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  1. 1201
    “…AIM: To analyze the epidemiology of oral cancer, including the prevalence, type and site of lesions, the distribution in the state of Alagoas, staging, treatment, and social and demographic aspects. …”
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    Oral Cancer: Population Sample of the State of Alagoas at a Reference Hospital
  2. 1202
    “…The results showed that strong- and light-flavored Baijiu presented higher levels of drunkenness and sobriety than soy sauce-flavored Baijiu. …”
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    Study on the drunkenness of Chinese Baijiu with representative flavor based on behavioral characteristics
  3. 1203
    “…Lipid oxidation and the Maillard reaction are two of the most important reactions affecting the flavor of foods that have been heat-processed. To investigate the contribution of lipids to the mussel’s flavor, the mussel’s Maillard reaction products (MRPs) were prepared with polar lipids (mainly phospholipids) and nonpolar lipids (mainly glycerides), respectively. …”
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    Contribution of Lipids to the Flavor of Mussel (Mytilus edulis) Maillard Reaction Products
  4. 1204
    “…In January 2020, the FDA announced an electronic cigarette (e-cigarette) flavor enforcement policy to restrict the sale of all unauthorized cartridge-based flavored e-cigarettes except tobacco and menthol flavors, which was implemented on 6 February 2020. …”
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    Potential Impact of FDA Flavor Enforcement Policy on Vaping Behavior on Twitter
  5. 1205
    “…For the boiled sample, the loss of water-soluble compounds and less fat oxidation resulted in fewer flavor substances and free amino acids, along with looser organizational structure and poorer sensory quality. …”
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    Effects of four cooking methods on flavor and sensory characteristics of scallop muscle
  6. 1206
    “…DESIGN AND SETTING: Observational study at specialized neurovascular clinic in Alagoas, Brazil. METHODS: FD was classified according to the modified Rankin scale (mRs): 0 to 2 points were classified as independent (FD-), and 3 to 5 points were classified as dependent (FD+). …”
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    Functional outcomes among stroke patients in Alagoas, Brazil: observational study
  7. 1207
    “…After two rounds of fermentation, sour soup has a mellow flavor. However, the microbial composition and flavor formation processes in post-fermentation in RSS are unclear. …”
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    Effects of post-fermentation on the flavor compounds formation in red sour soup
  8. 1208
    “…The impacts of volatile flavor substances, the chroma value, quality and structure characteristics, microscopic structure, and the types and content of volatile flavor substances were also analyzed. …”
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    Ready-to-Eat Fish Cake Processing Methods and the Impacts on Quality and Flavor
  9. 1209
    “…In Experiment 1, rats received 16 nonreinforced trials of exposure to a flavor (A) that was subsequently used as the conditioned stimulus in flavor-aversion conditioning. …”
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    Assessing the inhibitory properties of a latent inhibitor in flavor-aversion learning
  10. 1210
    “…The influences of four drying methods (hot air drying (HAD), vacuum freeze drying (VFD), vacuum drying (VD) and intermittent microwave combined with hot air drying (MW-HAD)) on the taste profile and flavor characteristic of Cordyceps militaris were investigated. …”
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    Effects of Drying Methods on Taste Components and Flavor Characterization of Cordyceps militaris
  11. 1211
    “…Because little is known about the effects of individual flavorants in electronic cigarette (e-cig) fluids on human platelet aggregation, we tested for the direct effects of 15 common e-cig flavorants on adenosine diphosphate (ADP)-induced human platelet aggregation ex vivo. …”
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    Effects of electronic cigarette flavorants on human platelet aggregation ex vivo
  12. 1212
    “…The compositions of the microbial community in fermented grains of Sauce-flavor baijiu produced in different regions have diverse characteristics; however, the reasons for this remain unclear. …”
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    Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor baijiu
  13. 1213
    “…The addition of aliphatic aldehydes reduces the ultraviolet absorption of the intermediate products of MR browning, whereas saturated aldehydes reduce the browning degree of the MR products. Therefore, the flavor components of processed foods based on the MR can be effectively modified by the addition of lipid oxidation products.…”
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    Effect of Aliphatic Aldehydes on Flavor Formation in Glutathione–Ribose Maillard Reactions
  14. 1214
    “…RESULTS: Five lists with 25 monosyllables were elaborated and analyzed for content, of these, four lists were validated. …”
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    Lists of monosyllables for logoaudiometric tests: elaboration, content validation and search for equivalence
  15. 1215
    “…The requisite for sufficient palatability and kokumi flavor is a good balance of umami and kokumi substances. …”
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    The flavor-enhancing action of glutamate and its mechanism involving the notion of kokumi
  16. 1216
    “…CONCLUSIONS: This study concludes that perception, feelings and life experiences during the COVID-19 pandemic did not seem to directly affect the path in elaborating personal plans. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1186/s12889-023-15006-1.…”
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    COVID-19 and the elaboration of personal plans in + 50: a Brazilian experience
  17. 1217
    “…Gentiana lutea rhizomes, generally used as a bittering agent in food, were harvested from two geographical sites (Massif Central: MC and Jura: J) to evaluate their potential use in the flavoring step during goat cheesemaking. Gentian flavored goat cheeses (MCGC and JGC) were elaborated by a one-night immersion of unflavored goat cheeses (CGC) into gentian-infused whey. …”
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    Development of a Novel Flavored Goat Cheese with Gentiana lutea Rhizomes
  18. 1218
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    Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor
  19. 1219
    “…However, due to the low protein content of most plant-based milk and the difficulty of gaining flavor acceptance by consumers, its production scale is usually limited. …”
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    Microbial Diversity and Flavor Regularity of Soy Milk Fermented Using Kombucha
  20. 1220
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    Response to “Comment on ‘Flavoring Chemicals in E-Cigarettes: Diacetyl, 2,3-Pentanedione, and Acetoin in a Sample of 51 Products, Including Fruit-, Candy-, and Cocktail-Flavored E-Cigarettes’”
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