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  1. 2301
    “…OBJECTIVE: To examine the effects of the salinity level of drinking water on the egg production and quality of Alabio ducks. MATERIALS AND METHODS: A total of 60 female Alabio ducks, aged 6 months, were subjected to this study. …”
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    Production performance of Alabio ducks (Anas platyrhynchos Borneo) under different levels of drinking water salinity
  2. 2302
    “…This research was to analyze the effect of flavored Tongxie Yaofang on diarrheal irritable bowel syndrome (IBS) by the situation of intestinal microecology. …”
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    Effect and Mechanism of Flavored Tongxie Yaofang Decoction for Diarrheal Irritable Bowel Syndrome under Intestinal Microecology
  3. 2303
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    Elaboration of Cookies Using Oils and Flours from Seeds and Nuts: Effects on Technological, Nutritional and Consumer Aspects
  4. 2304
    “…Aquaculture environment plays important roles in regulating the growth, morphology, nutrition, and flavor of aquatic products. The present study investigated growth, morphology, nutrition, and flavor formation in largemouth bass (Micropterus salmoides) cultured in the ponds with (EM group) and without (M group) the submerged macrophytes (Elodea nuttallii). …”
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    Effects of Submerged Macrophytes on the Growth, Morphology, Nutritional Value, and Flavor of Cultured Largemouth Bass (Micropterus salmoides)
  5. 2305
    “…Meanwhile, the evolution of its component-flavor function during the fermentation process was explored in depth by combining chemometrics and performance analyses. …”
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    SPME-GC–MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang
  6. 2306
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    Basil seedling production environment influences subsequent yield and flavor compound concentration during greenhouse production
  7. 2307
    “…However, the detailed change of main flavor substance was not clear. In this study, the physiological and transcriptomic analyses of Z. rouxii under salt treatment was investigated. …”
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    Physiological and transcriptomic analyses revealed the change of main flavor substance of Zygosaccharomyces rouxii under salt treatment
  8. 2308
    “…Gas chromatography–mass spectrometry detection of volatile flavor compounds in the tail fat showed that nonanal, decanal, and 1-hexanol were more abundant in the LTF group (p < 0.05). …”
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    Impact of Feeding Probiotics on Blood Parameters, Tail Fat Metabolites, and Volatile Flavor Components of Sunit Sheep
  9. 2309
    “…This cohort study examines changes in cigarette sales in Massachusetts and its bordering states following a comprehensive ban on menthol flavor in Massachusetts in 2020.…”
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    Spatial Analysis of Changes in Cigarette Sales in Massachusetts and Bordering States Following the Massachusetts Menthol Flavor Ban
  10. 2310
    “…Background and Objectives: This article presents data from the ongoing Aiginition Longitudinal Biomarker Investigation of Neurodegeneration study (ALBION) regarding baseline clinical characterizations and CSF biomarker profiles, as well as preliminary longitudinal data on clinical progression. …”
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    Initial Data and a Clinical Diagnosis Transition for the Aiginition Longitudinal Biomarker Investigation of Neurodegeneration (ALBION) Study
  11. 2311
    “…This study aimed to investigate whether prebiotics affect the flavor of chicken meat via the gut microbiome and metabolome. …”
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    Galacto-oligosaccharides and xylo-oligosaccharides affect meat flavor by altering the cecal microbiome, metabolome, and transcriptome of chickens
  12. 2312
    “…The fruit flavor is a key economic value attribute of jujube. …”
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    An integrated metabolome and transcriptome approach reveals the fruit flavor and regulatory network during jujube fruit development
  13. 2313
    “…The purpose of this paper is to assess the Algiers subway passengers' demand and to show its importance as mass transport means. …”
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    An Overview of the Algiers Subway Management Before and During the Covid-19 Pandemic to Avert Potential Financial Losses
  14. 2314
    “…Flavor is one of the most important characteristics that directly determines the popularity of a food. …”
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    An Exploration of Pepino (Solanum muricatum) Flavor Compounds Using Machine Learning Combined with Metabolomics and Sensory Evaluation
  15. 2315
    “…These two volatiles contribute greatly to the flavor of Grade II ham, which makes the flavor of Grade II ham have a special fruity aroma. …”
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    Optimization of Jinhua Ham Classification Method Based on Volatile Flavor Substances and Determination of Key Odor Biomarkers
  16. 2316
    “…The results showed that 54, 53, 61, 63, and 49 volatile flavor compounds were detected in raw, boiled, steamed, microwaved, and fried samples, respectively. …”
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    Effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities of Clitocybe squamulosa
  17. 2317
    “…The extensive duplication and differentiation of alliinase and lachrymatory factor synthase manifest as important evolutionary events during flavor formation in Allium crops. Furthermore, differential selective preference for flavor-related genes likely lead to the variations in isoalliin content in bunching onions. …”
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    Chromosome-level genome assembly of bunching onion illuminates genome evolution and flavor formation in Allium crops
  18. 2318
    por Umakanthan, Mathi, Madhu
    Publicado 2022
    “…BACKGROUND: Coffee (Coffea arabica) and tea (Camellia sinensis) are beverages consumed widely across the globe. Flavor enhancement of beverages is the prime interest for consumers and industry, but it is still a major challenge for researchers. …”
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    Decaffeination and improvement of taste, flavor and health safety of coffee and tea using mid-infrared wavelength rays
  19. 2319
    “…Over the last few years, the development of micro-distilleries producing diverse spirits with various flavors has been observed. Versatile analytical techniques for the characterization of aroma compounds in such alcoholic beverages are therefore required. …”
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    Characterization of Flavor Compounds in Distilled Spirits: Developing a Versatile Analytical Method Suitable for Micro-Distilleries
  20. 2320
    “…In order to explore the quality variation and flavor formation of dry-cured donkey leg, the changes in physical–chemical composition, lipolytic, free amino acids content and volatile flavor compounds were investigated in this study. …”
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    Changes in the Physical–Chemical Properties and Volatile Flavor Components of Dry-Cured Donkey Leg during Processing
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