Anti-Atopic Dermatitis Effect of Seaweed Fulvescens Extract via Inhibiting the STAT1 Pathway by Tae-Young Gil, Yun-Mi Kang, Ye-Jin Eom, Chul-Hee Hong, Hyo-Jin An

“…Seaweed fulvescens (SF) is a green alga rich in chlorophyll with unique flavor and taste. It is also called Maesaengi which has antioxidant and other physiological activities. …”
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Russian Bishop in Gilded Age America by V. V. Pechatnov, V. O. Pechatnov

“…The Bishop’s literary talent and lively curiosity lend special flavor to these impressions creating a sense of presence. …”
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Rapid and easy determination of morphine in chafing dish condiments with colloidal gold labeling based lateral flow strips by Wei Chen, Xin-ni Li, Qian Wu, Li Yao, Jianguo Xu

“…In order to enhance the flavor of chafing dish and increase the attraction of consumers, the poppy shell is reported to be illegally added to the condiments of chafing dish. …”
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Comparative study of traditional and lab-scale roasting method for unpeeled robusta coffee in Bromo-Tengger-Semeru mountain slope regions by Kiki Fibrianto, Onky Audika Ferrasta, Igoy Arya Bimo

“…Gas chromatography-mass spectrometry (GC-MS) analysis further confirmed that lab-scale roasting enhanced sweet flavor notes compared to traditional farmer practices in Wonorejo.…”
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THE PSEUDO-SLAVIC REALIA IN PSEUDO-ETHNIC FANTASY: THE ISSUES OF TRANSLATION INTO THE RUSSIAN LANGUAGE by Nadezhda V. Rabkina

“…However, when translated for an audience with a Slavic ethnic background, the pseudo-ethnic fantasy book or film loses its exotic flavor. The translation techniques for Latinized Russian words conveying the pseudo-ethnic atmosphere are de-transliteration and de-transcription. …”
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Virtual screening, molecular docking and identification of umami peptides derived from Oncorhynchus mykiss by Wenzhu Zhao, Lijun Su, Shitong Huo, Zhipeng Yu, Jianrong Li, Jingbo Liu

“…Oncorhynchus mykiss is delicious and contains abundant flavor substances. However, few studies focused on umami peptides of O. mykiss. …”
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Metabolomic Analysis of the Chemical Composition of Chongjue Luohan Tea by QIAN Yuanfeng, YANG Gaozhong, XU Weilin, XU Guodong, DENG Huifang, LAN Bingying, LIN Zhi, LÜ Haipeng

“…Notably, Zifu and Ankang tea samples contained higher levels of bitter and astringent components, such as flavanols, proanthocyanidins and flavanol glycosides, whereas Ping’an and Jufu tea samples were richer in umami and sweet components, such as L-asparagine and L-theanine. …”
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Investigation of the Improvement of Physical and Chemical Changes in Banana Fruits under Different Lighting and Packaging Conditions by Fatemeh Aboutalebi, Mohsen Azadbakht, Mohammad Vahedi Torshizi, Feryal Varasteh

“…Given the importance of storing and handling bananas to preserve their quality, flavor, and nutritional value, this study used various light treatments and packaging methods to maintain the quality of bananas. …”
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Effects of phenolic acids on tetramethylpyrazine formation via room temperature spontaneous ammoniation of acetoin by Hui Xu, Xuanrui Chen, Qianqian Zhang, Zhizhi Yang, Jingjing Tian, Qihe Chen, Jicheng Chen

“…This study provides valuable insights into enhancing the characteristic pyrazine flavor and improving quality control in fermented foods.…”
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Protein enrichment in instant pudding with fish protein hydrolysate (FPH) from trash fish by Salampessy Randi B.S., Yuniarti Tatty, Handayani Melur Gitawigati, Nurbani Siti Zachro

“…The purpose of this study was to increase protein levels and flavor intensity profiling instant pudding by adding FPH. …”
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Effect of Roasting on the Proximate Composition, Antioxidant Activity, and Functional Properties of Afrostyrax lepidophyllus (Country Onion) Seeds by Wiyeh Claudette Bakisu Muala, Tonfack Djikeng Fabrice, Noumo Ngangmou Thierry, Ngangoum Eric Serge

“…The seeds used as spices are generally roasted in order to improve their flavor or aroma. However, roasting conditions vary and also affect the quality of the final product. …”
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Peculiar index relations, 2D TQFT, and universality of SUSY enhancement by Matthew Buican, Linfeng Li, Takahiro Nishinaka

“…By writing these quantities in the language of 2D topological quantum field theory (TQFT), we easily read off the S-duality action on the flavor symmetries of the AD quivers and also find expressions for the Schur indices of various classes of exotic AD theories appearing in different decoupling limits. …”
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Study on the Storage Quality and Microstructural Changes of Brown Rice under Low-Temperature Conditions by ZHANG Jiang-nan, QU Chen-ling, ZHANG Zhong-jie, YIN Jun

“…The results showed that, at 15 ℃, higher initial moisture content led to greater fatty acid values, lower germination rates, lower flavor values, and poorer microstructure in brown rice. …”
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Effect of Coriander (Coriandrum sativum) Smoke on Physico-Chemical and Sensory Characteristics of Mudaffara Cheese by Salha A. Y. Jado, Ibtisam El Zubeir

“…The smoked Mudaffara cheese showed higher scores for flavor, salt and overall acceptability as was stated by the panelists, however the better color was recorded for unsmoked Mudaffara cheese. …”
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Phenomenology of electroweak portal dark showers: high energy direct probes and low energy complementarity by Hsin-Chia Cheng, Xu-Hui Jiang, Lingfeng Li

“…Additionally, we study the flavor-changing neutral current (FCNC) B decays into dark pions, obtaining both current and projected constraints at the LHC and other facilities. …”
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An Overview of Nanotechnology in Food Science: Preparative Methods, Practical Applications, and Safety by Hyunjong Yu, Jun-Young Park, Chang Woo Kwon, Sung-Chul Hong, Kyung-Min Park, Pahn-Shick Chang

“…In addition, nanoencapsulation enables to control the release of flavors at the desired time and to protect the degradation of flavors during processing and storage. …”
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Optimization of dried garlic physicochemical properties using a self-organizing map and the development of an artificial intelligence prediction model by Hany S. El-Mesery, Mohamed Qenawy, Mona Ali, Merit Rostom, Ahmed Elbeltagi, Ali Salem, Abdallah Elshawadfy Elwakeel

“…The total color change values increased with IR and higher air temperature but declined with higher air velocity. Also, the garlic’s flavor strength, allicin content, water activity, and vitamin C levels decreased as the IR and air temperature increased. …”
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Microbiota for production of wine with enhanced functional components by Armachius James, Ting Yao, Hengming Ke, Yousheng Wang

“…Microorganisms not only drive alcohol fermentation, flavor and aroma, but also enhance wine functional components such as extraction of polyphenols from the berries, production of γ-aminobutyric acid, hydroxytyrosol and melatonin. …”
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Exclusive displaced hadronic signatures in the LHC forward region by Xabier Cid Vidal, Yuhsin Tsai, Jose Zurita

“…We also apply this projected bound to two scenarios with Higgs portal couplings, where the scalar mediator S either couples to a) the SM quarks only, or b) to both quarks and leptons in the minimal flavor violation paradigm. In both scenarios we compare the reach of our proposed search with the expected constraints from ATLAS and CMS on the invisible Higgs width and with the constraints from rare B-decays studies at LHCb. …”
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Quality of Gluten Free Bread with the Addition of Xanthan Gum and Different Kneading Methods by Siti Chairiyah Batubara, Nur Hanifah Muliyana

“…The results also showed that the best treatment was the addition of a xanthan gum concentration of 1.25% and the direct dough method with a texture value of 1562.9, swelling 430.269%, moisture content 35.18%, ash content 0.945%, fat content 6.675%, protein content Was 6.71%, carbohydrate content 50.45%, Hedonic test results ranged from 3-4 (rather similar) and Hedonic quality test results for crust color attributes 3.11-3.78 (brownish-yellow ), crumb color (beige-brownish), aroma (slightly acidic). ), pore uniformity 3.33–3.55 (rather uniform), texture (slightly soft), and flavor (slightly sour). The gluten-free test did not reveal any detectable gluten content in this study.…”
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