Results 251 to 260 of about 9,254 (302)
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Food and Chemical Toxicology, 2018
We designed a novel tobacco-heating product (THP) that heats tobacco to release nicotine and aerosolised components, such as glycerol and tobacco volatiles from a tobacco rod (Neostik).
I. Crooks +8 more
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We designed a novel tobacco-heating product (THP) that heats tobacco to release nicotine and aerosolised components, such as glycerol and tobacco volatiles from a tobacco rod (Neostik).
I. Crooks +8 more
semanticscholar +1 more source
Effects of dietary restraint on flavour-flavour learning
Appetite, 2001Flavour preference learning in 21 restrained and 21 unrestrained females was explored using an evaluative conditioning paradigm. Each participant was exposed to an adapted version of the procedure used by Johnsrude et al., (1999, Learning & Motivation30, 250-264).
Brunstrom, JM, Downes, CR, Higgs, S
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Volatiles composition and flavour profile identity of smoke flavourings
Food Quality and Preference, 2006<p>The objective of the study was to compare parallel chemical and sensory characteristics of smoke flavourings produced from the same raw material obtained by two processing methods in order to find, which compounds and/ or their groups contribute essentially to the development of typical, desirable smoke-cured flavour.
Eliza Kostyra
exaly +3 more sources
Journal of the Royal Anthropological Institute, 2016
This article describes how today in the United States neurologists diagnose forms of dementia, such as Alzheimer's disease and frontotemporal dementia. Taking as a starting‐point the pervasive context of uncertainty in the diagnosis of neurodegenerative diseases, it examines how uncertainty is not merely an epistemological obstacle to the making of ...
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This article describes how today in the United States neurologists diagnose forms of dementia, such as Alzheimer's disease and frontotemporal dementia. Taking as a starting‐point the pervasive context of uncertainty in the diagnosis of neurodegenerative diseases, it examines how uncertainty is not merely an epistemological obstacle to the making of ...
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2008
Part 1: Characterization and Composition of Tomato Plant and Fruit, chapter 5 ; International ...
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Part 1: Characterization and Composition of Tomato Plant and Fruit, chapter 5 ; International ...
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Psychology and Psychotherapy: Theory, Research and Practice, 2003
Emotions in psychotherapy are considered in the light of contemporary emotion theory, of neuroimaging, of narratives about emotion, and in relation to emotional disorder. One difficulty in comparing these different theories is that the term “emotion” is itself used differently.
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Emotions in psychotherapy are considered in the light of contemporary emotion theory, of neuroimaging, of narratives about emotion, and in relation to emotional disorder. One difficulty in comparing these different theories is that the term “emotion” is itself used differently.
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2023
This chapter deals with the nutritional and safety importance of flavour perception by taste (in the mouth) and odour (in the nose). Sweetness is correlated with the chemical structure of sugars, sugar derivatives, non-sugar sweeteners, synthetic (e.g. saccharin, aspartame, sucralose) and naturally occurring (e.g.
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This chapter deals with the nutritional and safety importance of flavour perception by taste (in the mouth) and odour (in the nose). Sweetness is correlated with the chemical structure of sugars, sugar derivatives, non-sugar sweeteners, synthetic (e.g. saccharin, aspartame, sucralose) and naturally occurring (e.g.
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Lepton Flavour for Hadron Flavour Physicists
Nuclear Physics B - Proceedings Supplements, 2011In this review talk I was asked to give an overview of recent developments in lepton flavour for an audience consisting mainly of hadron flavour physicists.
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Nutrition & Food Science, 1991
As their name implies, the prime function of these ingredients is to donate flavour which is detected by the senses of taste and smell. Taste itself is made up of the four primary tastes — sweet, sour, salt and bitter — which are detected by the taste buds situated in the mouth, mainly on the tongue, palate and cheeks.
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As their name implies, the prime function of these ingredients is to donate flavour which is detected by the senses of taste and smell. Taste itself is made up of the four primary tastes — sweet, sour, salt and bitter — which are detected by the taste buds situated in the mouth, mainly on the tongue, palate and cheeks.
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Flavours and other additives for flavoured milks
International Journal of Dairy Technology, 1984The range of possible additives in flavoured milk is reviewed, describing the composition and utilization of flavourings together with the use and stability of colourings. Also discussed are various sweetening systems and the optional use of stabilizers. Other additives such as acidifiers.
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