Results 71 to 80 of about 3,964 (286)

Scientific Opinion on Flavouring Group Evaluation 10, Revision 3 (FGE.10Rev3): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30

EFSA Journal, 2012
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 63 flavouring substances in the Flavouring Group Evaluation 10, including additional two substances in this ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source

Scientific Opinion on Flavouring Group Evaluation 82, Revision 1 (FGE.82Rev1): Consideration of Epoxides evaluated by the JECFA (65th meeting) [PDF]

EFSA Journal, 2014
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source

Chemical Ecology and Off-Flavour Substances

Water Science and Technology, 1988
Off-flavour substances may be regarded as a resource which can be used to study special ecological mechanisms. Relevant research on off-flavours is inextricably combined with the study of perception, ethology, genetic control etc. The chemicals concerned are commonly perceived by the senses of olfaction and gustation.
openaire   +1 more source

Influence of feeding flavouring-appetizing substances on activity of cows in an automatic milking system.

, 2009
Cow behaviour and milk production were evaluated depending on the presence or absence of flavouring and appetizing substances in the diet. Fifty-two Italian Friesian cows were blocked according to parity, DIM, milk yield and average number of previous ...
STELLETTA, CALOGERO, MIGLIORATI L, SPERONI M, PIRLO G.   +3 more
core   +1 more source

eQTL Meta‐Analysis Reveals Conserved and Population‐Specific Regulatory Variation Underlying Nutritional Trait Evolution and Domestication in Tomato

Advanced Science, EarlyView.
A comprehensive meta‐analysis of expression quantitative trait loci (eQTLs) across five diverse tomato populations reveals a high‐resolution atlas of transcriptional regulation and uncovers conserved and population‐specific regulatory architectures underlying fruit nutritional quality traits, including flavonoids, sugars, organic acids, carotenoids ...
Jiantao Zhao, Xin Wang, Jing Zhang, Ryan McQuinn, Je Min Lee, Itay Gonda, Ari Feder, Yimin Xu, Baike Wang, Qinghui Yu, Denise M. Tieman, Sanwen Huang, Harry Klee, James J. Giovannoni, Zhangjun Fei   +14 more
wiley   +1 more source

Scientific Opinion on Flavouring Group Evaluation 11, Revision 3 (FGE.11Rev3): Aliphatic dialcohols, diketones, and hydroxyketones from chemical groups 8 and 10

EFSA Journal, 2014
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 11 flavouring substances in the Flavouring Group Evaluation 11, Revision 3, using the Procedure in Commission ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids
doaj   +1 more source

Scientific Opinion on Flavouring Group Evaluation 94, Revision 2 (FGE.94Rev2): Consideration of aliphatic amines and amides evaluated in an addendum to the group of aliphatic and aromatic amines and amides evaluated by the JECFA (68^th meeting) [PDF]

EFSA Journal, 2014
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source

Integration of Spatiotemporal Multi‐Omics in Peach Fruit Unravels a Metabolic Niche and the Genetic Basis of Trichome‐Mediated Stress Adaptation

Advanced Science, EarlyView.
This study constructed the first spatiotemporal multi‐omics map of peach fruit and discovered a key candidate gene that synergistically regulates trichome development and drought tolerance through the jasmonic acid signaling pathway, providing insights into the coupling mechanism between development and stress resistance.
Zhixin Liu, Ke Cao, Liping Guan, Aizhi Qin, Yong Li, Zihao Zhao, Yinpeng Zhang, Yaping Zhou, Lirong Wang, Xuwu Sun   +9 more
wiley   +1 more source

Scientific Opinion on Flavouring Group Evaluation 49, Revision 1 (FGE.49Rev1): xanthine alkaloids from the priority list [PDF]

, 2017
Following a request from the European Commission, the EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) was requested to deliver a scientific opinion on the safety assessment of the flavouring substances caffeine [FL-no:
Leon Brimer, Jean‐Pierre Cravedi, Bolognesi, Claudia, Christina Tlustos, Sirpa Kärenlampi, Grob, Konrad, Claudia Bolognesi, Maria Anastassiadou, Gürtler, Rainer, Castle, Laurence, Zugravu, Corina-Aurelia, Maria Carfí, Mennes, Wim, Tavares Poças, Maria de Fátima, Valtueña Martinez, Silvia, Arcella, Davide, Maria de Fátima Tavares Poças, Rainer Gürtler, Carfí, Maria, Detlef Wölfle, EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), European Food Safety Authority, Holger Zorn, Vittorio Silano, Maria Rosaria Milana, Laurence Castle, Tlustos, Christina, Zorn, Holger, null null, Engel, Karl‐Heinz, Mulder, Gerard, Karl‐Heinz Engel, Wölfle, Detlef, Kärenlampi, Sirpa, Anastassiadou, Maria, Franz, Roland, Silvia Valtueña Martinez, Smith, Andrew, Zugravu, Corina‐Aurelia, Davide Arcella, Cravedi, Jean Pierre, J. P., Mosesso, Pasquale, Ulla Beckman Sundh, Andrew Smith, Pasquale Mosesso, Engel, Karl-Heinz, Gerard Mulder, Fowler, Paul, Penninks, André, Trine Husøy, Beckman Sundh, Ulla, Corina‐Aurelia Zugravu, Efsa Panel On Food Contact Materials, Enzymes, Flavourings And Processing Aids (cef), ., Brimer, Leon, Husøy, Trine, André Penninks, Silano, Vittorio, Milana, Maria Rosaria, Paul Fowler, Roland Franz, Cravedi, Jean-Pierre, Wim Mennes, Konrad Grob   +62 more
core   +3 more sources

Natural Variation of NAR5 Determines Nitrogenase Activity and the Yield in Soybean

Advanced Science, EarlyView.
This study identified NAR5, a gene encoding a subtilisin‐like protease, that regulates nitrogenase activity in soybean nodules. Overexpressing NAR5 delayed nodule senescence, enhancing nitrogenase activity, yield, and low‐nitrogen tolerance. The elite haplotype NAR5HapI‐1 linked to superior nitrogenase activity and greater seed weight has been ...
Chao Ma, Hanyu Zhao, Haojie Feng, Xulun Dong, Lin Chen, Mingliang Yang, Runyi Chen, Chengjun Lei, Chunyan Liu, Qingshan Chen, Dawei Xin, Jinhui Wang   +11 more
wiley   +1 more source