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Food Chemistry, ISSN 0308-8146, 08/2016, Volume 204, pp. 499 - 505
Journal Article
Molecules (Basel, Switzerland), ISSN 1420-3049, 2018, Volume 23, Issue 6, p. 1299
Journal Article
The Journal of Chemical Physics, ISSN 0021-9606, 05/2016, Volume 144, Issue 20, p. 204508
We have investigated the structural, vibrational, and electronic properties of the amorphous phase of InSb and In3SbTe2 compounds of interest for applications in phase change non-volatile memories... 
MOLECULAR-DYNAMICS | DATA-STORAGE | PHASE-CHANGE MATERIALS | APPROXIMATION | PHYSICS, ATOMIC, MOLECULAR & CHEMICAL | CHEMISTRY, PHYSICAL | ALLOY | Exchanging | Correlation | Computer simulation | Intermetallic compounds | Indium antimonides | Amorphous structure | Phase change | Molecular dynamics | Phase transitions | Properties (attributes) | Dependence | Chemical bonds | Density functional theory
Journal Article
Journal of Physics Condensed Matter, ISSN 0953-8984, 02/2016, Volume 28, Issue 9, pp. 094009 - 094009
Reduction-oxidation (redox) active molecules hold potential for memory devices due to their many unique properties. We report the use of a novel... 
non-volatile memory | molecular interfaces | self-assembled molecules | interface engineering | PHYSICS, CONDENSED MATTER | ATTACHMENT | Memory devices | Ruthenium | Molecular structure | Condensed matter | Data storage | Silicon | Density | Photoelectron spectroscopy
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 2/2015, Volume 52, Issue 2, pp. 858 - 866
.... The main purpose of the present study was to compare the color, taste characteristic, non-volatile compounds, volatile compounds and antioxidant activity of MRPs prepared by the novel gradient... 
Chemistry | Food Science | Light-colored Maillard reaction product | Nutrition | Chemistry/Food Science, general | Antioxidant activity | Volatile compounds | Gradient temperature-elevating method | Non-volatile compounds | SYSTEM | XYLOSE | COFFEE MELANOIDINS | FOOD SCIENCE & TECHNOLOGY | TASTE | PEPTIDE | IN-VITRO | AMINO-ACIDS | COLOR | MAILLARD-REACTION-PRODUCTS | GLUCOSE-GLYCINE MODEL | Studies | Antioxidants | Soybeans | Peptides | Original
Journal Article
Adsorption, ISSN 0929-5607, 10/2016, Volume 22, Issue 7, pp. 1001 - 1011
The present study aims to systematically investigate the adsorption kinetics of "non-volatile" phenolic compounds with different critical diameters... 
Zeolite beta | Silicalite | Non-volatile phenolic compounds | Adsorption | AROMATIC-HYDROCARBONS | ENGINEERING, CHEMICAL | SELF-DIFFUSION | FERULIC ACID | CHEMISTRY, PHYSICAL | PARAFFINS | WATER | Zeolites
Journal Article
Fisheries science, ISSN 1444-2906, 2015, Volume 81, Issue 3, pp. 559 - 568
The profiles of the non-volatile taste-active compounds, including 5′-nucleotides, free amino acids and inorganic ions were first compared between the cooked meats of Yangtze Coilia ectenes, pre- and post-spawning. A total of nine 5... 
Life Sciences | Non-volatile taste-active compounds | Free amino acids | Inorganic ions | Food Science | Umami | Yangtze Coilia ectenes | Sensory evaluation | Freshwater & Marine Ecology | 5′-nucleotides | Fish & Wildlife Biology & Management | QUALITY | 5 '-nucleotides | MUSCLE | COMPONENTS | FISHERIES | FREE AMINO-ACIDS | UMAMI TASTE | EXTRACT | Yuan (China) | Monosodium glutamate | Analysis | Nucleotides | Glycine | Glutamate | Meat | Studies | Amino acids | Taste | Fishery sciences | Comparative analysis | Sensory perception
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 10/2016, Volume 53, Issue 10, pp. 3735 - 3743
Journal Article