Results 101 to 110 of about 169,039 (315)

Unveiling Disparities in Beer Consumer Behavior and Key Drivers Across Regions in China

Foods
Beer consumption behaviors within China exhibited significant regional heterogeneity. To elucidate the specific differences in beer consumer behaviors across different regions and their influencing factors, this study systematically analyzed the sensory ...
Jiang Xie, Yiyuan Chen, Ruiyang Yin, Xin Yuan, Liyun Guo, Dongrui Zhao, Jinyuan Sun, Jinchen Li, Mengyao Liu, Baoguo Sun   +9 more
doaj   +1 more source

Interactions between p‑Cresol and Ala-Lys-Arg-Ala (AKRA) from Sesame-Flavor-Type Baijiu

, 2018
The objective of this study was to investigate the influence of Ala-Lys-Arg-Ala (AKRA), a tetrapeptide newly identified from Chinese Sesame flavor-type Baijiu in our previous work, on its binding ability with aroma compounds.
Hehe Li, Hehe Li (4743669), Fuping Zheng (5851124), Jihong Wu (736833), Mingquan Huang (4390339), Jinyuan Sun, Jihong Wu, Mouming Zhao (566472), Mouming Zhao, Jiaying Huo (5851121), Mingquan Huang, Jiaying Huo, Jinyuan Sun (5491877), Xiaotao Sun, Fuping Zheng, Xiaotao Sun (2426404)   +15 more
core   +1 more source

Perceived Impacts and Predictors of Cannabis Products Used by Patients with Rheumatologic Conditions in Alberta, Canada: A Multivariable Analysis of Cross‐Sectional Survey Data

Arthritis Care &Research, EarlyView.
Objective This study aimed to characterize cannabis product choices (cannabinoid content and formulation) among patients with rheumatologic conditions and their associations with patient factors, patient‐reported perceived side effects, and positive impacts.
Susan Zhang, Samuel A.J. Lowe, Frank Sun, Allyson Jones, Tarek Turk, Joanne Olson, Pauline Paul, Shelby Yamamoto, Linda Kolewaski, Elaine Yacyshyn, Cheryl A. Sadowski   +10 more
wiley   +1 more source

Flavor Release Perception of Custard Desserts: Influence of Food Composition and Oral Parameters

, 2008
The influence of oral processing on in vivo flavor release and perception was evaluated for a firm and a soft custard which varied in carboxymethyl cellulose concentrations.
Uriarte, A.R., Aprea, E., van Ruth, S.M., Ruth, S.M., van, Aprea, Eugenio, Van Ruth, S., Rey Uriarte, A., Sheehan, E.   +7 more
core   +1 more source

Artificial Intelligence–Based Online Symptom Assessment Tools for Systemic Lupus Erythematosus Diagnosis: Patient Perspectives

Arthritis Care &Research, EarlyView.
Objective The objective of this article is to identify perceptions of patients with systemic lupus erythematosus (SLE) regarding artificial intelligence (AI)–based online symptom assessment tools, and the potential of these tools to address diagnostic barriers.
Olivia A. Stein, Jennifer L. F. Lee, Evelyne Vinet, Arielle Mendel, Christian A. Pineau, Fares Kalache, Louis‐Pierre Grenier, Sasha Bernatsky   +7 more
wiley   +1 more source

The Impact of Agglomeration on Flavor and Flavor Stability of Whey Proteins

, 2007
Descriptive sensory analysis of freshly produced WPC80 and WPI has documented a variety of flavors in these products including sweet aromatic, cardboard/wet paper, pasta water, brothy, cucumber, and soapy flavors, astringent mouthfeel and bitter taste ...
Zevchak, Sarah Elizabeth
core  

A Return to Normality: A Descriptive Qualitative Interview Study Exploring the Patient Experience of Gout Flare Resolution

Arthritis Care &Research, EarlyView.
Objective Although the definition of a gout flare is well established, the state of gout flare resolution has not yet been defined. This study aimed to explore patients’ experiences and perceptions of gout flare resolution. Methods Semistructured interviews were conducted with 24 people with gout, guided by open‐ended questions exploring their ...
Sarah Stewart, Anne Horne, Angelo Gaffo, Lisa K. Stamp, N. Lawrence Edwards, Nicola Dalbeth   +5 more
wiley   +1 more source

Deciphering olfactory receptor binding mechanisms: a structural and dynamic perspective on olfactory receptors

Frontiers in Molecular Biosciences
Olfactory receptors, classified as G-protein coupled receptors (GPCRs), have been a subject of scientific inquiry since the early 1950s. Historically, investigations into the sensory mechanisms of olfactory receptors were often confined to behavioral ...
Jingtao Wang, Jingtao Wang, Qidong Zhang, Wu Fan, Qingzhao Shi, Jian Mao, Jianping Xie, Guobi Chai, Guobi Chai, Chenglei Zhang   +9 more
doaj   +1 more source

Direct analysis of volatile components from intact jujube by carbon fiber ionization mass spectrometry

BMC Chemistry, 2019
In situ analysis of odor is an important approach to connect odor with chemical composition. However, it is difficult to conduct a rapid direct analysis of the odor sample because of low analyte concentration and sampling. To achieve the direct analysis,
Shihao Sun, Yihan Zhang, Peng Li, Hui Xi, Lei Wu, Jianxun Zhang, Guixin Peng, Yue Su   +7 more
doaj   +1 more source

Flavor enhancement of food as a stimulant for food intake in elderly people

, 2009
It is often speculated that the age related decline in taste and smell performance can add to the decreased food intake among elderly by causing a change in liking of food.
Essed, N.H.
core