Zobrazeno 1 - 10
of 97
pro vyhledávání: '"Jonathan Beauchamp"'
Publikováno v:
3D Printing in Medicine, Vol 8, Iss 1, Pp 1-8 (2022)
Abstract The growing use of 3D printing in the biomedical sciences demonstrates its utility for a wide range of research and healthcare applications, including its potential implementation in the discipline of breath analysis to overcome current limi
Externí odkaz:
https://doaj.org/article/b409d1dfb9ac4193adf3e845d44b1d95
Autor:
Rea Rodriguez-Raecke, Helene M. Loos, Rik Sijben, Marco Singer, Jonathan Beauchamp, Andrea Buettner, Jessica Freiherr
Publikováno v:
Frontiers in Neuroscience, Vol 13 (2019)
Odor masking is a very prominent problem in our daily routines, mainly concerning unpleasant sweat or toilet odors. In the current study we explored the effectiveness of odor masking both on a behavioral and neuronal level. By definition, participant
Externí odkaz:
https://doaj.org/article/89351400f21a4dcab3d706b135e2d01b
Autor:
Y Lan Pham, Jonathan Beauchamp
Publikováno v:
Molecules, Vol 26, Iss 18, p 5514 (2021)
The detection of chemical compounds in exhaled human breath presents an opportunity to determine physiological state, diagnose disease or assess environmental exposure. Recent advancements in metabolomics research have led to improved capabilities to
Externí odkaz:
https://doaj.org/article/7eb96809909844d1bdaeecf1e93450a0
Publikováno v:
Applied Sciences, Vol 10, Iss 20, p 7269 (2020)
The characteristic, dominant flavor of gin is juniper, often within a complex aroma of other botanicals. The present study examined two gins from a distillery in the German state of Bavaria; one produced with 50 individual botanicals, the other with
Externí odkaz:
https://doaj.org/article/2f9fec974d0d413a8e6bca5f1356220a
Autor:
Markus C. E. Belz, Claudia Axel, Jonathan Beauchamp, Emanuele Zannini, Elke K. Arendt, Michael Czerny
Publikováno v:
Foods, Vol 6, Iss 8, p 66 (2017)
The impact of sodium chloride (NaCl) concentration on the yeast activity in bread dough and its influence on the aroma profile of the baked bread was investigated. Key aroma compounds in the bread samples were analysed by two-dimensional high-resolut
Externí odkaz:
https://doaj.org/article/b04a34f6382942a6a452671f9820d023
Autor:
Coren L Apicella, David Cesarini, Magnus Johannesson, Christopher T Dawes, Paul Lichtenstein, Björn Wallace, Jonathan Beauchamp, Lars Westberg
Publikováno v:
PLoS ONE, Vol 5, Iss 6, p e11153 (2010)
BackgroundOxytocin (OXT) has been implicated in a suite of complex social behaviors including observed choices in economic laboratory experiments. However, actual studies of associations between oxytocin receptor (OXTR) gene variants and experimental
Externí odkaz:
https://doaj.org/article/1f4f9ec0d3094dcdb6a88678a2e49e56
Publikováno v:
Journal of Food Bioactives. 21
On March 23, 2022, the field of food science lost a pioneering and impassioned scientist through the tragic and untimely passing of Prof. Michael Granvogl. Born on December 21, 1974 in Munich, Germany Michael’s inquisitive nature led him to study f
Autor:
Bhimu Patil, Jonathan Beauchamp, Liangli Yu, Michael Appell, Michael Morello, Michael Tunick, Mina Kim, Nitin Dhowlaghar, Tony Jin, Zhouhong Xie, Youngmok Kim
Publikováno v:
ACS Food Science & Technology. 2:378-381
The 261st American Chemical Society (ACS) 2021 spring meeting was virtually held on April 5-16, 2021. It was the 2nd 100% online ACS meeting after the first 2020 virtual fall meeting. This manuscript highlights the Agricultural and Food Chemistry Div
Autor:
Helen Haug, Luise Klein, Tilman Sauerwald, Birte Poelke, Jonathan Beauchamp, Alexander Roloff
Publikováno v:
Critical reviews in analytical chemistry.
Volatile organic compounds (VOCs) are common constituents of many consumer products. Although many VOCs are generally considered harmless at low concentrations, some compound classes represent substances of concern in relation to human (inhalation) e
Autor:
Jonathan Beauchamp, Makoto Sawano
Publikováno v:
Journal of breath research. 17(1)