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Статті в журналах з теми "Flavour"
Pike Moore, Stephanie, Catherine Osborn, Sarah Koopman Gonzalez, Amanda Quisenberry, Elizabeth G. Klein, Manpreet Kaur, Jessica Suratkal, and 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 (November 2022): s206—s213. http://dx.doi.org/10.1136/tc-2022-057487.
Повний текст джерелаFarley, Shannon M., Kevin RJ Schroth, Victoria Grimshaw, Wentai Luo, Julia L. DeGagne, Peyton A. Tierney, Kilsun Kim, and 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, no. 2 (April 11, 2017): 170–76. http://dx.doi.org/10.1136/tobaccocontrol-2016-053552.
Повний текст джерелаGammon, Doris G., Todd Rogers, Ellen M. Coats, James M. Nonnemaker, Kristy L. Marynak, Nicole M. Kuiper, and Brian A. King. "National and state patterns of concept-flavoured cigar sales, USA, 2012–2016." Tobacco Control 28, no. 4 (August 1, 2018): 394–400. http://dx.doi.org/10.1136/tobaccocontrol-2018-054348.
Повний текст джерелаBold, Krysten W., Suchitra Krishnan-Sarin, Stephanie O'Malley, and 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 (November 2022): s184—s186. http://dx.doi.org/10.1136/tobaccocontrol-2022-057458.
Повний текст джерелаLeavens, Eleanor L., Leslie M. Driskill, Neil Molina, Thomas Eissenberg, Alan Shihadeh, Emma I. Brett, Evan Floyd, and Theodore L. Wagener. "Comparison of a preferred versus non-preferred waterpipe tobacco flavour: subjective experience, smoking behaviour and toxicant exposure." Tobacco Control 27, no. 3 (April 5, 2017): 319–24. http://dx.doi.org/10.1136/tobaccocontrol-2016-053344.
Повний текст джерелаCalvo-Porral, Cristina, Sergio Rivaroli, and Javier Orosa-Gonzalez. "How consumer involvement influences beer flavour preferences." International Journal of Wine Business Research 32, no. 4 (April 13, 2020): 537–54. http://dx.doi.org/10.1108/ijwbr-10-2019-0054.
Повний текст джерелаOmaiye, Esther E., Wentai Luo, Kevin J. McWhirter, James F. Pankow, and 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 (November 2022): s238—s244. http://dx.doi.org/10.1136/tc-2022-057484.
Повний текст джерелаZelinkova, Zuzana, and 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, no. 8 (February 6, 2021): 2103–11. http://dx.doi.org/10.1007/s00216-021-03175-0.
Повний текст джерелаFrancis, S. A., P. T. Doyle, B. J. Leury, and 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, no. 5 (2004): 495. http://dx.doi.org/10.1071/ar03193.
Повний текст джерелаGravely, Shannon, Gang Meng, David Hammond, Jessica L. Reid, Young S. Seo, Andrew Hyland, K. Michael Cummings, Cheryl Rivard, Geoffrey T. Fong, and 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 (November 2022): s167—s175. http://dx.doi.org/10.1136/tobaccocontrol-2022-057445.
Повний текст джерелаДисертації з теми "Flavour"
Yang, Ni. "Flavour reformulation and flavour stability." Thesis, University of Nottingham, 2012. http://eprints.nottingham.ac.uk/12595/.
Повний текст джерелаSenia, Fabrizio. "The flavour puzzle and flavour symmetries." Doctoral thesis, Scuola Normale Superiore, 2017. http://hdl.handle.net/11384/85900.
Повний текст джерелаDavies, 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.
Повний текст джерелаNewton, Angela. "Flavour formation in ghee." Thesis, University of Canterbury. Biology, 2014. http://hdl.handle.net/10092/9276.
Повний текст джерелаRopkins, K. "Flavour generation in wheatflakes." Thesis, University of Nottingham, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.310834.
Повний текст джерелаClawson, A. R. "Flavour formation in wheatflakes." Thesis, University of Nottingham, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.284429.
Повний текст джерелаFoster, John Julian. "Flavour violation and supersymmetry." Thesis, University of Sheffield, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.422121.
Повний текст джерелаMacNamara, Kevin. "Flavour components of whiskey." Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52849.
Повний текст джерелаENGLISH 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.
Повний текст джерелаBird, 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.
Повний текст джерелаКниги з теми "Flavour"
Guichard, Elisabeth, Christian Salles, Martine Morzel, and Anne-Marie Le Bon, eds. Flavour. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.
Повний текст джерелаCape flavour. Cape Town: Struik, 2003.
Знайти повний текст джерелаBradley, Leo. Belizean flavour. Belize: Spear Press, 1991.
Знайти повний текст джерела1960-, Chambers Eddie, Robert B.Menschel Photography Gallery., and Light Work, eds. Eclectic flavour. Syracuse, N.Y: Syracuse University, Robert B.Menschel Photography Gallery, 1998.
Знайти повний текст джерелаSantich, Barbara. Looking for flavour. Kent Town, South Australia: Wakefield Press, 1996.
Знайти повний текст джерелаClarke, Ronald J., and Jokie Bakker, eds. Wine Flavour Chemistry. Oxford, UK: Blackwell Publishing Ltd, 2004. http://dx.doi.org/10.1002/9780470995594.
Повний текст джерелаBakker, Jokie, and Ronald J. Clarke. Wine Flavour Chemistry. Oxford, UK: Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9781444346022.
Повний текст джерелаAndrée, Voilley, and Etiévant P, eds. Flavour in food. Cambridge, England: Woodhead Publishing, 2006.
Знайти повний текст джерела1951-, Taylor A. J., ed. Food flavour technology. Sheffield, UK: Sheffield Academic Press, 2002.
Знайти повний текст джерелаClarke, R. J. (Ronald James), ed. Wine flavour chemistry. Ames, Iowa: Wiley Blackwell, 2011.
Знайти повний текст джерелаЧастини книг з теми "Flavour"
Le Bon, Anne-Marie, Frédérique Datiche, Jean Gascuel, and Xavier Grosmaitre. "Olfactory system in mammals: structural and functional anatomy." In Flavour, 1–33. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch1.
Повний текст джерелаRomano, Andrea. "Aroma release during in-mouth process." In Flavour, 235–65. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch10.
Повний текст джерелаSalles, Christian. "Release of tastants during in-mouth processing." In Flavour, 266–83. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch11.
Повний текст джерелаCanon, Francis, and Eric Neyraud. "Interactions between saliva and flavour compounds." In Flavour, 284–309. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch12.
Повний текст джерелаHummel, Thomas, and Han-Seok Seo. "Orthonasal and retronasal perception." In Flavour, 310–18. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch13.
Повний текст джерелаThomas-Danguin, Thierry, Carmen Barba, Christian Salles, and Elisabeth Guichard. "Perception of mixtures of odorants and tastants: sensory and analytical points of view." In Flavour, 319–40. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch14.
Повний текст джерелаDuchamp-Viret, Patricia. "Odour mixture coding from the neuronal point of view." In Flavour, 341–72. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch15.
Повний текст джерелаSpence, Charles. "Multisensory flavour perception." In Flavour, 373–94. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch16.
Повний текст джерелаHeydel, Jean-Marie, Hassan-Ismail Hanser, Philippe Faure, and Fabrice Neiers. "Odorant metabolizing enzymes in the peripheral olfactory process." In Flavour, 34–56. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch2.
Повний текст джерелаBehrens, Maik, and Wolfgang Meyerhof. "The vertebrate gustatory system." In Flavour, 57–78. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118929384.ch3.
Повний текст джерелаТези доповідей конференцій з теми "Flavour"
Blanke, Monika. "Flavoured Dark Matter Beyond Minimal Flavour Violation." In Flavorful Ways to New Physics. Trieste, Italy: Sissa Medialab, 2015. http://dx.doi.org/10.22323/1.220.0011.
Повний текст джерелаCrivellin, Andreas. "SUSY flavour / Flavour sector in BSM scenarios." In The 15th International Conference on Flavor Physics & CP Violation. Trieste, Italy: Sissa Medialab, 2017. http://dx.doi.org/10.22323/1.304.0030.
Повний текст джерелаPich, Antonio. "Flavour Anomalies." In 7th Annual Conference on Large Hadron Collider Physics. Trieste, Italy: Sissa Medialab, 2019. http://dx.doi.org/10.22323/1.350.0078.
Повний текст джерелаEva, Silviu-Cristian, Alexandru Sover, and Vasile Ermolai. "The impact of the G-code flavour selection in FFF." In 4th International Conference. Business Meets Technology. València: Editorial Universitat Politècnica de València, 2022. http://dx.doi.org/10.4995/bmt2022.2022.15547.
Повний текст джерелаBuras, Andrzej. "Flavour Theory: 2009." In European Physical Society Europhysics Conference on High Energy Physics. Trieste, Italy: Sissa Medialab, 2010. http://dx.doi.org/10.22323/1.084.0024.
Повний текст джерелаF. KAMENIK, Jernej. "Flavour physics: theory." In The European Physical Society Conference on High Energy Physics. Trieste, Italy: Sissa Medialab, 2014. http://dx.doi.org/10.22323/1.180.0165.
Повний текст джерелаFrixione, Stefano. "Heavy flavour production." In DEEP INELASTIC SCATTERING: 13th International Workshop on Deep Inelastic Scattering; DIS 2005. AIP, 2005. http://dx.doi.org/10.1063/1.2122014.
Повний текст джерелаTantalo, Nazario. "Lattice Flavour Physics." In XXIst International Europhysics Conference on High Energy Physics. Trieste, Italy: Sissa Medialab, 2012. http://dx.doi.org/10.22323/1.134.0179.
Повний текст джерелаFeruglio, Ferruccio. "Flavour Physics 1." In Proceedings of the Corfu Summer Institute 2014. Trieste, Italy: Sissa Medialab, 2015. http://dx.doi.org/10.22323/1.231.0016.
Повний текст джерелаNomidis, Ioannis. "Heavy flavour production in ATLAS: Onia and open flavour hadrons." In 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.
Повний текст джерелаЗвіти організацій з теми "Flavour"
Hurth, Tobias. New Physics Search in Flavour Physics. Office of Scientific and Technical Information (OSTI), January 2006. http://dx.doi.org/10.2172/878000.
Повний текст джерелаPaulini, M. Heavy flavour physics from top to bottom. Office of Scientific and Technical Information (OSTI), January 1997. http://dx.doi.org/10.2172/469631.
Повний текст джерелаBrowder, T., M. Ciuchini, T. Gershon, M. Hazumi, T. Hurth, Y. Okada, and A. Stocchi. On the Physics Case of a Super Flavour Factory. Office of Scientific and Technical Information (OSTI), November 2007. http://dx.doi.org/10.2172/919433.
Повний текст джерелаHurth, Tobias. Non-Diagonal Flavour Observables in B and Collider Physics. Office of Scientific and Technical Information (OSTI), November 2003. http://dx.doi.org/10.2172/826538.
Повний текст джерелаMorlock, Jan. Flavour Tagging Calibration and Measurement of Bs Oscillations and CP Asymmetry. Office of Scientific and Technical Information (OSTI), June 2010. http://dx.doi.org/10.2172/1342791.
Повний текст джерелаLewis, Philip William. Grid Development and a Study of B-flavour tagging at D0. Office of Scientific and Technical Information (OSTI), September 2006. http://dx.doi.org/10.2172/948185.
Повний текст джерелаBaldini, A., D. Glenzinski, F. Kapusta, Y. Kuno, M. Lancaster, J. Miller, S. Miscetti, et al. Charged Lepton Flavour Violation using Intense Muon Beams at Future Facilities. Office of Scientific and Technical Information (OSTI), December 2018. http://dx.doi.org/10.2172/1568845.
Повний текст джерелаRoney, M. Search for Lepton Flavour Violation in the Decay tau +/- to mu +/- gamma. Office of Scientific and Technical Information (OSTI), December 2004. http://dx.doi.org/10.2172/839800.
Повний текст джерелаSchmidt, Andreas. B Flavour Tagging with Artificial Neural Networks for the CDF II Experiment. Office of Scientific and Technical Information (OSTI), January 2010. http://dx.doi.org/10.2172/973214.
Повний текст джерелаSmith, D. Monte-Carlo Analysis of the Flavour Changing Neutral Current B \to Gamma at Babar. Office of Scientific and Technical Information (OSTI), September 2001. http://dx.doi.org/10.2172/1083530.
Повний текст джерела