Results 251 to 260 of about 1,507,476 (307)

Insights into volatile flavoromics and microbiomics for sensory quality improvement of flue-cured tobacco leaves fermented with Bacillus subtilis DB-15. [PDF]

Bioresour Bioprocess
Guo Y, Wang J, Huang G, Hou N, Pan H, Ding W.   +5 more
europepmc   +1 more source

Controlled Sorption Studies of Sprayable Films As Barriers to Smoke-Derived Volatile Phenols in Wine Grapes. [PDF]

ACS Omega
Garcia L, Cerrato DC, Lim LR, Penner MH, Zhao Y, Tomasino E.   +5 more
europepmc   +1 more source

Assessing the abuse liability of U.S. Food and Drug Administration-authorized electronic nicotine delivery systems: Impact of nicotine flux, flavor, and menthol cigarette smoking status. [PDF]

Exp Clin Psychopharmacol
Ogunleye EO, Bono RS, Imran R, Gaitan N, Lipato T, Barnes AJ, Cobb CO.   +6 more
europepmc   +1 more source

Trends in Combustible Cigarette Smoking, Electronic Cigarette Use, and Related Behaviors among Korean Adults: An 11-Year Analysis of Data from the Korea National Health and Nutrition Examination Survey (2013-2023). [PDF]

Tuberc Respir Dis (Seoul)
Yang WJ.
europepmc   +1 more source

Product acceptance and cigarette reduction: Results from a Velo® pouch actual use study among United States adults who smoke. [PDF]

Prev Med Rep
Parms TA, Makena P, Shetty M, Hart R, Chen P, Jordan KG, Baxter SA.   +6 more
europepmc   +1 more source

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Phenols in smoked, cured meats: Nitrosation of phenols in liquid smokes and in smoked bacon

Journal of the Science of Food and Agriculture, 1975
AbstractNitrosation of the phenolic components of liquid smoke preparations has been shown to take place in model systems simulating gastric digestion of smoked bacon. The major products isolated have been shown to be o‐nitrophenols formed by oxidation, in the meat system, of the corresponding nitroso derivative. Similar compounds have been shown to be
M E, Knowles, J, Gilbert, D J, MacWeeny
openaire   +2 more sources

Characterization of Iron Metal Corrosion in Liquid Smoke Coagulant [PDF]

Procedia Chemistry, 2015
Latex coagulant is one of important factors on natural rubber processing because it will determine the quality of rubber end products. One of the coagulants that produce good quality natural rubber is liquid smoke. The use of liquid smoke as coagulant is
Suwardin, Didin, Vachlepi, Afrizal
exaly   +2 more sources

Investigating antimicrobial and antioxidant activity of liquid smoke and physical‐chemical stability of bacon subjected to liquid smoke and conventional smoking

Journal of Food Science
Abstract Liquid smoke, an alternative to traditional wood burning smoking, enhances product value by imparting desirable characteristics such as aroma, flavor, and color. Furthermore, it contains components with inherent antimicrobial and antioxidant properties.
Adriane Pegoraro Brustolin, Juliana Marques Soares, Karem Muraro, Rodrigo Schwert, Clarice Steffens, Rogério Luis Cansian, Eunice Valduga   +6 more
openaire   +2 more sources