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  1. 2621
    “…OBJECTIVE: This experiment investigated the effects of dietary supplementation with conjugated linoleic acid (CLA) on the serum components, laying hen productivity, lipid composition of egg yolk, egg flavor and egg quality. METHODS: Healthy 28-week-old Hy-Line white laying hens (n = 480) were divided randomly into 4 groups, 6 replicates/group, 20 birds/replicate. …”
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    Effects of conjugated linoleic acid on the performance of laying hens, lipid composition of egg yolk, egg flavor, and serum components
  2. 2622
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    Translational Genetic Modelling of 3D Craniofacial Dysmorphology: Elaborating the Facial Phenotype of Neurodevelopmental Disorders Through the “Prism” of Schizophrenia
  3. 2623
    “…The HepG2 hepatoma cell line was used to investigate in vitro erythropoietin elaboration. Serum samples collected from 311 patients with myelodysplastic syndrome were investigated (125 prior to treatment with erythroid-stimulating agents and 186 prior to lenalidomide therapy). …”
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    Pro-inflammatory proteins S100A9 and tumor necrosis factor-α suppress erythropoietin elaboration in myelodysplastic syndromes
  4. 2624
    “…Flavoring a facemask with a lip balm for inhalational induction in children is a common practice. …”
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    Allergic Reaction Caused by a Lip Balm–Flavored Facemask Used During Inhalational Induction: A Case Report
  5. 2625
    “…Information elaboration—the act of exchanging, discussing, and integrating information and perspectives through verbal communication—tends to be considered as the silver bullet that drives the performance of diverse teams. …”
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    If it doesn’t help, it doesn’t hurt? Information elaboration harms the performance of gender-diverse teams when attributions of competence are inaccurate
  6. 2626
    “…In total, 89 volatile flavor compounds, consisting of aldehydes, ketones, acids, alcohols, esters, and aromatic hydrocarbons, were identified. …”
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    Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus
  7. 2627
    “…Flavors profiling in flavored hookah tobacco is an issue of increasing scrutiny for the health sector owing to its adverse effects on humans, especially being heated to produce smoke. …”
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    The characterization of flavored hookahs aroma profile and in response to heating as analyzed via headspace solid-phase microextraction (SPME) and chemometrics
  8. 2628
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    Second Order Kinetic Modeling of Headspace Solid Phase Microextraction of Flavors Released from Selected Food Model Systems
  9. 2629
    “…This study optimized the headspace solid phase microextraction (HS-SPME) conditions for the analysis of the volatile flavor compounds of Chinese south stinky tofu brine by gas chromatography-mass spectrometry (GC-MS). …”
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    GC-MS Characterization of Volatile Flavor Compounds in Stinky Tofu Brine by Optimization of Headspace Solid-Phase Microextraction Conditions
  10. 2630
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    Transcriptome Sequence Analysis Elaborates a Complex Defensive Mechanism of Grapevine (Vitis vinifera L.) in Response to Salt Stress
  11. 2631
    por Saito, Shunya, Uozumi, Nobuyuki
    Publicado 2019
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    Guard Cell Membrane Anion Transport Systems and Their Regulatory Components: An Elaborate Mechanism Controlling Stress-Induced Stomatal Closure
  12. 2632
    “…The aim of this study was to develop a Monte Carlo (MC) method‐based independent patient dose validation system with an elaborate MLC model for more accurate dose evaluation. …”
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    Development of a Geant4‐based independent patient dose validation system with an elaborate multileaf collimator simulation model
  13. 2633
    “…BACKGROUND: There is an increased need to understand how e-cigarette flavors may contribute to e-cigarette uptake and use among youth. …”
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    Perceived ease of flavored e-cigarette use and e-cigarette use progression among youth never tobacco users
  14. 2634
    “…Correlation analysis between microorganism and flavor compound shown there are 838 correlations. …”
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    The changes of microbial community and flavor compound in the fermentation process of Chinese rice wine using Fagopyrum tataricum grain as feedstock
  15. 2635
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    Tobacco industry’s elaborate attempts to control a global track and trace system and fundamentally undermine the Illicit Trade Protocol
  16. 2636
    “…The aim of the study was to evaluate the effect of an early post-mortem low voltage electrical stimulation (ES) to localized part of carcasses [m. longissimus lumborum (LL) and m. biceps femoris (BF)] and determined the tenderness and flavor compounds of Hanwoo steers (n=16). Carcasses were stimulated within 30 min post-mortem for 60s using 60 volts and muscles aged 2 and 14 d. …”
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    Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for m. longissimus and biceps femoris of Hanwoo Beef
  17. 2637
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    Elaboration and characterization of curcumin-loaded Tri-CL-mPEG three-arm copolymeric nanoparticles by a microchannel technology
  18. 2638
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    Comparative Tyramide-FISH mapping of the genes controlling flavor and bulb color in Allium species revealed an altered gene order
  19. 2639
    “…Co-fermentation also increased ketones and the sum of individual volatile constituents, and improved the overall flavor of juice. Taken together, HHP treatment prior to co-fermentation can be used to improve the quality of YLL juice, especially the flavor thereof.…”
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    High Hydrostatic Pressure and Co-Fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus Improve Flavor of Yacon-Litchi-Longan Juice
  20. 2640
    “…Since conventional tobacco use is a risk factor for osteoporosis, this study investigates the impact of nicotine-free, cinnamon-flavored e-cigarette liquid (e-liquid) on bone-forming osteoblasts compared to flavorless e-liquid. …”
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    Cinnamon-flavored electronic cigarette liquids and aerosols induce oxidative stress in human osteoblast-like MG-63 cells
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