Results 291 to 300 of about 523,426 (333)

Formation of volatile compounds in salt-mediated naturally fermented cassava. [PDF]

Food Chem X
Aryee ANA, Tachie C, Kaleda A.
europepmc   +1 more source

A New Family of Ternary Intermetallic Compounds with Dualistic Atomic Ordering – The ZIP Phases

Advanced Materials, EarlyView.
The ZIP phases are ternary intermetallic compounds with dualistic atomic ordering, i.e., they exhibit one face‐centered cubic (fcc; space group Fd3¯$\bar 3$m) variant and one hexagonal (space group P63/mmc) variant. The ZIP phases in the Nb‐Si‐Ni system are the Nb3SiNi2 (fcc) and Ni3SiNb2 (hexagonal) ternary IMCs, crystal structure schematics of which ...
Matheus A. Tunes, Sean M. Drewry, Franziska Schmidt, James A. Valdez, Matthew M. Schneider, Caitlin A. Kohnert, Tarik A. Saleh, Saryu Fensin, Stuart A. Maloy, Cláudio G. Schön, Sylvain Dubois, Omri Tabo, Anna Eyal, Amit Keren, Asaf Pesach, Ganesh K. Nayak, Stavros‐Richard G. Christopoulos, Marco Molinari, Marcus Hans, Nick Goossens, Shuigen Huang, Jochen M. Schneider, Per O. Å. Persson, Jozef Vleugels, Konstantina Lambrinou   +24 more
wiley   +1 more source

Aging time influences fatty acid profiles and volatile compounds in cooked Thai native beef. [PDF]

J Adv Vet Anim Res
Meenongyai W, Kaewka K, Wongpanit K, Phongkaew P, Khejornsart P, Khumpeerawat P, Stelzleni AM.   +6 more
europepmc   +1 more source

A Ship‐in‐a‐Bottle Strategy: Crosslinking Amines and Epoxides inside MOF Pores for Enhanced CO2 Capture Performance

Advanced Materials, EarlyView.
A “ship‐in‐a‐bottle” strategy is used to grow oligomers inside of a MOF by crosslinking alkylamines with epoxides within the pores of Cr‐BDC. When tested in postcombustion carbon capture applications, the composites show excellent performance with high CO2 adsorption capacity, exceptional CO2/N2 selectivity, and enhanced stability over 100 adsorption ...
Jordi Espín, Anita Justin, Alexandre Hueber, Anne Belin, Sanjay Venkatachalam, Himan Dev Singh, Emad Oveisi, Wendy L. Queen   +7 more
wiley   +1 more source

Comparative Profiling of Volatile Compounds and Fatty Acids in Pomegranate Seed Oil: Soxhlet vs. CO₂/IPA Extraction for Quality and Circular Bioeconomy Goals. [PDF]

Foods
Fraschetti C, Filippi A, Iazzetti A, Fabrizi G, Cairone F, Cesa S.   +5 more
europepmc   +1 more source

Changes in fruit quality parameters and volatile compounds in four wampee varieties at different ripening stages. [PDF]

Food Chem X
Mo X, Cai D, Yang H, Chen Q, Xu C, Wang J, Tong Z, Xu B.   +7 more
europepmc   +1 more source

Enhanced Synthesis of Volatile Compounds by UV-B Irradiation in Artemisia argyi Leaves. [PDF]

Metabolites
Gu H, Peng Z, Kuang X, Hou L, Peng X, Song M, Liu J.   +6 more
europepmc   +1 more source

Organic vs. Conventional Chestnuts (<i>Castanea sativa</i> Mill.): A Focus on Antioxidant Activity, Volatile Compounds, and Sensory Profile. [PDF]

Foods
Frangipane MT, Costantini L, Garzoli S, Merendino N, Massantini R, Corona P.   +5 more
europepmc   +1 more source

Effect of Geographic Regions on the Flavor Quality and Non-Volatile Compounds of Chinese Matcha. [PDF]

Foods
Cui H, Zhao Y, Li H, Ye M, Yu J, Zhang J.   +5 more
europepmc   +1 more source

Impact of different drying methods on the quality and flavor of two chili peppers (<i>Capsicum annuum</i> L.) varieties: Chemical composition and volatile compounds. [PDF]

Food Chem X
Wu D, Yang W, Chen J, Zhu Z, Chen C, Wang N, Wu K, He J, Fu W.   +8 more
europepmc   +1 more source