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  1. 2261
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    Behaviour and Properties of Eco-Cement Pastes Elaborated with Recycled Concrete Powder from Construction and Demolition Wastes
  2. 2262
    por Li, Mengqi, Du, Hanting, Lin, Songyi
    Publicado 2021
    “…The above results can provide a theoretical basis for the quality control and change mechanism of flavor in the processing of traditional edible fungi products.…”
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    Flavor Changes of Tricholoma matsutake Singer under Different Processing Conditions by Using HS-GC-IMS
  3. 2263
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    Gestion des conflits d’intérêts durant l’élaboration de lignes directrices en santé
  4. 2264
    “…Ganpu tea is a novel type of tea beverage with unique and pleasant flavor that encases Pu-erh tea leaves within an intact mandarin peel. …”
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    Flavor Characteristics of Ganpu Tea Formed During the Sun-Drying Processing and Its Antidepressant-Like Effects
  5. 2265
    “…Consumers evaluated likings of overall visual quality, color, crunchiness, saltiness, overall flavor (OF), and OL using a 9-point-hedonic scale, attribute appropriateness on a 3-point-just-about-right (JAR) scale, and PI using a binomial (Yes/No) scale. …”
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    Effect of Serving Plate Types and Color Cues on Liking and Purchase Intent of Cheese-Flavored Tortilla Chips
  6. 2266
    “…Differences in flavor compounds and bacterial communities of Xuecai by traditional and modern fermentation are poorly understood. …”
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    Comparative Analysis of Traditional and Modern Fermentation for Xuecai and Correlations Between Volatile Flavor Compounds and Bacterial Community
  7. 2267
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    Collaborative virtual screening to elaborate an imidazo[1,2-a]pyridine hit series for visceral leishmaniasis
  8. 2268
    “…The microbial composition and environmental factors can take a great influence on community succession during the solid-state fermentation (SSF) of Maotai-flavor Baijiu. In this paper, high-throughput sequencing was used to reveal the dominant microorganisms and the evolution process of microbial community structure in the initial fermentation of Maotai-flavor Baijiu. …”
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    Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu
  9. 2269
    “…Metabolites have been reported as the main factor that influences the fruit flavor of watermelon. But the comprehensive study on the dynamics of metabolites during the development of watermelon fruit is not up-to-date. …”
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    Metabolome and Transcriptome Integration Reveals Insights Into Flavor Formation of ‘Crimson’ Watermelon Flesh During Fruit Development
  10. 2270
    “…In more detail, a single nucleotide polymorphism (SNP 1822) in the coding region of the gene causes a “gain of function” mutation, which is involved in Muscat flavor. In this work, we have developed a digital PCR-based assay to target allelic variations in the VvDXS gene, SNP1822, with the aim to propose a fast and sensitive analytical tool for targeting Muscat-flavored grapevine genotypes. …”
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    Muscat Flavor in Grapevine: A Digital PCR Assay to Track Allelic Variation in VvDXS Gene
  11. 2271
    “…These QTLs present new opportunities in breeding for improved flavor in commercial strawberry.…”
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    Genetic Analysis of Methyl Anthranilate, Mesifurane, Linalool, and Other Flavor Compounds in Cultivated Strawberry (Fragaria × ananassa)
  12. 2272
    “…The values of the kinetic parameters (reaction rate constant or activation free energy) constitute a very precise quantitative index of the pozzolanic activity of the binary combinations of materials, which is very useful for its employment in the elaboration of ternary cements. This paper shows that the binary blends 1SCBA60Blash40, 1SCBA50Blash50, 1SCBA70Blash30 have a very high pozzolanic reactivity followed by PSLSFA, 2SCBA50SCSA50, PSISFA and SCWI.…”
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    Quantitative Comparison of Binary Mix of Agro-Industrial Pozzolanic Additions for Elaborating Ternary Cements: Kinetic Parameters
  13. 2273
    “…A narrow genetic basis in modern cultivars and strong linkage disequilibrium in peach (Prunus persica) has restricted resolution power for association studies in this model fruit species, thereby limiting our understanding of economically important quality traits including fruit flavor. Here, we present a high-quality genome assembly for a Chinese landrace, Longhua Shui Mi (LHSM), a representative of the Chinese Cling peaches that have been central in global peach genetic improvement. …”
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    Population-scale peach genome analyses unravel selection patterns and biochemical basis underlying fruit flavor
  14. 2274
    por Dini, Irene, Laneri, Sonia
    Publicado 2021
    “…They are substances added to foods to improve flavor and taste. Many of them are used not only to flavor foods, but also in traditional medicine and cosmetics. …”
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    Spices, Condiments, Extra Virgin Olive Oil and Aromas as Not Only Flavorings, but Precious Allies for Our Wellbeing
  15. 2275
    “…Many studies in the related literature have proven that the perception of flavor and healthiness can be affected by both the product’s intrinsic and extrinsic cues. …”
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    Measuring the Effect of Blockchain Extrinsic Cues on Consumers’ Perceived Flavor and Healthiness: A Cross-Country Analysis
  16. 2276
    “…A method was developed to achieve isolation and separation of these compounds, using a combination of solvent assisted flavor evaporation (SAFE) and solid support-free liquid-liquid chromatography. …”
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    Isolation of sesquiterpenoids from Matricaria chamomilla by means of solvent assisted flavor evaporation and centrifugal partition chromatography
  17. 2277
    “…This SPIRIT-PRO explanation and elaboration (E&E) paper provides information to promote understanding and facilitate uptake of the recommended checklist items, including a comprehensive protocol template. …”
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    SPIRIT-PRO Extension explanation and elaboration: guidelines for inclusion of patient-reported outcomes in protocols of clinical trials
  18. 2278
    por Villarreal, Alejandro, Vogel, Tanja
    Publicado 2021
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    Different Flavors of Astrocytes: Revising the Origins of Astrocyte Diversity and Epigenetic Signatures to Understand Heterogeneity after Injury
  19. 2279
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    Erratum to: Comparisons of Chemical Composition, Flavor and Bioactive Substances between Korean and Imported Velvet Antler Extracts
  20. 2280
    “…The bighead carp from NC contained more “fishy” volatile flavor substances, as well as hydrocarbons with higher threshold values. …”
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    Comparison of nutritional quality and volatile flavor compounds among bighead carp from three aquaculture systems
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