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  1. 2701
    “…Most flavors used in e‐liquids are generally recognized as safe for oral consumption, but their potential effects when inhaled are not well characterized. …”
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    Assessment of inhalation toxicity of cigarette smoke and aerosols from flavor mixtures: 5‐week study in A/J mice
  2. 2702
    “…The objective of this research was to investigate the effects of Mahuang and Tuer chickens, 2 representatives of the native chicken breed, and the slaughter age on meat quality and flavor compounds of soft-boiled chickens (SCs) in comparison to a commercial cross boiler. …”
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    Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age
  3. 2703
    “…Galactose, fructose, lysine, cysteine, and arginine showed great reduction and played an important role in color variation and flavor compound formation according to monosaccharide and amino acid analysis. …”
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    Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model
  4. 2704
    “…New oral nicotine products (ONPs; nicotine pouches, gums, lozenges, and gummies), which are regulated as nonmedicinal tobacco products in the U.S., have flavors and other characteristics that previously attracted young adults to e-cigarettes. …”
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    Differences in intention to use flavored oral nicotine products among young adult e-cigarette users and non-users
  5. 2705
    “…Fermented foods often have attractive flavor characteristics to meet various human demands. …”
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    Geographically Associated Fungus-Bacterium Interactions Contribute to the Formation of Geography-Dependent Flavor during High-Complexity Spontaneous Fermentation
  6. 2706
    “…These research results can provide references for the use of β-glucosidases from non-Saccharomyces yeasts to improve the flavor complexity, typicality, and quality of wines.…”
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    Effects of Purified β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Typicality of Wines
  7. 2707
    “…To investigate the dynamic distribution of microorganisms and flavor substances in ZJV, correlations between environmental variables (e.g., total acid, reducing sugar, temperature) and flavor substances (organic acids, amino acids, volatile substances) and microorganisms were analyzed. …”
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    Dynamics of Microbial Communities, Flavor, and Physicochemical Properties during Ziziphus jujube Vinegar Fermentation: Correlation between Microorganisms and Metabolites
  8. 2708
    “…However, it is very sour, and its odor is slightly unpleasant, so it requires flavor improvement. Fermentation is one potential method. …”
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    Changes of Volatile Flavor Compounds in Sea Buckthorn Juice during Fermentation Based on Gas Chromatography–Ion Mobility Spectrometry
  9. 2709
    “…Partial least squares-discriminant analysis (PLS-DA) multivariate statistical analysis showed that volatile flavor compounds could be used as the most ideal indicators for tracing the source of hairtail. …”
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    Study on the physicochemical indexes, nutritional quality, and flavor compounds of Trichiurus lepturus from three representative origins for geographical traceability
  10. 2710
    “…This study aims to shed light on the association between non-volatile and volatile compounds related to flavor/taste characteristics as well as sensory acceptability of Nile tilapia fillet (Oreochromis niloticus) cooked by various sous-vide (SV) conditions (50–60 ℃, 30–60 min), with fish cooked with boiling water used as control. …”
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    Development of Flavor and Taste Components of Sous-Vide-Cooked Nile Tilapia (Oreochromis niloticus) Fillet as Affected by Various Conditions
  11. 2711
    “…This study proposed a new theoretical framework that combines the protection motivation theory and the elaboration likelihood model to examine how health information processing patterns influence parents' vaccination decision-making on behalf of their daughters. …”
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    A study of parental decision-making over the vaccination of girls, based on the protection motivation theory and the elaboration likelihood model
  12. 2712
    “…This information is conducive to the control of flavor production by regulating variable parameters in Baijiu fermentation.…”
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    Screening of β -damascenone-producing strains in light-flavor Baijiu and its production optimization via response surface methodology
  13. 2713
    “…The effects of (fresh/aged) brine and (pool/jar) containers on the flavor characteristics of pickled chili peppers were investigated based on a multivariate analysis integrated with kinetics modeling. …”
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    Effects of Brines and Containers on Flavor Production of Chinese Pickled Chili Pepper (Capsicum frutescens L.) during Natural Fermentation
  14. 2714
    “…GC-IMS results showed that aldehydes contributed significantly to the volatile flavor profile of walnut oil, especially (E)-2-heptenal, (E)-2-pentenal and hexenal. …”
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    Roasting treatments affect oil extraction rate, fatty acids, oxidative stability, antioxidant activity, and flavor of walnut oil
  15. 2715
    “…The high-temperature Daqu plays an essential role in the manufacturing of sauce-flavored baijiu. However, few studies have focused on three kinds of high-temperature Daqu (white, yellow, and black Daqu) in northern China. …”
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    Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-Temperature Daqu in the Northern Region of China
  16. 2716
    “…In this work, a robust protocol for the elaboration of photonic crystals based on SiO(2) particle (SP) deposition using the vertical lifting method was studied. …”
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    A Robust Method for the Elaboration of SiO(2)-Based Colloidal Crystals as a Template for Inverse Opal Structures
  17. 2717
    “…Using data sourced from a fisheries electronic monitoring system, we assessed the effects of the time-of-day and relative depth of fishing on seabird and target species catch rates for a Pacific Ocean pelagic longline fishery that targets albacore tuna with an apparently high albatross bycatch rate. …”
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    Adjusting time-of-day and depth of fishing provides an economically viable solution to seabird bycatch in an albacore tuna longline fishery
  18. 2718
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    Health outcomes of 100% orange juice and orange flavored beverage: A comparative analysis of gut microbiota and metabolomics in rats
  19. 2719
    “…This study was conducted to explore the effects of mixed-starter culture (Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475) and addition of Leu (0, 1, and 3 mM) on the flavor and quality of fermented sausages. The pH, water activity, texture profile analysis, color, counts of lactic acid bacteria (LAB) and staphylococci, peptide, and flavor compounds were detected during fermentation. …”
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    Effects of the addition of leucine on flavor and quality of sausage fermented by Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475
  20. 2720
    “…This study investigated the impact of baking, boiling, and steaming on the taste, flavor, and chemical profile of yellow-fleshed sweetpotatoes (YFSP). …”
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    Impact of different cooking methods on the flavor and chemical profile of yellow-fleshed table-stock sweetpotatoes (Ipomoea batatas L.)
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