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245,448 results
  • Effective degradation of the mycotoxin patulin in pear juice by porcine pancreatic lipase. [Journal Article]
    Food Chem Toxicol 2019; :110769Xiao Y, Liu B, … Zhang F
  • Porcine pancreatic lipase (PPL) was used to degrade the mycotoxin patulin (PAT) in pear juice. The dosage of PPL, the initial concentration of PAT, reaction temperature and time were investigated by batch experiments to study the optimal degradation condition. The concentration of PAT in pear juice was determined by high performance liquid chromatography with an ultraviolet detector (HPLC-UV). Th…
  • Sensory Influence of Sweetener Addition on Traditional and Decaffeinated Espresso. [Journal Article]
    J Food Sci 2019Cusielo KVC, da Silva ACML, … Bolini HMA
  • Several factors have led to an increase in the consumption of sweeteners in substitution of sucrose. Studies on the behavior and the sensory properties of sweeteners are relevant, once they provide knowledge about both the adequate sweetener concentration with a sweetness equivalence to a sucrose-sweetened product and the possible sensory changes of the product. The addition of stevia with differ…
  • Study of the Inhibitors of Cooked Off-Flavor Components in Heat-Treated XiZhou Melon Juice. [Journal Article]
    J Agric Food Chem 2019Luo D, Xu X, … Wu J
  • This research applied inhibitors to reduce the content of cooked off-flavor components (dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, and 3-(methylthio)propanaldehyde) in heat-treated melon juice. The effects of glucose oxidase (GOD) on the formation and release of these four volatile sulfur compounds were also investigated. Results showed that GOD strongly inhibited the formation of…
  • The role of flavors in vaping initiation and satisfaction among U.S. adults. [Journal Article]
    Addict Behav 2019; 99:106077Landry RL, Groom AL, … Payne TJ
  • CONCLUSIONS: Users of flavored e-cigarettes reported greater satisfaction and self-perceived addiction than users of non-flavored e-cigarettes. The appeal of flavors, particularly among young adults, has implications for regulatory policy regarding the marketing and promotion of flavored products. These findings may provide direction for the Food and Drug Administration's plans to restrict flavors other than menthol, mint, and tobacco.
  • Sensory evaluation of e-liquid flavors by smelling and vaping yields similar results. [Journal Article]
    Nicotine Tob Res 2019Krüsemann EJZ, Wenng FM, … Boesveldt S
  • CONCLUSIONS: The strong group-level correlations between orthonasal smelling and vaping e-liquid flavors justify the use of smelling instead of vaping in future research. For example, smelling could be used to investigate differences in e-liquid flavor liking between (potential) user groups such as nicotine-naïve adolescents. The more modest within-subject correlations and variation across individuals and flavors merit caution in using smelling instead of vaping in other types of experiments.This study supports the use of orthonasal smelling (instead of vaping) e-liquids to measure hedonic flavor perception in some studies where vaping would be inappropriate or not feasible. Examples of research situations where smelling e-liquids may be sufficient are (1) investigating nicotine-naïve individuals (i.e. non-users), (2) investigating individuals under legal age for e-cigarette use (i.e. youth and adolescents), (3) investigating brain responses to exposure of e-liquid flavors using fMRI or EEG, and (4) comparing hedonic flavor assessment between adolescent non-users and current smokers to provide support for future regulations on e-liquid flavors.
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