Ionization effects on the partitioning behavior of food and beverage aroma compounds between aqueous phases and air and organic matrices [PDF]
Aroma compounds in the Flavornet database were screened for ionizable functional groups such as carboxylic acids, aliphatic and aromatic amines, phenols, alcohols, and thiols.
Kaya Forest, Sierra Rayne
core +2 more sources
Mesoporous Silica Nanoparticles in Biomedicine: Advances and Prospects
Mesoporous silica nanoparticles offer unique properties like high surface area, tunable pores, and functionalization. They excel in drug delivery, tissue engineering, and stimuli‐responsive therapies, enabling targeted and controlled treatments. With roles in cancer therapy and diagnostics, their clinical translation requires addressing challenges in ...
Miguel Manzano, María Vallet‐Regí
wiley +1 more source
Analysis of Odor‐Causing VOCs and Semi‐VOCs Associated with Particulate Matter in Swine Barns Using SPME‐GC‐MS‐Olfactometry [PDF]
Swine operations can affect air quality by emissions of odor, volatile organic compounds (VOCs) and other gases, and particulate matter (PM). Particulate matter has been proposed to be an important pathway for carrying odor.
Cai, Lingshuang +5 more
core +3 more sources
An overview of design principles and scalable fabrication strategies for multifunctional bio‐based packaging. Radiative cooling films, modified‐atmosphere films/membranes, active antimicrobial/antioxidant platforms, intelligent optical/electrochemical labels, and superhydrophobic surfaces are co‐engineered from material chemistry to mesoscale structure
Lei Zhang +6 more
wiley +1 more source
The Role of Potent Thiols in “Empyreumatic” Flint/Struck-Match/Mineral Odours in Chardonnay Wine
Background and Aims. A wide range of Chardonnay styles exist on the market, from fruit-forward examples to wines displaying “empyreumatic” aromas such as flint, smoky, mineral, and struck-match.
Damian Espinase Nandorfy +11 more
doaj +1 more source
A combination of thiophenols and volatile phenols cause the ashy flavor of smoke taint in wine
Grapes exposed to wildfire smoke can develop reduce wine quality, imparting unpleasant smokey and ashy flavors. Research has primarily focused on the increased concentration of volatile phenols (VPs) in grapes and wine acquired from smoke. This study was
E. Tomasino +6 more
doaj +1 more source
Metal-organic frameworks as selective or chiral oxidation catalysts [PDF]
Since the discovery of Metal Organic Frameworks (MOFs) in the early 1990s, the amount of new structures has grown exponentially. A MOF typically consists of inorganic nodes that are connected by organic linkers to form crystalline, highly porous ...
Leus, Karen +2 more
core +1 more source
Zero‐dimensional carbon nanomaterials are presented as multifunctional platforms linking structure, property, and sensing performance. Surface engineering and heteroatom doping modulate electron‐transfer and luminescent behavior, enabling electrochemical, photoluminescent, and electrochemiluminescent detection. Fundamental design principles, analytical
Gustavo Martins +8 more
wiley +1 more source
Shaping Carbon Nitrides for Advanced Macrostructures
This review examines how carbon nitride can be shaped through a range of printing and interfacial assembly methods. By bringing together additive manufacturing and liquid–liquid structuring concepts, carbon nitride is moving beyond its traditional powder‐based photocatalyst form toward digitally designed robust macroscale architectures with high design
Simona Baluchová, Baris Kumru
wiley +1 more source
Inactivation of palladium-based oxygen scavenger system by volatile sulphur compounds present in the headspace of packaged food [PDF]
An oxygen scavenger based on a catalytic system with palladium (CSP) was recently developed to remove oxygen in food packagings. Although the CSP worked with various types of food, with some foods, an inhibition of the CSP was observed.
Arvanitoyannis +89 more
core +1 more source

