Results 251 to 260 of about 63,333 (305)
Water addition to e-liquids to reduce flavour aldehyde acetal formation: chemistry and user sensory experience and appeal. [PDF]
Tob ControlDavis D +10 more
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Assessment of nicotine pharmacokinetics and abuse liability in randomized, crossover studies of Vuse Alto electronic nicotine delivery systems. [PDF]
Front PharmacolKanobe MN +11 more
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Association between ENDS device and liquid characteristics and cigarette smoking, quitting and smoking reduction behaviors among U.S. adults who frequently use ENDS. [PDF]
Drug Alcohol DependNian Q +4 more
europepmc +1 more source
Some of the next articles are maybe not open access.
C R C Critical Reviews in Food Science and Nutrition, 1983
This review provides extensive presentation and evaluation of data relative to flavor potentiation, including the historical, chemical, organoleptic, metabolic, physiological, and consumptive properties of the commonly available flavor potentiators, which are primarily monosodium glutamate and 5'-nucleotides.
Joseph A. Maga, Shizuko Yamaguchi
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This review provides extensive presentation and evaluation of data relative to flavor potentiation, including the historical, chemical, organoleptic, metabolic, physiological, and consumptive properties of the commonly available flavor potentiators, which are primarily monosodium glutamate and 5'-nucleotides.
Joseph A. Maga, Shizuko Yamaguchi
openaire +2 more sources
Critical Reviews in Food Science and Nutrition, 1996
This article reviews features of flavor in three groups of fishes and summarizes them as follows: (1) fresh saltwater fish are nearly odorless because they contain a small quantity of volatiles; (2 freshwater fish give off pyrrolidine and earthy-odor compounds, which are responsible for their maturity and surrounding water pollution, and (3) euryhaline
Tetsuo Kawai, Morihiko Sakaguchi
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This article reviews features of flavor in three groups of fishes and summarizes them as follows: (1) fresh saltwater fish are nearly odorless because they contain a small quantity of volatiles; (2 freshwater fish give off pyrrolidine and earthy-odor compounds, which are responsible for their maturity and surrounding water pollution, and (3) euryhaline
Tetsuo Kawai, Morihiko Sakaguchi
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Flavor and Flavoring Materials
1989Whatever we consume, be it food, beverages, or confectionery, may be judged from several standpoints, but pleasure rates high as a desirable response. Within the limits of choice, imposed by such external factors as availability and price, we usually select those products that give us most pleasure, and it is most unlikely that we would accept ...
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2013
The use of flavors and flavor modifiers to improve the taste and aroma of foods and pharmaceuticals is an art that dates back several centuries. In large measure, the practice is still the same today and, except for the advent of new semisynthetic flavoring agents with improved stability, the field has remained relatively unchanged.
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The use of flavors and flavor modifiers to improve the taste and aroma of foods and pharmaceuticals is an art that dates back several centuries. In large measure, the practice is still the same today and, except for the advent of new semisynthetic flavoring agents with improved stability, the field has remained relatively unchanged.
openaire +1 more source
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
openaire +2 more sources
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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