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  1. 1341
    “…Previously, we reported a novel regulator of biofilm (rob) with a nonsense mutation in the superbiofilm-elaborating strain JP080. Intriguingly, the complementation of JP080 with wild-type rob did not completely abolish its superbiofilm-elaborating phenotype. …”
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    New Molecular Mechanism of Superbiofilm Elaboration in a Staphylococcus aureus Clinical Strain
  2. 1342
    “…In this study, compositions of commercial vinegar were investigated to evaluate the influence of diverse technologies on their distinct flavor. Unlike amino acids and organic acids which were mostly shared, only five volatiles were detected in all vinegars, whereas a dozen volatiles were common to each type of vinegar. …”
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    Characteristics and Discrimination of the Commercial Chinese Four Famous Vinegars Based on Flavor Compositions
  3. 1343
    “…Flavor, which mainly depends on volatile compounds, is an important index for evaluating the quality of clam sauce. …”
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    Selection of a Fermentation Strategy for the Preparation of Clam Sauce with Acceptable Flavor Perception
  4. 1344
    “…In conclusion, the present study showed that the pollen donor affected the seed development, taste, and flavor quality of ‘Hayward’ kiwifruit. This provides useful information for improving the fruit quality and breeding of seedless kiwifruit.…”
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    The Pollen Donor Affects Seed Development, Taste, and Flavor Quality in ‘Hayward’ Kiwifruit
  5. 1345
    “…In fishery science, elaborate stock-assessment models are fitted to such data in order to estimate fish-population sizes and guide management decisions. …”
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    Inferring the ecology of north-Pacific albacore tuna from catch-and-effort data
  6. 1346
    “…CEL3 with bio-fumigation activity, was isolated from leaves of the ethnomedicinal plant Chloranthus elatior Sw., collected from the Passighat forest of North-East India. …”
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    Antifungal activity of volatile and non-volatile metabolites of endophytes of Chloranthus elatior Sw.
  7. 1347
    “…In this study, on the basis of the elaboration likelihood model (ELM), we constructed a model of factors influencing eWOM by dividing merchants’ attributes into the central and peripheral routes, which correspond to consumers’ systematic and heuristic cognitive modes respectively. …”
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    Effects of service attributes and competition on electronic word of mouth: an elaboration likelihood perspective
  8. 1348
    “…The possible types of volatile flavor compounds in the three kinds of Zanthoxylum seasoning oils detected by Heracles II ultra-fast gas phase electronic nose were, respectively, 16, 19, and 15. …”
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    Study on Production Technology and Volatile Flavor Analysis of Fragrance Zanthoxylum Seasoning Oil
  9. 1349
    “…Since previous results have revealed that injecting valproate before allowing animals to consume a novel flavor solution resulted in an attenuation of neophobia, we predicted a similar effect when the novel flavor is presented on a drug-free trial in the presence of a context previously associated with the drug. …”
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    Unconditioned and conditioned anxiolytic effects of Sodium Valproate on flavor neophobia and fear conditioning
  10. 1350
    “…To elucidate the relation of flavor in soy sauce (SS) kept at room temperature (SSAT) and SS kept under accelerated aging condition (SSAA), four analytical instruments, including electronic nose (E-nose), electronic tongue (E-tongue), gas chromatography–mass spectrometry-olfactory combined with solvent assisted flavor evaporation, and amino acid analyzer, were applied for analyzing the overall flavor profiles and flavor constituents in SSAT and SSAA. …”
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    Comparison of Flavor Profile Relationship of Soy Sauce under Different Storage Conditions
  11. 1351
    por Wang, Ke, Wu, Huijun, Wang, Jiaxuan, Ren, Qing
    Publicado 2023
    “…Microbial succession is the major factor influencing the development of the typical Huangjiu flavor. Here, we report the changes in flavor substances and microbial community during the primary fermentation of broomcorn millet Huangjiu. …”
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    Microbiota Composition during Fermentation of Broomcorn Millet Huangjiu and Their Effects on Flavor Quality
  12. 1352
    “…The volatile compounds (VOCs) of potato wine were evaluated by sensory omics techniques in order to comprehend their overall flavor characteristics and investigate the effects of ultrasonic treatment and gamma irradiation therapy on the aroma of the wine. …”
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    The Effects of Ultrasonic and Gamma Irradiation on the Flavor of Potato Wines Investigated by Sensory Omics
  13. 1353
    “…This study provides insights for improving tomato fruit quality and flavor by regulating light conditions in PFALs.…”
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    Response of Flavor Substances in Tomato Fruit to Light Spectrum and Daily Light Integral
  14. 1354
    “…Dried salted fish is a traditional dry-cured fish that is sprinkled with salt before the curing process. With a unique flavor as well as diverse varieties, dry-cured fish is popular among consumers worldwide. …”
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    Flavor Formation in Dry-Cured Fish: Regulation by Microbial Communities and Endogenous Enzymes
  15. 1355
    “…Furthermore, orthogonal partial least squares discriminant analysis revealed 19 volatile compounds as differentially flavored metabolites. Our study provides a basis for explaining the differences in flavor difference of Northeastern Chinese dajiang and Korean doenjang from the perspective of volatile metabolites.…”
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    Flavor Characterization of Traditional Fermented Soybean Pastes from Northeast China and Korea
  16. 1356
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    Elaborate biologic approval process delays care of patients with moderate-to-severe asthma
  17. 1357
    “…Collectively, our results elucidate the genetic basis of speciation, ecological adaptation, fertility, and unique flavor of common buckwheat, and provide new resources for future genomics-assisted breeding of this economically important crop.…”
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    Comparative and population genomics of buckwheat species reveal key determinants of flavor and fertility
  18. 1358
    “…Meaty flavor additive was prepared from soybean meal hydrolysate and xylose in the method of Maillard reaction. …”
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    Preparation of meaty flavor additive from soybean meal through the Maillard reaction
  19. 1359
    “…These beneficial microorganisms can produce different and unique flavors in the process of food fermentation. The unique flavor of these fermented foods is mainly produced by different raw and auxiliary materials, fermentation technology, and the accumulation of flavor substances by dominant microorganisms during fermentation. …”
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    The regulation of key flavor of traditional fermented food by microbial metabolism: A review
  20. 1360
    “…A total of 47 volatile flavor compounds (VFCs) were detected by gas chromatography–mass spectrometry. …”
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    The Impact of Different Cooking Methods on the Flavor Profile of Fermented Chinese Spicy Cabbage
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