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  1. 2141
    “…We examined young adults’ perceptions of flavored cigarette packs, including those containing flavor capsules, in Mexico and the Philippines. …”
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    Shared perceptions of flavored cigarette pack design among young adults who smoke in Mexico and the Philippines
  2. 2142
    “…Despite the popularity of wild edible mushrooms due to their delectable flavor and nutritional value, the mechanisms involved in regulating and altering their taste remain underexplored. …”
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    Insights into the Flavor Differentiation between Two Wild Edible Boletus Species through Metabolomic and Transcriptomic Analyses
  3. 2143
    “…To identify the volatile flavor components in mustard paste (MP), the volatile compounds in seven MPs available on the market were isolated and analyzed by headspace solid-phase microextraction combined with gas chromatography–mass spectrometry. …”
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    Comparative Analysis of Volatile Flavor Compounds in Seven Mustard Pastes via HS-SPME–GC–MS
  4. 2144
    “…Thirteen substances were not authorized as food flavorings by EFSA, among them impurities such as myosmine and ledol. …”
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    Oral nicotine pouches with an aftertaste? Part 1: screening and initial toxicological assessment of flavorings and other ingredients
  5. 2145
    “…Bread and soup are two of the most important foods in daily life, thus dough fermentation and nutrient soup elaboration are more and more popular, but there is a lack of relevant low-cost and high-reliable household appliances on the market. …”
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    Developing a special microwave oven: Assessment of its performance for dough fermentation and nutrient soup elaboration
  6. 2146
    “…The tobacco industry has historically targeted flavored products to specific U.S. consumer segments, including young people, women, and systemically marginalized groups based on race, ethnicity, or sexual/gender identity. …”
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    Flavored electronic nicotine delivery systems ads (2019–2020) on traditional U.S. Media by audience demographics
  7. 2147
    “…EXPOSURE: e-cigarette use (past 30 days), flavor/device combination used, brand used, nicotine use, and frequency of use. …”
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    Youth Use of e-Cigarette Flavor and Device Combinations and Brands Before vs After FDA Enforcement
  8. 2148
    “…Dissecting flavor formation and microbial succession during traditional fermentation help to promote standardized and large-scale production in the sour shoot industry. …”
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    Dynamic Changes in Flavor and Microbiota in Traditionally Fermented Bamboo Shoots (Chimonobambusa szechuanensis (Rendle) Keng f.)
  9. 2149
    “…[Image: see text] Two food flavors, furfuryl mercaptan (2-FFT) and difurfuryl disulfide (DFDS), were investigated as green corrosion inhibitors for the N80 steel in a CO(2)-saturated solution containing 3.5% NaCl. …”
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    Exploring the Effectiveness of Natural Food Flavors in Protecting Carbon Steel against CO(2)–Induced Corrosion
  10. 2150
    “…In order to explore the effects of cooking methods on the protein nutritional values and volatile flavor substances of silver carp meat, the meat was fried, roasted and steamed, and its contents were determined in relation to moisture, protein, fat, ash, amino acids and volatile flavor substances. …”
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    Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp (Hypophthalmichthys molitrix)
  11. 2151
    “…The sensory evaluation, physicochemical indexes (color, weight loss, NaCl content, TBARS value, and texture properties), and flavor characteristics were analyzed. The sensory overall mean score was applied as the evaluation index to optimize the brining conditions by RSM, and the optimum results contained a salt concentration of 11.69%, a brining temperature of 7.35 °C, and a brining time of 8.03 h. …”
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    The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat
  12. 2152
    “…This study aimed to identify and characterize the flavor substances in 15 different types of milk and analyze the differences among them. …”
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    Analysis for different flavor compounds in mature milk from human and livestock animals by GC × GC-TOFMS
  13. 2153
    “…This study aimed to understand the community successions driven by different starters and their effects on the flavor development of Chinese fermented sausages. …”
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    The effective of bacterial community dynamics driven by different starter cultures on the flavor development of Chinese fermented sausages
  14. 2154
    “…In this study, purified grape-derived polysaccharides from red wine (WPP) and winemaking by-products (DWRP: Distilled Washing Residues Polysaccharides) were used as potential fining agents to modulate white wine flavor. Phenolics and volatile compounds were analyzed in the control and wines treated with WPP, DWRP, and commercial mannoproteins (CMs) after one and twelve months of bottling, and a sensory analysis was conducted. …”
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    Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds
  15. 2155
    “…Specifically, in male mice, AgRP neuron activity increased flavor consumption during FNL training, thereby strengthening the association between flavors and nutrients. …”
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    Online Artículo Texto
    AgRP neuron activity promotes associations between sensory and nutritive signals to guide flavor preference
  16. 2156
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    Optical, Electrical, and Morphologic Characterization of Chromium-Impurified CdS Thin Films Elaborated by the Chemical Bath Deposition
  17. 2157
    por Fang, Meiyu, Deng, Ziling, Guo, Junhui
    Publicado 2023
    “…In response to the soaring demand for imported goods among Chinese consumers, this study innovatively investigates the role of external cues on consumer behavior on cross-border e-commerce platforms, utilizing advanced data crawling techniques to extract data from Tmall Global. Guided by the Elaboration Likelihood Model, this research unveils key determinants affecting consumer purchasing decisions, contributing novel insights to e-commerce literature and methodologies. …”
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    The effects of external cues on cross-border e-commerce product sales: An application of the elaboration likelihood model
  18. 2158
    “…OBJECTIVE: to elaborate and validate the Instrumento para Avaliação de Modelos metodológicos voltados ao Desenvolvimento de Tecnologias. …”
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    Elaboration and validity of the Instrumento para Avaliação de Modelos metodológicos voltados ao Desenvolvimento de Tecnologias
  19. 2159
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    Bibliometric analysis of scientific publications on COVID-19 elaborated by staff of the Instituto Mexicano del Seguro Social
  20. 2160
    “…Specifically, in male mice, AgRP neuron activity increased flavor consumption during FNL training, thereby strengthening the association between flavors and nutrients. …”
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    Online Artículo Texto
    AgRP neuron activity promotes associations between sensory and nutritive signals to guide flavor preference
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