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  1. 2241
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    Elaboration of the Demulsification Process of W/O Emulsion with Three-Dimensional Electric Spiral Plate-Type Microchannel
  2. 2242
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    Enhanced Magnetic Behavior of Cobalt Nano-Rods Elaborated by the Polyol Process Assisted with an External Magnetic Field
  3. 2243
    “…Self‐made milk knots in Xinjiang Kazakh ethnic group were used as material to establish the quality assessment system of flavor quality. The fuzzy analytic hierarchy process based on the optimal consistency matrix was used to evaluate the quality of the samples qualitatively and quantitatively. …”
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    Flavor quality evaluation system of Xinjiang milk knots by using SOM neural network and the fuzzy AHP
  4. 2244
    “…BACKGROUND: The phenylbutanoid 4-(4-hydroxyphenyl)butan-2-one, commonly known as raspberry ketone, is responsible for the typical scent and flavor of ripe raspberries. Chemical production of nature-identical raspberry ketone is well established as this compound is frequently used to flavor food, beverages and perfumes. …”
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    Synthesis of the character impact compound raspberry ketone and additional flavoring phenylbutanoids of biotechnological interest with Corynebacterium glutamicum
  5. 2245
    “…It is associated with a rapid softening of the flesh that causes a marked changed in flavor and texture. In Asia, apples with watercore are preferred and considered a delicacy because of their enhanced sweet flavor. …”
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    Flavor and Texture Characteristics of ‘Fuji’ and Related Apple (Malus domestica L.) Cultivars, Focusing on the Rich Watercore
  6. 2246
    “…Consumer complaints about the flavor of fresh tomato fruits (Solanum lycopersicum L.) have increased in the past few decades, and numerous studies have been done on the flavor of tomatoes and how it is influenced. …”
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    Flavor-Related Quality Attributes of Ripe Tomatoes Are Not Significantly Affected Under Two Common Household Conditions
  7. 2247
    “…A lexicon for describing the texture and flavor of cooked pork patties, with and without 0.5% sodium tripolyphosphate (STP), a typical additive to meat, and with varying amounts of SM (0% to 6%) was developed by a highly trained panel to compare sensory properties for each type of patty. …”
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    Effects of Shiitake (Lentinus edodes P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties
  8. 2248
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    The Elaboration of an Intersectoral Partnership to Perform Health Impact Assessment in Urban Planning: The Experience of Quebec City (Canada)
  9. 2249
    “…Blocking N-glycan biosynthesis at the oligomannose stage using both genetic approaches and the small molecule kifunensine dramatically reduced viral entry into ACE2 expressing HEK293T cells. Blocking O-glycan elaboration also partially blocked viral entry. Mechanistic studies suggest multiple roles for glycans during viral entry. …”
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    Inhibition of SARS-CoV-2 viral entry upon blocking N- and O-glycan elaboration
  10. 2250
    “…In this study, radishes, apples, and pears were used to prepare a distinctly flavored soy sauce, and the lactic acid bacteria, volatile compound content, and nutritional and functional qualities of the product were compared with two commercial flavored soy sauce products. …”
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    Effects of Radishes, Apples, and Pears on the Lactic Acid Bacteria and Nutritional and Functional Qualities of Flavored Soy Sauce
  11. 2251
    “…While recent federal regulations have banned the sale of flavored e-cigarettes other than tobacco or menthol flavors, concerns have been raised about the health effects of even these flavors. …”
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    Current Perspectives on Characteristics, Compositions, and Toxicological Effects of E-Cigarettes Containing Tobacco and Menthol/Mint Flavors
  12. 2252
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    New Insights for Red Propolis of Alagoas—Chemical Constituents, Topical Membrane Formulations and Their Physicochemical and Biological Properties
  13. 2253
    “…ENDS menthol flavorings disrupt innate immunity and might be associated with allergies and asthma through activation of transient receptor potential ankyrin 1 (TRAP1). …”
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    The Interplay Between Respiratory Microbiota and Innate Immunity in Flavor E-Cigarette Vaping Induced Lung Dysfunction
  14. 2254
    por Niu, Ying-feng, Ni, Shu-bang, Liu, Jin
    Publicado 2020
    “…It is a kind of magical plant that has the unique characteristic of modifying sour flavors to sweet. In this study, the chloroplast genome of S. dulcificum was sequenced, assembled, and annotated firstly. …”
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    Complete chloroplast genome of Synsepalum dulcificum D.: a magical plant that modifies sour flavors to sweet
  15. 2255
    “…These results confirmed that sequential cofermentation of S. cerevisiae and W. anomalus was a choice for the future production of rice wine with good flavor and quality.…”
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    Effects of simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of rice wine
  16. 2256
    “…The objective of this study was to determine the influence of roasting conditions on the volatile flavor profiles and functional properties of shiitake mushrooms. …”
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    Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom
  17. 2257
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    Predictors, Outcomes, and Statistical Solutions of Missing Cases in Web-Based Psychotherapy: Methodological Replication and Elaboration Study
  18. 2258
    “…The characteristic secondary metabolites in tea (theanine, caffeine, and catechins) are important factors contributing to unique tea flavors. However, there has been relatively little research on molecular markers related to these metabolites. …”
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    Genome-wide association analysis identified molecular markers associated with important tea flavor-related metabolites
  19. 2259
    “…KEY MESSAGE: Cooked bean flavor and texture vary within and across 20 Andean seed types; SNPs are significantly associated with total flavor, beany, earthy, starchy, bitter, seed-coat perception, and cotyledon texture. …”
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    Genetic variability and genome-wide association analysis of flavor and texture in cooked beans (Phaseolus vulgaris L.)
  20. 2260
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    Elaboration and Characterization of Vitreous Fertilizers and Study of Their Impact on the Growth, Photosynthesis, and Yield of Wheat (Triticum durum L.)
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