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  1. 1741
    “…The contents of several components with unpleasant baking flavors (e.g., furfural, 2-acetylfuran, and 5-methyl furfural) were reduced, whereas the contents of components with green grass, floral, and fruit aromas were increased. …”
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    Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components
  2. 1742
    “…In the present review, we elaborate on the essential functions of DHA in the brain, including its role as indirect antioxidant, the selenium connection for proper antioxidant function and their changes during normal aging and in Alzheimer’s disease.…”
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    DHA and Its Elaborated Modulation of Antioxidant Defenses of the Brain: Implications in Aging and AD Neurodegeneration
  3. 1743
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    Biomimetic Approach for the Elaboration of Highly Hydrophobic Surfaces: Study of the Links between Morphology and Wettability
  4. 1744
    “…In addition, the mediating role of information elaboration in top management teams (TMTs) and the moderating role of environmental dynamism are examined. …”
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    CEO Empowering Leadership and Corporate Entrepreneurship: The Roles of TMT Information Elaboration and Environmental Dynamism
  5. 1745
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    Biocatalyzed Synthesis of Flavor Esters and Polyesters: A Design of Experiments (DoE) Approach
  6. 1746
    “…For the potential of MRPs as flavoring, our sensory evaluation results showed improved flavor and antioxidant activity of camellia seed meal after MR which can be used as flavoring agents at industrial level.…”
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    Effects of sugars on the flavor and antioxidant properties of the Maillard reaction products of camellia seed meals
  7. 1747
    “…However, to date, there is little information on their use in the elaboration of meat products. Therefore, the objective of this review is to compile the most current data on the use of polyphenols from leaves of native plants in the elaboration of meat products and their effect on the oxidation, stability, and organoleptic characteristics during the shelf life of these products.…”
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    Natural Antioxidants from Endemic Leaves in the Elaboration of Processed Meat Products: Current Status
  8. 1748
    “…Metabolomics analysis, however, identified more flavor-related compounds in dry-aged meat. These findings suggested that dry-aging can be used for pork loins for value-seeking consumers, as it has a potential to generate unique dry-aged flavor in meat with no adverse impacts on meat quality and microbiological attributes.…”
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    Effect of Dry-Aging on Quality and Palatability Attributes and Flavor-Related Metabolites of Pork Loins
  9. 1749
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    Epigenetics and Modulations of Early Flavor Experiences: Can Metabolomics Contribute to Prevention during Weaning?
  10. 1750
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    Correlation between Biophysical Properties of Niosomes Elaborated with Chloroquine and Different Tensioactives and Their Transfection Efficiency
  11. 1751
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    Vaccinia Virus: From Crude Smallpox Vaccines to Elaborate Viral Vector Vaccine Design
  12. 1752
    “…Overall, our results point toward a microbiota-related accumulation of flavor and aroma compounds in tomato fruit, which is strongly dependent on the cultivation substrate and approach.…”
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    The Bacterial Microbiome of the Tomato Fruit Is Highly Dependent on the Cultivation Approach and Correlates With Flavor Chemistry
  13. 1753
    “…[Image: see text] Direct photocatalyzed hydrogen atom transfer (d-HAT) can be considered a method of choice for the elaboration of aliphatic C–H bonds. In this manifold, a photocatalyst (PC(HAT)) exploits the energy of a photon to trigger the homolytic cleavage of such bonds in organic compounds. …”
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    Direct Photocatalyzed Hydrogen Atom Transfer (HAT) for Aliphatic C–H Bonds Elaboration
  14. 1754
    “…IMPORTANCE: e-Cigarettes are the most commonly used tobacco product among US youths. Flavors are among the most cited reasons for use of e-cigarettes among youths, and therefore, some states have imposed restrictions on flavored e-cigarette sales. …”
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    Evaluation of Statewide Restrictions on Flavored e-Cigarette Sales in the US From 2014 to 2020
  15. 1755
    “…The survey and comparative analysis revealed that plant species with high FL values may be potential sources of natural flavors.…”
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    Traditional knowledge of edible plants used as flavoring for fish-grilling in Southeast Guizhou, China
  16. 1756
    “…CONCLUSION: This study concludes that energy drinks having beetroot indicated higher antioxidant capacity than flavored milk. The nutraceutical products (energy booster drink and flavored milk) containing beetroot are enriched with optimum quantities of proteins and fats and low carbohydrates at a stable pH with an adequate total energy content.…”
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    Assessment of Potential Benefits of Functional Food Characteristics of Beetroot Energy Drink and Flavored Milk
  17. 1757
    “…Submerged fermentation of green tea with the basidiomycete Mycetinis scorodonius resulted in a pleasant chocolate-like and malty aroma, which could be a promising chocolate flavor alternative to current synthetic aroma mixtures in demand of consumer preferences towards healthy natural and ‘clean label’ ingredients. …”
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    A Robust Fermentation Process for Natural Chocolate-like Flavor Production with Mycetinis scorodonius
  18. 1758
    “…For discovering novel flavor molecules with antiseptic function, novel 2-methyl-3-furyl sulfide flavor derivatives were synthesized and evaluated. …”
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    Synthesis of novel 2-methyl-3-furyl sulfide flavor derivatives as efficient preservatives
  19. 1759
    “…The combined effects of cinnamaldehyde (CA) and ultrahigh pressure (UP) treatment on the flavor of olive flounder (Paralichthys olivaceus) fillets during storage at 4 °C for 20 days were investigated. …”
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    Effects of cinnamaldehyde combined with ultrahigh pressure treatment on the flavor of refrigerated Paralichthys olivaceus fillets
  20. 1760
    “…The flavor release mechanism related to the interaction of aroma compounds with proteins is still unclear. …”
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    Effect of alkyl distribution in pyrazine on pyrazine flavor release in bovine serum albumin solution
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