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  1. 741
    “…BACKGROUND: Most electronic-cigarette liquids contain propylene glycol, glycerin, nicotine and a wide variety of flavors of which many are sweet. Sweet flavors are classified as saccharides, esters, acids or aldehydes. …”
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    Cariogenic potential of sweet flavors in electronic-cigarette liquids
  2. 742
    por Kolbe, Michaela, Boos, Margarete
    Publicado 2019
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    Laborious but Elaborate: The Benefits of Really Studying Team Dynamics
  3. 743
    por Murley, Tyler, Chambers, Edgar
    Publicado 2019
    “…Previous work has studied how consumers define naturalness and how they rate the naturalness of various products, but there is a gap in knowledge relating to how color and flavor additives impact perceptions. The objective of this study was to understand how colorants and flavorants on ingredient statements affect perceptions of naturalness. …”
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    The Influence of Colorants, Flavorants and Product Identity on Perceptions of Naturalness †
  4. 744
    “…Flavor is one of the most important quality properties of cacao beans, playing a key role in the admissibility of cocoa products, such as cocoa powder. …”
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    Investigating the flavor compounds in the cocoa powder production process
  5. 745
    “…Smoke flavors based on the thermal decomposition of wood have been applied to a variety of food products as an alternative for traditional smoking. …”
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    In Vitro Studies on the Genotoxic Effects of Wood Smoke Flavors
  6. 746
    “…Extensive research has been conducted concerning the determination and characterization of volatile compounds contributing to aroma and flavor in cheese. Considerable knowledge has been accumulated on the understanding of the mechanisms through which these compounds are formed during ripening, as well as on the optimization of the methodological approaches which lead to their detection. …”
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    Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet
  7. 747
    “…Network analysis showed that microbial interactions between fungal communities in Doushen with different flavors were significantly different. The results on the enumeration and identification of fungi were consistent with the composition of the dominant genera in the samples with different flavors. …”
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    Variations in Fungal Community and Diversity in Doushen With Different Flavors
  8. 748
    “…Twenty‐one volatile compounds were identified as potential flavor components of vine tea, including aldehydes and ketones. …”
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    Flavor compounds in Vine Tea (Ampelopsis grossedentata) infusions
  9. 749
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    An elaborate sweep-stick code in rat barrel cortex
  10. 750
    por Faccia, Michele
    Publicado 2020
    “…Besides these well-established aspects, the existence of differences in flavor is highly debated. The “cheese story tellers” consider it as a proven fact and tend to directly link the aroma of grass-based dairy products to the plants the animals ate. …”
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    The Flavor of Dairy Products from Grass-Fed Cows
  11. 751
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    Preparation and Application of Metal Nanoparticals Elaborated Fiber Sensors
  12. 752
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    PRISMA extension for moxibustion 2020: recommendations, explanation, and elaboration
  13. 753
    “…In this study, fermentation with Lactobacillus plantarum and Saccharomyces cerevisiae was applied to improve the flavor of cured duck leg meat. Odor and taste evaluations, lipid oxidation, volatile flavor substances, and protein degradation were determined to investigate the effects of microbial fermentation on flavor improvement. …”
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    Effects of microbial fermentation on the flavor of cured duck legs
  14. 754
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    Correction to “Synthetic Elaboration of Native DNA by RASS (SENDR)”
  15. 755
    “…We aimed to examine the flavors and topics related to disposable e-cigarettes on Twitter. …”
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    Promotion of Disposable Electronic Cigarette Flavors and Topics on Twitter
  16. 756
    “…The results showed that a total of 60 flavor substances were identified in the hams. Forty-nine kinds of flavorings were identified on the surface, including 14 aldehydes, 6 ketones, 10 alcohols, 5 esters, 7 hydrocarbons, 5 acids, and 2 other compounds. …”
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    Flavor Composition and Microbial Community Structure of Mianning Ham
  17. 757
    “…We conclude that the UPR comes in different “flavors” and each of them is correlated with a specific outcome for the cell, for survival, differentiation, proliferation as well as cell death. …”
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    What Is the Sweetest UPR Flavor for the β-cell? That Is the Question
  18. 758
    por Shindler, Andrea
    Publicado 2021
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    Flavor-diagonal CP violation: the electric dipole moment
  19. 759
    “…The methodology is extended to flavor and taste engineering. Finally, future research directions are suggested.…”
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    Perfume and Flavor Engineering: A Chemical Engineering Perspective
  20. 760
    “…Although the freezing process of juice concentration has been studied, analyses have been inadequate, particularly in addressing flavors. Therefore, we investigated the characteristics of freezing and heating during apple juice concentration in the context of flavor. …”
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    Freeze concentrated apple juice maintains its flavor
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