Flavoring

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

Topic mentions per year

Topic mentions per year

1936-2017
020040060019362016

Papers overview

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Highly Cited
2011
Highly Cited
2011
Previously our laboratory has shown that ketamine exposure (24h of clinically relevant anesthesia) causes significant increases… (More)
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Highly Cited
2006
Highly Cited
2006
OBJECTIVES To examine longitudinal changes in consumption of 6 types of beverages (milk, diet and regular soda, fruit juice… (More)
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Highly Cited
2004
Highly Cited
2004
  • Reviews in Fish Biology and Fisheries
  • 2004
 
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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… (More)
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Highly Cited
2003
Highly Cited
2003
The functional architecture of the central taste and olfactory systems in primates provides evidence that the convergence of… (More)
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Highly Cited
2003
Highly Cited
2003
The diversity and the composition of the yeast micropopulation significantly contribute to the sensory characteristics of wine… (More)
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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… (More)
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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… (More)
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Highly Cited
1999
Highly Cited
1999
Homo sapiens is increasingly being studied within the evolutionary (adaptationist, selectionist) framework favoured by animal… (More)
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Highly Cited
1981
Highly Cited
1981
ELIZABETH L. EISENSTEIN, The printing press as an agent of change: communications and cultural transformations in early-modern… (More)
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