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  1. 961
    “…To compare their classification accuracies of abalone-flavoring liquids, three methods were separately adopted to classify five different abalone-flavoring liquids, using a four-electrode (Au, Pt, Pd, and W) sensor array. …”
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    Comparison between voltammetric detection methods for abalone-flavoring liquid
  2. 962
    por Li, Xiaobo, Wu, Ting, Ma, Jianhong
    Publicado 2021
    “…Building on the social persuasion theory of the elaboration likelihood model, we systematically examine the sender and receiver determinants of voice endorsement and how the interplay of those determinants affects voice endorsement. …”
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    How leaders are persuaded: An elaboration likelihood model of voice endorsement
  3. 963
    “…However, there are few reports on the difference of bacterial community structure between them or the influence of bacterial community on product flavor. In this study, high‐throughput sequencing technology and electronic nose were used to measure the bacterial diversity and flavor of 40 Douchi samples, and the correlation between them was explored by multivariate statistical means combined with COG database. …”
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    Characterization of bacterial community and flavor differences of different types of Douchi
  4. 964
    “…In addition, odor-activity values (OAVs) were compared for selected potent odorants, including rotundone, in the same 4-, 8-, and 12-year-old bourbons, which indicated the relative importance of rotundone in the overall flavor of oak-aged spirits.…”
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    Identification of Rotundone as an Important Contributor to the Flavor of Oak-Aged Spirits
  5. 965
    “…Off-flavors produced by undesirable microbial spoilage are a major concern in wineries, as they affect wine quality. …”
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    Non-Saccharomyces as Biotools to Control the Production of Off-Flavors in Wines
  6. 966
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    Flavors of Non-Random Meiotic Segregation of Autosomes and Sex Chromosomes
  7. 967
    “…AIMS: In this study, the effects of SARS-CoV-2 infection on chemosensory function have been investigated using both a self-reporting questionnaire on smell and flavor perception, and a simplified flavor test. METHODS: A total of 111 subjects (19 hospitalized [HOS] and 37 home-isolated [HI] COVID-19 patients, and 55 healthy controls [CTRL]) were enrolled in the study. …”
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    Quantitative but not qualitative flavor recognition impairments in COVID-19 patients
  8. 968
    “…The mutton flavor is affected by cooking water significantly, and the flavor of mutton is delicious and widely loved by consumers through an extremely simple processing in northwest China, such as Inner Mongolia, Ningxia, and Xinjiang. …”
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    Effect of different cooking water on flavor characteristics of mutton soup
  9. 969
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    Effects of and challenges to bans on menthol and other flavors in tobacco products
  10. 970
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    The Elaboration of Effective Coatings for Photonic Crystal Chips in Optical Biosensors
  11. 971
    “…The SOD content of millet yogurt was 19.827 ± 0.323 U mL(−1), which was 63.01, 50.11, and 146.79% higher than that of Bright Dairy Yogurt 1911, Junlebao and Nanjing Weigang, respectively. Fifty-four volatile flavor substances and 22,571 non-volatile flavor substances were found in yogurt. …”
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    Novel Millet-Based Flavored Yogurt Enriched With Superoxide Dismutase
  12. 972
    “…This study highlighted the significant but complex influence of proteolysis on MP binding capacity to flavor compounds.…”
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    Influence of Proteolysis on the Binding Capacity of Flavor Compounds to Myofibrillar Proteins
  13. 973
    “…INTRODUCTION: High income jurisdictions are banning menthol/flavored cigarettes and other tobacco products because they attract young people and create dependence. …”
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    Menthol and flavored tobacco products in LMICs: A growing menace
  14. 974
    “…To ascertain the effect of such factors on the quality of watermelon juice, the total soluble solids (TSSs), turbidity, lycopene content, color, and flavor were evaluated during different treatments. …”
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    Influence of multiple environmental factors on the quality and flavor of watermelon juice
  15. 975
    por Romeo-Stuppy, Kelsey
    Publicado 2022
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    The proposed rule of the FDA banning menthol as a characterizing flavor
  16. 976
    “…In many vertebrates, courtship occurs through the performance of elaborate behavioral displays that are as spectacular as they are complex. …”
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    Proposing a neural framework for the evolution of elaborate courtship displays
  17. 977
    “…Plator insolens Simon, 1880 belongs to the family Trochanteriidae and is distributed in China. …”
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    The complete mitogenome of Plator insolens (Araneae: Trochanteriidae) with phylogenetic implication
  18. 978
    “…This study characterized the important aroma‐active compounds associated with consumer liking in formulated coffee‐flavored dairy beverages. Nine coffee‐flavored dairy beverages were formulated: low fat–low coffee; medium fat–low coffee; high fat–low coffee; low fat–medium coffee; medium fat–medium coffee; high fat–medium coffee; low fat–high coffee; medium fat–high coffee; and high fat–high coffee. …”
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    Identifying aroma‐active compounds in coffee‐flavored dairy beverages
  19. 979
    “…The aim of the present study was to explore Norwegian consumers’ attitudes toward smoke-flavoring of cold smoked salmon (CSS), by conducting a digital survey and focus group discussions. …”
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    Norwegian Consumers’ Skepticism towards Smoke-Flavoring of Salmon—Is It for Real?
  20. 980
    por Gao, Lei, Zhou, Jian, He, Guiqiang
    Publicado 2022
    “…Microbial interaction is pivotal for the regulation of microbial structure and function in the brewing microecosystem, consequently affecting the flavor and quality of baijiu. This article mainly summarizes the effect of microbial interactions among functional microbiota on the growth performance, flavor formation, and safe quality of baijiu fermentation process. …”
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    Effect of microbial interaction on flavor quality in Chinese baijiu fermentation
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