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Artykuły w czasopismach na temat "Flavour"
Pike Moore, Stephanie, Catherine Osborn, Sarah Koopman Gonzalez, Amanda Quisenberry, Elizabeth G. Klein, Manpreet Kaur, Jessica Suratkal i Erika Trapl. "Flavour loyalty may predict cessation or substitution following a cigarillo flavour ban among young adults in the USA". Tobacco Control 31, Suppl 3 (listopad 2022): s206—s213. http://dx.doi.org/10.1136/tc-2022-057487.
Pełny tekst źródłaFarley, Shannon M., Kevin RJ Schroth, Victoria Grimshaw, Wentai Luo, Julia L. DeGagne, Peyton A. Tierney, Kilsun Kim i James F. Pankow. "Flavour chemicals in a sample of non-cigarette tobacco products without explicit flavour names sold in New York City in 2015". Tobacco Control 27, nr 2 (11.04.2017): 170–76. http://dx.doi.org/10.1136/tobaccocontrol-2016-053552.
Pełny tekst źródłaGammon, Doris G., Todd Rogers, Ellen M. Coats, James M. Nonnemaker, Kristy L. Marynak, Nicole M. Kuiper i Brian A. King. "National and state patterns of concept-flavoured cigar sales, USA, 2012–2016". Tobacco Control 28, nr 4 (1.08.2018): 394–400. http://dx.doi.org/10.1136/tobaccocontrol-2018-054348.
Pełny tekst źródłaBold, Krysten W., Suchitra Krishnan-Sarin, Stephanie O'Malley i Meghan E. Morean. "Examining associations of e-cigarette flavour restrictions with e-cigarette use and success quitting smoking among US adults". Tobacco Control 31, Suppl 3 (listopad 2022): s184—s186. http://dx.doi.org/10.1136/tobaccocontrol-2022-057458.
Pełny tekst źródłaLeavens, Eleanor L., Leslie M. Driskill, Neil Molina, Thomas Eissenberg, Alan Shihadeh, Emma I. Brett, Evan Floyd i Theodore L. Wagener. "Comparison of a preferred versus non-preferred waterpipe tobacco flavour: subjective experience, smoking behaviour and toxicant exposure". Tobacco Control 27, nr 3 (5.04.2017): 319–24. http://dx.doi.org/10.1136/tobaccocontrol-2016-053344.
Pełny tekst źródłaCalvo-Porral, Cristina, Sergio Rivaroli i Javier Orosa-Gonzalez. "How consumer involvement influences beer flavour preferences". International Journal of Wine Business Research 32, nr 4 (13.04.2020): 537–54. http://dx.doi.org/10.1108/ijwbr-10-2019-0054.
Pełny tekst źródłaOmaiye, Esther E., Wentai Luo, Kevin J. McWhirter, James F. Pankow i Prue Talbot. "Ethyl maltol, vanillin, corylone and other conventional confectionery-related flavour chemicals dominate in some e-cigarette liquids labelled ‘tobacco’ flavoured". Tobacco Control 31, Suppl 3 (listopad 2022): s238—s244. http://dx.doi.org/10.1136/tc-2022-057484.
Pełny tekst źródłaZelinkova, Zuzana, i Thomas Wenzl. "Profiling of volatile substances by direct thermal desorption gas chromatography high-resolution mass spectrometry for flagging a characterising flavour in cigarette tobacco". Analytical and Bioanalytical Chemistry 413, nr 8 (6.02.2021): 2103–11. http://dx.doi.org/10.1007/s00216-021-03175-0.
Pełny tekst źródłaFrancis, S. A., P. T. Doyle, B. J. Leury i A. R. Egan. "Manipulation of dietary preferences by the infusion of propionic acid into the rumen of dairy cows in different body condition". Australian Journal of Agricultural Research 55, nr 5 (2004): 495. http://dx.doi.org/10.1071/ar03193.
Pełny tekst źródłaGravely, Shannon, Gang Meng, David Hammond, Jessica L. Reid, Young S. Seo, Andrew Hyland, K. Michael Cummings, Cheryl Rivard, Geoffrey T. Fong i Karin A. Kasza. "Electronic nicotine delivery systems (ENDS) flavours and devices used by adults before and after the 2020 US FDA ENDS enforcement priority: findings from the 2018 and 2020 US ITC Smoking and Vaping Surveys". Tobacco Control 31, Suppl 3 (listopad 2022): s167—s175. http://dx.doi.org/10.1136/tobaccocontrol-2022-057445.
Pełny tekst źródłaRozprawy doktorskie na temat "Flavour"
Yang, Ni. "Flavour reformulation and flavour stability". Thesis, University of Nottingham, 2012. http://eprints.nottingham.ac.uk/12595/.
Pełny tekst źródłaSenia, Fabrizio. "The flavour puzzle and flavour symmetries". Doctoral thesis, Scuola Normale Superiore, 2017. http://hdl.handle.net/11384/85900.
Pełny tekst źródłaDavies, Sarah. "The role of context in flavour-flavour evaluative conditioning". Thesis, University of Manchester, 2013. https://www.research.manchester.ac.uk/portal/en/theses/the-role-of-context-in-flavourflavour-evaluative-conditioning(799fc71d-da53-4269-9eb7-3e59e659af06).html.
Pełny tekst źródłaNewton, Angela. "Flavour formation in ghee". Thesis, University of Canterbury. Biology, 2014. http://hdl.handle.net/10092/9276.
Pełny tekst źródłaRopkins, K. "Flavour generation in wheatflakes". Thesis, University of Nottingham, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.310834.
Pełny tekst źródłaClawson, A. R. "Flavour formation in wheatflakes". Thesis, University of Nottingham, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.284429.
Pełny tekst źródłaFoster, John Julian. "Flavour violation and supersymmetry". Thesis, University of Sheffield, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.422121.
Pełny tekst źródłaMacNamara, Kevin. "Flavour components of whiskey". Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52849.
Pełny tekst źródłaENGLISH ABSTRACT: Aged distilled spirits such as whiskey are complex mixtures of flavour compounds in an ethanol-water matrix. The flavour compounds involved can have widely different volatility and relative amounts. Many of the organoleptic properties that make whiskey suitable for commercial sale have their origin in reactions occurring during the ageing process in oak wood barrels. To investigate the complex changes that take place during spirit ageing a preparative fractional vacuum distillation process was developed. Both high and low volatility compounds could be individually isolated as fractions and free from both the ethanol matrix and the fermentation fusel alcohols. This allowed a range of sensory and analytical procedures to be conducted on these fractions, in particular to investigate changes occurring during ageing. Gas chromatographic (GC) analysis of the low volatility fraction is complicated by the fact that both the compounds and their ethanol matrix have very similar chromatographic behaviour when separated simultaneously on standard chromatographic phases. Compound and matrix co-elution becomes a major problem and conditions for mass spectrometric (MS) investigation are disadvantageous. A two-dimensional GC configuration using dissimilar chromatographic phases was configured to overcome these limitations. Using this approach 27 compounds were separated and identified. Headspace injection was used to increase detection sensitivity. Changes with ageing for seven compounds present at very low levels were quantified. In addition changes in the most abundant compounds were quantified by standard split injection, and changes in trace level sulfur compounds by headspace injection with sulfur chemiluminescent detection (SCD). Increases of the concentrations of pleasant fruity ethyl esters and acetates were established. Volatile sulfides with generally objectionable aroma showed concomitant major decreases. Appropriate techniques could also be applied to the low volatility compounds recovered from the whiskey water fraction. High temperature GC-MS analysis of an extract of the water fraction allowed the identification of 30 compounds. Three phenolic esters were identified in whiskey for the first time. These compounds were synthesised and shown to be contributory to desirable ageing flavour. Increases in concentrations of 16 oak derived compounds during alO year ageing period were established. Several compounds increased significantly over this time period. Ratios of aromatic phenolic aldehydes, and changes in these ratios during ageing, were unique to the type of barrel used in these experiments. This suggests that the final sensory properties of aged whiskey may be more dependent on wood parameters than previously thought. Preparative reverse phase High Pressure Liquid Chromatography (HPLC) with an ethanol water gradient was used to further fractionate an extract of the low volatility compounds. Subsequent analysis and sensory testing allowed a group separation of compounds with each group contributing characteristic attributes to the total flavour. One group contained the three new phenolic esters together with a number of other unidentified compounds. This group was found to be important for desirable ageing flavour that seems to develop slowly with time. Further studies in this area to understand the individual and synergistic contributions of the many facets of ageing chemistry will have important commercial implications.
AFRIKAANSE OPSOMMING: Verouderde spiritus soos Whiskey is 'n komplekse mengsel van geurstowwe in 'n etanolwater oplossing. Die vlugtigheid van die geurstowwe asook die konsentrasies waarin hul aanwesig is, varieer aansienlik. Verskeie van die sintuiglike eienskappe wat kommersiële waarde aan whiskey verleen, het huloorsprong in reaksies wat tydens die verouderingsproses in eikehoutvate plaasvind. Ten einde die ingewikkelde veranderinge wat tydens die veroudering van spiritus plaasvind, te ondersoek, is 'n preparatiewe fraksionele vakuumdistillasieproses ontwikkel. Hoogs vlugtige en minder vlugtige verbindings kon geskei word in afsonderlike fraksies wat vry was van etanol en fuselalkohole. Dit het die sintuiglike en fisies-chemiese analises van die fraksies moontlik gemaak, veralom die veranderings wat tydens veroudering plaasvind, te ondersoek. Gaschromatografiese (GC) analise van die fraksie met 'n lae vlugtigheid word gekompliseer deur die feit dat hierdie komponente en die etanol waarin dit opgelos is soortgelyke chromatografiese eienskappe toon wanneer hul gelyktydig op standaard gaschromatografie fases geskei word. Die gelyktydige eluering van dié komponente en etanol waarin hul opgelos is, skep 'n probleem wat nadelig vir massaspektrometriese (MS) analise is. Die beperkings is oorkom deur die gebruik van tweedimensionele GC en stasionêre fases met uiteenlopende eienskappe. Op dié wyse is 27 verbindings geskei en geïdentifiseer. Die veranderinge in konsentrasies tydens veroudering is vir sewe verbindings gekwantifiseer. Veranderinge in die konsentrasies van die verbindings teenwoordig in die hoogste konsentrasies is gekwantifiseer deur split-inspuitings, terwyl veranderinge in die spoorkonsentrasies van vlugtige swawelverbindings mbv dampfase-inspuitings en met swawel chemolumisensie deteksie (SCD) bepaal is. Toenames in die konsentrasies van die aangename vrugtige esters en asetate is bepaal. Vlugtige sulfiede met meesalonaanvaarbare aromas toon gelyktydige groot afnames. Geskikte tegnieke is ook gebruik vir die herwinning van minder vlugtige verbindings met die waterfase van whiskey. Hoë temperatuur GC-MS analises van 'n ekstrak van die waterfase het die identifikasie van 30 komponente moontlik gemaak. Drie fenoliese esters is vir die eerste keer in whiskey gevind. Hierdie verbindings is gesintetiseer en hul bydrae tot die gewenste verouderingsgeur is sintuiglik bevestig. Toenames in die konsentrasies van 16 eikehoutverwante verbindings gedurende 'n verouderingsperiode van 10 jaar is bepaal. 'n Betekenisvolle toename het voorgekom in die konsentrasies van verskeie van hierdie whiskey verbindings. Die verhoudings van aromatiese fenoliese aldehiede en die verandering in die verhoudings tydens veroudering was kenmerkend van die tipe eikehoutvat wat gebruik is. Dié bevinding dui daarop dat die fenole sintuiglike eienskappe van verouderde whiskey meer afhanklik mag wees van eikehout parameters as wat voorheen algemeen aanvaarbaar is. Preparatiewe omgekeerde fase hoëdrukvloeistofchromatografie met etanol/water as 'n gradient elueermiddel is gebruik om 'n ekstrak van die minder vlugtige verbindings verder te fraksioneer. Verdere GC-, MS- en sintuiglike analise het die skeiding van groepe van verbindings waarvan elk kenmerkende bydraes tot die totale geur lewer, moontlik gemaak. Een groep het drie nuut geïdentifiseerde fenoliese esters, tesame met 'n aantal ongeïdentifiseerde verbindings, bevat. Daar is vasgestel dat hierdie groep 'n belangrike bydrae maak tot die gewenste geur wat klaarblyklik stadig tydens veroudering ontwikkel. Verdere ondersoeke in hierdie verband om die individuele en sinergistiese bydraes van verskeie fasette van die chemie van veroudering te verstaan, kan belangrike kommersiële implikasies hê.
Tietz, Melanie. "Starch-flavour interactions : impact on flavour retention and release in model food systems /". Zürich : ETH, 2007. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=17517.
Pełny tekst źródłaBird, Thomas. "Flavour studies with LHCb : b-meson mixing, lepton-flavour violation and the velo upgrade". Thesis, University of Manchester, 2016. https://www.research.manchester.ac.uk/portal/en/theses/flavour-studies-with-lhcb-bmeson-mixing-leptonflavour-violation-and-the-velo-upgrade(7a8a7cf6-4885-4bc3-80b7-8208d606cf9f).html.
Pełny tekst źródłaKsiążki na temat "Flavour"
Guichard, Elisabeth, Christian Salles, Martine Morzel i Anne-Marie Le Bon, red. Flavour. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.
Pełny tekst źródłaRobins, Myrna. Cape flavour. Cape Town: Struik, 2003.
Znajdź pełny tekst źródłaBradley, Leo. Belizean flavour. Belize: Spear Press, 1991.
Znajdź pełny tekst źródła1960-, Chambers Eddie, Robert B.Menschel Photography Gallery. i Light Work, red. Eclectic flavour. Syracuse, N.Y: Syracuse University, Robert B.Menschel Photography Gallery, 1998.
Znajdź pełny tekst źródłaSantich, Barbara. Looking for flavour. Kent Town, South Australia: Wakefield Press, 1996.
Znajdź pełny tekst źródłaClarke, Ronald J., i Jokie Bakker, red. Wine Flavour Chemistry. Oxford, UK: Blackwell Publishing Ltd, 2004. http://dx.doi.org/10.1002/9780470995594.
Pełny tekst źródłaBakker, Jokie, i Ronald J. Clarke. Wine Flavour Chemistry. Oxford, UK: Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9781444346022.
Pełny tekst źródłaAndrée, Voilley, i Etiévant P, red. Flavour in food. Cambridge, England: Woodhead Publishing, 2006.
Znajdź pełny tekst źródła1951-, Taylor A. J., red. Food flavour technology. Sheffield, UK: Sheffield Academic Press, 2002.
Znajdź pełny tekst źródłaClarke, R. J. (Ronald James), red. Wine flavour chemistry. Ames, Iowa: Wiley Blackwell, 2011.
Znajdź pełny tekst źródłaCzęści książek na temat "Flavour"
Le Bon, Anne-Marie, Frédérique Datiche, Jean Gascuel i Xavier Grosmaitre. "Olfactory system in mammals: structural and functional anatomy". W Flavour, 1–33. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch1.
Pełny tekst źródłaRomano, Andrea. "Aroma release during in-mouth process". W Flavour, 235–65. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch10.
Pełny tekst źródłaSalles, Christian. "Release of tastants during in-mouth processing". W Flavour, 266–83. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch11.
Pełny tekst źródłaCanon, Francis, i Eric Neyraud. "Interactions between saliva and flavour compounds". W Flavour, 284–309. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch12.
Pełny tekst źródłaHummel, Thomas, i Han-Seok Seo. "Orthonasal and retronasal perception". W Flavour, 310–18. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch13.
Pełny tekst źródłaThomas-Danguin, Thierry, Carmen Barba, Christian Salles i Elisabeth Guichard. "Perception of mixtures of odorants and tastants: sensory and analytical points of view". W Flavour, 319–40. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch14.
Pełny tekst źródłaDuchamp-Viret, Patricia. "Odour mixture coding from the neuronal point of view". W Flavour, 341–72. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch15.
Pełny tekst źródłaSpence, Charles. "Multisensory flavour perception". W Flavour, 373–94. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch16.
Pełny tekst źródłaHeydel, Jean-Marie, Hassan-Ismail Hanser, Philippe Faure i Fabrice Neiers. "Odorant metabolizing enzymes in the peripheral olfactory process". W Flavour, 34–56. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch2.
Pełny tekst źródłaBehrens, Maik, i Wolfgang Meyerhof. "The vertebrate gustatory system". W Flavour, 57–78. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch3.
Pełny tekst źródłaStreszczenia konferencji na temat "Flavour"
Blanke, Monika. "Flavoured Dark Matter Beyond Minimal Flavour Violation". W Flavorful Ways to New Physics. Trieste, Italy: Sissa Medialab, 2015. http://dx.doi.org/10.22323/1.220.0011.
Pełny tekst źródłaCrivellin, Andreas. "SUSY flavour / Flavour sector in BSM scenarios". W The 15th International Conference on Flavor Physics & CP Violation. Trieste, Italy: Sissa Medialab, 2017. http://dx.doi.org/10.22323/1.304.0030.
Pełny tekst źródłaPich, Antonio. "Flavour Anomalies". W 7th Annual Conference on Large Hadron Collider Physics. Trieste, Italy: Sissa Medialab, 2019. http://dx.doi.org/10.22323/1.350.0078.
Pełny tekst źródłaEva, Silviu-Cristian, Alexandru Sover i Vasile Ermolai. "The impact of the G-code flavour selection in FFF". W 4th International Conference. Business Meets Technology. València: Editorial Universitat Politècnica de València, 2022. http://dx.doi.org/10.4995/bmt2022.2022.15547.
Pełny tekst źródłaBuras, Andrzej. "Flavour Theory: 2009". W European Physical Society Europhysics Conference on High Energy Physics. Trieste, Italy: Sissa Medialab, 2010. http://dx.doi.org/10.22323/1.084.0024.
Pełny tekst źródłaF. KAMENIK, Jernej. "Flavour physics: theory". W The European Physical Society Conference on High Energy Physics. Trieste, Italy: Sissa Medialab, 2014. http://dx.doi.org/10.22323/1.180.0165.
Pełny tekst źródłaFrixione, Stefano. "Heavy flavour production". W DEEP INELASTIC SCATTERING: 13th International Workshop on Deep Inelastic Scattering; DIS 2005. AIP, 2005. http://dx.doi.org/10.1063/1.2122014.
Pełny tekst źródłaTantalo, Nazario. "Lattice Flavour Physics". W XXIst International Europhysics Conference on High Energy Physics. Trieste, Italy: Sissa Medialab, 2012. http://dx.doi.org/10.22323/1.134.0179.
Pełny tekst źródłaFeruglio, Ferruccio. "Flavour Physics 1". W Proceedings of the Corfu Summer Institute 2014. Trieste, Italy: Sissa Medialab, 2015. http://dx.doi.org/10.22323/1.231.0016.
Pełny tekst źródłaNomidis, Ioannis. "Heavy flavour production in ATLAS: Onia and open flavour hadrons". W The 15th International Conference on B-Physics at Frontier Machines at the University of Edinburgh. Trieste, Italy: Sissa Medialab, 2015. http://dx.doi.org/10.22323/1.216.0015.
Pełny tekst źródłaRaporty organizacyjne na temat "Flavour"
Hurth, Tobias. New Physics Search in Flavour Physics. Office of Scientific and Technical Information (OSTI), styczeń 2006. http://dx.doi.org/10.2172/878000.
Pełny tekst źródłaPaulini, M. Heavy flavour physics from top to bottom. Office of Scientific and Technical Information (OSTI), styczeń 1997. http://dx.doi.org/10.2172/469631.
Pełny tekst źródłaBrowder, T., M. Ciuchini, T. Gershon, M. Hazumi, T. Hurth, Y. Okada i A. Stocchi. On the Physics Case of a Super Flavour Factory. Office of Scientific and Technical Information (OSTI), listopad 2007. http://dx.doi.org/10.2172/919433.
Pełny tekst źródłaHurth, Tobias. Non-Diagonal Flavour Observables in B and Collider Physics. Office of Scientific and Technical Information (OSTI), listopad 2003. http://dx.doi.org/10.2172/826538.
Pełny tekst źródłaMorlock, Jan. Flavour Tagging Calibration and Measurement of Bs Oscillations and CP Asymmetry. Office of Scientific and Technical Information (OSTI), czerwiec 2010. http://dx.doi.org/10.2172/1342791.
Pełny tekst źródłaLewis, Philip William. Grid Development and a Study of B-flavour tagging at D0. Office of Scientific and Technical Information (OSTI), wrzesień 2006. http://dx.doi.org/10.2172/948185.
Pełny tekst źródłaBaldini, A., D. Glenzinski, F. Kapusta, Y. Kuno, M. Lancaster, J. Miller, S. Miscetti i in. Charged Lepton Flavour Violation using Intense Muon Beams at Future Facilities. Office of Scientific and Technical Information (OSTI), grudzień 2018. http://dx.doi.org/10.2172/1568845.
Pełny tekst źródłaRoney, M. Search for Lepton Flavour Violation in the Decay tau +/- to mu +/- gamma. Office of Scientific and Technical Information (OSTI), grudzień 2004. http://dx.doi.org/10.2172/839800.
Pełny tekst źródłaSchmidt, Andreas. B Flavour Tagging with Artificial Neural Networks for the CDF II Experiment. Office of Scientific and Technical Information (OSTI), styczeń 2010. http://dx.doi.org/10.2172/973214.
Pełny tekst źródłaSmith, D. Monte-Carlo Analysis of the Flavour Changing Neutral Current B \to Gamma at Babar. Office of Scientific and Technical Information (OSTI), wrzesień 2001. http://dx.doi.org/10.2172/1083530.
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