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  1. 1941
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    Correction for Walsh et al., Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir
  2. 1942
    “…BACKGROUND: We aimed to assess the content of electronic cigarette (EC) emissions for five groups of potentially toxic compounds that are known to be present in tobacco smoke: nicotine, particles, carbonyls, volatile organic compounds (VOCs), and trace elements by flavor and puffing time. METHODS: We used ECs containing a common nicotine strength (1.8%) and the most popular flavors, tobacco and menthol. …”
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    Nicotine, aerosol particles, carbonyls and volatile organic compounds in tobacco- and menthol-flavored e-cigarettes
  3. 1943
    “…Although a few countries have banned flavored cigarettes (except menthol), flavors in most tobacco products remain unregulated across the globe. …”
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    Perceptions and Experiences with Flavored Non-Menthol Tobacco Products: A Systematic Review of Qualitative Studies
  4. 1944
    por Lindoerfer, Doris, Mansmann, Ulrich
    Publicado 2017
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    Data for the elaboration of the CIPROS checklist with items for a patient registry software system: Examples and explanations
  5. 1945
    “…The aim of the present article is to explain the rationale for, and elaborate on, the STROBE-nut recommendations to enhance the clarity and to facilitate the understanding of the guidelines. …”
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    Perspective: An Extension of the STROBE Statement for Observational Studies in Nutritional Epidemiology (STROBE-nut): Explanation and Elaboration
  6. 1946
    “…Some of these metabolites are essential components of the aroma and flavor of flowers and fruits. Unfortunately, attempts to increase the yield and prolong the shelf life of crops have generally been associated with reduced levels of volatile specialized metabolites and hence with decreased aroma and flavor. …”
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    Metabolic Engineering of the Phenylpropanoid and Its Primary, Precursor Pathway to Enhance the Flavor of Fruits and the Aroma of Flowers
  7. 1947
    “…The key enzymes of the citrate cycle were up-regulated at 62°C, and their abundant derivatives are crucial for flavor generation. Here, the metabolism and functional enzymes of the active microbial communities in NF liquor starter were studied, which could pave the way to initiate improvements in liquor quality and to discover microbes that produce novel enzymes or high-value added products.…”
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    Metatranscriptomics Reveals the Functions and Enzyme Profiles of the Microbial Community in Chinese Nong-Flavor Liquor Starter
  8. 1948
    “…Sexual selection drives elaboration in animal displays used for competition and courtship, but this process is opposed by morphological constraints on signal design. …”
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    Macroevolutionary patterning of woodpecker drums reveals how sexual selection elaborates signals under constraint
  9. 1949
    “…Adults in general also preferred sweet flavors (though smokers like tobacco flavor the most) and disliked flavors that elicit bitterness or harshness. …”
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    A systematic review of consumer preference for e-cigarette attributes: Flavor, nicotine strength, and type
  10. 1950
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    Multispecies reconstructions uncover widespread conservation, and lineage-specific elaborations in eukaryotic mRNA metabolism
  11. 1951
    “…Cigarettes are an often-used consumer product, and flavor is an important determinant of their product appeal. …”
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    The Sensory Difference Threshold of Menthol Odor in Flavored Tobacco Determined by Combining Sensory and Chemical Analysis
  12. 1952
    por Fregno, Ilaria, Molinari, Maurizio
    Publicado 2018
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    Endoplasmic reticulum turnover: ER-phagy and other flavors in selective and non-selective ER clearance
  13. 1953
    “…Cigarillo packs with a flavor descriptor were perceived as having a more favorable taste (β = 0.21, p < .001) and smell (β = 0.14, p < .001) compared to packs with no flavor descriptor. …”
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    The effect of cigarillo packaging elements on young adult perceptions of product flavor, taste, smell, and appeal
  14. 1954
    “…Non-volatile organic acids and amino acids are important flavor compounds in Pixian broad-bean paste, which is a traditional Chinese seasoning product. …”
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    Flavor Compounds in Pixian Broad-Bean Paste: Non-Volatile Organic Acids and Amino Acids
  15. 1955
    “…Fermentation of cocoa beans is a microbiological process that can be applied for the production of chocolate flavor precursors, leading to overcoming the problem of variable chocolate quality. …”
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    Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor
  16. 1956
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    Reporting of stepped wedge cluster randomised trials: extension of the CONSORT 2010 statement with explanation and elaboration
  17. 1957
    “…OBJECTIVE: Elaboration and internal validation of the Quality of Life in Cardiovascular Surgery (QLCS) questionnaire adapted to the reality of Brazilian cardiovascular surgery. …”
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    Quality of Life in Cardiovascular Surgery: Elaboration and Initial Internal Validation of a Quality of Life Questionnaire
  18. 1958
    “…Overall, we comparatively analyzed the flavor profiles of vanilla beans under Bacillus-assisted curing, indirectly demonstrated the mechanism of vanilla flavor formation by microbes.…”
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    Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and Chemometrics
  19. 1959
    por Wang, Wenfeng, Cha, Yong-Jun
    Publicado 2018
    “…Volatile flavor compounds created in the mixture of enzymatic hydrolysates of soy sauce residue and defatted soybean by reaction flavor technology (RFT) were analyzed and compared using solid phase micro-extraction/gas chromatography/mass selective detector to develop a seasoning sauce. …”
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    Volatile Compounds in Seasoning Sauce Produced from Soy Sauce Residue by Reaction Flavor Technology
  20. 1960
    “…The influence of 11 kinds of oxygen-containing sulfur flavor molecules was examined on β-carotene stability under UVA irradiation in ethanol system. …”
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    Influence of Oxygen-Containing Sulfur Flavor Molecules on the Stability of β-Carotene under UVA Irradiation
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