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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

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
Review
2019
Review
2019
The consumer preference for clean-label products is requiring the food industry to reformulate their products by replacing… Expand
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Review
2019
Review
2019
The e-cigarette is the most common tobacco product used by youth; the nicotine and toxicants in emissions may lead to addiction… Expand
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Highly Cited
2012
Highly Cited
2012
Abstract We discuss theoretical and phenomenological aspects of two-Higgs-doublet extensions of the Standard Model. In general… Expand
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Highly Cited
2007
Highly Cited
2007
We present a next-to-leading order calculation of heavy flavour production in hadronic collisions that can be interfaced to… Expand
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Highly Cited
2003
Highly Cited
2003
This paper presents a new event generator, ALPGEN, dedicated to the study of multiparton hard processes in hadronic collisions… Expand
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Review
2003
Review
2003
  • Graham H. Fleet
  • International journal of food microbiology
  • 2003
  • Corpus ID: 6909208
Wine is the product of complex interactions between fungi, yeasts and bacteria that commence in the vineyard and continue… Expand
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Highly Cited
2002
Highly Cited
2002
The discovery of the adventitious formation of the potential cancer-causing agent acrylamide in a variety of foods during cooking… Expand
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Highly Cited
2001
Highly Cited
2001
AIMS The minimum inhibitory concentration (MIC) of oregano essential oil (OEO) and two of its principle components, i.e. thymol… Expand
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Highly Cited
1994
Highly Cited
1994
IN this paper, we present a framework for studying moduli spaces of finite dimensional representations of an arbitrary finite… Expand
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Highly Cited
1986
Highly Cited
1986
The purpose of this study was to determine whether the postponement of fatigue in subjects fed carbohydrate during prolonged… Expand
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