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  1. 261
    “…Specifically, we quantified six abundant aroma compounds produced in anaerobic glucose-limited continuous cultivations of S. cerevisiae at different dilution rates. …”
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    Volatile Aroma Compound Production Is Affected by Growth Rate in S. cerevisiae
  2. 262
    “…It was found that the high proportion of aldehydes was an important feature of the aroma components in the oxidized melted tallow, such as 1-hexanal, heptanal, nonanal, octanal, benzaldehyde, etc. …”
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    Optimization and Preparation of Tallow with a Strong Aroma by Mild Oxidation
  3. 263
    por Macdonald, Laura
    Publicado 2022
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    Gender and Regionalization in North America: From NAFTA to CUSMA and Beyond?
  4. 264
    “…A thorough understanding of the aroma composition can support efforts to improve the sensory properties of PBMS products and promote their consumer acceptability. …”
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    Aroma Characterization of Roasted Meat and Meat Substitutes Using Gas Chromatography–Mass Spectrometry with Simultaneous Selective Detection and a Dedicated Software Tool, AromaMS
  5. 265
    “…The objective of this study was to evaluate the aroma quality of doubanjiang using solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA). …”
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    Characterization and Evaluation of Aroma Quality in Doubanjiang, a Chinese Traditional Fermented Red Pepper Paste, Using Aroma Extract Dilution Analysis and a Sensory Profile
  6. 266
    por Fujioka, Kouki
    Publicado 2021
    “…Cheese aroma is known to affect consumer preference. One of the methods to measure cheese aroma is the use of an electronic nose (e-nose), which has been used to classify cheese types, production areas, and cheese ages. …”
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    Comparison of Cheese Aroma Intensity Measured Using an Electronic Nose (E-Nose) Non-Destructively with the Aroma Intensity Scores of a Sensory Evaluation: A Pilot Study
  7. 267
    por Palacios Vicente, Yesenia
    Publicado 2009
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    Biotransformaciones microbianas en la generación de aromas y sabores
  8. 268
    “…An “omics”-style approach was used to evaluate the complex relationship between whisky aroma and dilution with water, typically suggested as a way to better appreciate whisky. …”
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    Impact of Dilution on Whisky Aroma: A Sensory and Volatile Composition Analysis
  9. 269
    “…PURPOSE: This study aimed to investigate the effects of aroma foot baths on stress and sleep in terminally ill cancer patients. …”
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    The Effects of Aroma Foot Baths on Stress and Sleep in Terminal Cancer Patients
  10. 270
    por Boyes, Douglas, Goate, Zoe
    Publicado 2023
    “…We present a genome assembly from an individual male Pheosia gnoma (the Lesser Swallow Prominent; Arthropoda; Insecta; Lepidoptera; Notodontidae). …”
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    The genome sequence of the Lesser Swallow Prominent, Pheosia gnoma (Fabricius, 1777)
  11. 271
    “…While these compounds contribute to the characteristic aroma of Cannabis sativa L. and may help differentiate varieties on a broad level, their importance in producing specific aromas is not well understood. …”
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    Minor, Nonterpenoid Volatile Compounds Drive the Aroma Differences of Exotic Cannabis
  12. 272
    “…The intense aroma of the wine vinegar was described as a negative characteristic (off-flavor) of the sample.…”
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    Vinegar-Preserved Sea Fennel: Chemistry, Color, Texture, Aroma, and Taste
  13. 273
    por Lee, Joong Hyun, Suh, Jeong Ill
    Publicado 2007
    “…A "biloma" is a loculated collection of bile located outside of the biliary tree. …”
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    A Case of Infected Biloma due to Spontaneous Intrahepatic Biliary Rupture
  14. 274
    por Jones, Margaret
    Publicado 2010
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    Book Reviews: State of vaccination: the fight against smallpox in colonial Burma
  15. 275
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    Improvement of Aroma in Transgenic Potato As a Consequence of Impairing Tuber Browning
  16. 276
    “…According to the OAVs, four compounds were defined as the characteristic aroma compounds for the Tainong No. 4 pineapple, including furaneol, 3-(methylthio)propanoic acid methyl ester, 3-(methylthio)propanoic acid ethyl ester and δ-octalactone. …”
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    Aroma Volatile Compounds from Two Fresh Pineapple Varieties in China
  17. 277
    por Zhu, Feng-Mei, Du, Bin, Li, Jun
    Publicado 2014
    “…Adding β-glycosidase into grape wine for enhancing aroma was investigated using gas chromatography-mass spectrometry (GC-MS) and Kramer sensory evaluation. …”
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    Aroma enhancement and enzymolysis regulation of grape wine using β-glycosidase
  18. 278
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    Corrigendum: A question of scent: lavender aroma promotes interpersonal trust
  19. 279
    “…The purpose of this study was to compare aroma-acupressure and aromatherapy with respect to their effects on agitation in patients with dementia. …”
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    Comparison of the efficacy of aroma-acupressure and aromatherapy for the treatment of dementia-associated agitation
  20. 280
    “…Occasionally, bilomas may have an unusual presentation. We describe here a rare case of biloma in the lesser sac after an uneventful laparoscopic cholecystectomy.…”
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    Postlaparoscopic cholecystectomy biloma in the lesser sac: A rare clinical presentation
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