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  1. 3061
    “…However, the role of this organism in flavor generation is not well understood. Therefore, the objective of this study was to investigate the role of M. caseolyticus subsp. caseolyticus in flavor compound formation through an examination of enzymatic, metabolomic and genomic data. …”
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    A Systems-Wide Analysis of Proteolytic and Lipolytic Pathways Uncovers The Flavor-Forming Potential of The Gram-Positive Bacterium Macrococcus caseolyticus subsp. caseolyticus
  2. 3062
    “…In addition, a new replacement name, Aleiodes buntikae Shimbori & Shaw, nom. nov., is proposed for the species formerly called Aleiodes (Hemigyroneuron) bakeri Butcher & Quicke, 2011.…”
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    A revision of the Aleiodes bakeri (Brues) species subgroup of the A. seriatus species group with the descriptions of 18 new species from the Neotropical Region
  3. 3063
    “…The preparation of powdered microcapsules of flavor substances should not only protect these substances from volatilization during storage but also improve their diffusion during use. …”
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    Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor during Storage and Powder Rehydration
  4. 3064
    “…In order to curb increasing youth electronic cigarette (e-cig) use, the United States Food and Drug Administration (FDA) banned the sale of flavored cartridge/pod-based products in February 2020. …”
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    Response to Flavored Cartridge/Pod-Based Product Ban among Adult JUUL Users: “You Get Nicotine However You Can Get It”
  5. 3065
    por Gibson, Thomas
    Publicado 1933
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    A Sketch of the Career of Theodore Turquet De Mayerne: Physician to Four Kings, Spagyric Therapeutist, and Pioneer in the Compilation of Elaborate Records of Clinical Cases
  6. 3066
    “…The flat peach has become more and more popular worldwide for its fruit quality with relatively low acidity, high sugar content and rich flavor. However, the draft genome assembly of flat peach is still unavailable and the genetic basis for its fruit flavor remains unclear. …”
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    The Draft Genome of a Flat Peach (Prunus persica L. cv. ‘124 Pan’) Provides Insights into Its Good Fruit Flavor Traits
  7. 3067
    “…The main finding was that the combination of pure benzoic acid and nature identical flavorings could expedite the reduction in both viral load and survival in a swine feed. …”
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    The Addition of Nature Identical Flavorings Accelerated the Virucidal Effect of Pure Benzoic Acid against African Swine Fever Viral Contamination of Complete Feed
  8. 3068
    “…In this study, the effects of Flos sophorae immaturus (FSI) on the stability of Monascus pigments, the flavor profiles, and the sensory characteristics of HQW were investigated. …”
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    The Potential of Flos sophorae immaturus as a Pigment-Stabilizer to Improve the Monascus Pigments Preservation, Flavor Profiles, and Sensory Characteristic of Hong Qu Huangjiu
  9. 3069
    “…Furthermore, we provide a narrative elaboration of sex-dependent differences in preclinical models of sepsis. …”
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    The Effects of Biological Sex on Sepsis Treatments in Animal Models: A Systematic Review and a Narrative Elaboration on Sex- and Gender-Dependent Differences in Sepsis
  10. 3070
    “…Manteca yellow dry beans (Phaseolus vulgaris L.) have many quality traits that appeal to consumers, including fast cooking times, creamy texture, and sweet, buttery flavor. They are native to Chile and consumed in regions of South America and Africa but are largely unfamiliar to United States consumers. …”
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    QTL Mapping of Seed Quality Traits Including Cooking Time, Flavor, and Texture in a Yellow Dry Bean (Phaseolus vulgaris L.) Population
  11. 3071
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    Serum Metabolic Disturbances Associated with Acute-on-chronic Liver Failure in Patients with Underlying Alcoholic Liver Diseases: An Elaborative NMR-based Metabolomics Study
  12. 3072
    “…SIMPLE SUMMARY: Natural flavor compounds can stimulate people’s senses of smell and taste; as indicators of food sensory quality, such compounds influence the acceptance by consumers. …”
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    Purple Corn Anthocyanin Affects Lipid Mechanism, Flavor Compound Profiles, and Related Gene Expression of Longissimus Thoracis et Lumborum Muscle in Goats
  13. 3073
    “…Patients with TAs were more discriminant in liking of ONS flavors compared to patients without TAs, and sensory-adapted flavors appeared to be appreciated. …”
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    Self-reported taste and smell alterations and the liking of oral nutritional supplements with sensory-adapted flavors in cancer patients receiving systemic antitumor treatment
  14. 3074
    “…Collectively, the results demonstrate that LCB‐ADC with the elaborate linker has a higher efficacy and greater biostability than its ADC counterparts and may successfully treat cancers that are nonresponsive to previous therapeutics.…”
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    An Elaborate New Linker System Significantly Enhances the Efficacy of an HER2‐Antibody‐Drug Conjugate against Refractory HER2‐Positive Cancers
  15. 3075
    “…Yeast volatile organic compounds (VOCs), i.e. low molecular weight organic acids, alcohols and esters, are considered as potential and sustainable sources of natural aromas that can replace commonly used artificial flavors in food and other industrial sectors. Although research generally focuses on the yeast Saccharomyces cerevisiae, other so-called unconventional yeasts (NCY) are beginning to attract the attention of researchers, particularly for their ability to produce alternative panels of VOCs. …”
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    Selection by UV Mutagenesis and Physiological Characterization of Mutant Strains of the Yeast Saprochaete suaveolens (Former Geotrichum fragrans) with Higher Capacity to Produce Flavor Compounds
  16. 3076
    “…The alcohols and aldehydes determined the basic volatile flavor of the vegetable soybean seeds. Volatile flavors were determined by their respective esters, ketones, or other components. …”
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    Comparative Analysis and Development of a Flavor Fingerprint for Volatile Compounds of Vegetable Soybean Seeds Based on Headspace-Gas Chromatography-Ion Mobility Spectrometry
  17. 3077
    “…This work aims to enhance the flavor of functional cucumber juice using herbal extracts of peppermint, basil, lavender, and lemongrass ethanolic extracts and extend its lifetime by controlling the chemical and microbial fluctuations. …”
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    Flavoring and extending the shelf life of cucumber juice with aroma compounds-rich herbal extracts at 4 °C through controlling chemical and microbial fluctuations
  18. 3078
    “…The eastern foothills of the Helan Mountains in the Ningxia region (Ningxia), is a Chinese wine-producing region, where Cabernet Sauvignon is the main grape cultivar; however, little compositional or flavor information has been reported on Ningxia wines. …”
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    Flavor Chemical Profiles of Cabernet Sauvignon Wines: Six Vintages from 2013 to 2018 from the Eastern Foothills of the Ningxia Helan Mountains in China
  19. 3079
    “…The role of hexanal in flavor as an indicator of the degree of oxidation of meat products is undeniable. …”
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    The SLC27A1 Gene and Its Enriched PPAR Pathway Are Involved in the Regulation of Flavor Compound Hexanal Content in Chinese Native Chickens
  20. 3080
    “…Strawberries (Fragaria x ananassa Duch. cv. ‘Albion’) were harvested at two stages of ripeness (75% vs. 100%) and their physicochemical, sensory, toxicological, and bioactive properties were evaluated before and after processing into juice. …”
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    Chemometric Valorization of Strawberry (Fragaria x ananassa Duch.) cv. ‘Albion’ for the Production of Functional Juice: The Impact of Physicochemical, Toxicological, Sensory, and Bioactive Value
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