Blossom-End Clearing of Grapefruit by Mark A. Ritenour, Huating Dou, Ed Etxeberria

“…Juice vesicles in the bruised areas usually have a gray tinge compared with unbruised tissue, and BEC-affected fruit develop off flavors. BEC is visible within 24 hours after bruising (often much earlier) and can affect up to 90% of the fruit in some loads. …”
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Blossom-End Clearing of Grapefruit by Mark A. Ritenour, Huating Dou, Ed Etxeberria

“…Juice vesicles in the bruised areas usually have a gray tinge compared with unbruised tissue, and BEC-affected fruit develop off flavors. BEC is visible within 24 hours after bruising (often much earlier) and can affect up to 90% of the fruit in some loads. …”
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Coupons and state tobacco policy context as predictors of tobacco use among those reporting e-cigarette use in the U.S.: Findings from the Population Assessment of Tobacco and Heal... by J.H. Kingsbury, H.L. Kimmel, M.J. Parks, M.R. Creamer, C. Blanco, W.M. Compton

“…Results: Controlling for covariates, Wave 5 coupon receipt (AOR = 1.57; 95 % CI: 1.07, 2.31) and preference for flavored e-cigarettes (AOR = 1.70; 1.37, 2.10) were positively associated with Wave 6 tobacco use. …”
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Non-derivative axionic couplings to nucleons at large and small N by Francesco Bigazzi, Aldo L. Cotrone, Matti Järvinen, Elias Kiritsis

“…Using the effective field theory approach we discuss how to derive the expressions for the CP-odd interaction terms as functions of the parameters of the effective Lagrangian at generic number of colors Nc and flavors Nf. Then, we compute the CP-odd couplings to nucleons of the axion, the η′ and the pseudo-Goldstone mesons in both the Skyrme and the holographic QCD model with Nf = 2, 3. …”
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Machine learning-based characteristic identification of MSG content in gravy foods by Rosyady Phisca Aditya, Habibah Nurina Umy, Masita, Yudhana Anton

“…Monosodium Glutamate (MSG) is a sodium salt that binds to amino acids in the form of glutamic acid, widely used as an additive in cooking as a flavoring. Therefore, this research aims to detect the level of MSG content in soupy foods using Machine Learning. …”
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Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC–MS by Qixin Kan, Longbipei Cao, Liping He, Peipei Wang, Guangdie Deng, Jun Li, Jiangyan Fu, Qingrong Huang, Chi-Tang Ho, Yunqi Li, Chunhui Xie, Yong Cao, Linfeng Wen

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KNOWLEDGE, ATTITUDE AND PRACTICES OF CONSUMPTION OFCARBONATED BEVERAGES: A CROSS SECTIONAL STUDY by Talha Mufeed Siddiqui et al

“… A soft drink or a carbonated drink is a non-alcoholic drink that commonly contains water, a sweetener, carbon dioxide, acidulants, colorings, preservatives, antioxidants, and/or foaming agents, and a flavoring agent. A total of 200 adult patients of low socioeconomic status, aged 18-35 years, were selected to participate in the study. …”
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The US perspective on e-cigarettes and harm reduction by Mitch Zeller

“…And then when we start thinking about the role of flavors and attracting young people to experiment with tobacco products, the potential for nicotine addiction is a real concern. …”
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Configuração espacial da geografia alimentar em Sergipe by Sônia de Souza Mendonça Menezes, Paulo Adriano Santos Silva, Heberty Ruan Conceição Silva

“…As results, we show that the production of food in Sergipe presents in a complex and heterogeneous way, mixing family production and agribusiness, different flavors, forms of production, commercialization and consumption, a tangle of relations that configure the geography of production of food from Sergipe.…”
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Setting the background in discourse by Nicholas Asher, Laurent Prévot, Laure Vieu

“…These relations come in two flavors: either the background is introduced after or before the foreground (respectively Backgroundbackwardand Backgroundforward). …”
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Dynamic critical behavior of the chiral phase transition from the real-time functional renormalization group by Johannes V. Roth, Yunxin Ye, Sören Schlichting, Lorenz von Smekal

“…Abstract The collective dynamics around the second-order O(4) chiral phase transition in QCD with two massless quark flavors can be understood by appealing to universality. …”
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Effect of different drying methods on the amino acids, α-dicarbonyls and volatile compounds of rape bee pollen by Yanxiang Bi, Jiabao Ni, Xiaofeng Xue, Zidan Zhou, Wenli Tian, Valérie Orsat, Sha Yan, Wenjun Peng, Xiaoming Fang

“…The significant demand for high quality food has motivated us to adopt appropriate processing methods to improve the food nutritional quality and flavors. In this study, the effects of five drying methods, namely, pulsed vacuum drying (PVD), freeze drying (FD), infrared drying (IRD), hot-air drying (HAD) and sun drying (SD) on free amino acids (FAAs), α-dicarbonyl compounds (α-DCs) and volatile compounds (VOCs) in rape bee pollen (RBP) were determined. …”
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Concerns Over Vuse e-Cigarette Digital Marketing and Implications for Public Health Regulation: Content Analysis by Eileen Han, Lauren K Lempert, Francesca Vescia, Bonnie Halpern-Felsher

“…In October 2021, Vuse Solo became the first e-cigarette brand to receive marketing granted orders (MGOs) from the US Food and Drug Administration (FDA), authorizing its marketing and their tobacco-flavored pods. Vuse Ciro and Vuse Vibe, and their tobacco-only (“original”) e-liquids, were authorized for marketing in May 2022 and Vuse Alto tobacco-flavored devices were authorized in July 2024. …”
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Evaluating modified atmosphere with variable CO₂-O₂ concentrations for Tribolium castaneum management and quality preservation in Rice storage by Xue Dong, Ming Yang, Peian Tang

“…Quality assessments revealed that TD effectively mitigated lipid oxidation by reducing aldehydes and alcohols, major contributors to rice aging and off-flavors while maintaining acceptable enzymatic activities and VOC profiles. …”
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Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments by Faguang Hu, Haohao Yu, Xingfei Fu, Zhongxian Li, Wenjiang Dong, Guiping Li, Yanan Li, Yaqi Li, Bingqing Qu, Xiaofei Bi

“…According to rOAV >1, 13 key aroma compounds were identified, contributing to flavors like “mellow” and “fruity”. High-throughput sequencing identified seven dominant bacterial genera and four dominant fungal genera, with higher diversity of fungi than bacteria across treatments. …”
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Therapeutic bullfrog oil-based nanoemulsion for oral application: Development, characterization and stability by Rutckeviski Renata, Xavier Francisco Humberto, Morais Andreza Rochelle Do Vale, Amaral-Machado Lucas, Alencar Everton Do Nascimento, Genre Julieta, De Souza Araujo Adriano Antunes, Egito Eryvaldo Socrates Tabosa Do

“…The optimized oral nanoemulsion contained 0.2 % sodium benzoate and 0.02 % propyl-paraben as preservatives; 0.1 % sucralose and 0.4 % acesulfam K as sweeteners and 0.1 % tutti-frutti as flavoring to mask the unpleasant organoleptic characteristics of bullfrog oil. …”
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Abelian instantons and monopole scattering by Csaba Csáki, Rotem Ovadia, Ofri Telem, John Terning, Shimon Yankielowicz

“…In this paper we re-examine this conventional wisdom by explicitly constructing instantons in an Abelian gauge theory: QED 4 with N f flavors of Dirac fermions, in the background of a Dirac monopole. …”
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3D Yang-Mills confining properties from a non-Abelian ensemble perspective by D. R. Junior, L. E. Oxman, G. M. Simões

“…We derive an effective field description for the center-element average where the vortices get represented by N flavors of effective Higgs fields transforming in the fundamental representation. …”
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Development of gastronomic tourism in the Bakas Klungkung tourism village by I Putu Yoga Jaya Kesuma, Moch Nur Efendi, I Wayan Eka Mahendra

“…Gastronomic tourism has a unique appeal because it allows tourists to explore new flavors and tastes. The development of gastronomic tourism in Bakas Village, Klungkung Regency, has local culinary potential as the main tourism attraction. …”
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Long Noncoding RNA Regulation of Pluripotency by Alessandro Rosa, Monica Ballarino

“…Regulatory noncoding RNAs come in two flavors: short and long. The first class includes microRNAs (miRNAs), which are involved in the posttranscriptional regulation of cell cycle and differentiation in PSCs. …”
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