Food research international (Ottawa, Ont.)
32036883
The phenolic compounds and aroma active compounds in feijoa (Acca sellowiana (O.Berg) Burret) juice from four New Zealand grown cultivars (Apollo, Unique, Opal Star, and Wiki Tu) were investigated. A high total phenolic content (maximum 1.89 mg GAE/m...
INTRODUCTION: Smoking is the leading cause of chronic obstructive pulmonary disease (COPD) and cotinine is reliable marker of tobacco exposure. We aimed to investigate the relationship between pulmonary function tests (FVC%, FEV1, FEV1/FVC and FEF25-...
The authors describe the preparation of FeO nanoparticles coated with poly(p-phenylenediamine-co-thiophene). The resulting nanoparticles (NPs) are shown to be viable sorbents for use in magnetic solid-phase extraction (MSPE) of organophosphorus pesti...
The development of quantitative structure-retention relationships (QSRR) aims at constructing an appropriate linear/nonlinear model for the prediction of the retention behavior (such as Kovats retention index) of a solute on a chromatographic column....
Gas chromatography/olfactometry (GC/O) has been used in various fields as a valuable method to identify odor-active components from a complex mixture. Since human assessors are employed as detectors to obtain the olfactory perception of separated odo...
Journal of agricultural and food chemistry
30879302
Although to date more than 10 000 volatile compounds have been characterized in foods, a literature survey has previously shown that only 226 aroma compounds, assigned as key food odorants (KFOs), have been identified to actively contribute to the ov...
A deep convolutional neural network was used for the estimation of gas chromatographic retention indices on non-polar (polydimethylsiloxane and polydimethyl(5%-phenyl) siloxane) stationary phases. The neural network can be used for candidate ranking ...
The Kováts retention index is a dimensionless quantity that characterizes the rate at which a compound is processed through a gas chromatography column. This quantity is independent of many experimental variables and, as such, is considered a near-un...