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  1. 1101
    “…The distinctive flavor compounds of donkey meat are unknown. Accordingly, in the present study, the volatile compounds (VOCs) in the meat from SanFen (SF) and WuTou (WT) donkeys were comprehensively analyzed by gas chromatography–ion mobility spectrometry (GC-IMS) combined with multivariate analysis. …”
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    Characterization of donkey-meat flavor profiles by GC–IMS and multivariate analysis
  2. 1102
    “…From these collective findings, we propose an elaborated, overarching descriptive theory of trust in which special note is taken of the theory’s application to the growing human need to trust in non-human entities. …”
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    How and why humans trust: A meta-analysis and elaborated model
  3. 1103
    “…The changes in the texture and flavor of lotus root were determined before and after boiling, steaming and frying. …”
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    Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods
  4. 1104
    “…Drying can extend the storage period of oysters and give them a unique flavor. In this study, the effects of four drying procedures, namely, vacuum freeze drying (VFD), vacuum drying (VD), natural sun-drying (NSD), and hot air drying (HAD), on the flavor characteristics of oysters (Crassostrea hongkongensis) were investigated using blanched oysters as a control (CK). …”
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    Effect of Drying Process on the Formation of the Characteristic Flavor of Oyster (Crassostrea hongkongensis)
  5. 1105
    “…However, further explanation and elaboration of each item are needed for better understanding and reporting practice. …”
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    The SUPER reporting guideline suggested for reporting of surgical technique: explanation and elaboration
  6. 1106
    “…This work studies the evolution of bacterial population along carbonic maceration wines elaboration with and without yeast inoculation. In the same way, two strategies of yeast inoculation were studied: “pied de cuve” and Active Dry Yeasts (ADY) seed. …”
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    Yeasts Inoculation Effect on Bacterial Development in Carbonic Maceration Wines Elaboration
  7. 1107
    “…INTRODUCTION: In 2019, the state of Massachusetts signed into law the first statewide sales restrictions of flavored ENDS/tobacco products for both physical and online shops in response to a previous executive order to curb E-Cigarette, or Vaping Product, Use Associated Lung Injury (EVALI) cases that were surging throughout the nation. …”
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    Assessing the Impact of the Massachusetts Temporary Flavor Ban on Licensed Tobacco Retailers
  8. 1108
    “…The aim of this study is to investigate the effects of herbal supplements administered to goats on sensory quality and volatile flavor compounds in their milk. The experiment was conducted on sixty Polish white improved goats randomly allocated into five feeding groups (four experimental and one control) of twelve goats each. …”
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    Effect of Herbal Feed Additives on Goat Milk Volatile Flavor Compounds
  9. 1109
    “…[Image: see text] Chinese rice wine (CRW) is a traditional and unique alcoholic beverage in China, favored by many consumers for its rich aroma, unique taste, and complex ingredients. Its flavor is primarily composed of volatile and nonvolatile compounds. …”
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    Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process
  10. 1110
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    The Flavoring Agent Dihydrocoumarin Reverses Epigenetic Silencing and Inhibits Sirtuin Deacetylases
  11. 1111
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    Globular Tetramers of β(2)-Microglobulin Assemble into Elaborate Amyloid Fibrils
  12. 1112
    “…The generation of off-flavors in soybean homogenates such as n-hexanal via the lipoxygenase (LOX) pathway can be a problem in the processed food industry. …”
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    Reduction of Off-Flavor Generation in Soybean Homogenates: A Mathematical Model
  13. 1113
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    Strengthening the reporting of genetic risk prediction studies (GRIPS): explanation and elaboration
  14. 1114
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    Strengthening the reporting of genetic risk prediction studies (GRIPS): explanation and elaboration
  15. 1115
    “…The REMARK “elaboration and explanation” guideline, by Doug Altman and colleagues, provides a detailed reference for authors on important issues to consider when designing, conducting, and analyzing tumor marker prognostic studies.…”
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    Reporting Recommendations for Tumor Marker Prognostic Studies (REMARK): Explanation and Elaboration
  16. 1116
    “…To encourage dissemination of the Reporting Recommendations for Tumor Marker Prognostic Studies (REMARK): Explanation and Elaboration, this article has also been published in PLoS Medicine.…”
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    Reporting recommendations for tumor marker prognostic studies (REMARK): explanation and elaboration
  17. 1117
    “…During one to three minutes, strawberry and apple-flavored gums showed significantly higher SFR, respectively, compared to cinnamon-flavored gums. …”
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    The effect of chewing gum's flavor on salivary flow rate and pH
  18. 1118
    “…BACKGROUND: Flavor perception, the integration of taste and odor, is a critical factor in eating behavior. …”
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    Flavor-Enhanced Modulation of Cerebral Blood Flow during Gum Chewing
  19. 1119
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    Criteria for the use of omics-based predictors in clinical trials: explanation and elaboration
  20. 1120
    “…Microorganisms were isolated from commercial fruit-flavored mineral water in plastic bottles with flocks as a visual defect. …”
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    Attachment of Asaia bogorensis Originating in Fruit-Flavored Water to Packaging Materials
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