investigated by capillary GC, GC–MS and 1H–NMR. The oil contained 146 volatile components of which 38.9% were terpenoids. The main constituents were α-terpineol (13.0%), tetramethylpyrazine (3.9%), terpinen-4-ol (3.9%), linalol (3.2%), 2,3-dihydro-2-methylbenzofuran (3.1%) and cis ...
Mitsuo Miyazawa, Yukiko Minamino, Hiromu Kameoka   +2 more
openaire   +1 more source

Volatile components of safflower

Journal of Agricultural and Food Chemistry, 1990
Volatile components of safflower (Carthamus tinctorius L.) flowerhead buds, flowers, and leaves and stems were identified by gas chromatography-mass spectrometry. 1-Pentadecene is the major component of buds and leaves and stems.
Ronald G. Binder, Mabry E. Benson, Robert A. Flath   +2 more
openaire   +1 more source