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  1. 2321
    “…To investigate the effect of steaming time (0, 5, 10, 15, 20, and 25 min) on the protein degradation and non-volatile flavor substances of swimming crab (Portunus trituberculatus), the moisture content, total nitrogen (TN), non-protein nitrogen (NPN), free amino acids (FAAs), flavor nucleotides, electronic tongue analysis, and sensory evaluation were determined. …”
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    Online Artículo Texto
    Changes in Protein Degradation and Non-Volatile Flavor Substances of Swimming Crab (Portunus trituberculatus) during Steaming
  2. 2322
    “…Sensory evaluation, E—tongue and E—nose analysis suggested that adding surimi significantly changed the flavor properties of extrudates, with increased sweetness and umami taste, and an appropriate ratio (2:8 or 3:7) could reduce the beany flavor and without an obvious fishy off-flavor.…”
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    Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio
  3. 2323
    “…New regulations on the use of flavor compounds in tobaccoless electronic cigarettes require comprehensive analyses. …”
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    Quantitation of Flavor Compounds in Refill Solutions for Electronic Cigarettes Using HS-GCxIMS and Internal Standards
  4. 2324
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    Online Artículo Texto
    Elaboration and Characterization of Natural Deep Eutectic Solvents (NADESs): Application in the Extraction of Phenolic Compounds from pitaya
  5. 2325
    “…Flavor characteristics of ripened cheese are established by various bacteria, such as lactic acid bacteria, Actinobacteria, and Proteobacteria, which spontaneously develop during the cheese-manufacturing process. …”
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    Causality Verification for the Correlation between the Presence of Nonstarter Bacteria and Flavor Characteristics in Soft-Type Ripened Cheeses
  6. 2326
    “…Pit mud quality is a key parameter that impacts the quality of Chinese strong-flavor Baijiu production.This study was developed to explore spatial bacterial community distributions and the relationships between these distributions and the volatile compound accumulation within the pit mud used in the production of Chinese strong-flavor Baijiu. …”
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    Bacterial diversity associated with volatile compound accumulation in pit mud of Chinese strong-flavor baijiu pit
  7. 2327
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    The Concept of Cancer Stem Cells: Elaborating on ALDH1B1 as an Emerging Marker of Cancer Progression
  8. 2328
    “…White striping (WS) is the most common myopathy in the broiler chicken industry. To reveal flavor changes of WS meat objectively, flavor precursors of WS breast muscle were evaluated systematically with integrated metabolomics and lipidomics. …”
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    Integrated metabolomics and lipidomics evaluate the alterations of flavor precursors in chicken breast muscle with white striping symptom
  9. 2329
    “…Elemental sulfur is one of the major byproducts of the acidic Albion leaching process for chalcopyrite. It is a challenging component in the leach solution as it impedes gold recovery from the residue. …”
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    Adsorption of sulfur on Lanxess Lewatit® AF 5 resin during the acidic albion leaching process for chalcopyrite
  10. 2330
    “…The orange juice from rootstock CH had the best flavor quality with highest sweetness, low sourness and bitterness, while rootstocks Volk and FG produced the poorest quality orange juices. …”
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    Effects of rootstocks on the flavor quality of huanglongbing-affected sweet orange juices using targeted flavoromics strategy
  11. 2331
    “…A total of 16 volatile flavor compounds that significantly contributed to the overall flavor of FRO were identified. …”
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    Effects of High-Canolol Phenolic Extracts on Fragrant Rapeseed Oil Quality and Flavor Compounds during Frying
  12. 2332
    “…Additionally, differences in volatile flavor compounds were observed in samples from the same day with different depths, and significant correlations between microbial community and volatile flavor compounds were observed. …”
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    Exploring the role of Sichuan Baoning vinegar microbiota and the association with volatile flavor compounds at different fermentation depths
  13. 2333
    “…In total, 95 and 104 types of volatile flavor components were detected in the control and fermented sausage inoculated with starter culture, respectively. …”
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    Effect of Limosilactobacillus fermentum 332 on physicochemical characteristics, volatile flavor components, and Quorum sensing in fermented sausage
  14. 2334
    Publicado 2002
    Seriadas
    La comunicación del humor
  15. 2335
    Publicado 2003
    Libro
    Procesos y prácticas de la formación universitaria /
  16. 2336
    Libro
    La migraña /
  17. 2337
    por Ibarra Torres, Paula Verónica
    Publicado 2004
    Tesis Libro
    "Propuesta de plan de desarrollo forestal para el municipio de Vega de Alatorre, Ver."/
  18. 2338
    por Luna Rodríguez, Mauricio
    Publicado 1989
    Tesis Libro
    Evaluación del recurso ostrícola (crassostrea virginica, gmelin) en laguna grande, Vega de Alatorre, Veracruz /
  19. 2339
    por Buras, Andrzej J, Guadagnoli, Diego
    Publicado 2009
    “…We reappraise the question whether the Standard Model, and Minimal Flavor Violating (MFV) models at large, can simultaneously describe the observed CP violation in the K- and Bd-systems. …”
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    On the consistency between the observed amount of CP violation in the K- and B$_d$-systems within minimal flavor violation
  20. 2340
    por CMS Collaboration
    Publicado 2009
    “…The possibility of measuring $R=B(t\rightarrow Wb)/B(t\rightarrow Wq)$ %the branching fraction of the top quark to a W boson and a $b$~quark, and the efficiency to tag $b$~quark jets ($b$-tagging), in the top dilepton channel with $e\mu$ final states is discussed. The heavy flavor content of the \ttbar events is studied, and a strategy to understand the background contributions to this measurement from data is outlined. …”
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    Probing the heavy flavor content of the ttbar dilepton channel in proton-proton collisions at sqrt(s)=10~TeV
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