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Flavoring

Known as: Agents, Flavoring, Flavoring Agent, Flavoring Agents 
Substances added to foods and medicine to improve the quality of taste.
National Institutes of Health

Related topics

Related topics

14 relations
CETYLPYRIDINIUM CL/CHLOROPHYL COPPER COMPLEX (ALC F) MOUTHWASHCaffeine 200 MG Oral TabletCalcium Carbonate 750 MG Chewable TabletFlavor Excipient

Narrower (3)

Sodium Glutamateanetholecinnamic aldehyde

Papers overview

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Highly Cited
2011
Highly Cited
2011
Healthy Convenience: Nudging Students to Make Healthier Choices in the Lunchroom
Many students cite lack of time as one of the major constraints determining what they eat for lunch at school. In some schools… 
Review
2009
Review
2009
Sourdough and cereal fermentation in a nutritional perspective.
Highly Cited
2007
Highly Cited
2007
Determination of 13 synthetic food colorants in water-soluble foods by reversed-phase high-performance liquid chromatography coupled with diode-array detector.
Review
2007
Review
2007
Mesons in gauge/gravity duals
Abstract.We review recent progress in studying mesons within gauge/gravity duality, in the context of adding flavour degrees of… 
Highly Cited
2006
Highly Cited
2006
Aspects of modality
Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Linguistics and Philosophy, 2006. 
Review
2002
Review
2002
Biotechnological production of 2-phenylethanol
Abstract. 2-Phenylethanol (2-PE) is an important flavour and fragrance compound with a rose-like odour. Most of the world's… 
Highly Cited
2000
Highly Cited
2000
Noncommutative compactifications of type I strings on tori with magnetic background flux
Weconstructsix-andfour-dimensionaltoroidalcompacticationsofthe type-IstringwithmagneticfluxontheD-branes… 
Highly Cited
1998
Highly Cited
1998
Bacterial role in flavour development.
Highly Cited
1986
Highly Cited
1986
Chiral hierarchies and flavor-changing neutral currents in hypercolor.
Dynamical chiral-symmetry breaking in asymptotically free theories with a slowly running coupling is analyzed. When the… 
Highly Cited
1980
Highly Cited
1980
Bowes' and Church's Food Values of Portions Commonly Used
This reference text has been revised to ensure relevance to today's eating habits - 85% of the text is new or updated. It… 
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