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  1. 2681
    “…Herein, oil phase of double emulsions was gelled with beeswax (BW), and the effects of BW mass ratios (0–8.0%) on the stability, oral sensation, and flavor release profile of the emulsions were investigated. …”
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    Regulation Effects of Beeswax in the Intermediate Oil Phase on the Stability, Oral Sensation and Flavor Release Properties of Pickering Double Emulsions
  2. 2682
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    A Sequence Variation in GmBADH2 Enhances Soybean Aroma and Is a Functional Marker for Improving Soybean Flavor
  3. 2683
    “…The XRD results indicate that all the elaborated nanoparticles have a hexagonal wurtzite structure. …”
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    Sol–gel synthesis and solar photocatalytic activity of Ca-alloyed ZnO nanoparticles elaborated using different precursors
  4. 2684
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    Effects of UV-B and Water Deficit on Aroma Precursors in Grapes and Flavor Release during Wine Micro-Vinification and Consumption
  5. 2685
    “…Although soy sauce-like flavor and soybean flavor are two key contributors to the flavor of fermented foods, the key compounds of soy sauce-like flavor and soybean flavor and production mechanisms are still poorly understood and need further investigation. …”
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    Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2
  6. 2686
    “…IMPORTANCE: Nonnicotine e-cigarettes contain chemicals, flavorants, and solvents that have known health harms and/or have not been proven safe for inhalation. …”
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    Use Patterns, Flavors, Brands, and Ingredients of Nonnicotine e-Cigarettes Among Adolescents, Young Adults, and Adults in the United States
  7. 2687
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    Corrigendum: Menthol Flavor in E-Cigarette Vapor Modulates Social Behavior Correlated With Central and Peripheral Changes of Immunometabolic Signalings
  8. 2688
    por An, Uijeong, Du, Xiaofen, Wang, Wanyi
    Publicado 2022
    “…This study aimed to investigate consumer expectation of flavored water and potential consumer segments. The results showed flavored water was ranked the fourth most popular drink, after plain water, tea, and coffee, by 901 participants. …”
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    Consumer Expectation of Flavored Water Function, Sensory Quality, and Sugar Reduction, and the Impact of Demographic Variables and Woman Consumer Segment
  9. 2689
    “…The sensory qualities and flavor profiles of fermented pork loin hams from 0 to 42 days were investigated in order to reveal the dynamics of fermented pork loin ham. …”
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    Studies on Flavor Compounds and Free Amino Acid Dynamic Characteristics of Fermented Pork Loin Ham with a Complex Starter
  10. 2690
    “…In this study, the leaf of Etlingera elatior (Jack) or Torch ginger was used. The essential oils (EO) were prepared by conventional hydrodistillation (HD) and microwave-assisted hydrodistillation (MAHD). …”
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    Chemical Constituents, Antioxidant, Anti-Tyrosinase, Cytotoxicity, and Anti-Melanogenesis Activities of Etlingera elatior (Jack) Leaf Essential Oils
  11. 2691
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    Combined transcriptome and metabolome analysis of Nerium indicum L. elaborates the key pathways that are activated in response to witches’ broom disease
  12. 2692
    “…OBJECTIVE: This study applies the elaboration likelihood model (ELM) to explore the characteristics of vaccine stance messages that may appeal to Twitter users. …”
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    The Association Between Dissemination and Characteristics of Pro-/Anti-COVID-19 Vaccine Messages on Twitter: Application of the Elaboration Likelihood Model
  13. 2693
    “…Flavor perception integrates sensory input from chemical receptors triggered by taste- and aroma-active metabolites to contribute to food flavor quality. …”
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    Analysis of flavor and other metabolites in lemon juice (Citrus limon) from Huanglongbing-affected trees grafted on different rootstocks
  14. 2694
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    Rapid and Non-Destructive Analysis of Corky Off-Flavors in Natural Cork Stoppers by a Wireless and Portable Electronic Nose
  15. 2695
    “…This study was conducted to determine the volatile organic compounds (VOCs) associated with fruit flavor in diverse tomato cultivars (salad and cocktail cultivars) under organic low-input production. …”
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    Flavor and Other Quality Traits of Tomato Cultivars Bred for Diverse Production Systems as Revealed in Organic Low-Input Management
  16. 2696
    “…The results showed that the flavor of HGM decreased significantly after freezing. …”
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    High freezing rate improves flavor fidelity effect of hand grab mutton after short-term frozen storage
  17. 2697
    “…Overall, these results indicated that probiotics could be used as an effective feed additive by improving meat tenderness and flavor.…”
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    Effect of dietary probiotics supplementation on meat quality, volatile flavor compounds, muscle fiber characteristics, and antioxidant capacity in lambs
  18. 2698
    “…The objective of this paper was to report the effect of ionic liquids (ILs) in the elaboration of nanofibers of cellulose bagasse from Agave tequilana Weber var. azul by the electrospinning method. …”
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    Effect of Ionic Liquids in the Elaboration of Nanofibers of Cellulose Bagasse from Agave tequilana Weber var. azul by Electrospinning Technique
  19. 2699
    “…OBJECTIVES: To estimate the coverage of the National Vitamin A Supplementation Program (Programa Nacional de Suplementação de Vitamina A) in children from Alagoas, to identify factors associated with this coverage, and to analyze the adequacy of nutrition education actions. …”
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    Coverage and educational actions related to the national vitamin A supplementation program: a study in children from the state of Alagoas()()()
  20. 2700
    “…Heat processed beef flavor (HPBF) is a common thermal process flavoring, whose flavor properties can be affected by lipid oxidation during storage. …”
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    Effects of antioxidants on physicochemical properties and odorants in heat processed beef flavor and their antioxidant activity under different storage conditions
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