Gotowe bibliografie tematyczne / Flavor modulation

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Gotowa bibliografia na temat „Flavor modulation”

Autor: Grafiati

Data publikacji: 25 stycznia 2025

Data aktualizacji: 31 lipca 2025

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Artykuły w czasopismach na temat "Flavor modulation"

Badjona, Abraham, Robert Bradshaw, Caroline Millman, Martin Howarth, and Bipro Dubey. "Faba Bean Flavor Effects from Processing to Consumer Acceptability." Foods 12, no. 11 (2023): 2237. http://dx.doi.org/10.3390/foods12112237.

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Faba beans as an alternative source of protein have received significant attention from consumers and the food industry. Flavor represents a major driving force that hinders the utilization faba beans in various products due to off-flavor. Off-flavors are produced from degradation of amino acids and unsaturated fatty acids during seed development and post-harvest processing stages (storage, dehulling, thermal treatment, and protein extraction). In this review, we discuss the current state of knowledge on the aroma of faba bean ingredients and various aspects, such as cultivar, processing, and

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DeVito, Elise E., Kevin P. Jensen, Stephanie S. O’Malley, et al. "Modulation of “Protective” Nicotine Perception and Use Profile by Flavorants: Preliminary Findings in E-cigarettes." Nicotine & Tobacco Research 22, no. 5 (2019): 771–81. http://dx.doi.org/10.1093/ntr/ntz057.

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Abstract Introduction Characterizing flavors are widely available in e-cigarettes and motivate initiation and continued use. Flavors may enhance appeal and facilitate development of addiction to tobacco products through modulation of tobacco products’ reinforcing or aversive actions. Palatable flavors (eg, fruit) may increase appeal through primary reinforcing properties. Menthol’s cooling and anesthetic effects may increase appeal by counteracting nicotine’s aversive effects. Genetics provide a method for modeling individual differences in sensitivity to nicotine’s effects. A common polymorph

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Schwartz, Mathieu, Francis Canon, Gilles Feron, Fabrice Neiers, and Amparo Gamero. "Impact of Oral Microbiota on Flavor Perception: From Food Processing to In-Mouth Metabolization." Foods 10, no. 9 (2021): 2006. http://dx.doi.org/10.3390/foods10092006.

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Flavor perception during food intake is one of the main drivers of food acceptability and consumption. Recent studies have pointed to the oral microbiota as an important factor modulating flavor perception. This review introduces general characteristics of the oral microbiota, factors potentially influencing its composition, as well as known relationships between oral microbiota and chemosensory perception. We also review diverse evidenced mechanisms enabling the modulation of chemosensory perception by the microbiota. They include modulation of the chemosensory receptors activation by microbi

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Baeyens, Frank, Geert Crombez, Jan De Houwer, and Paul Eelen. "No Evidence for Modulation of Evaluative Flavor–Flavor Associations in Humans." Learning and Motivation 27, no. 2 (1996): 200–241. http://dx.doi.org/10.1006/lmot.1996.0012.

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Bak, Kathrine H., Sandra S. Waehrens, Yu Fu, et al. "Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation." Foods 10, no. 12 (2021): 3008. http://dx.doi.org/10.3390/foods10123008.

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Bovine (meat and heart) and porcine (hemoglobin and plasma) raw materials were hydrolyzed by Protease A (both endo- and exopeptidase activity), with or without glucosamine added during the enzyme inactivation step. Hydrolysates were characterized via peptide analysis (yield, UV- and fluorescence scanning spectroscopy, and peptide size distribution via size exclusion chromatography), sensory evaluation, and volatile compound analysis via gas chromatography mass-spectrometry (GC-MS) to determine if glucosamine-induced Maillard reaction improved taste and flavor. Porcine hemoglobin produced the m

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Warwick, Zoe S., Stephen J. Synowski, Vanessa Coons, and Anita Hendrickson. "Flavor-Cued Modulation of Intake in Rats." Physiology & Behavior 67, no. 4 (1999): 527–32. http://dx.doi.org/10.1016/s0031-9384(99)00093-1.

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Li, Zelin, Bin Zhou, Tingting Zheng, et al. "Integrating Metabolomics and Proteomics Technologies Provides Insights into the Flavor Precursor Changes at Different Maturity Stages of Arabica Coffee Cherries." Foods 12, no. 7 (2023): 1432. http://dx.doi.org/10.3390/foods12071432.

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The metabolic modulation of major flavor precursors during coffee cherry ripening is critical for the characteristic coffee flavor formation. However, the formation mechanism of flavor precursors during coffee cherry ripening remains unknown. In the present study, a colorimeter was employed to distinguish different maturity stages of coffee cherry based on the coffee cherry skin colors, and proteomics and metabolomics profiles were integrated to comprehensively investigate the flavor precursor dynamics involved in Arabica coffee cherry ripening. The data obtained in the present study provide a

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Conti, Federico, Matteo Zarantoniello, Nico Cattaneo, Matteo Antonucci, Elena Antonia Belfiore, and Ike Olivotto. "Synthetic Feed Attractants in European Seabass (Dicentrarchus labrax) Culture: Effects on Growth, Health, and Appetite Stimulation." Animals 15, no. 14 (2025): 2060. https://doi.org/10.3390/ani15142060.

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Synthetic flavors from standardized processes have recently emerged as a promising and sustainable alternative to traditional feed attractants. In this study, two attractive (F25, cheese; F35, caramel) and one repulsive (F32-, coconut) synthetic flavors were individually added (1% w/w) to a commercial diet for European seabass (Dicentrarchus labrax) and tested over a 90-day feeding trial (30 fish per tank, in triplicate; initial weight 72.48 ± 8.04 g) to assess their impact on fish growth performance, welfare, and the modulation of brain appetite and monoaminergic pathways. None of the tested

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Bi, Shijie, Na Li, Gao Gong, Peng Gao, Jinfang Zhu, and Batuer Abulikemu. "Elucidating Volatile Flavor Profiles and Metabolic Pathways in Northern Pike (Esox lucius) During Superchilled Storage: A Combined UPLC-Q-TOF/MS and GC-MS Approach." Foods 14, no. 15 (2025): 2556. https://doi.org/10.3390/foods14152556.

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Temperature is the most critical factor in fish preservation. Superchilled storage represents a novel technology that effectively retards quality deterioration in aquatic products. This study investigated the flavor variation patterns and deterioration mechanisms in 16 northern pike (Esox lucius) samples during superchilled storage (−3 °C) based on analysis using gas chromatography-ion mobility spectrometry (GC-IMS) and ultra-performance liquid chromatography–quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS). The results indicate that GC-MS analysis identified 25 key volatile flavor

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Ran, Lu-Xia, Xiang-Ying Wei, Er-Fang Ren, Jian-Feng Qin, Usman Rasheed, and Gan-Lin Chen. "Application of Microbial Fermentation in Caffeine Degradation and Flavor Modulation of Coffee Beans." Foods 14, no. 15 (2025): 2606. https://doi.org/10.3390/foods14152606.

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Coffee is one of the most widely consumed beverages worldwide, primarily due to the stimulating effects attributed to its caffeine content. However, excessive intake of caffeine results in negative effects, including palpitations, anxiety, and insomnia. Therefore, low-caffeine coffee has captivated growing consumer interest, highlighting its significant market potential. Traditional decaffeination methods often lead to non-selective extraction, resulting in a loss of desirable flavor compounds, thereby compromising coffee quality. In recent years, microbial fermentation has emerged as a promis

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Rozprawy doktorskie na temat "Flavor modulation"

Muradova, Mariam. "Role of oral bacterial glycosidases in human flavor perception." Electronic Thesis or Diss., Bourgogne Franche-Comté, 2024. http://www.theses.fr/2024UBFCK054.

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Les glycosidases, en particulier les β-glucosidases, catalysent l'hydrolyse des liaisons glycosidiques, libérant des molécules de sucre et des aglycones. Dans la cavité buccale humaine, il a été précédemment proposé que les β-glucosidases du microbiote buccal libèrent des composés aromatiques.Cette thèse vise à identifier les glycosidases bactériennes buccales impliquées dans la libération d'arômes. Sept glycosidases du microbiote buccale ont été identifiées, exprimées et purifiées, incluant celles de Veillonella sp. (VsBGlu1 et VsBGal1), Prevotella sp. (PsBG1), Streptococcus pneumoniae (SpBG1

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Alvarez, Jonatan Peregrino. "Aroma-producing yeasts associated with cocoa beans fermentation: starter culture selection for flavor modulation of chocolate." Universidade Federal do Tocantins, 2017. http://hdl.handle.net/11612/1046.

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Chocolate is one of the most important products for the food industry, being of economic interest all over the world. The cocoa quality depends directly on the post-harvest processing, being the cocoa-pulp fermentation a crucial step for chocolate quality development. The aim of this work was to study the diversity of aroma-producing yeasts associated with cocoa beans fermentation and to select suitable yeast starter culture to cocoa flavor modulation. A total of 39 cocoa-derived yeast isolates were screened for their capacity to produce volatile aroma compounds in a cocoa pulp simulation medi

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Wilson, Aaron Benjamin. "Using the NCAR CAM 4 to Confirm SAM’s Modulation of the ENSO Teleconnection to Antarctica and Assess Changes to this Interaction during Various ENSO Flavor Events." The Ohio State University, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=osu1376919626.

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Verheecke, Carol. "Modulation of Aflatoxin B1 production by Aspergillus flavus." Phd thesis, Toulouse, INPT, 2014. http://oatao.univ-toulouse.fr/14149/1/verheecke.pdf.

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Mycotoxins are toxic contaminants of foodstuffs produced by a wide range of fungal species. Aflatoxins are the only mycotoxins carcinogenic for humans. They are mainly produced by the Aspergillus genus and can be found at each step of the agrofood chain (e.g. field, storage, process). Due to climate changes, France is starting to be exposed to aflatoxins. In order to limit the consumer exposure, many prevention or decontamination techniques have been developed. To this aim, we started the development of a biocontrol against aflatoxins accumulation for maize field application. Actinomycetes, ar

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Caceres, Rueda de Leon Isaura del Carmen. "Modulation of fungal toxin production by natural extracts." Thesis, Toulouse, INPT, 2016. http://www.theses.fr/2016INPT0123/document.

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La contamination des aliments par les mycotoxines est une source très importante de gaspillage de nourriture. Depuis des années, la stratégie classique pour lutter contre ces contaminants est l’utilisation de pesticides. Cependant, il a été montré que ces produits pouvaient avoir des effets nocifs sur la biodiversité et la santé humaine et animale. Il est donc nécessaire de développer de nouvelles stratégies, plus écologiques, pour lutter contre les mycotoxines. L’utilisation de produits naturels pourrait représenter une alternative intéressante et plus respectueuse de l’environnement. En effe

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Baser, Deniz Fulya. "Characterization And Modulation By Drugs And Other Effectors Of Bovine Liver Microsomal Flavin Monooxygenase (fmo)." Master's thesis, METU, 2004. http://etd.lib.metu.edu.tr/upload/12604749/index.pdf.

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The flavin-containing monooxygenases (FMO<br>E.C.1.14.13.8) are microsomal NADPH and oxygen-dependent flavoprotein enzymes that catalyze the oxidation of a wide variety of xenobiotics, including drugs and environmental toxicants. Nucleophiles containing nitrogen, sulfur, phosphorus and selenium heteroatoms are the substrates of FMO. Bovine liver microsomal FMO enzyme activity was characterized using methimazole as substrate, which is a highly specific substrate for FMO. From 12 different bovine liver samples, microsomes were prepared and the average specific activity of bovine liver microso

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Kasim, Mumtaz. "THE ROLE OF THE N(5) INTERACTION AND ASSOCIATED CONFORMATIONAL CHANGES IN THE MODULATION OF THE REDOX PROPERTIES IN FLAVOPROTEINS." The Ohio State University, 2002. http://rave.ohiolink.edu/etdc/view?acc_num=osu1039022224.

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"CHARACTERIZATION AND MODULATION BY DRUGS AND OTHER EFFECTORS OF BOVINE LIVER MICROSOMAL FLAVIN MONOOXYGENASE (FMO)." Master's thesis, METU, 2004. http://etd.lib.metu.edu.tr/upload/12604749/index.pdf.

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Monforte, Ana Rita Araújo da Silva Monteiro. "Chemiomics : a systematic chemistry approach to unravel the interface pathways between oxidation and Maillard mechanism responsible for flavour modulation during wine storage." Doctoral thesis, 2020. http://hdl.handle.net/10400.14/36555.

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Wine is a widely consumed beverage with a high commercial value, which price can increase with aging for a certain type. However, the knowledge of the chemical processes occurring during aging that result in a specific chemical/sensory profile remains limited. This lack of knowledge and understanding significantly limits the ability to improve product quality and consistency. For that reason, unravelling the chemical changes occurring during aging that are responsible for wine flavour, constitutes a critical task when one attempts to address issues related with authenticity and sensory quality

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Książki na temat "Flavor modulation"

Hoos, Rob. Modulating the Flavor Profile of Coffee: One Roaster's Manifesto. Rob Hoos, 2015.

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Części książek na temat "Flavor modulation"

Feng, Yu-Wen, Terry E. Acree, and Edward H. Lavin. "Processing Modulation of Soymilk Flavor Chemistry." In ACS Symposium Series. American Chemical Society, 2001. http://dx.doi.org/10.1021/bk-2001-0794.ch020.

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Joseph, Tomy Muringayil, Aiswarya Sathian, Aparna Beena Unni, et al. "Modulation of Aroma and Flavor Using Plasma Technology." In ACS Symposium Series. American Chemical Society, 2022. http://dx.doi.org/10.1021/bk-2022-1433.ch007.

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Cayeux, Isabelle, and Christian Starkenmann. "Sensory characterization of compounds with a trigeminal effect for taste modulation purposes." In Flavour. John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch8.

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Thorpe, C. "MODULATION OF FLAVIN REACTIVITY IN THE ACYL-CoA DEHYDROGENASES." In Flavins and Flavoproteins 1990, edited by B. Curti, S. Ronchi, and G. Zanetti. De Gruyter, 1991. http://dx.doi.org/10.1515/9783110855425-058.

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Rotello, Vincent. "Models Systems for Flavoenzyme Activity. Redox-Induced Modulation of Flavin-Receptor Hydrogen Bonding." In Molecular Recognition and Inclusion. Springer Netherlands, 1998. http://dx.doi.org/10.1007/978-94-011-5288-4_88.

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Swiegers, Jan H., and Isak S. Pretorius. "Yeast Modulation of Wine Flavor." In Advances in Applied Microbiology. Elsevier, 2005. http://dx.doi.org/10.1016/s0065-2164(05)57005-9.

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Marullo, P., and D. Dubourdieu. "Yeast selection for wine flavor modulation." In Managing Wine Quality. Elsevier, 2022. http://dx.doi.org/10.1016/b978-0-08-102065-4.00035-3.

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Fallik, Elazar, and Zoran Ilic. "Pre- and Postharvest Treatments Affecting Flavor Quality of Fruits and Vegetables." In Preharvest Modulation of Postharvest Fruit and Vegetable Quality. Elsevier, 2018. http://dx.doi.org/10.1016/b978-0-12-809807-3.00006-8.

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Parmar, Komal, and Jayvadan Patel. "Recent Trends Used in Functional Food and Nutraceuticals Industries for Modulation of Flavors for Improving Sensory Perception." In Flavor Development for Functional Foods and Nutraceuticals. CRC Press, 2019. http://dx.doi.org/10.1201/9780429470592-10.

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Debost, Michel. "Scale Game." In The Simple Flute. Oxford University PressNew York, NY, 2002. http://dx.doi.org/10.1093/oso/9780195145212.003.0062.

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Abstract The Scale Game has been devised out of exercise no. 4 in Dix-sept grands exercices journaliers de mécanisme de flûte by Paul Taffanel and Philippe Gaubert. Paul Taffanel taught them at the Conservatoire National de Paris at the turn of the twentieth century. They were formalized by Gaubert and published in 1923.2 Scales are the essential part of daily instrumental practice, as much as or more than tone exercises, because tone is always present in them. For greatest profit, they should be considered as music, which, in truth, they are. The transition that concludes each scale and intro

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Streszczenia konferencji na temat "Flavor modulation"

Elder, Drew, Ashley Apil, and James Redwine. "Evaluation of plant-based milk quality and stability: A commercial analysis." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/lena8109.

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The plant-based food market is rapidly growing and evolving which is nowhere more evident than in the alternative dairy space. Despite dairy milk consumption decreasing, plant-based milk alternatives have seen a steady increase in consumption over the past two decades. As plant-based milk development continues to innovate, new products flood the market from a variety of diverse plant sources such as oat, hemp, and pea. With such varied plant-based milks available, there is a gap in our understanding of what defines quality and therefore stability in these products. This study set out to elucid

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