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2281por Wang, Ya, Chen, Fei, Ma, Yuanchun, Zhang, Taikui, Sun, Pengchuan, Lan, Meifang, Li, Fang, Fang, Wanping“…This study shows that in addition to the role of the recent tandem gene duplication in the accumulation of tea flavor-related genes, the WGD may have been another main factor driving the evolution of tea flavor.…”
Publicado 2021
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2282“…These peptides are precursors of related volatile flavor compounds created in Doenjang via the enzymatic or non-enzymatic route; it is expected that these strains could be used to enhance the flavor of Doenjang.…”
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2283por Kang, Jiamu, Hu, Yunan, Ding, Ziyuan, Ye, Li, Li, Haoran, Cheng, Jun, Fan, Lin, Zhao, Hu, Han, Beizhong, Zheng, Xiaowei“…The microbiota of the pretreatment phase is crucial to the assembly of the microbial community in the saccharification of fuyu-flavor baijiu. This study investigates the shifts in microbial community diversity from the pretreatment of raw materials to the end of saccharification. …”
Publicado 2021
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2284
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2285por Zhang, Junming, Kaneko, Gen, Sun, Jinhui, Wang, Guangjun, Xie, Jun, Tian, Jingjing, Li, Zhifei, Gong, Wangbao, Zhang, Kai, Xia, Yun, Yu, Ermeng“…Flavor and nutritional value are important qualities of freshwater fish products, but the key factors affecting these quality parameters remain unclear. …”
Publicado 2021
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2286“…OBJECTIVE: This study investigated the association between feed efficiency, physicochemical properties, flavor precursors and biomolecules in the thigh meat of Korat (KR) chickens. …”
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2287por Lehnhardt, Florian, Nobis, Arndt, Skornia, Andreas, Becker, Thomas, Gastl, Martina“…Flavor instability of pale lager beer depends decisively on aroma-active aldehydes from the Maillard reaction, Strecker degradation, and lipid oxidation, which are formed in various oxidative and non-oxidative reactions. …”
Publicado 2021
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2288por Odom, Karan J., Cain, Kristal E., Hall, Michelle L., Langmore, Naomi E., Mulder, Raoul A., Kleindorfer, Sonia, Karubian, Jordan, Brouwer, Lyanne, Enbody, Erik D., Jones, John Anthony, Dowling, Jenélle L., Leitão, Ana V., Greig, Emma I., Evans, Christine, Johnson, Allison E., Meyers, Kimberley K.‐A., Araya‐Salas, Marcelo, Webster, Michael S.“…Previous research suggests competition for mates and resources during short, synchronous breeding seasons leads to more elaborate male songs at high, temperate latitudes. …”
Publicado 2021
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2289“…Flavors are widely used in personal care products. …”
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2290por Yan, Yi, Chen, Haiyan, Sun, Leping, Zhang, Wei, Lu, Xin, Li, Zhenpeng, Xu, Jialiang, Ren, Qing“…Microbial community plays crucial roles in millet Huangjiu fermentation. Flavor compounds reflect the quality and health function of Huangjiu. …”
Publicado 2022
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2291“…In order to screen out Saccharomyces cerevisiae suitable for table grape fermentation, and compare it with commercial Saccharomyces cerevisiae in terms of fermentation performance and aroma producing substances, differences of fermentation flavor caused by different strains were discussed. …”
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2292por Singh, Anjana, Prakash, Ved, Gupta, Nikhil, Kumar, Ashish, Kant, Ravi, Kumar, DineshEnlace del recurso
Publicado 2022
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2293“…Whole wheat flour has a shorter shelf life than refined wheat flour due to off-flavor development. An untargeted liquid chromatography/mass spectrometry (LC/MS) flavoromics approach was applied to identify compounds that negatively impact the flavor liking in whole wheat bread made from aged flours. …”
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2294por Zhou, Wen, Xia, Yu, Zhao, Yajiao, Wang, Yan, Wu, Zhengyun, Suyama, Taikei, Zhang, Wenxue“…Luzhou-flavor baijiu (LFB) is brewed by the combined action of various microorganisms, and its flavor is affected by the microbial community and the genes they express, but which genes are the key ones during LFB brewing is less clear. …”
Publicado 2022
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2295“…Coffee brew flavor is known to degrade during storage. Untargeted and targeted LC/MS flavoromics analysis was applied to identify chemical compounds generated during storage that impacted the flavor stability of ready-to-drink (RTD) coffee. …”
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2296por Roumazeilles, Lea, Lange, Frederik J, Benn, R Austin, Andersson, Jesper L R, Bertelsen, Mads F, Manger, Paul R, Flach, Edmund, Khrapitchev, Alexandre A, Bryant, Katherine L, Sallet, Jérôme, Mars, Rogier B“…Our study supports the hypothesis that the connectivity of the prefrontal-parietal regions became relatively elaborated in the simian lineage after divergence from the prosimian lineage.…”
Publicado 2021
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2297“…However, the edible value of grouper is seriously affected by deterioration in the texture and flavor during refrigeration. The purpose of this study was to investigate the effects of endogenous cathepsin and microorganisms on texture softening and flavor changes in refrigerated grouper fillets. …”
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2299109 Flavored tobacco sales restrictions and e-cigarette use among high school students in California“…OBJECTIVES/GOALS: Flavored tobacco sales restrictions (FTSRs) are implemented to reduce access to flavored tobacco products. …”
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2300por Chaffee, Benjamin W., Halpern-Felsher, Bonnie, Croker, James Alton, Werts, Miranda, Couch, Elizabeth T., Cheng, Jing“…Participants reported their flavor preferences, use reasons, and perceived ease of access. …”
Publicado 2022
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