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Showing 31-45 of 45 results for "E15701" within Papers
Vaughan S Langford et al.
Journal of food science, 77(6), C719-C726 (2012-05-18)
New Zealand is a leader in the global dairy industry. Milk powder is the principal export product, but there is also a prominent cheese manufacturing industry, catering more for the domestic market. The Selected Ion Flow Tube-Mass Spectrometric (SIFT-MS) technique
Marcos Pita et al.
Physical chemistry chemical physics : PCCP, 13(10), 4507-4513 (2011-01-25)
We realize a biochemical filtering process by introducing a buffer in a biocatalytic signal-transduction logic system based on the function of an enzyme, esterase. The input, ethyl butyrate, is converted into butyric acid--the output signal, which in turn is measured
Mirela Kopjar et al.
Journal of the science of food and agriculture, 90(8), 1285-1292 (2010-05-18)
Partition coefficients give an indication of the retention of aroma compounds by the food matrix. Data in the literature are obtained by various methods, under various conditions and expressed in various units, and it is thus difficult to compare the
Cathy J Angely et al.
Behavioral and brain functions : BBF, 6, 26-26 (2010-05-27)
Unilateral naris occlusion (UNO) has been the most common method of effecting stimulus deprivation in studies of olfactory plasticity. However, despite the large corpus on the effects of this manipulation, dating back to the 19th century, little is known about
Suhyoung Bahk et al.
BMC biology, 14(1), 83-83 (2016-10-01)
Like most animals, insects rely on their olfactory systems for finding food and mates and in avoiding noxious chemicals and predators. Most insect olfactory neurons express an odorant-specific odorant receptor (OR) along with Orco, the olfactory co-receptor. Orco binds ORs
Design of biosolvents through hydroxyl functionalization of compounds with high dielectric constant.
Guangnan Ou et al.
Applied biochemistry and biotechnology, 166(6), 1472-1479 (2012-01-17)
We proposed basic principles for biosolvent design on the viewpoint of ionization. Two classes of biosolvents, based on cyclic carbonate moiety and amide moiety, were designed through hydroxyl functionalization of highly dielectric compound. The newly designed compounds, glycerol carbonate (GC)
Geraldine Savary et al.
Journal of agricultural and food chemistry, 54(3), 665-671 (2006-02-02)
Diffusion-ordered spectroscopy (DOSY)-pulsed field gradient (PGF) nuclear magnetic resonance (NMR) spectroscopy was used to measure self-diffusion coefficients of aroma molecules in model fruit preparations. The impact of the sucrose content on aroma diffusion was specifically investigated, and the relationship with
Barbara Cerf-Ducastel et al.
Physiology & behavior, 81(3), 389-396 (2004-05-12)
A protocol suited to the investigations of odor-taste interactions in a functional magnetic resonance imaging (fMRI) scanner is described and results that confirm the validity of that protocol are presented. Stimuli were dissolved in water and presented to the mouth
B Wang et al.
Journal of dairy science, 103(5), 4164-4173 (2020-03-17)
Kurut is a traditional acid-coagulated cheese from the northwest region of China. Using gas chromatography olfactometry and aroma extract dilution analysis, we identified 21 potent odorants from kurut within the flavor dilution factor range of 8 to 256. We developed
Short-chain flavour ester synthesis by immobilized lipase in organic media.
Manjon A, et al.
Biotechnology Letters, 13(5), 339-344 (1991)
Kenta Asahina et al.
Journal of biology, 8(1), 9-9 (2009-01-28)
Most odors are perceived to have the same quality over a large concentration range, but the neural mechanisms that permit concentration-invariant olfactory perception are unknown. In larvae of the vinegar fly Drosophila melanogaster, odors are sensed by an array of
Kinetically stable propofol emulsions with reduced free drug concentration for intravenous delivery.
Robert Damitz et al.
International journal of pharmaceutics, 486(1-2), 232-241 (2015-04-04)
Intravenous injections of propofol emulsions are accompanied by pain likely due to the interaction of the dissolved drug with endothelial cells of the vasculature. It is commonly hypothesized that reducing the aqueous phase concentration of propofol could reduce pain. To
Montserrat Mestres et al.
Journal of agricultural and food chemistry, 54(5), 1814-1821 (2006-03-02)
The influence of gel texture on parameters such as positioning of food material in the oral cavity during mastication, and salivation, and their influence on aroma release in vivo was studied. Retronasal perception was followed by means of time-resolved sensory
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
Laura L Holden et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 136, 110945-110945 (2019-11-13)
Since 2007, electronic cigarette (e-cigarette) sales in the U.S. have surpassed those of tobacco cigarettes. This is due, in part, to manufacturer's claims that they are a safer alternative to tobacco cigarettes. However, formaldehyde, acrolein, and diacetyl have been detected
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