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1361por Yuan, Xianling, Peng, Xianjie, Zheng, Yidan, Luo, Yi, Lin, Hongbin, Zhang, Zhouyou“…To explore the relationship between the flavor of cold‐eating rabbit and the production process, this study investigated the changes of nucleotides, free amino acids, fatty acids, and volatile flavor substances in diced, marinated for 10 min, marinated for 20 min, fried for 5 min, re‐fried for 10 min, re‐fried for 15 min, re‐fried for 20 min, seasoned and fried, and in the finished product, and analyzed the changes of flavor substances in deboned rabbit at different processing stages. …”
Publicado 2023
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1362por Peres, Fátima, Marques, Madalena Pinho, Mourato, Miguel, Martins, Luisa L., Ferreira-Dias, Suzana“…Flavoring olive oils is a new trend in consumer preferences, and different enrichment techniques can be used. …”
Publicado 2023
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1363por Schillo, Barbara, Seaman, Elizabeth L., Cuccia, Alison, Ali, Fatma Romeh M., Cordova, Jamie, Mills, Sarah, Kreslake, Jennifer“…INTRODUCTION: With many US states and localities enacting policies that restrict flavored e-cigarette sales, evaluation of these restrictions is critical to inform future efforts. …”
Publicado 2023
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1364por Xiong, Xinwei, Ma, Jinge, He, Qin, Chen, Xiaolian, Wang, Zhangfeng, Li, Longyun, Xu, Jiguo, Xie, Jinfang, Rao, Yousheng“…Multivariate analyses of the identified flavor components revealed some outstanding features of these breeds. …”
Publicado 2023
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1365“…Sulfur and phosphorus are important plant nutrients required for potato growth, influencing the synthesis of primary metabolites that serve as the material foundation of potato flavor quality. However, little is known about the effects of sulfur and phosphorus application on potato tuber flavor. …”
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1366por Zhou, Jingting, Yang, Shuaiwei, Ma, Yan, Liu, Zhenshan, Tu, Hongxia, Wang, Hao, Zhang, Jing, Chen, Qing, He, Wen, Li, Mengyao, Lin, Yuanxiu, Zhang, Yunting, Wu, Zhiwei, Zhang, Yong, Luo, Ya, Tang, Haoru, Wang, Yan, Wang, Xiaorong“…Chinese cherry is an economically important fruit crop native to China. Flavor quality is greatly influenced by compositions of soluble sugars and organic acids. …”
Publicado 2023
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1367The Impact of the Foliar Application of Amino Acid Aqueous Fertilizer on the Flavor of Potato Tubers“…The quality of the flavor of potatoes is a crucial determinant in the commercial success of a potato variety. …”
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1368por Xie, Aijun, Dong, Yushi, Liu, Zifei, Li, Zhiwei, Shao, Junhua, Li, Mohan, Yue, Xiqing“…Each variety has unique characteristics in terms of flavor, texture, and nutritional composition, offering consumers a diverse range of choices tailored to meet individual preferences and dietary needs. …”
Publicado 2023
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1369por Lin, Sujie, Yang, Jie, Wang, Weiqing, Huang, Pengrong, Asad, Muhammad, Yang, GuangEnlace del recurso
Publicado 2023
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1377“…The nuclear factor-kappa B (NF-κB) family of transcription factors has recently emerged as a major regulator of the growth and elaboration of neural processes. NF-κB signaling has been implicated in controlling axon initiation, elongation, guidance and branching and in regulating dendrite arbor size and complexity during development and dendritic spine density in the adult. …”
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1378“…BACKGROUND: Chlorogenic acid (CGA) or 5-caffeoylquinic acid, was found to be the dominant phenolic compound in leaves of Etlingera elatior (Zingiberaceae). The CGA content of E. elatior leaves was significantly higher than flowers of Lonicera japonica (honeysuckle), the commercial source. …”
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1379por Evans, Deborah J., Owlarn, Suthira, Tejada Romero, Belen, Chen, Chen, Aboobaker, A. Aziz“…The current model of planarian anterior regeneration evokes the establishment of low levels of Wnt signalling at anterior wounds, promoting anterior polarity and subsequent elaboration of anterior fate through the action of the TALE class homeodomain PREP. …”
Publicado 2011
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1380“…The males of some species of moths possess elaborate feathery antennae. It is widely assumed that these striking morphological features have evolved through selection for males with greater sensitivity to the female sex pheromone, which is typically released in minute quantities. …”
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