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  1. 1421
    “…In the current study the immobilized lipase from Lactobacillus plantarum was found novel in degrading meat which can be applied in medical field and also in synthesizing different short chain fatty acid esters like 2,3,4-hydroxybenzyl acetates and triazole ester which makes a great impingement in natural flavor industry. The 4-hydroxybenzyl acetate obtained can also be used in cosmetics.…”
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    Immobilized lipase from Lactobacillus plantarum in meat degradation and synthesis of flavor esters
  2. 1422
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    Corrigendum to ‘Coxiella burnetii infection with women's febrile spontaneous abortion reported in Algiers’
  3. 1423
    “…Previously, we demonstrated that the flavor of milk fermented with Lactobacillus delbrueckii subsp. bulgaricus (IMAU20401) and Streptococcus thermophilus (IMAU40133) at a 1:1000 ratio was superior to that of other ratios of the two strains. …”
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    Influence of Lactobacillus plantarum P-8 on Fermented Milk Flavor and Storage Stability
  4. 1424
    “…We identified the most popular electronic cigarette (EC) refill fluids using an Internet survey and local and online sales information, quantified their flavor chemicals, and evaluated cytotoxicities of the fluids and flavor chemicals. …”
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    Identification of Cytotoxic Flavor Chemicals in Top-Selling Electronic Cigarette Refill Fluids
  5. 1425
    “…Saprochaete suaveolens is an ascomycetous yeast that produces a range of fruity flavors and fragrances. Here, we report the high-contiguity genome sequence of the ex-holotype strain, NRRL Y-17571 (CBS 152.25). …”
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    Genome Sequence of Flavor-Producing Yeast Saprochaete suaveolens NRRL Y-17571
  6. 1426
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    The Elaboration of miRNA Regulation and Gene Regulatory Networks in Plant–Microbe Interactions
  7. 1427
    “…Sous vide increased nucleotide content with the other methods decreasing nucleotide levels, and this method was also the best for increasing polyphenol and flavor compounds. Autoclaving generated the highest levels of polysaccharides. …”
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    Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soup
  8. 1428
    “…However, we have a poor understanding of the physiological regulators of dendrite growth and elaboration of this clinically important population of neurons. …”
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    Neuregulin-4 Is Required for the Growth and Elaboration of Striatal Medium Spiny Neuron Dendrites
  9. 1429
    “…Lactobacillus is the dominant genus during fruit and vegetable juices (FVFs) fermentation, which are the key factors for taste and flavor. This study was performed to investigate the effects of different Lactobacillus spp. on profile of volatile flavor compounds and nonvolatile taste compounds in FVFs fermentation. …”
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    Effect of different Lactobacillus species on volatile and nonvolatile flavor compounds in juices fermentation
  10. 1430
    “…The performances of the elaborated nanocomposites are studied by morphological, rheological, and electrical conductivity tests. …”
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    Elaboration and Characterization of Conductive Polymer Nanocomposites with Potential Use as Electrically Driven Membranes
  11. 1431
    “…The effect of temperature and time on the flavor profile of the samples were evaluated by headspace solid-phase microextraction coupled with gas chromatography-mass spectroscopy (HS-SPME-GC-MS). …”
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    Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach
  12. 1432
    “…This work presents a simple green synthesis of gold nanoparticles (AuNPs) by using an aqueous extract of Etlingera elatior (torch ginger). The metabolites present in E. elatior, including sugars, proteins, polyphenols, and flavonoids, were known to play important roles in reducing metal ions and supporting the subsequent stability of nanoparticles. …”
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    Etlingera elatior-Mediated Synthesis of Gold Nanoparticles and Their Application as Electrochemical Current Enhancer
  13. 1433
    por Takahashi, Hideaki
    Publicado 2018
    “…Most Japanese consumers recognize that the meat of Jidori chicken is richer in flavor than that of the broiler chicken. However, the reason for this rich flavor of the meat of Jidori chicken has not been elucidated. …”
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    Association Between Arachidonic Acid and Chicken Meat and Egg Flavor, and Their Genetic Regulation
  14. 1434
    “…Chocolate has a complex flavor profile composed of more than 600 volatile compounds that mainly arise from the thermo-mechanical treatment during roasting and conching. …”
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    Ion Mobility Spectrometry as a Potential Tool for Flavor Control in Chocolate Manufacture
  15. 1435
    “…This experiment estimates the effect of prenatal flavor exposure on the performance of piglets when the same flavors are included into their creep feed. …”
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    Do Prenatally-Conditioned Flavor Preferences Affect Consumption of Creep Feed by Piglets?
  16. 1436
    “…In this study, the effects of different initial and final frying temperature on the flavor characteristics and sensory profile of fried garlic oil were investigated using solvent-assisted flavor evaporation (SAFE) combined with gas chromatography–mass spectrometry (GC–MS). …”
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    Influence of Different Frying Processes on the Flavor Characteristics and Sensory Profile of Garlic Oil
  17. 1437
    “…INTRODUCTION: Sensory research on e-liquid flavors can be performed by means of smelling and vaping. …”
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    Sensory Evaluation of E-Liquid Flavors by Smelling and Vaping Yields Similar Results
  18. 1438
    “…Rationale: The use of electronic cigarettes (e-cigarettes) has rapidly increased in the United States, and thousands of e-cigarette flavors are available. However, there remains a dearth of evidence on e-cigarette flavor use patterns among older e-cigarette users. …”
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    Changes in Flavor Preference in a Cohort of Long-Term Electronic Cigarette Users
  19. 1439
    “…The objectives of this study were to evaluate the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience and to evaluate the risk of overall palatability failure due to the unacceptable level of one or more of these traits. …”
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    Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience
  20. 1440
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    Sense–antisense miRNA pairs constitute an elaborate reciprocal regulatory circuit
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