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  1. 2761
    por Ravasenga, Ivan
    Publicado 2020
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    Multiplicity and centre-of-mass energy dependence of light-flavor hadron production in pp, p$-$Pb, and Pb$-$Pb collisions with ALICE
  2. 2762
    “…The elaborated account of the metacontingency explicitly incorporated the role of antecedent events (with the concept of cultural milieu or cultural-organizational milieu) and verbal behavior (clearly related to what was termed group-rule generation). …”
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    Cultural Milieu and Group-Rules in an Elaborated Account of Metacontingencies: Conceptual Analysis and an Illustration in a COVID-19 Psychological Support Project
  3. 2763
    “…This study aimed to formulate a Gouda-type cheese from cow’s milk, flavored with lavender flower powder (0.5 g/L matured milk), ripened for 30 days at 14 °C and 85% relative humidity. …”
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    Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening
  4. 2764
    “…The sensory results showed that the greengage wine treated with baijiu had a distinct alcoholic flavor, while almond flavors were more intense in the greengage wine treated with 15% edible alcohol. …”
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    Flavor Profile Evaluation of Soaked Greengage Wine with Different Base Liquor Treatments Using Principal Component Analysis and Heatmap Analysis
  5. 2765
    “…The effect of heat processing on the flavor characteristics of highland barley flour (HBF) in storage was revealed by analyzing differences in volatile compounds associated with flavor deterioration in HBF using GC-MS identification and relative odor activity values (ROAVs). …”
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    Study on the Changes in Volatile Flavor Compounds in Whole Highland Barley Flour during Accelerated Storage after Different Processing Methods
  6. 2766
    “…In order to reveal the succession of the microbial community structure and flavor components during the pickling process, this study used PacBio Sequel to sequence the full length of 16S rRNA (bacteria, 1400 bp) and ITS (fungi, 1200 bp) genes, and detected flavor components simultaneously, including organic acids, volatile flavor components (VFC), monosaccharides, and amino acids. …”
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    Analysis of the microbial community structure and flavor components succession during salt‐reducing pickling process of zhacai (preserved mustard tuber)
  7. 2767
    “…However, the inclusion of both ingredients can affect the flavor of the meat of abalone and the color of the shell due to different nutritional profiles. …”
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    Effect of Dietary Insect Meal and Grape Marc Inclusion on Flavor Volatile Compounds and Shell Color of Juvenile Abalone Haliotis iris
  8. 2768
    “…In this study, steam explosion was employed as a modification process for rice bran insoluble dietary fiber (RBIDF) to improve the flavor adsorption and controlled release capacities of RBIDF. …”
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    Adsorption and controlled release performances of flavor compounds by rice bran insoluble dietary fiber improved through steam explosion method
  9. 2769
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    PB2361: DIFFUSE LARGE B-CELL LYMPHOMA IN THE ELDERLY: RETROSPECTIVE ANALYSIS FROM A SINGLE CANCER CENTER IN ALGIERS
  10. 2770
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    Effective and Elaborative Induction Program for Mitigating Myths and Misconceptions Linked to Hematopoietic Stem Cell Transplantation in a Resource Limited Setting
  11. 2771
    “…INTRODUCTION: Although pulses are nutritious foods containing high amounts of protein, fiber and phytochemicals, their consumption and use in the food industry have been limited due to the formation of unappealing flavors/aromas described as beany, green, and grassy. …”
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    CRISPR/Cas9-mediated lipoxygenase gene-editing in yellow pea leads to major changes in fatty acid and flavor profiles
  12. 2772
    “…BACKGROUND: Flavored e-cigarettes remain a controversial topic with regulators planning or already implementing restrictions worldwide. …”
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    Patterns of flavored e-cigarette use among adult vapers in the USA: an online cross-sectional survey of 69,233 participants
  13. 2773
    “…This study aims to evaluate the effects of honeycomb extracts on the laying performance, egg nutritional and flavor quality, serum biochemical indexes, and antioxidant and immune status in laying ducks. …”
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    Dietary supplementation with honeycomb extracts positively improved egg nutritional and flavor quality, serum antioxidant and immune functions of laying ducks
  14. 2774
    “…The objective of this study was to explore the microbial diversity, volatile flavor substances, and their potential correlations in inner and surface Chinese Qingcheng Mountain traditional bacon (CQTB). …”
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    The Volatile Flavor Substances, Microbial Diversity, and Their Potential Correlations of Inner and Surface Areas within Chinese Qingcheng Mountain Traditional Bacon
  15. 2775
    “…To interpret the formation characteristic flavor during oolong tea manufacturing process, the dynamic changes of key flavor components in samples from various processing steps of Tieguanyin oolong tea production were investigated using widely-targeted metabolomic and the transcriptomic approaches. …”
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    An integrated metabolomic and transcriptomic analysis reveals the dynamic changes of key metabolites and flavor formation over Tieguanyin oolong tea production
  16. 2776
    “…Torch ginger, Etlingera elatior, is a Zingiberaceae plant with various red, pink, and white inflorescence. …”
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    Assessing the Anti-Aging and Wound Healing Capabilities of Etlingera elatior Inflorescence Extract: A Comparison of Three Inflorescence Color Varieties
  17. 2777
    “…Microbes are critical for flavor formation in fermented foods; however, their mechanisms of action are not fully understood. …”
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    Carbohydrate-active enzyme profiles of Lactiplantibacillus plantarum strain 84-3 contribute to flavor formation in fermented dairy and vegetable products
  18. 2778
    por Miller, J. A., Miller, E. C.
    Publicado 1983
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    The metabolic activation and nucleic acid adducts of naturally-occurring carcinogens: recent results with ethyl carbamate and the spice flavors safrole and estragole.
  19. 2779
    Publicado 1994
    “…We show in this paper that spontaneous elaboration of active TGF-beta adversely affects host defense against both gram-negative and gram-positive bacterial infection in MRL/lpr mice. …”
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    Spontaneous elaboration of transforming growth factor beta suppresses host defense against bacterial infection in autoimmune MRL/lpr mice
  20. 2780
    “…BACKGROUND: Water deficit has significant effects on grape berry composition resulting in improved wine quality by the enhancement of color, flavors, or aromas. While some pathways or enzymes affected by water deficit have been identified, little is known about the global effects of water deficit on grape berry metabolism. …”
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    Water deficit alters differentially metabolic pathways affecting important flavor and quality traits in grape berries of Cabernet Sauvignon and Chardonnay
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