Results 11 to 20 of about 1,509,780 (294)
Flavoring Agents in E-cigarette Liquids: A Comprehensive Analysis of Multiple Health Risks. [PDF]
Cureus, 2023 The availability of a wide range of flavored e-cigarettes is one of the primary reasons for vaping initiation and persistent use among adolescents and young people.
Sachdeva J +6 more
europepmc +2 more sources
Impact of E-Cigarette Liquid Flavoring Agents on Activity of Microsomal Recombinant CYP2A6, the Primary Nicotine-Metabolizing Enzyme. [PDF]
Chem Res Toxicol, 2020 Nicotine is the primary psychoactive chemical in both traditional and electronic cigarettes (e-cigarettes). Nicotine levels in both traditional cigarettes and e-cigarettes are an important concern for public health.
Winters BR +4 more
europepmc +2 more sources
The Use and Risks of Flavoring Agents in Electronic Cigarettes: Toxicological Approach
Addicta: The Turkish Journal on Addictions, 2023 Because Electronic Nicotine Delivery Systems are fairly new, the information on the health risks of thesesystems is very limited; however, recent studies have provided results that show the harmful health effectsof these products.
İsmet Çok
doaj +2 more sources
Potential of microalgae as flavoring agents for plant-based seafood alternatives
Future Foods, 2022 The aroma and taste of eight different phototrophic microalgae species were investigated and compared with five seaweeds to evaluate their potential as flavor ingredients in plant-based seafood alternatives.
Bert Coleman +12 more
doaj +1 more source
Food Chemistry: X, 2021 In the present study, camellia seed meal Maillard reaction products (MRPs) were prepared using camellia seed meal protein as a raw material. The effects of MR on protein structure and volatile components of camellia seed meal were investigated by ...
Zhi-Jing Ni +5 more
doaj +1 more source
Foods, 2023 The aim of this study is to provide a new perspective on the development of masking agents by examining the application of their time-series sensory profiles. The analysis of the relationship between 14 time-intensity (TI) parameters and the beany flavor
Miyu Masuda +4 more
doaj +1 more source
, 2023 Despite the extensive use of flavoring substances in food, their monitoring for regulatory purposes is currently limited. This raises public health issues, especially as some compounds are prohibited due to (geno)toxicity.
S. Goscinny +7 more
core +1 more source
Analytical characterization of orange juices and nectars sweetened with sucrose and sweet flavoring agents [PDF]
, 2012 Objective: To characterize physically and chemically, non-sweetened orange juices and orange nectars sweetened with sucrose or sweet flavoring agents, with respect to their pH, titratable acidity (TA) and total soluble solids content (TSSC), as well as ...
Turssi, Cecilia Pedroso +6 more
core +1 more source
Toxicity at the cellular level of artificial synthetic flavorings
Acta Scientiarum: Biological Sciences, 2016 The goal of the present study was to evaluate the cytotoxicity and genotoxicity of artificial synthetic flavoring agents Cookie and Tutti-frutti. To this end, root meristem cells of Allium cepa L. were exposed to these substances in exposure times of 24
Ila Monize Sousa Sales +5 more
doaj +1 more source
Frontiers in Physiology, 2020 Electronic nicotine delivery systems/devices (ENDS) such as electronic cigarettes (e-cigarettes) have been made available globally, with the intent to reduce tobacco smoking.
Gurjot Kaur +5 more
doaj +1 more source