Subjective Experiences and Sensitivities in Women with Fibromyalgia: A Quantitative and Comparative Study by P. De Roa, P. Paris, J. L. Poindessous, O. Maillet, A. Héron

“…Similarly, the feeling of lack of parental affection, subjective hypersensitivity to stress and stimuli (cold, moisture, heat, full moon, and flavors) or hyperactivity (ergomania), appeared as prominent features of fibromyalgia patients. …”
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Effective Microorganisms Improve Growth, Nutrients Uptake, Normalized Difference Vegetation Index, Photosystem II, and Essential Oil While Reducing Canopy Temperature in Water-Stre... by Naayem M. Elgaml, Adel B. Salama, Heba Sh. Shehata, Magdi T. Abdelhamid

“….), a member of the Lamiaceae family of aromatic plants, is used as a flavoring in the food, fragrance, and cosmetic industries. …”
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The use of the model organism Caenorhabditis elegans in the investigation of the adverse effects of electronic cigarettes by Kamila Melnikov, Alžbeta Kaiglová, Soňa Kucharíková

“…Nicotine, propylene glycol, and / or glycerine, water, alcohol, flavorings, and other substances are among the many chemicals found in ECIGs that are vaporized and inhaled. …”
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Olfaction-based learned preference assessment without the use of motivational fear or motivational weight loss by Sara E. Moss, Ekaterina S. McCurdy, Natalya N. Thomas, Danielle Gulick, Angela M. Poff, Dominic P. D'Agostino

“…In this study, we establish an olfaction-based learned preference protocol designed to evaluate learning ability independent of fear responses, motivational weight loss, or visual cues in C57BL/6 J mice.Methods and resultsLeveraging the species’ natural preference for sweet flavors, we tested different sweeteners and confirmed their passive preference for sucrose was more robust than for saccharin or sucralose. …”
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Effect of Presoaking Methods to Break Seed Dormancy in Indigenous Purple Passion Fruits. by Abaho, Darius

“…It is also a possible export crop of juice and syrup for flavoring. The challenge with passion fruit production is that their seeds are characterized by hard seed coats which inhibit the embryo from accessing water and oxygen. …”
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Genome‐Wide Analysis of the APETALA2/Ethylene‐Responsive Factor Gene Family in Carthamus tinctorius L. by Zheng‐Wei Tan, Dan‐Dan Lu, Yong‐Liang Yu, Lei Li, Lan‐Jie Xu, Wei Dong, Chun‐Ming Li, Qing Yang, Hui‐Zhen Liang

“…., also known as safflower, is an important plant whose flowers contain carthamin, an expensive aromatic pigment with various medicinal and flavoring properties. This study aimed to elucidate the roles of these transcription factors in plant growth, metabolic regulation, and environmental adaptation in safflower, providing foundational information and theoretical support for genetic improvement and stress resilience research in this crop. …”
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A New Approach to Recover Bioactive Compounds from Apple Pomace: Healthy Jelly Candies by Liliana Ciurlă, Iuliana-Maria Enache, Ioana Buțerchi, Gabriela Mihalache, Florin Daniel Lipșa, Antoanela Patraș

“…The current study investigates the possibility of using an aqueous AP extract (APE) as the main ingredient in a jelly candy recipe, replacing artificial colors and flavors and improving its nutritional value. APE and formulated jelly candies were analyzed in terms of their phytochemical profile, antioxidant capacity, and color parameters. …”
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<i>Kluyveromyces lactis</i> and <i>Saccharomyces cerevisiae</i> for Fermentation of Four Different Coffee Varieties by Danilo José Machado de Abreu, Denis Henrique Silva Nadaleti, Rafaela Pereira Andrade, Tamara Leite dos Santos, Dérica Gonçalves Tavares, Cesar Elias Botelho, Mário Lúcio Vilela de Resende, Whasley Ferreira Duarte

“…One strategy for adding unique characteristics and flavors to improve coffee quality is the selection of starter microorganisms. …”
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Comparative Nutritional Profiling of Economically Important Shrimp Species in Pakistan by Muhammad Bilal Bhatti, Shahid Sherzada, Sohail Ahmad, Muhammad Asghar Qazi, Amina Ayub, Saeed Akram Khan, Muhammad Javed Khan, Iqra Rani, Nimra Hussain, Joanna Nowosad, Dariusz Kucharczyk

“…Shrimp are widely recognized as a nutritious and flavorful food choice due to their tender and delicious meat. …”
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Development of High Dietary Fiber Cereal Bar as Emergency Food Product and The Chemical-Microbiological Properties and Nutritional Content by Ani Radiati, Sumarto Sumarto, Fahmi Hafid, Emma Kamelia, Lia Nurcahyani, Dini Mariani, Siti Badriah, Tjahja Muhandri

“…Continued testing and development with diverse flavors and formulations are recommended to improve acceptance across age groups in emergency situations.…”
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Detection of Aflatoxin and Ochratoxin A in Spices by High-Performance Liquid Chromatography by Zahra Zareshahrabadi, Robab Bahmyari, Hasti Nouraei, Hossein Khodadadi, Pouyan Mehryar, Fatemeh Asadian, Kamiar Zomorodian

“…Spices are one of the flavoring components of food in the cooking recipes of different nations that are used daily. …”
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Petrology of the Eocene alkaline volcanism from the western Rio Grande Rise, South Atlantic Ocean by Julia Taciro Mandacaru Guerra, Valdecir de Assis Janasi, Priyeshu Srivastava, Priyeshu Srivastava, Miguel Angelo Stipp Basei, George Luiz Luvizotto, Luigi Jovane

“…Moreover, results from Pb, Sr and Nd isotope analysis reveal that Eocene alkaline volcanic rocks from the Western Rio Grande Rise have EMI-flavored Tristan-type signatures. This suggests that the mantle sources from the western Rio Grande Rise and from the Walvis Ridge and Guyot Province magmatism still shared common characteristics long after its separation from the Walvis Ridge.…”
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Microbial diversity, functional attributes, and nutritional proficiency of yogurts produced in Bangladesh by Md. Tanvir Islam, M. Shaminur Rahman, Susmita Roy Chowdhury, Tanay Chakrovarty, S. M. Kador, Md. Mazharul Islam, Khondoker Tanjim Islam, Mohammad Imtiaj Uddin Bhuiyan, Ovinu Kibria Islam

“…Increased acidity in local varieties also matched preferences for tangier flavors. Physicochemical analysis identified a negative association between Lactobacillus levels and pH, while higher fat content reduced overall bacterial diversity except for Lactobacillus, which further decreased mineral bioavailability. …”
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Measurement the Physiological Properties of Water Pipe Smokers in Shekhan Distract by Abdullah. M. Al-Saiegh, Turki Sabri Haji, Jihan Saado Ahmed, Alaa Azzo Aslo, Firas Faris Khalaf

“…Smoking is one of the old habits used by humans before 400 years ago, where this custom was exclusively used in males with the development of time, tools, ingredients and flavors that used in hookah the women also started smoking, which led to an increase in the prevalence of use in many countries of the world Smoking is one of the reasons that lead to an increase in the percentage incidence of lung cancer, chronic lung disease ,mouth disease ,teeth deformation and gingivitis. …”
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Performance Analysis of a Strong Constraint 4DVar and 4DEnVar on Regional Ionosphere Imaging by Nicholas Ssessanga, Wojciech Jacek Miloch, Lasse Boy Novock Clausen, Daria Kotova

“…At 4DSpace, we have in‐house developed and assessed the performance of two regional flavors of short‐term forecast strong constraint four‐dimensional (4D, space and time) variational (SC4DVar) DA schemes; the orthodox incremental (SC4DVar‐Inc) and ensemble‐based (SC4DEnVar) approach. …”
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Metabolomic profiles of <i>Ribes nigrum</i> L. and <i>Lonicera caerulea</i> L. from the collection of the N.I. Vavilov Institute in the setting of Northwest Russia by T. V. Shelenga, V. S. Popov, A. V. Konarev, N. G. Tikhonova, O. A. Tikhonova, Y. A. Kerv, A. E. Smolenskaya, L. L. Malyshev

“…Recently, the trend of using fruit and berry crops as ingredients for functional and dietary nutrition, the development and implementation of flavors, pigments, new medicines and dietary supplements has been actualized. …”
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Effect of 5-Aminolevulinic Acid on the Quality and Volatile Metabolites of Korla Fragrant Pear Fruit by SUN Tianyu, WEN Bo, WANG Chunfeng, TIAN Jia, HAO Zhichao, LIN Yan, WEN Yue, ZHANG Feng

“…Among them, α-farnesene, 4-[((1E)-1,5-dimethyl-1,4-hexanedi-1-yl]-1-methyl-cyclohexene, δ-cadinene, (E)-1-methyl-4-(6-methylhept-5-en-2-ylidene) cyclohex-1-ene and germacrene B were annotated as key compounds to this pathway, which together endowed Korla fragrant pears with special citrus-like, lavender, lemony, astringent, thyme-like, spicy, earthy, non-medicinal and orange flower-like flavors. In conclusion, it is demonstrated that the exogenous application of 5-ALA significantly improved the quality of Korla fragrant pear fruit, the effect being most pronounced at 5-ALA concentration of 150 mg/L.…”
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Quality Evaluation of Fresh Cayenne Pepper for Chili Sauce from Different Origins by Jinge XU, Zhuoqi ZHENG, Pengjie HOU, Gaoxing MA, Yandi XIONG, Zhuang MA, Meng LIU, Liang ZHAO, Xiaojun LIAO

“…Conclusion: Cayenne pepper, characterized by its high sugar content, mild spiciness, low seed-to-flesh ratio, and richness of aromatic and flavorful substances, meets the requirements for chili sauce processing. …”
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Biocomposite Active Whey Protein Films with Thyme Reinforced by Electrospun Polylactic Acid Fiber Mat by Andreea (Lanciu) Dorofte, Iulia Bleoanca, Florentina Ionela Bucur, Gabriel Mustatea, Daniela Borda, Felicia Stan, Catalin Fetecau

“…WF/G composite materials are good candidates to be used as bioactive flavoring primary packaging in hard cheese making.…”
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Harmful and Potentially Harmful Constituents Analysis of North American ENDS by Smith Cameron, Jamison Brian, Jongsma Candice, Carter Karen, Wang Jiaming, Bates Austin, Ullah Sifat, Cook David, Gene Gillman I.

“…The study consisted of 14 brands (seven closed pod-based, four open (refillable) pod-based, two cigalike, one disposable) and analyzed multiple e-liquid formulations per brand with varying labelled nicotine concentrations and flavors, equating to 35 unique tested ENDS. Aerosol was generated using two puffing regimes (ISO 27068 and intense) and analyzed for primary constituents, metals, carbonyls, and glycidol in a head-to-head comparison in the same testing laboratory. …”
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