Results 81 to 90 of about 2,050,498 (282)

Real-time quantitative analysis of volatile products generated during solid-state polypropylene thermal oxidation [PDF]

open access: yes, 2013
Analysis of volatile organic compounds (VOCs) during PP thermal oxidation under three oxygen partial pressures (0%, 21% and 100% of atmospheric pressure) at 140 C was performed by proton transfer reaction coupled with Fourier transform ion cyclotron ...
LEPROVOST, Julien   +6 more
core   +1 more source

Memristive‐Gated RC‐Delay Synaptic Transistors for Time‐Encoded Analog in‐Memory Computing

open access: yesAdvanced Functional Materials, EarlyView.
A Memristive‐Gated Transistor for Time‐Encoded Analog In‐Memory Computing — By exploiting the RC delay of a self‐rectifying interface‐type memristor, nonlinear I–V distortion is structurally bypassed, enabling 3‐bit nonvolatile memory, spike‐timing‐based analog encoding, and hardware‐calibrated reservoir‐computing validation within a unified device ...
Yun‐Seo Shin   +7 more
wiley   +1 more source

Chitin‐Derived Carbon‐Metal Functional Materials

open access: yesAdvanced Functional Materials, EarlyView.
Functional carbon materials are synthesized from combination of biopolymer (chitin) and iron precursors. The resultant material exhibits superior surface area and adsorptive properties compared to carbon materials synthesized directly from pure chitin.
Herry Fang   +7 more
wiley   +1 more source

Profil Metabolit Volatil dan Non Volatil Bangle Hitam

open access: yesJurnal Teknologi dan Industri Pangan
The study discovering chemical compounds of black bangle (Zingiber ottensii Val.), which is a member of Zingiberaceae family, is rather scarce. This research aimed to determine the composition of volatile dan non-volatile compounds of the rhizome.
Ning Ima Arie Wardayanie   +7 more
doaj   +1 more source

Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference

open access: yesFoods, 2019
Minimizing flavor variation in cheeses without perceived flavor defects in order to produce a consistent product is a challenge in the Swiss cheese industry.
Hardy Z. Castada   +2 more
doaj   +1 more source

Enzymatic production of Volatile Organosulphur Compounds for the Flavour and Fragrance Industry [PDF]

open access: yes, 2013
Volatile organosulphur compounds (VOSC) are a diverse group of chemical entities, which are among the highest impact aroma chemicals (HIACs) in the flavour and fragrance (F&F) industry.
JAMES, AGATA,BARBARA
core  

Emerging Post‐CMOS Hardware Neurons for Brain‐Inspired Computing: Devices, Circuits, and System Integration

open access: yesAdvanced Functional Materials, EarlyView.
The physical realization of artificial neurons is a critical challenge for energy‐efficient neuromorphic computing. This review presents a comprehensive analysis of the evolution of artificial neuron implementations from conventional CMOS to emerging post‐CMOS technologies.
Kannan Udaya Mohanan   +4 more
wiley   +1 more source

Effects of three kinds of Jiuqu on the aroma components of millet Huangjiu based on HS-SPME-GC-MS [PDF]

open access: yesZhongguo niangzao
In order to explore the effect of different Jiuqu on the flavor of the millet Huangjiu, millet Huangjiu was brewed using three different Jiuqu (Angel Huangjiuqu, Daqu, and Hongqu), and the volatile flavor compounds in the three types of millet Huangjiu ...
BO Tao, ZHANG Jiaojiao, LV Na, BAI Baoqing, ZHANG Jinhua, FAN Sanhong, JIA Liyan, TIAN Xiang
doaj   +1 more source

Advancing SafeWax, A Bio‐Inspired Superhydrophobic Coating, Toward Sustainable and Climate‐Resilient Crop Protection

open access: yesAdvanced Functional Materials, EarlyView.
This study advances SafeWax, a bio‐inspired, fatty‐acids‐based superhydrophobic coating, by identifying an agriculturally compliant solvent and revealing how solvent‐controlled Fatty acid crystallization governs the coating's microscopic structure and performance.
Niv Ben‐Arie   +13 more
wiley   +1 more source

Technical note: Characterization of key volatile odorants in rabbit meat using gas chromatography mass spectrometry with simultaneous distillation extraction

open access: yesWorld Rabbit Science, 2016
This study explored the key volatile compounds in both male and female rabbit meat. Simultaneous distillation extraction with dichloromethane was adopted to extract the volatile compounds in Hyla rabbit meat.
Y.J. Xie, Z.F. He, E. Zhang, H.J. Li
doaj   +1 more source

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