290866

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Showing 1-6 of 6 results for "290866" within Papers

Olfactory Bulb Muscarinic Acetylcholine Type 1 Receptors Are Required for Acquisition of Olfactory Fear Learning.

Jordan M Ross et al.

Frontiers in behavioral neuroscience, 13, 164-164 (2019-08-06)

The olfactory bulb (OB) receives significant cholinergic innervation and widely expresses cholinergic receptors. While acetylcholine (ACh) is essential for olfactory learning, the exact mechanisms by which ACh modulates olfactory learning and whether it is specifically required in the OB remains

Synthesis of the 'green apple ester'ethyl valerate in organic solvents by Candida rugosa lipase immobilized in MBGs in organic solvents: Effects of immobilization and reaction parameters.

Raghavendra T, et al.

Journal of Molecular Catalysis. B, Enzymatic, 63(1), 31-38 (2010)

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.

Enbo Xu et al.

Journal of food science, 80(7), C1476-C1489 (2015-06-20)

Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic

Conformational analysis of green apple flavour: the gas-phase structure of ethyl valerate validated by microwave spectroscopy.

H Mouhib et al.

Chemphyschem : a European journal of chemical physics and physical chemistry, 13(5), 1297-1301 (2012-03-02)

We report on the microwave spectrum of ethyl valerate, C(4)H(9)-COO-C(2)H(5), observed by molecular beam Fourier transform microwave spectroscopy (MB-FTMW). Highly accurate rotational and centrifugal distortion constants of the two most abundant conformers were determined. Their structure was investigated by comparison

Assessing Classical Olfactory Fear Conditioning by Behavioral Freezing in Mice.

Jordan M Ross et al.

Bio-protocol, 8(18), e3013-e3013 (2018-09-20)

Classical fear conditioning typically involves pairing a discrete cue with a foot shock. Quantifying behavioral freezing to the learned cue is a crucial assay for neuroscience studies focused on learning and memory. Many paradigms utilize discrete stimuli such as tones;

Quantitative Profiling of Ester Compounds Using HS-SPME-GC-MS and Chemometrics for Assessing Volatile Markers of the Second Fermentation in Bottle.

José Manuel Muñoz-Redondo et al.

Journal of agricultural and food chemistry, 65(13), 2768-2775 (2017-03-14)

A quantitative approach using HS-SPME-GC-MS was performed to investigate the ester changes related to the second fermentation in bottle. The contribution of the type of base wine to the final wine style is detailed. Furthermore, a discriminant model was developed

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