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  1. 381
    “…Among youth who use electronic nicotine delivery systems (ENDS), e-cigarettes are often the first tobacco product tried. Flavor is a common reason for experimentation with e-cigarettes. …”
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    Correlates of youth vaping flavor preferences
  2. 382
    por Vilela, Alice
    Publicado 2021
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    Sensory and Volatile Flavor Analysis of Beverages
  3. 383
    “…We suggest that philosophical accounts of epistemic effects of diversity have given insufficient attention to the relationship between demographic diversity and information elaboration (IE), the process whereby knowledge dispersed in a group is elicited and examined. …”
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    Information elaboration and epistemic effects of diversity
  4. 384
    por Wingate, Matthew
    Publicado 2021
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    Quark flavor physics and lattice QCD
  5. 385
    por Samuelsen, Chad L., Vincis, Roberto
    Publicado 2021
    “…Rather they act as an intraoral cortical hub, simultaneously receiving and processing multimodal sensory information from the mouth to produce the rich and complex flavor experience that guides consummatory behavior.…”
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    Cortical Hub for Flavor Sensation in Rodents
  6. 386
    “…Although they are staple foods in cuisines globally, many commercial fruit varieties have become progressively less flavorful over time. Due to the cost and difficulty associated with flavor phenotyping, breeding programs have long been challenged in selecting for this complex trait. …”
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    Metabolomic selection for enhanced fruit flavor
  7. 387
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    Elaboration of soft porous ultrasound insulators
  8. 388
    por van der Eijk, Yvette
    Publicado 2022
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    It is time to ban flavor capsule cigarettes
  9. 389
    “…Flavor is the most important aspect of food. Based on the complex matrix of the food system and the flavor structure themselves, one important factor that plays a key role in the quality attribute of food is flavor stability. …”
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    Reactivity and stability of selected flavor compounds
  10. 390
    por Shahidi, Fereidoon, Hossain, Abul
    Publicado 2022
    “…Lipids in food are a source of essential fatty acids and also play a crucial role in flavor and off-flavor development. Lipids contribute to food flavor generation due to their degradation to volatile compounds during food processing, heating/cooking, and storage and/or interactions with other constituents developed from the Maillard reaction and Strecker degradation, among others. …”
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    Role of Lipids in Food Flavor Generation
  11. 391
    “…Minimizing flavor variation in cheeses without perceived flavor defects in order to produce a consistent product is a challenge in the Swiss cheese industry. …”
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    Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference
  12. 392
    “…Huangjiu (Chinese rice wine) has been consumed for centuries in Asian countries and is known for its unique flavor and subtle taste. The flavor compounds of Huangjiu are derived from a wide range of sources, such as raw materials, microbial metabolic activities during fermentation, and chemical reactions that occur during aging. …”
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    Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology
  13. 393
    “…A total of 843 genes were differentially expressed following exposure to the tobacco-flavored e-liquid, among which 262 genes were upregulated and 581 were downregulated. …”
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    Transcriptomic analysis of tobacco-flavored E-cigarette and menthol-flavored E-cigarette exposure in the human middle ear
  14. 394
    “…Interestingly, the lamb flavor and off-flavor intensity scores of the ground shoulder exhibited a treatment × sex interaction. …”
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    The effects of age, sex, and hot carcass weight on cooked lamb flavor and off-flavor in four muscle cuts
  15. 395
    por Kalsi, Amandeep Kaur
    Publicado 2018
    “…The standard model conserves lepton flavor and lepton flavor universality although these do not followfrom an underlying gauge symmetry. …”
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    Search for Z' gauge boson predicted by lepton flavor and lepton flavor universality violating models with the CMS experiment at LHC
  16. 396
    “…The solid-state fermentation process of strongly flavored Baijiu is complicated by the co-fermentation of many different microorganisms in the fermentation pools. …”
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    Comparative Analysis of Volatile Flavor Compounds in Strongly Flavored Baijiu under Two Different Pit Cap Sealing Processes
  17. 397
    “…Volatilization of flavor substances may reduce consumers' perception of flavor, and the research on preservation of flavor substances by high internal phase emulsions (HIPEs) under freeze–thaw conditions is still blank. …”
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    The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing
  18. 398
    “…INTRODUCTION: E-liquids are available in a high variety of flavors. A systematic classification of e-liquid flavors is necessary to increase comparability of research results. …”
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    An E-Liquid Flavor Wheel: A Shared Vocabulary Based on Systematically Reviewing E-Liquid Flavor Classifications in Literature
  19. 399
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    Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology
  20. 400
    “…E-liquids are available in many different flavors that increase sensory appeal. Flavor preferences may differ between user groups, which could open doors for product regulation. …”
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    Both Nonsmoking Youth and Smoking Adults Like Sweet and Minty E-liquid Flavors More Than Tobacco Flavor
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