Results 221 to 230 of about 96,138 (268)
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1970
Publisher Summary The spectacular increase in world population has led to a major effort, on a national and international basis, for the increased production of foods. Microorganisms determine—to a great extent—the characteristic flavor of the final product. Recent advances in flavor analysis have opened new fields for the characterization of various
P, Margalith, Y, Schwartz
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Publisher Summary The spectacular increase in world population has led to a major effort, on a national and international basis, for the increased production of foods. Microorganisms determine—to a great extent—the characteristic flavor of the final product. Recent advances in flavor analysis have opened new fields for the characterization of various
P, Margalith, Y, Schwartz
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Flavor Mixings and Flavor Unifications
1983We discuss in the first part the problem of flavor mixing and calculability of the mixing parameters along the line of naturality group approach in the context of electroweak gauge theories. The second part deals with the flavor unification in SU(7) grand unification models. Projection operator method is applied to give eigenvalues of subgroup branches
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Physiology & Behavior, 2012
Flavor is perhaps the most multi-modal of all of our sensory experiences. Here flavor is defined as a perception that includes gustatory, oral-somatosensory, and retronasal olfactory signals that arise from the mouth as foods and beverages are consumed. Although the sights, sounds and smells of foods that occur just before, or in the absence of eating,
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Flavor is perhaps the most multi-modal of all of our sensory experiences. Here flavor is defined as a perception that includes gustatory, oral-somatosensory, and retronasal olfactory signals that arise from the mouth as foods and beverages are consumed. Although the sights, sounds and smells of foods that occur just before, or in the absence of eating,
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2017
Webster’s Third New International Dictionary defines an off-flavor as “a flavor that is not natural or up to standard owing to deterioration or contamination.” Compounds causing off-flavors can be formed from food constituents or they can migrate into the food by contamination.
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Webster’s Third New International Dictionary defines an off-flavor as “a flavor that is not natural or up to standard owing to deterioration or contamination.” Compounds causing off-flavors can be formed from food constituents or they can migrate into the food by contamination.
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Flavor of tea ( Camellia sinensis ): A review on odorants and analytical techniques
Comprehensive Reviews in Food Science and Food Safety, 2022Liang Zhang +2 more
exaly