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  1. 1901
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    Objective Physical Function in the Alzheimer’s Disease Continuum: Association with Cerebrospinal Fluid Biomarkers in the ALBION Study
  2. 1902
    “…Headspace solid-phase microextraction/gas chromatography-mass spectrometry results further indicated that thermal treatment enhanced the flavor substances of parched rice. These findings demonstrated the unique properties of parched rice and supported its production and processing as a whole grain.…”
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    Structural analysis, nutritional evaluation, and flavor characterization of parched rice made from proso millet
  3. 1903
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    Mechanical and Surface Properties of Edible Coatings Elaborated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides
  4. 1904
    “…Peanut flavor is a complex and important trait affected by raw material and processing technology owing to its significant impact on consumer preference. …”
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    GWAS with principal component analysis identify QTLs associated with main peanut flavor-related traits
  5. 1905
    “…The identification of flavor compounds in raw and roasted beef liver via GC–IMS implies that (E)–2–octenal–M, (E)–3–penten–2–one–M, ethyl acetate–M, ethyl acetate–D, and methanethiol are closely related to improving the flavor of beef liver; among them, (E)–2–octenal–M, (E)–3–penten–2–one–M, and methanethiol can cause beef liver odor, while nonanal–M, octanal–M, benzene acetaldehyde, n–hexanol–D, butyl propanoate–M, heptanal–D, heptanal–M, and 3–methylthiopropanal–M had significant effects on the flavor formation of beef liver steak. …”
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    Effects of Salt Soaking Treatment on the Deodorization of Beef Liver and the Flavor Formation of Beef Liver Steak
  6. 1906
    “…In this study, the effects of Lentilactobacillus buchneri (L. buchneri: CCTCC M 2023228) and Kazachstania bulderi (K. bulderi: CCTCC M 2023227) on the quality characteristics and volatile flavor substances in fermented red sour soup were explored based on natural fermentation. …”
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    Effects of Lentilactobacillus buchneri and Kazachstania bulderi on the Quality and Flavor of Guizhou Fermented Red Sour Soup
  7. 1907
    por Gantner, Magdalena, Kostyra, Eliza
    Publicado 2023
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    Special Issue on the Latest Research on Flavor Components and Sensory Properties of Food during Processing and Storage
  8. 1908
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    Factors influencing choice of treatment for proximal humeral fractures elaborated in a Delphi consensus process
  9. 1909
    “…However, it is challenging to perform mixture identification because of the offset of chemical shifts and peak overlaps that often exist in mixtures such as plant flavors. Here, we propose a deep-learning-based mixture identification method (DeepMID) that can be used to identify plant flavors (mixtures) in a formulated flavor (mixture consisting of several plant flavors) without the need to know the specific components in the plant flavors. …”
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    Deep-Learning-Based Mixture Identification for Nuclear Magnetic Resonance Spectroscopy Applied to Plant Flavors
  10. 1910
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    Inflammatory Cytokine Elaboration Following Secondhand Smoke (SHS) Exposure Is Mediated in Part by RAGE Signaling
  11. 1911
    “…This study aimed to investigate the effects of the combination of selenium and Bacillus subtilis (Se-BS) on the quality and flavor of meat and slaughter performance of broilers. …”
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    A combination of selenium and Bacillus subtilis improves the quality and flavor of meat and slaughter performance of broilers
  12. 1912
    por Ishikawa, Harunori
    Publicado 1968
    “…Muscle cells, cultured for 1–28 days from 11-day chick embryo breast muscles, often show elaborate, three-dimensional networks of a membranous system. …”
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    FORMATION OF ELABORATE NETWORKS OF T-SYSTEM TUBULES IN CULTURED SKELETAL MUSCLE WITH SPECIAL REFERENCE TO THE T-SYSTEM FORMATION
  13. 1913
    “…As a preliminary to the study of desoxyribonuclease elaboration by resting cells, 34 strains of streptococci were examined for their capacity to produce desoxyribonuclease in broth cultures. …”
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    ELABORATION OF DESOXYRIBONUCLEASE BY STREPTOCOCCI IN THE RESTING STATE AND INHIBITION OF THE ENZYME BY A SUBSTANCE EXTRACTABLE FROM THE COCCI
  14. 1914
    “…This “Explanation and Elaboration” document (E & E) is a companion to the SQUIRE statement. …”
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    The SQUIRE (Standards for QUality Improvement Reporting Excellence) guidelines for quality improvement reporting: explanation and elaboration
  15. 1915
    “…The minimum biofilm inhibitory concentration (MBIC) was defined as ≤ 50% Alamar blue reduction and a purple/blue well 60 min after the addition of Alamar blue. …”
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    Application of a high throughput Alamar blue biofilm susceptibility assay to Staphylococcus aureus biofilms
  16. 1916
    por Pikaard, Craig S., Tucker, Sarah
    Publicado 2009
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    RNA-Silencing Enzymes Pol IV and Pol V in Maize: More than one Flavor?
  17. 1917
    por Mansour, Nuha R., Bickle, Quentin D.
    Publicado 2010
    “…In addition to morphological readout of viability we have investigated using fluorometric determination of the reduction of Alamar blue (AB), a redox indicator of enzyme activity widely used in whole organism screening. …”
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    Comparison of Microscopy and Alamar Blue Reduction in a Larval Based Assay for Schistosome Drug Screening
  18. 1918
    “…Abstract. The Aleiodes melanopterus (Erichson, 1848) species-group includes 21 species, of which seven are known from the Neotropical region: Aleiodes flavistigma Shaw, 1993, Aleiodes lucidus (Szépligeti, 1906), Aleiodes melanopterus, Aleiodes mexicanus Cresson, 1869, Aleiodes politiceps (Gahan, 1917), and the new species Aleiodes shaworum sp. n. and Aleiodes vassununga sp. n. …”
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    Taxonomic contribution to the Aleiodes melanopterus (Erichson) species-group (Hymenoptera, Braconidae, Rogadinae) from Brazil
  19. 1919
    por Rampersad, Sephra N.
    Publicado 2012
    “…Accurate prediction of the adverse effects of test compounds on living systems, detection of toxic thresholds, and expansion of experimental data sets to include multiple toxicity end-point analysis are required for any robust screening regime. Alamar Blue is an important redox indicator that is used to evaluate metabolic function and cellular health. …”
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    Multiple Applications of Alamar Blue as an Indicator of Metabolic Function and Cellular Health in Cell Viability Bioassays
  20. 1920
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    The Comparison of Proteins Elaborated by Streptococcus mutans Strains Isolated from Caries Free and Susceptible Subjects
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