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  1 / 2716 MEDLINE  
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[PMID]:28470141
[Au] Autor:Leslie LJ; Vasanthi Bathrinarayanan P; Jackson P; Mabiala Ma Muanda JA; Pallett R; Stillman CJP; Marshall LJ
[Ad] Endereço:a School of Engineering and Applied Science , Aston University , Birmingham , UK.
[Ti] Título:A comparative study of electronic cigarette vapor extracts on airway-related cell lines in vitro.
[So] Source:Inhal Toxicol;29(3):126-136, 2017 02.
[Is] ISSN:1091-7691
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The use of electronic cigarettes (ECs) is rapidly increasing worldwide; however, scientific evidence regarding EC cytotoxicity is limited. The aim of this study was to evaluate the acute cytotoxicity of EC vapor extract (ECE) on airway-related cells in vitro. Cigarette smoke extract (CSE), vapor extract of fifteen brands/flavors of ECs and the extract from the E-vehicle (propylene glycol and glycerin) was collected. Extracts, in concentrations of 100-12.5%, were added to human bronchial epithelial (BEAS-2B, IB3-1 and C38), fibroblast (Wi-38) and macrophage (J774 and THP-1) cell lines. Viability was assessed after 24 h using a standard XTT assay. Viability of <70% of control (no extract) was considered cytotoxic according to UNI EN ISO 10993-5 standards. CSE displayed a concentration-dependent influence on cell viability across all four cell lines with 100% producing the most toxic effect, therefore validating the model and indicating higher cytotoxicity than in ECEs. ECEs did reduce viability although this was not correlated with nicotine content or the E-vehicle. However, several flavors proved cytotoxic, with variation between different brands and cell lines. These data indicate that not all ECs are the same and that use of a particular flavor or brand may have differing effects. The cell line used is also an important factor. More research is crucial to ascertain the health effects of different ECs before they can be accepted as a safe alternative to tobacco cigarettes.
[Mh] Termos MeSH primário: Misturas Complexas/toxicidade
Sistemas Eletrônicos de Liberação de Nicotina
Aromatizantes/toxicidade
Fumaça
[Mh] Termos MeSH secundário: Brônquios/citologia
Linhagem Celular
Sobrevivência Celular/efeitos dos fármacos
Seres Humanos
Macrófagos/efeitos dos fármacos
Nicotina/toxicidade
Tabaco
[Pt] Tipo de publicação:COMPARATIVE STUDY; JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Nm] Nome de substância:
0 (Complex Mixtures); 0 (Flavoring Agents); 0 (Smoke); 6M3C89ZY6R (Nicotine)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180306
[Lr] Data última revisão:
180306
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170505
[St] Status:MEDLINE
[do] DOI:10.1080/08958378.2017.1318193


  2 / 2716 MEDLINE  
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[PMID]:29111498
[Au] Autor:Malek R; Bonnarme P; Irlinger F; Frey-Klett P; Onésime D; Aubert J; Loux V; Beckerich JM
[Ad] Endereço:UMR 1319 MICALIS, INRA, AgroParisTech, CBAI, BP01, 78850 Thiverval Grignon, France. Electronic address: reinemalek@hotmail.com.
[Ti] Título:Transcriptomic response of Debaryomyces hansenii during mixed culture in a liquid model cheese medium with Yarrowia lipolytica.
[So] Source:Int J Food Microbiol;264:53-62, 2018 Jan 02.
[Is] ISSN:1879-3460
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:Yeasts play a crucial role in cheese ripening. They contribute to the curd deacidification, the establishment of acid-sensitive bacterial communities, and flavour compounds production via proteolysis and catabolism of amino acids (AA). Negative yeast-yeast interaction was observed between the yeast Yarrowia lipolytica 1E07 (YL1E07) and the yeast Debaryomyces hansenii 1L25 (DH1L25) in a model cheese but need elucidation. YL1E07 and DH1L25 were cultivated in mono and co-cultures in a liquid synthetic medium (SM) mimicking the cheese environment and the growth inhibition of DH1L25 in the presence of YL1E07 was reproduced. We carried out microbiological, biochemical (lactose, lactate, AA consumption and ammonia production) and transcriptomic analyses by microarray technology to highlight the interaction mechanisms. We showed that the DH1L25 growth inhibition in the presence of YL1E07 was neither due to the ammonia production nor to the nutritional competition for the medium carbon sources between the two yeasts. The transcriptomic study was the key toward the comprehension of yeast-yeast interaction, and revealed that the inhibition of DH1L25 in co-culture is due to a decrease of the mitochondrial respiratory chain functioning.
[Mh] Termos MeSH primário: Queijo/microbiologia
Debaromyces/crescimento & desenvolvimento
Debaromyces/metabolismo
Perfilação da Expressão Gênica/métodos
Yarrowia/crescimento & desenvolvimento
Yarrowia/metabolismo
[Mh] Termos MeSH secundário: Aminoácidos/metabolismo
Amônia/metabolismo
Técnicas de Cocultura
Debaromyces/genética
Aromatizantes/análise
Microbiologia de Alimentos
Ácido Láctico/metabolismo
Lactose/metabolismo
Interações Microbianas/genética
Interações Microbianas/fisiologia
Transcriptoma/genética
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Amino Acids); 0 (Flavoring Agents); 33X04XA5AT (Lactic Acid); 7664-41-7 (Ammonia); J2B2A4N98G (Lactose)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180226
[Lr] Data última revisão:
180226
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171108
[St] Status:MEDLINE


  3 / 2716 MEDLINE  
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[PMID]:29220339
[Au] Autor:Chuong MC; Taglieri CA; Kerr SG
[Ad] Endereço:School of Pharmacy, MPCHS University, Boston, Massachusetts.
[Ti] Título:To Flavor or Not to Flavor Extemporaneous Omeprazole Liquid.
[So] Source:Int J Pharm Compd;21(6):500-512, 2017 Nov-Dec.
[Is] ISSN:1092-4221
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Omeprazole is a proton pump inhibitor used to treat the symptoms of gastro esophageal reflux disease, ulcers, excess stomach acid, infection with Helicobacter pylori, and to control the gastric side effects of various drugs. The approved dosage forms in the U.S. are powder in compounding kits, delayed-release granules for oral suspension, oral delayed-release tablets, and oral delayed-release capsules. An extemporaneously compounded unsweetened oral liquid method, published in the International Journal of Pharmaceutical Compounding, was found to be commonly used by pharmacists. This project investigated the robustness of the compendium omeprazole high-performance liquid chromatographic assay in evaluating an oral liquid made from commercial delayed-release pellets, the potency of extemporaneously compounded solutions having a 1.125% v/v flavored versus unflavored samples stored at controlled cold temperatures at different time points, and examining the absorption spectrum of the flavoring agent. As part of the study, stability-indication testing was also conducted. The studies indicate that the chromatographic area under the plasma concentration-time curve of both study groups remained over 90% of the label claim during the follow-up period. The flavor did not significantly impact the pH of the oral liquid. This study further identified (1) an increase in resilient foam formation in the flavored liquid, potentially hindering dosing accuracy, (2) omeprazole is oxidized easily by 3% hydrogen peroxide, and (3) flavoring agent absorbs in an ultraviolet visible spectroscopy spectral range often used in assay detectors for quantification of drug molecules, and could interfere with assay protocols of the same.
[Mh] Termos MeSH primário: Aromatizantes/administração & dosagem
Omeprazol/química
Inibidores da Bomba de Prótons/química
[Mh] Termos MeSH secundário: Cromatografia Líquida de Alta Pressão
Preparações de Ação Retardada
Estabilidade de Medicamentos
Concentração de Íons de Hidrogênio
Omeprazol/administração & dosagem
Soluções
Espectrofotometria Ultravioleta
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Delayed-Action Preparations); 0 (Flavoring Agents); 0 (Proton Pump Inhibitors); 0 (Solutions); KG60484QX9 (Omeprazole)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180220
[Lr] Data última revisão:
180220
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171209
[St] Status:MEDLINE


  4 / 2716 MEDLINE  
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[PMID]:29260548
[Au] Autor:Huang J; Liu Y; Yang W; Liu Y; Zhang Y; Huang M; Sun B
[Ad] Endereço:Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University; Beijing Key Laboratory of Flavor Chemistry; and Beijing Laboratory for Food Quality and Safety, Beijing 100048, China.
[Ti] Título:Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value.
[So] Source:J Agric Food Chem;66(3):689-694, 2018 Jan 24.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Beijing douzhi (BD) is a traditional snack in Beijing, China, and it has been listed as a part of Beijing's intangible cultural heritage. The potent odorants that contribute to the characteristic aroma of BD were investigated by analyzing the isolates from solvent-assisted flavor evaporation (SAFE) and simultaneous distillation-extraction. Using aroma extract dilution analysis based on gas chromatography-mass spectrometry and gas chromatography-olfactometry, 31 aroma-active compounds with flavor dilution (FD) factors ranging from 1 to 2187 were identified by comparison of their odor characteristics, MS data, and retention indices with those of reference compounds. To further determine their contribution to the aroma of BD, the odorants isolated using SAFE with FD factors ≥9 were quantified, and their odor activity values (OAVs; ratio of concentration to the respective odor threshold in water) were calculated. Eleven compounds were found to have OAVs ≥ 1, which indicated they were the potent odorants that contributed substantially to the characteristic aroma of BD. Among the 11 odorants, (E,Z)-2,6-nonadienal, eugenol, methional, p-cresol, 1-octen-3-one, and 3-methylbutanoic acid were not previously identified in BD.
[Mh] Termos MeSH primário: Bebidas/análise
Aromatizantes/química
Odorantes/análise
Vigna/química
Compostos Orgânicos Voláteis/química
[Mh] Termos MeSH secundário: China
Cromatografia Gasosa-Espectrometria de Massas
Seres Humanos
Olfatometria
Olfato
Paladar
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Flavoring Agents); 0 (Volatile Organic Compounds)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180207
[Lr] Data última revisão:
180207
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171221
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b04839


  5 / 2716 MEDLINE  
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[PMID]:29237265
[Au] Autor:Feng S; Suh JH; Gmitter FG; Wang Y
[Ad] Endereço:Department of Food Science and Human Nutrition, University of Florida , 572 Newell Drive, Gainesville, Florida 32611, United States.
[Ti] Título:Differentiation between Flavors of Sweet Orange (Citrus sinensis) and Mandarin (Citrus reticulata).
[So] Source:J Agric Food Chem;66(1):203-211, 2018 Jan 10.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Pioneering investigations referring to citrus flavor have been intensively conducted. However, the characteristic flavor difference between sweet orange and mandarin has not been defined. In this study, sensory analysis illustrated the crucial role of aroma in the differentiation between orange flavor and mandarin flavor. To study aroma, Valencia orange and LB8-9 mandarin were used. Their most aroma-active compounds were preliminarily identified by aroma extract dilution analysis (AEDA). Quantitation of key volatiles followed by calculation of odor activity values (OAVs) further detected potent components (OAV ≥ 1) impacting the overall aromatic profile of orange/mandarin. Follow-up aroma profile analysis revealed that ethyl butanoate, ethyl 2-methylbutanoate, octanal, decanal, and acetaldehyde were essential for orange-like aroma, whereas linalool, octanal, α-pinene, limonene, and (E,E)-2,4-decadienal were considered key components for mandarin-like aroma. Furthermore, an unreleased mandarin hybrid producing fruit with orange-like flavor was used to validate the identification of characteristic volatiles in orange-like aroma.
[Mh] Termos MeSH primário: Citrus sinensis/química
Citrus/química
Aromatizantes/química
[Mh] Termos MeSH secundário: Adulto
Feminino
Cromatografia Gasosa-Espectrometria de Massas
Seres Humanos
Masculino
Meia-Idade
Odorantes/análise
Paladar
Compostos Orgânicos Voláteis/química
Adulto Jovem
[Pt] Tipo de publicação:COMPARATIVE STUDY; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Flavoring Agents); 0 (Volatile Organic Compounds)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180205
[Lr] Data última revisão:
180205
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171215
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b04968


  6 / 2716 MEDLINE  
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[PMID]:29232952
[Au] Autor:Du H; Song Z; Xu Y
[Ad] Endereço:The Key Laboratory of Industrial Biotechnology of the Ministry of Education, State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
[Ti] Título:Ethyl Carbamate Formation Regulated by Lactic Acid Bacteria and Nonconventional Yeasts in Solid-State Fermentation of Chinese Moutai-Flavor Liquor.
[So] Source:J Agric Food Chem;66(1):387-392, 2018 Jan 10.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:This study aimed to identify specific microorganisms related to the formation of precursors of EC (ethyl carbamate) in the solid-state fermentation of Chinese Moutai-flavor liquor. The EC content was significantly correlated with the urea content during the fermentation process (R = 0.772, P < 0.01). Differences in urea production and degradation were found at both species and functional gene levels by metatranscriptomic sequencing and culture-dependent analysis. Lactobacillus spp. could competitively degrade arginine through the arginine deiminase pathway with yeasts, and most Lactobacillus species were capable of degrading urea. Some dominant nonconventional yeasts, such as Pichia, Schizosaccharomyces, and Zygosaccharomyces species, were shown to produce low amounts of urea relative to Saccharomyces cerevisiae. Moreover, unusual urea degradation pathways (urea carboxylase, allophanate hydrolase, and ATP-independent urease) were identified. Our results indicate that EC precursor levels in the solid-state fermentation can be controlled using lactic acid bacteria and nonconventional yeasts.
[Mh] Termos MeSH primário: Lactobacillus/metabolismo
Uretana/metabolismo
Vinho/análise
Leveduras/metabolismo
[Mh] Termos MeSH secundário: Etanol/análise
Etanol/metabolismo
Fermentação
Aromatizantes/análise
Aromatizantes/metabolismo
Seres Humanos
Paladar
Uretana/análise
Vinho/microbiologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Flavoring Agents); 3IN71E75Z5 (Urethane); 3K9958V90M (Ethanol)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180205
[Lr] Data última revisão:
180205
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171214
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b05034


  7 / 2716 MEDLINE  
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[PMID]:29200278
[Au] Autor:Kranz M; Viton F; Smarrito-Menozzi C; Hofmann T
[Ad] Endereço:Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich , Lise-Meitner Strasse 34, D-85354 Freising, Germany.
[Ti] Título:Sensomics-Based Molecularization of the Taste of Pot-au-Feu, a Traditional Meat/Vegetable Broth.
[So] Source:J Agric Food Chem;66(1):194-202, 2018 Jan 10.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Targeted quantification of 49 basic taste-active molecules, followed by the calculation of dose-over-threshold (DoT) factors, and taste re-engineering experiments revealed minerals, nucleotides/nucleosides, amino acids, organic acids, and carbohydrates as the key compounds of Pot-au-Feu, a traditional broth preparation from beef cuts and vegetables. Moreover, the dipeptide carnosine was identified to be the key inducer for the white-meaty and thick-sour orosensation of the broth, next to anserine and 1-deoxy-d-fructosyl-N-ß-alanyl-l-histidine, the latter of which has been identified for the first time by means of a sensory-guided fractionation. Sensory studies revealed the threshold concentration of carnosine in model broth to decrease by a factor of 5 upon nonenzymatic glycosylation to reach 4.4 mmol/L for its Amadori product 1-deoxy-d-fructosyl-N-ß-alanyl-l-histidine.
[Mh] Termos MeSH primário: Carne/análise
Paladar
Verduras/química
[Mh] Termos MeSH secundário: Animais
Carnosina/análise
Bovinos
Culinária
Aromatizantes/análise
Análise de Alimentos
Glicosilação
Histidina/análise
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Flavoring Agents); 4QD397987E (Histidine); 8HO6PVN24W (Carnosine)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180205
[Lr] Data última revisão:
180205
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171205
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b05089


  8 / 2716 MEDLINE  
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[PMID]:27773607
[Au] Autor:Iizuka-Furukawa S; Isogai A; Kusaka K; Fujii T; Wakai Y
[Ad] Endereço:Kizakura Co. Ltd., 223 Shioya-machi, Fushimi-ku, Kyoto 612-8046, Japan; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima 739-0046, Japan. Electronic address: s.iizuka@nrib.go.jp.
[Ti] Título:Identification of 4-mercapto-4-methylpentan-2-one as the characteristic aroma of sake made from low-glutelin rice.
[So] Source:J Biosci Bioeng;123(2):209-215, 2017 Feb.
[Is] ISSN:1347-4421
[Cp] País de publicação:Japan
[La] Idioma:eng
[Ab] Resumo:The grassy characteristic aroma perceived in brewed sake made from low-glutelin rice (Oryza sativa L. Mizuhonoka) was examined by gas chromatography-olfactometry and gas chromatography-mass spectrometry. By comparing the odor properties and Kovats retention indices to those of standard compounds, 4-mercapto-4-methylpentan-2-one (4MMP) was found to contribute to the characteristic aroma. Sake brewing using Mizuhonoka, low-glutelin rice, and Gin-ohmi (a control) revealed that 4MMP concentrations in Mizuhonoka sake samples were higher than those in Gin-ohmi samples over the fermentation period. The concentration in final Mizuhonoka sake was twice that of Gin-ohmi. To investigate the mechanism of 4MMP formation, the putative precursors, 4-S-cycteinyl-4-methylpentan-2-one (cys-4MMP) and 4-S-glutathionyl-4-methylpentan-2-one (glut-4MMP), in sake and its materials (rice and koji) were analyzed by ultra-performance liquid chromatography tandem mass-spectrometry. Cys-4MMP was not detected in all samples, while glut-4MMP was present in sake and its materials. The glut-4MMP concentration in sake was lower than that in Gin-ohmi over nearly the entire fermentation period, suggesting that conversion of the precursors to 4MMP was more effective in the mash of low-glutelin rice Mizuhonoka than in Gin-ohmi. The release of 4MMP during alcoholic fermentation from a model medium containing its precursors was examined. While no 4MMP release was observed in the control (no addition), with the addition of its precursors, the release of 4MMP increased as fermentation progressed. It was suggested that 4MMP was generated from both cys- and glut-4MMP by sake yeast. The perception threshold of 4MMP in sake was determined as 1.2 ng/L.
[Mh] Termos MeSH primário: Bebidas Alcoólicas/análise
Aromatizantes
Odorantes
Oryza/química
Pentanonas/isolamento & purificação
Pentanonas/metabolismo
Compostos de Sulfidrila/isolamento & purificação
Compostos de Sulfidrila/metabolismo
[Mh] Termos MeSH secundário: Etanol/análise
Etanol/metabolismo
Fermentação
Aromatizantes/análise
Aromatizantes/metabolismo
Cromatografia Gasosa-Espectrometria de Massas/métodos
Glutationa/análogos & derivados
Glutationa/metabolismo
Glutens/metabolismo
Odorantes/análise
Oryza/metabolismo
Pentanonas/análise
Saccharomyces cerevisiae/metabolismo
Compostos de Sulfidrila/análise
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (4-S-glutathionyl-4-methylpentan-2-one); 0 (4-mercapto-4-methyl-pentan-2-one); 0 (Flavoring Agents); 0 (Pentanones); 0 (Sulfhydryl Compounds); 3K9958V90M (Ethanol); 8002-80-0 (Glutens); GAN16C9B8O (Glutathione)
[Em] Mês de entrada:1704
[Cu] Atualização por classe:180131
[Lr] Data última revisão:
180131
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161025
[St] Status:MEDLINE


  9 / 2716 MEDLINE  
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[PMID]:29300749
[Au] Autor:Morean ME; Butler ER; Bold KW; Kong G; Camenga DR; Cavallo DA; Simon P; O'Malley SS; Krishnan-Sarin S
[Ad] Endereço:Department of Psychology, Oberlin College, Oberlin, OH, United States of America.
[Ti] Título:Preferring more e-cigarette flavors is associated with e-cigarette use frequency among adolescents but not adults.
[So] Source:PLoS One;13(1):e0189015, 2018.
[Is] ISSN:1932-6203
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:INTRODUCTION: Many e-cigarette users find the variety of e-cigarette flavors appealing. We examined whether preferences for e-liquid flavors and the total number of flavors preferred differed between samples of adolescent and adult e-cigarette users. We also examined whether these preferences were associated with e-cigarette use frequency for adolescents or adults, respectively. MATERIALS AND METHODS: The analytic samples comprised 1) 396 adolescent, past-month e-cigarette users from 5 Connecticut high schools who completed an anonymous, school-based survey in Fall 2014 (56.1% male; 16.18 [1.18] years; 42.2% past-month smokers), and 2) 590 adult, past-month e-cigarette users who completed an anonymous, MTurk survey in Fall 2014 (53.7% male; 34.25 [9.89] years; 51.2% past-month smokers). RESULTS: Compared to adults, a larger proportion of adolescents preferred fruit, alcohol, and "other"-flavored e-liquids, whereas adults disproportionately preferred tobacco, menthol, mint, coffee, and spice-flavored e-liquids (p-values < .05). Adults also preferred a greater total number of flavors compared to adolescents and used e-cigarettes more frequently (p-values < .001). Flavor preferences uniquely were associated with frequency of e-cigarette use within the adolescent sample; the total number of flavors preferred was associated with more days of e-cigarette use (ηp2 = 0.04), as were preferences for fruit (ηp2 = 0.02), dessert (ηp2 = 0.02), and alcohol-flavored (ηp2 = 0.02) e-liquids. CONCLUSIONS: Flavor preferences differed between adolescent and adult samples. While youth reported less frequent e-cigarette use overall, their preferences for specific flavors and the total number of flavors preferred were associated with more days of e-cigarette use, indicating that flavor preferences may play an important role in adolescent e-cigarette use.
[Mh] Termos MeSH primário: Sistemas Eletrônicos de Liberação de Nicotina
Paladar
Produtos do Tabaco
[Mh] Termos MeSH secundário: Adolescente
Adulto
Feminino
Aromatizantes
Seres Humanos
Masculino
Adulto Jovem
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Nm] Nome de substância:
0 (Flavoring Agents)
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180129
[Lr] Data última revisão:
180129
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180105
[St] Status:MEDLINE
[do] DOI:10.1371/journal.pone.0189015


  10 / 2716 MEDLINE  
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[PMID]:28631804
[Au] Autor:Goldenberg L; Yaniv Y; Porat R; Carmi N
[Ad] Endereço:Department of Postharvest Science of Fresh Produce, ARO, the Volcani Center, Bet Dagan, Israel.
[Ti] Título:Mandarin fruit quality: a review.
[So] Source:J Sci Food Agric;98(1):18-26, 2018 Jan.
[Is] ISSN:1097-0010
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:During the last decade, there has been a continuous rise in consumption and global marketing of fresh, easy-to-peel mandarins, with current annual production of nearly 29 million tons. Nevertheless, most of the existing knowledge on quality traits of citrus fruit comes from research conducted on oranges and grapefruit, which are the main products for the citrus juice manufacturing industry; relatively little is yet known regarding the unique fruit quality traits of mandarins, nor about the great diversity in these traits among the various natural sub-groups and varieties of mandarins. In the present review we discuss the physiological, biochemical, and molecular factors governing key fruit quality attributes of mandarins, including fruit colour, size and shape, ease of peeling, seedlessness, flavour, and nutritional quality. Fruit colour, size, and shape contribute to external appearance; peelability and seedlessness to ease of consumption; and flavour and nutritional quality to internal quality. © 2017 Society of Chemical Industry.
[Mh] Termos MeSH primário: Citrus/química
Extratos Vegetais/química
[Mh] Termos MeSH secundário: Citrus/genética
Citrus/crescimento & desenvolvimento
Citrus/metabolismo
Aromatizantes/química
Aromatizantes/metabolismo
Frutas/química
Frutas/genética
Frutas/crescimento & desenvolvimento
Frutas/metabolismo
Valor Nutritivo
Extratos Vegetais/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Nm] Nome de substância:
0 (Flavoring Agents); 0 (Plant Extracts)
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180102
[Lr] Data última revisão:
180102
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170621
[St] Status:MEDLINE
[do] DOI:10.1002/jsfa.8495



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