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- Lipid oxidation and flavor changes in saturated and unsaturated fat fractions from chicken fat during a thermal process. Dong Han, Siyang Deng, Hang Wang, Feng Huang, Marie-Laure Fauconnier, Hong Li, Jian Zheng, Linchun Meng, Chunhui Zhang, Xia Li
, Food Funct.
, 2023
, 14
, 6554
- First stereoselective total synthesis of 4(S),5(S)-oxido-17(S)-hydroxy-6(E),8(E),10(Z),13(Z),15(E),19(Z)-docosahexaenoic acid, the biosynthetic precursor of resolvins D3 and D4. Robert Nshimiyimana, Ting Fung Lam, Shubhangi Aggarwal, Charles N. Serhan, Nicos A. Petasis
, RSC Adv.
, 2022
, 12
, 11613
- PLS regression-based chemometric modeling of odorant properties of diverse chemical constituents of black tea and coffee. Probir Kumar Ojha, Kunal Roy
, RSC Adv.
, 2018
, 8
, 2293
- Differences of characteristic aroma compounds in Rougui tea leaves with different roasting temperatures analyzed by switchable GC-O-MS and GC × GC-O-MS and sensory evaluation. Ping Yang, Huanlu Song, Yanping Lin, Tianyang Guo, Lijin Wang, Michael Granvogl, Yongquan Xu
, Food Funct.
, 2021
, 12
, 4797
- Nanomaterial-based VOC sensing applications and a deep dive into their developmental trends. Warren Rosario, Pravin Kumar Singh, Ashutosh Tiwari, Utkarsh Jain, Devesh Kumar Avasthi, Nidhi Chauhan
, J. Mater. Chem. A
, 2024
- Ozonolysis of a series of C7–C9 unsaturated biogenic aldehydes: reactivity study at atmospheric pressure. Elizabeth Gaona Colmán, María B. Blanco, Ian Barnes, Mariano A. Teruel
, RSC Adv.
, 2015
, 5
, 30500
- Upgrading of marine (fish and crustaceans) biowaste for high added-value molecules and bio(nano)-materials. Thomas Maschmeyer, Rafael Luque, Maurizio Selva
, Chem. Soc. Rev.
, 2020
, 49
, 4527
- Design of fragrant molecules through the incorporation of rough sets into computer-aided molecular design. Kirridharhapany T. Radhakrishnapany, Chee Yan Wong, Fang Khai Tan, Jia Wen Chong, Raymond R. Tan, Kathleen B. Aviso, Jose Isagani B. Janairo, Nishanth G. Chemmangattuvalappil
, Mol. Syst. Des. Eng.
, 2020
, 5
, 1391
- The differential effects of endogenous cathepsin and microorganisms on changes in the texture and flavor substances of grouper (Epinephelus coioides) fillets. Xicai Zhang, Jing Xie
, RSC Adv.
, 2020
, 10
, 10764
- Chapter 16. Aliphatic compounds. Part (ii) Fatty acids and related compounds. N. Polgar
, Annu. Rep. Prog. Chem., Sect. B: Org. Chem.
, 1969
, 66
, 541