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252,714 results
  • Nutrient-conditioned intake stimulation does not require a distinctive flavor cue in rats. [Journal Article]
    Appetite. 2020 Jul 01 [Online ahead of print]Sclafani A, Ackroff K
  • The postoral actions of nutrients in rodents can stimulate intake and condition flavor preferences through an appetition process. Appetition is revealed in rodents by their increased intake of and preference for a flavored solution paired with intragastric (IG) nutrient infusions. Here we determined if IG 16% maltodextrin (MD) infusions can stimulate intake and preference in the absence of a dist…
  • Zerumbone augments cognitive enhancement potentials of EPA+DHA: Insight from a hyperlipidemic rat model. [Journal Article]
    Br J Nutr. 2020 Jul 03 [Online ahead of print]Uppin V, Acharya P, … Talahalli RR
  • Hyperlipidemia and cognitive dysfunction (CD) are the two public health concerns. Though hyperlipidemia has been comprehensively studied in respect of cardiovascular diseases, its role on CD needs to be explored. Hence, we evaluated hyperlipidemia as a risk factor for CD, and the efficacy of eicosapentaenoic acid (EPA, 20:5n-3) + docosahexaenoic acid (DHA, 22:6n-3), and zerumbone (Z) in modulatin…
  • Effects of storage on the oxidative stability of acorn oils extracted from three different Quercus species. [Journal Article]
    J Sci Food Agric. 2020 Jul 01 [Online ahead of print]Makhlouf FZ, Squeo G, … Caponio F
  • CONCLUSIONS: Floral and fruity volatile compounds detected in the oils headspace could explain the pleasant flavor of acorn oils reported by other authors. Similarly to other vegetable oils, storage depletes both volatiles and antioxidants and produces oxidation compounds, such as oxidized triacylglycerols. However, the studied acorn oils were quite stable under storage in the dark at room temperature for 6 months. This article is protected by copyright. All rights reserved.
  • Changes of volatile flavor compounds of watermelon juice by heat treatment. [Journal Article]
    Biosci Biotechnol Biochem. 2020 Jun 30 [Online ahead of print]Aboshi T, Musya S, … Murayama T
  • Changes of volatile flavor compounds of watermelon juice by heat treatment were investigated by gas chromatography-olfactometry-mass spectrometry. Although the major volatile compounds in watermelon juice, three aldehydes, three alcohols, and one ketone, did not increase significantly by heat treatment, dimethylsulfide and methional increased in heated juice. These two sulfides were suggested to …
  • First Observation of D^{+}→ημ^{+}ν_{μ} and Measurement of Its Decay Dynamics. [Journal Article]
    Phys Rev Lett. 2020 Jun 12; 124(23):231801.Ablikim M, Achasov MN, … BESIII Collaboration
  • By analyzing a data sample corresponding to an integrated luminosity of 2.93  fb^{-1} collected at a center-of-mass energy of 3.773 GeV with the BESIII detector, we measure for the first time the absolute branching fraction of the D^{+}→ημ^{+}ν_{μ} decay to be B_{D^{+}→ημ^{+}ν_{μ}}=(10.4±1.0_{stat}±0.5_{syst})×10^{-4}. Using the world averaged value of B_{D^{+}→ηe^{+}ν_{e}}, the ratio of the two …
  • Effect of Pseudomonas fluorescens proteases on the quality of Cheddar cheese. [Journal Article]
    J Dairy Sci. 2020 Jun 26 [Online ahead of print]Paludetti LF, O'Callaghan TF, … Kelly AL
  • The objective of this study was to investigate the effect of adding different levels of a thermoresistant protease produced by a Pseudomonas fluorescens strain to milk on the manufacture and quality of Cheddar cheese. Fresh raw milk was collected, standardized, and pasteurized at 72°C for 15 s, and the enzyme was added to give a protease activity of 0.15 or 0.60 U/L (treatments P1 and P4, respect…
  • Quantification of flavorants and nicotine in waterpipe tobacco and mainstream smoke and comparison to e-cigarette aerosol. [Journal Article]
    Nicotine Tob Res. 2020 Jun 29 [Online ahead of print]Erythropel HC, Garcia Torres DS, … Zimmerman JB
  • CONCLUSIONS: While water-filtration reduced flavor and nicotine content in waterpipe mainstream smoke, the detected flavorant concentrations were similar or higher to those previously reported in e-cigarette aerosol. Therefore, users could be drawn to waterpipes due to similar flavor appeal as popular e-cigarette products. Absolute nicotine content of waterpipe smoke was lower than in e-cigarette aerosol, but the differential use patterns of waterpipe (>100 puffs/session) and e-cigarette (mostly < 10 puffs/session, multiple session throughout the day) likely result in higher flavorant and nicotine exposure during a waterpipe session. Strategies to reduce youth introduction and exposure to nicotine via waterpipe use may consider similar flavor restrictions as those for e-cigarettes.
  • Recent findings in the pharmacology of inhaled nicotine: Preclinical and clinical in vivo studies. [Journal Article]
    Neuropharmacology. 2020 Jun 24 [Online ahead of print]Jackson A, Grobman B, Krishnan-Sarin S
  • CONCLUSIONS: The articles reviewed here highlight the importance of both animal and human models to fully understand the impact of inhaled nicotine pharmacology There is a need for more rodent pharmacokinetic inhaled nicotine studies to understand the influences of factors such as flavor and nicotine salts. Additionally, consensus on nicotine measurement in both human and rodent studies is greatly needed.
  • Relationship between consumption of soft and alcoholic drinks and oral health problems. [Review]
    Cent Eur J Public Health. 2020 Jun; 28(2):94-102.Çetinkaya H, Romaniuk P
  • CONCLUSIONS: There is good evidence for association between soft drinks and oral health problems, but still no clear answer exists about strength of association between sugar-free soft drinks and dental caries. Also the knowledge about influence of alcohol is inadequate. Since consuming style affects erosive potential of drinks manufacturers should be required to add some recommendations on labels about drinking style.
  • Terpene Synthases and Terpene Variation in Cannabis sativa. [Journal Article]
    Plant Physiol. 2020 Jun 26 [Online ahead of print]Booth JK, Yuen MMS, … Bohlmann J
  • Cannabis (Cannabis sativa) resin is the foundation of a multi-billion dollar medicinal and recreational plant bioproducts industry. Major components of the cannabis resin are the cannabinoids and terpenes. Variations of cannabis terpene profiles contribute much to the different flavor and fragrance phenotypes that affect consumer preferences. A major problem in the cannabis industry is the lack o…
  • Effects of ultrasound on functional properties, structure and glycation properties of proteins: a review. [Journal Article]
    Crit Rev Food Sci Nutr. 2020 Jun 24 [Online ahead of print]Lin D, Zhang Q, … Li S
  • Protein is an indispensable part of life. It provides nutrition for human body and flavor for food. The role of protein depends largely on the functional properties of the protein. Therefore, the elucidation of protein structure and functional properties needs to be further explored. The effects of structural and functional properties of proteins under different ultrasonic treatment conditions we…
  • User Perceptions of Different Electronic Cigarette Flavors on Social Media: Observational Study. [Journal Article]
    J Med Internet Res. 2020 Jun 24; 22(6):e17280.Lu X, Chen L, … Li D
  • CONCLUSIONS: The most updated information about the popular e-liquid flavors mentioned on social media was investigated, which showed that the prevalence of mentions of e-liquid flavors and user perceptions on social media were different. Fruit was the most frequently discussed flavor category on social media. Our study provides valuable information for future regulation of flavored e-cigarettes.
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