Characterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMS.
Sign Up to like & getrecommendations! Published in 2021 at "Food research international"
DOI: 10.1016/j.foodres.2020.109975
Abstract: The current study applied both GC-MS and GC-IMS for characterizing the volatile compounds of six Australian sorghum cultivars. For raw sorghum, the result of GC-MS showed that the ester compounds were abundant in six raw… read more here.
Keywords: sorghum cultivars; compounds different; raw samples; volatile compounds ... See more keywords
Two Keggin polyoxometalate-based hybrid compounds with different helix: Syntheses, structure and catalytic activities
Sign Up to like & getrecommendations! Published in 2017 at "Polyhedron"
DOI: 10.1016/j.poly.2017.04.017
Abstract: Abstract By adjusting pH value, two new Keggin polyoxometalate-based hybrid compounds with different helical structure, [Ag6(btp)(pyttz)6·(HSiMo12O40)2]·4H2O (1) and [Ag2(pyttz)4·(H2SiMo12O40)2]·(TMA)2·4H2O (2), (pyttz = 3-(pyrid-4-yl)-5-(1 H-1,2,4–3-yl)-1,2,4-triazolyl, btp = 5,5′-di(pyridin-4-yl)-1 H,1′H-3,3′-bi(1,2,4-triazole), TMA = tetramethylammonium), were successfully isolated by hydrothermal reaction and structurally characterized. Structural analysis shows… read more here.
Keywords: polyoxometalate based; compounds different; catalytic activities; hybrid compounds ... See more keywords
Analysis of the Differences in Volatile Organic Compounds in Different Muscles of Pork by GC-IMS
Sign Up to like & getrecommendations! Published in 2023 at "Molecules"
DOI: 10.3390/molecules28041726
Abstract: As the main consumed meat of Chinese residents, pork has a unique flavor, but the internal volatile organic compounds that cause the flavor differences between pork muscles are not clear at present. In this study,… read more here.
Keywords: compounds different; muscles pork; organic compounds; analysis ... See more keywords