Results 21 to 30 of about 48,801 (263)
Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu [PDF]
Journal of Food Science, 2018 Abstract Maotai‐flavor liquor is one of the three basic traditional Chinese baijiu and is also the most famous baijiu in the world. Guizhou Maotai baijiu is the representative of Maotai‐flavor liquor, which has a long history of culture and is prepared using unique brewing methods.
Ming‐Yao Wang +4 more
openaire +2 more sources
Pediatric Blood &Cancer, EarlyView.ABSTRACT Introduction Adolescent siblings of children with cancer are at elevated risk for psychosocial problems. Unfortunately, various barriers such as limited family time and resources, conflicting schedules, and psychosocial staffing constraints at cancer centers hinder sibling access to support.
Christina M. Amaro +10 more
wiley +1 more source
Food Chemistry: XOff-flavor is one of the most frequent and serious causes for the aroma deterioration in Jiang-flavor Baijiu. However, the key compounds and their formation mechanism responsible for off-flavor are still unclear.
Jiaxin Gong +5 more
doaj +1 more source
Foods, 2022 Baijiu occupies an important position in the food industry of China and is deeply recognized as the national liquor of China. According to the flavor characteristics, Baijiu is artificially divided into 12 categories.
Hao Chen +10 more
doaj +1 more source
Clinical Course and Impact of Breaks in Therapy for Children With Relapsed/Refractory Solid Tumors
Pediatric Blood &Cancer, EarlyView.ABSTRACT Introduction Pediatric relapsed or refractory (R/R) solid tumors carry a dismal prognosis, and postrelapse patient experiences are not well described. We present postrelapse outcomes, including number of R/R events and subsequent therapy regimens.
Matthew T. McEvoy +5 more
wiley +1 more source
Whether the Research on Ethanol–Water Microstructure in Traditional Baijiu Should Be Strengthened?
Molecules, 2022 Baijiu is a unique and traditional distilled liquor in China. Flavor plays a crucial rule in baijiu. Up to now, the research on the flavor of baijiu has progressed from the identification of volatile compounds to the research on key aroma compounds, but ...
Dan Qin +6 more
doaj +1 more source
Implementing Health‐Related Quality of Life Assessment in Pediatric Oncology: A Feasibility Study
Pediatric Blood &Cancer, EarlyView.ABSTRACT Background There is growing interest in embedding health‐related quality of life (HRQoL) assessment and patient‐reported outcome measures (PROMs) within clinical cancer care. This study evaluated the feasibility, acceptability, and usability of implementing an electronic PROM (ePROM) platform to measure HRQoL in children with cancer ...
Mikaela Doig +13 more
wiley +1 more source
An insight into specific flavor sensation in fermented milk: Linalool and mushroom alcohol
Journal of Dairy Science: Flavor perception plays a decisive role in consumer choice of dairy products. For overall flavor formation, far less is known about the specific sensory aspects of critical flavor compounds, particularly for fermentation aroma and off-flavor perception.
Xuelu Chi +5 more
doaj +1 more source
Encapsulation of Fruit Flavor Compounds through Interaction with Polysaccharides
Molecules, 2021 Production and storage, the influence of packaging materials and the presence of other ingredients in fruit products can cause changes in flavor compounds or even their loss.
Ivana Buljeta +4 more
doaj +1 more source
Treatment Decision‐Making Roles and Preferences Among Adolescents and Young Adults With Cancer
Pediatric Blood &Cancer, EarlyView.ABSTRACT Background Decision‐making (DM) dynamics between adolescents and young adults (AYAs) with cancer, parents, and oncologists remain underexplored in diverse populations. We examined cancer treatment DM preferences among an ethnically and socioeconomically diverse group of AYAs and their parents.
Amanda M. Gutierrez +14 more
wiley +1 more source