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  1. 1961
    “…OBJECTIVE: In 2012, a new Brazilian regulation prohibited the use of flavor additives in tobacco products. To better understand the potential impact of this regulation, this study examines how flavor descriptors on cigarette packaging influence brand perceptions among young Brazilian women. …”
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    Cigarette flavors, package shape, and cigarette brand perceptions: an experiment among young Brazilian women
  2. 1962
    “…Tomato flavor has changed over the course of long-term domestication and intensive breeding. …”
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    Meta-analysis of genome-wide association studies provides insights into genetic control of tomato flavor
  3. 1963
    “…(Papaveraceae) has an elaborate petal structure. The middle lobe is a key functional organ in SPP. …”
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    Elaborated pollen packaging and dispensing mechanism induced by petal architecture from a Papaveraceae species
  4. 1964
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    Methyl Jasmonate-Induced Changes of Flavor Profiles During the Processing of Green, Oolong, and Black Tea
  5. 1965
    “…Introduction-Ambrosia elatior pollen sensitivity can lead to respiratory diseases such as rhinitis, asthma and allergic conjunctivitis. …”
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    The Prevalence of Allergic Rhinitis toAmbrosia Elatior in OlteniaArea and the Association with Allergic Conjunctivitis or Asthma
  6. 1966
    “…This paper compares the differences in metabolites of vanilla beans at five different curing stages. Key vanilla flavors, vanillin precursors and main enzymes during the curing process of Hainan vanilla beans were also analyzed. …”
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    Metabolite Transformation and Enzyme Activities of Hainan Vanilla Beans During Curing to Improve Flavor Formation
  7. 1967
    “…OBJECTIVE: The present study was conducted to estimate the seroprevalence and associated risk factors of bovine herpesvirus 1 (BoHV-1) in a dairy herd in the northeast of Algiers, Algeria. MATERIALS AND METHODS: The target area is in the northeast of Algiers with humid to semi-dry climate and known for its economically important production of cattle. …”
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    Bovine herpesvirus 1 in the northeast of Algiers, Algeria: Seroprevalence and associated risk factors in dairy herd
  8. 1968
    “…Based on the social influence theory, cognitive response theory, and elaboration likelihood model, this study establishes a research model depicting the relationship between persuasion in terms of social influence and outcomes in terms of behavioral intention and actual participation through the mediation of cognitive responses in terms of perceived value and perceived risk. …”
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    Snowball Effect of User Participation in Online Environmental Communities: Elaboration Likelihood under Social Influence
  9. 1969
    “…Lactobacillus delbrueckii subsp. bulgaricus is one of the predominant lactic acid bacterial species used as starter cultures in industrial fermented dairy manufacturing, as it strongly affects the quality of the products. Volatile flavor compound profiles and fermentation characteristics are considered to be the most important indicators for starter culture screening. …”
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    Volatile Flavor Compounds Profile and Fermentation Characteristics of Milk Fermented by Lactobacillus delbrueckii subsp. bulgaricus
  10. 1970
    “…We additionally propose a test-time augmentation-based aleatoric uncertainty to analyze the effect of different transformations of the input image on the segmentation output. …”
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    Aleatoric uncertainty estimation with test-time augmentation for medical image segmentation with convolutional neural networks
  11. 1971
    “…This study aimed to extend the retention of flavor in coffee-containing milk beverage by microencapsulation. …”
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    Microencapsulation of Caramel Flavor and Properties of Ready-to-drink Milk Beverages Supplemented with Coffee Containing These Microcapsules
  12. 1972
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    Elaboration and Biocompatibility of an Eggshell-Derived Hydroxyapatite Material Modified with Si/PLGA for Bone Regeneration in Dentistry
  13. 1973
    “…BACKGROUND: The γ-hexalactone is a flavoring agent for alcoholic beverages, teas, breads, dairy products, coffees, buttery products among others. …”
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    Gamma-hexalactone flavoring causes DNA lesion and modulates cytokines secretion at non-cytotoxic concentrations
  14. 1974
    “…Jiang‐flavor Chinese spirits are one of the four basic liquor types in China. …”
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    Study on metabolites of Bacillus producing soy sauce‐like aroma in Jiang‐flavor Chinese spirits
  15. 1975
    por Liu, Pulin, Miao, Lihong
    Publicado 2020
    “…Baiyunbian baijiu, the most popular miscellaneous-flavor baijiu in China, has been widely consumed for decades. …”
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    Multiple Batches of Fermentation Promote the Formation of Functional Microbiota in Chinese Miscellaneous-Flavor Baijiu Fermentation
  16. 1976
    “…Many factors affect the flavor of crabs. However, impact of temperature on flavor has not been reported. …”
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    Temperature potentially induced distinctive flavor of mud crab Scylla paramamosain mediated by gut microbiota
  17. 1977
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    Long-term activity drives dendritic branch elaboration of a C. elegans sensory neuron
  18. 1978
    “…Accordingly, patients are able to access consulting services and effective health information online without temporal and geographical constraints. The elaboration-likelihood model (ELM) is a dual-process persuasion theory that describes the change of attitudes and behavior. …”
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    Exploring Patients' Intentions for Continuous Usage of mHealth Services: Elaboration-Likelihood Perspective Study
  19. 1979
    “…OBJECTIVE: Flavors play an important role in the initiation and use of tobacco products. …”
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    The impact of a comprehensive tobacco product flavor ban in San Francisco among young adults
  20. 1980
    “…A correlation between autophagy and autolysis has been proposed in order to accelerate the acquisition of wine organoleptic properties during sparkling wine elaboration. In this context, a proteomic analysis was carried out in two industrial Saccharomyces cerevisiae strains (P29, conventional sparkling wine strain and G1, implicated in sherry wine elaboration) with the aim of studying the autophagy-related proteome and comparing the effect of CO(2) overpressure during sparkling wine elaboration. …”
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    Autophagic Proteome in Two Saccharomyces cerevisiae Strains during Second Fermentation for Sparkling Wine Elaboration
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