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  1. 1401
    por Valerio Domínguez, Felicitas
    Publicado 1988
    Tesis Libro
    Breve estudio sobre los problemas que causan las drogas y el alcohol.
  2. 1402
    por Meinhard, H
    Publicado 2013
    Enlace del recurso
    HEPiX autumn 2013 workshop in Ann Arbor, MI, U.S.A. - Trip report
  3. 1403
    por Ingelman, G, Schuler, G A
    Publicado 1992
    Enlace del recurso
    AROMA 1.4: a Monte Carlo generator for heavy flavour events in ep collisions
  4. 1404
    por Ingelman, G., Rathsman, J., Schuler, G.A.
    Publicado 1996
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    AROMA 2.2: a Monte Carlo generator for heavy flavour events in ep collisions
  5. 1405
    “…Desde hace ya una década, se inició un seguimiento del consumo de drogas y alcohol en las universidades particulares de la Ciudad de México. …”
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    Online Artículo
    Consumo de drogas y alcohol en universidades privadas de dos ciudades mexicanas
  6. 1406
    “…The effects of thermal stabilization treatments (bake, far-infrared, fry, microwave and steam) on the enzymes, lipids and aroma profiles of highland barley flour (HBF) were investigated in this study. …”
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    Online Artículo Texto
    Enzyme inactivation induced by thermal stabilization in highland barley and impact on lipid oxidation and aroma profiles
  7. 1407
    “…Aroma is an essential trait for apple fruit quality, but the understanding of biochemical mechanisms underlying aroma formation is still limited. …”
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    Online Artículo Texto
    Genetic analysis and QTL mapping of aroma volatile compounds in the apple progeny ‘Fuji’ × ‘Cripps Pink’
  8. 1408
    por Patterson, Victoria, Ullah, Farid, Bryant, Laura, Griffin, John N., Sidhu, Alpa, Saliganan, Sheila, Blaile, Mackenzie, Saenz, Margarita S., Smith, Rosemarie, Ellingwood, Sara, Grange, Dorothy K., Hu, Xuyun, Mireguli, Maimaiti, Luo, Yanfei, Shen, Yiping, Mulhern, Maureen, Zackai, Elaine, Ritter, Alyssa, Izumi, Kosaki, Hoefele, Julia, Wagner, Matias, Riedhammer, Korbinian M., Seitz, Barbara, Robin, Nathaniel H., Goodloe, Dana, Mignot, Cyril, Keren, Boris, Cox, Helen, Jarvis, Joanna, Hempel, Maja, Gibson, Cynthia Forster, Tran Mau-Them, Frederic, Vitobello, Antonio, Bruel, Ange-Line, Sorlin, Arthur, Mehta, Sarju, Raymond, F. Lucy, Gilmore, Kelly, Powell, Bradford C., Weck, Karen, Li, Chumei, Vulto-van Silfhout, Anneke T., Giacomini, Thea, Mancardi, Maria Margherita, Accogli, Andrea, Salpietro, Vincenzo, Zara, Federico, Vora, Neeta L., Davis, Erica E., Burdine, Rebecca, Bhoj, Elizabeth
    Publicado 2023
    “…Together, our data demonstrate that MAP4K4 negatively regulates RAS signaling in the early embryo and that variants identified in affected humans abrogate its function, establishing MAP4K4 as a causal locus for individuals with syndromic neurodevelopmental differences.…”
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    Online Artículo Texto
    Abrogation of MAP4K4 protein function causes congenital anomalies in humans and zebrafish
  9. 1409
    “…The aromatic analysis accounted for 17 aroma-active compounds. These changes in the evolution of VOCs led to flavor variations: from citrus-floral-sweet notes (geraniol and linalool domination), and fermentation brought intense citrus-herbal-lavender-bergamot notes (α-farnesene). …”
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    Online Artículo Texto
    Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles
  10. 1410
    “…RESULTS: Over two hundred genes related to aroma were found, of which 107 were differentially expressed in Aglianico and 99 in Falanghina. …”
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    Online Artículo Texto
    Integrative analysis of metabolome and transcriptome profiles to highlight aroma determinants in Aglianico and Falanghina grape berries
  11. 1411
    “…Highly ripe organically-grown apples (starch degradation 9.7) were stored under different conditions and evaluated for physicochemical attributes such as fruit weight, firmness, juiciness, total soluble solids, titratable acidity, pH value and aroma profile. The analysis of primary and secondary aroma compounds was conducted utilizing HS-SPME-GCMS and the results were integrated with sensory evaluation. …”
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    Online Artículo Texto
    Physicochemical Attributes, Aroma Profile, and Sensory Quality of Organic Crimson Crisp Apples after Storage
  12. 1412
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    Online Artículo Texto
    Differences in Aroma Metabolite Profile, Microstructure, and Rheological Properties of Fermented Milk Using Different Cultures
  13. 1413
    “…The aroma, taste, and flavour profiles of mango cultivars vary, directly influencing their marketability and consumer acceptance. …”
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    Online Artículo Texto
    Effects of Volatile Flavour Compound Variations on the Varying Aroma of Mangoes ‘Tainong’ and ‘Hongyu’ during Storage
  14. 1414
    “…HD had a distinct floral aroma, MZ had a distinct fried rice aroma, and QL had a balance of fried rice and fresh aromas. …”
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    Online Artículo Texto
    The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong
  15. 1415
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    Online Artículo Texto
    Absceso por Clostridium perfringens en usuario de drogas por vía parenteral: slamming
  16. 1416
    “…The interaction perception between aroma and oral chewing during food consumption has always been a hot topic in exploring consumers’ preferences and purchase desires. …”
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    Online Artículo Texto
    The Interaction Relationship of Aroma Components Releasing with Saliva and Chewing Degree during Grilled Eels Consumption
  17. 1417
    “…According to the content and odor threshold of these main aroma components, the characteristic aroma substances of herbaceous peony were identified, including linalool, geraniol, citronellol, and phenylethyl alcohol (2-PE). …”
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    Online Artículo Texto
    Volatile Composition and Classification of Paeonia lactiflora Flower Aroma Types and Identification of the Fragrance-Related Genes
  18. 1418
    “…The following compounds with the highest OAVs were 2,3-butanedione with a buttery aroma (233), phenylacetic acid with a honey aroma (197), 2,3-butanediol with a buttery aroma (103), 2-phenylethanol with a rosy aroma (39), ethyl octanoate with a fruity aroma (15), and ethyl hexanoate with a fruity aroma (14).…”
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    Online Artículo Texto
    The Combined Effect of Lactic Acid Bacteria and Galactomyces geotrichum Fermentation on the Aroma Composition of Sour Whey
  19. 1419
    por Miró, Òscar, Galicia, Miguel
    Publicado 2019
    Enlace del recurso
    Online Artículo Texto
    Sobre las fuentes de conocimiento del consumo de drogas y sus consecuencias
  20. 1420
    “…These findings underscore the significant influence of aroma compounds on consumer acceptability and preference for insect-based baked food products, which allows for future process-modification of innate aromas of insect-based meals to produce high-valued pleasant consumer driven market products.…”
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    Online Artículo Texto
    Aroma characterization and consumer acceptance of four cookie products enriched with insect (Ruspolia differens) meal
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