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dimethyl sulfide/atrophy
Veza se sprema u međuspremnik
5 rezultatima
Removal of dimethyl sulfide utilizing activated carbon fiber-supported photocatalyst in continuous-flow system.
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The present study investigated the adsorptional photocatalytic decomposition (APD) efficiency of activated carbon fiber-supported TiO(2) (ACF/TiO(2)) in a continuous-flow reactor for the removal of dimethyl sulfide (DMS). The SEM analysis identified that the ACF/TiO(2) exhibited the same
Are bacteria responsible for aroma deterioration upon storage of the black truffle Tuber aestivum: A microbiome and volatilome study.
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Truffle fungi, luxurious food items with captivating aromas, are highly valued in the culinary world. However, truffles are perishable and their aroma undergoes deep changes upon storage. Additionally, truffle aroma might be partially derived from microbes. Hence, we investigated here the influence
Isolation, cloning, sequence analysis and X-ray structure of dimethyl sulfoxide/trimethylamine N-oxide reductase from Rhodobacter capsulatus.
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The periplasmic enzyme dimethyl sulfoxide/trimethylamine N-oxide reductase (DMSOR/TMAOR) from the photosynthetic purple bacterium Rhodobacter capsulatus functions as the terminal electron acceptor in its respiratory chain. The enzyme catalyzes the reduction of highly oxidized substrates like
Pyridinium-derived N-heterocyclic carbene complexes of platinum: synthesis, structure and ligand substitution kinetics.
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A series of [(R-iso-BIPY)Pt(CH(3))L ](+)X(-) complexes [R-iso-BIPY = N-(2-pyridyl)-R-pyridine-2-ylidene; (R = 4-H, 1; 4-tert-butyl, 2; 4-dimethylamino, 3; 5-dimethylamino, 4); L = SMe(2), b; dimethyl sulfoxide (DMSO), c; carbon monoxide (CO), d; X = OTf(-) = trifluoromethanesulfonate and/or
A triangle study of human, instrument and bioelectronic nose for non-destructive sensing of seafood freshness.
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Because the freshness of seafood determines its consumer preference and food safety, the rapid monitoring of seafood deterioration is considered essential. However, the conventional analysis of seafood deterioration using chromatography instruments and bacterial colony counting depends on
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