flavoring agents

Summary

Summary: Substances added to foods and medicine to improve the quality of taste.

Top Publications

  1. ncbi Taste-olfactory convergence, and the representation of the pleasantness of flavour, in the human brain
    Ivan E T de Araujo
    University of Oxford, Department of Experimental Psychology, South Parks Road, Oxford OX1 3UD, UK
    Eur J Neurosci 18:2059-68. 2003
  2. ncbi Flavour profiles of three novel acidic varieties of muskmelon (Cucumis melo L.)
    Stella Lignou
    Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, United Kingdom
    Food Chem 139:1152-60. 2013
  3. ncbi Lateral hypothalamic lesions impair flavour-nutrient and flavour-toxin trace learning in rats
    Khalid Touzani
    Department of Psychology, Brooklyn College and the Graduate School, The City University of New York, Brooklyn, NY 11210, USA
    Eur J Neurosci 16:2425-33. 2002
  4. ncbi Microbial formation of esters
    Yong Cheol Park
    Department of General Education, Kookmin University, Seoul, South Korea
    Appl Microbiol Biotechnol 85:13-25. 2009
  5. pmc Coactivation of gustatory and olfactory signals in flavor perception
    Maria G Veldhuizen
    The John B Pierce Laboratory, New Haven, CT 06519, USA
    Chem Senses 35:121-33. 2010
  6. ncbi Palatability of oral antibiotics among children in an urban primary care center
    M L Angelilli
    Division of General Pediatrics, Children s Hospital of Michigan, Wayne State University, Detroit 48201, USA
    Arch Pediatr Adolesc Med 154:267-70. 2000
  7. ncbi A review and assessment of menthol employed as a cigarette flavoring ingredient
    J Daniel Heck
    Scientific Affairs, AW Spears Research Center, Lorillard Tobacco Company, PO Box 21688, Greensboro, NC 27420 1688, USA
    Food Chem Toxicol 48:S1-38. 2010
  8. ncbi Bitterness suppression with zinc sulfate and na-cyclamate: a model of combined peripheral and central neural approaches to flavor modification
    Russell S J Keast
    Food Science, RMIT University, Cnr Russell and Victoria St, Melbourne, Victoria 3001, Australia
    Pharm Res 22:1970-7. 2005
  9. ncbi The effect of tobacco ingredients on smoke chemistry. Part I: Flavourings and additives
    Richard R Baker
    British American Tobacco, Research and Development Centre, Regent s Park Road, Southampton SO15 8TL, UK
    Food Chem Toxicol 42:S3-37. 2004
  10. pmc The secret and soul of Marlboro: Phillip Morris and the origins, spread, and denial of nicotine freebasing
    Terrell Stevenson
    School of Medicine, University of California, San Francisco, CA, USA
    Am J Public Health 98:1184-94. 2008

Detail Information

Publications210 found, 100 shown here

  1. ncbi Taste-olfactory convergence, and the representation of the pleasantness of flavour, in the human brain
    Ivan E T de Araujo
    University of Oxford, Department of Experimental Psychology, South Parks Road, Oxford OX1 3UD, UK
    Eur J Neurosci 18:2059-68. 2003
    ..These results provide evidence on the neural substrate for the convergence of taste and olfactory stimuli to produce flavour in humans, and where the pleasantness of flavour is represented in the human brain...
  2. ncbi Flavour profiles of three novel acidic varieties of muskmelon (Cucumis melo L.)
    Stella Lignou
    Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, United Kingdom
    Food Chem 139:1152-60. 2013
    ..This study showed quantitative and qualitative differences among all four varieties and key differences between acidic varieties and standard melons...
  3. ncbi Lateral hypothalamic lesions impair flavour-nutrient and flavour-toxin trace learning in rats
    Khalid Touzani
    Department of Psychology, Brooklyn College and the Graduate School, The City University of New York, Brooklyn, NY 11210, USA
    Eur J Neurosci 16:2425-33. 2002
    ..Lateral hypothalamus lesions might specifically impair the processing of nutrient-generated unconditioned stimuli and, more generally, could interfere with the maintenance of flavour memories...
  4. ncbi Microbial formation of esters
    Yong Cheol Park
    Department of General Education, Kookmin University, Seoul, South Korea
    Appl Microbiol Biotechnol 85:13-25. 2009
    ..The use of these ester-forming organisms or recombinant organisms expressing the appropriate genes as biocatalysts in biotechnology to make specific esters and chiral lactones has been studied in recent years...
  5. pmc Coactivation of gustatory and olfactory signals in flavor perception
    Maria G Veldhuizen
    The John B Pierce Laboratory, New Haven, CT 06519, USA
    Chem Senses 35:121-33. 2010
    ....
  6. ncbi Palatability of oral antibiotics among children in an urban primary care center
    M L Angelilli
    Division of General Pediatrics, Children s Hospital of Michigan, Wayne State University, Detroit 48201, USA
    Arch Pediatr Adolesc Med 154:267-70. 2000
    ..To evaluate the palatability of antimicrobial agents effective against beta-lactamase-producing bacteria in American children...
  7. ncbi A review and assessment of menthol employed as a cigarette flavoring ingredient
    J Daniel Heck
    Scientific Affairs, AW Spears Research Center, Lorillard Tobacco Company, PO Box 21688, Greensboro, NC 27420 1688, USA
    Food Chem Toxicol 48:S1-38. 2010
    ....
  8. ncbi Bitterness suppression with zinc sulfate and na-cyclamate: a model of combined peripheral and central neural approaches to flavor modification
    Russell S J Keast
    Food Science, RMIT University, Cnr Russell and Victoria St, Melbourne, Victoria 3001, Australia
    Pharm Res 22:1970-7. 2005
    ..Yet, zinc sulfate does not inhibit the sweetener Na-cyclamate. Thus, we determined whether a mixture of zinc sulfate and Na-cyclamate would be a particularly effective combination for bitterness inhibition (Zn) and masking (cyclamate)...
  9. ncbi The effect of tobacco ingredients on smoke chemistry. Part I: Flavourings and additives
    Richard R Baker
    British American Tobacco, Research and Development Centre, Regent s Park Road, Southampton SO15 8TL, UK
    Food Chem Toxicol 42:S3-37. 2004
    ..This was the case in the present study and all the methods have been validated internally...
  10. pmc The secret and soul of Marlboro: Phillip Morris and the origins, spread, and denial of nicotine freebasing
    Terrell Stevenson
    School of Medicine, University of California, San Francisco, CA, USA
    Am J Public Health 98:1184-94. 2008
    ..g., for flavoring and expanding tobacco volume) to defend itself against charges of manipulating the nicotine deliveries of its cigarettes...
  11. ncbi Area postrema lesions impair flavor-toxin aversion learning but not flavor-nutrient preference learning
    Khalid Touzani
    Department of Psychology, City University of New York, Brooklyn College and the Graduate School, New York 11210, USA
    Behav Neurosci 116:256-66. 2002
    ..These findings confirm the important role of the area postrema in flavor-toxin learning but provide no evidence for its involvement in flavor-nutrient conditioning...
  12. pmc Insular cortex lesions fail to block flavor and taste preference learning in rats
    Khalid Touzani
    Department of Psychology, Brooklyn College and the Graduate School, City University of New York, Brooklyn, NY 11210, USA
    Eur J Neurosci 26:1692-700. 2007
    ..Collectively, these data provided no evidence that IC is essential for flavor preference learning based on associations between the orosensory cues and the oral and post-oral reinforcing properties of nutrients...
  13. ncbi Toxicity of hypercaloric diet and monosodium glutamate: oxidative stress and metabolic shifting in hepatic tissue
    Yeda S Diniz
    Post Graduation Course Department of Clinical and Cardiology, Faculty of Medicine, UNESP, Botucatu, Sao Paulo, Brazil
    Food Chem Toxicol 42:313-19. 2004
    ..Therefore, the hepatic glucose metabolic shifting induced by HD intake and MSG administration were associated with oxidative stress in hepatic tissue...
  14. ncbi Flavour exposures after conditioned aversion or preference trigger different brain processes in anaesthetised pigs
    A Gaultier
    INRA, UMR1079 SENAH, 35590 Saint Gilles, France
    Eur J Neurosci 34:1500-11. 2011
    ..This study reveals the unconscious cognitive dimension evoked by food flavours according to the individual experience, and highlights the importance of the food sensory image on hedonism and anticipatory eating behaviour...
  15. ncbi Synthesis and odor evaluation of five new sulfur-containing ester flavor compounds from 4-ethyloctanoic acid
    Yuping Liu
    College of Chemistry and Chemical Engineering, Shaanxi University of Science and Technology, Xi an, China
    Molecules 15:5104-11. 2010
    ..These five synthetic sulfur-containing ester flavor compounds all have meaty odor and might be used in foods if approved for this purpose in the future...
  16. ncbi Predicting the hepatocarcinogenic potential of alkenylbenzene flavoring agents using toxicogenomics and machine learning
    Scott S Auerbach
    National Toxicology Program, National Institute of Environmental Health Sciences, NIH, RTP, NC 27709, USA
    Toxicol Appl Pharmacol 243:300-14. 2010
    ..using expression data from the liver of rats exposed at 2 dose levels to a collection of alkenylbenzene flavoring agents. Depending on the model used and the exposure duration of the test data, independent validation error rates ..
  17. ncbi Taste test: children rate flavoring agents used with activated charcoal
    E Guenther Skokan
    Division of Pediatric Emergency Medicine, Department of Pediatrics, Primary Children s Medical Center, University of Utah School of Medicine, 100 N Medical Dr, Salt Lake City, UT 84113, USA
    Arch Pediatr Adolesc Med 155:683-6. 2001
    To compare flavoring agents added to activated charcoal (AC) to determine which mixture is most palatable to children.
  18. ncbi Flavour retention and release from protein solutions
    Elisabeth Guichard
    UMR INRA ENESAD FLAVIC, FLAveur, Vision et Comportement du consommateur, INRA, 17 rue Sully, 21065 Dijon Cedex, France
    Biotechnol Adv 24:226-9. 2006
    ..During the aroma release process in the mouth, not only free aroma compounds are released but also those reversibly bound by the protein, pointing out the fact that flavour perception is only affected if strong binding occurs...
  19. ncbi The receptors for mammalian sweet and umami taste
    Grace Q Zhao
    Howard Hughes Medical Institute and Departments of Biology and Neurosciences, University of California at San Diego, La Jolla, CA 92093, USA
    Cell 115:255-66. 2003
    ....
  20. ncbi Use of multiple headspace solid-phase microextraction and pervaporation for the determination of off-flavours in wine
    J L Gomez-Ariza
    Universidad de Huelva, Facultad de Ciencias Experimentales, Quimica y Ciencia de los Materiales, Campus de El Carmen, 21007 Huelva, Spain
    J Chromatogr A 1112:133-40. 2006
    ..The analytical approaches have been applied to the analysis of haloanisoles in different Spanish white and red wines, in which spiking experiments showed good recoveries for the methodologies assayed...
  21. ncbi Monosodium glutamate and sweet taste: generalization of conditioned taste aversion between glutamate and sweet stimuli in rats
    B R Heyer
    Neuroscience Program, Department of Psychology, Regis University, Denver, CO 80221, USA
    Chem Senses 28:631-41. 2003
    ..These findings support the hypothesis that the taste of MSG has broadly tuned, sweet-like characteristics, possibly due to the convergence of afferent signals for MSG, natural sugars and artificial sweeteners...
  22. ncbi Intake, sweetness and liking during modified sham feeding of sucrose solutions
    D A Klein
    Columbia University College of Physicians and Surgeons NYSPI, New York, NY, USA
    Physiol Behav 87:602-6. 2006
    ..The effects of sucrose were presumably due to orosensory stimulation in the absence of postingestive stimulation because the amount of liquid spit out did not differ significantly from the amount sipped...
  23. ncbi Influence of proteins on the perception of flavored stirred yogurts
    A Saint-Eve
    Unité Mixte de Recherche de Génie et Microbiologie des Procédés Alimentaires, INA PG INRA, 78850 Thiverval Grignon, France
    J Dairy Sci 89:922-33. 2006
    ..This result was in agreement with the physicochemical measurements, which showed a higher retention of a large majority of aroma compounds of the strawberry flavor in the yogurts with a high caseinate ratio...
  24. ncbi Synthesis and sensory characterization of novel umami-tasting glutamate glycoconjugates
    Ersan Beksan
    Deutsche Forschungsanstalt fur Lebensmittelchemie, Lichtenbergstrasse 4, 85748 Garching, Germany
    J Agric Food Chem 51:5428-36. 2003
    ..However, it rapidly hydrolyzes in neutral and acidic solutions, giving rise to glucose and glutamate. In contrast, glycoconjugate 2 was observed to be rather stable in aqueous solution as well as in the presence of human saliva...
  25. ncbi Use of natural food flavours to increase food and nutrient intakes in hospitalized elderly in Hong Kong
    C Jeya K Henry
    Nutrition and Food Science Group, School of Biological and Molecular Sciences Oxford Brookes University, Gipsy Lane Campus OX3 0BP Headington, Oxford, UK
    Int J Food Sci Nutr 54:321-7. 2003
    ..Further work to investigate the long-term effect of natural food flavours on food and nutrient intakes in the elderly is required...
  26. ncbi Liking and exposure: first, second and tenth time around
    Michael Bom Frøst
    Department of Food Science, Centre for Advanced Food Studies LMC, The Royal Veterinary and Agricultural University KVL, Rolighedsvej 30, DK 1958 Frederiksberg C, Denmark
    Physiol Behav 89:47-52. 2006
    ..11.6% of the 720 analyzed changes in liking ratings were larger that 7.5 cm, corresponding to half the size of the scale...
  27. ncbi Flavor enhancement as a tool for increasing pleasantness and intake of a snack product among the elderly
    S Koskinen
    Department of Food Technology, University of Helsinki, PO Box 27, 00014 Helsinki, Finland
    Appetite 41:87-96. 2003
    ..Overall, both age groups ate less of the heightened aroma sample. Despite the impaired olfactory capabilities of the elderly, no clear indication of benefit of the enhanced flavor was found for either pleasantness or intake...
  28. ncbi Product-oriented flavor research: learnings from the past, visions for the future
    Gerhard E Krammer
    Symrise, Anton Jaumann Industriepark, Nördlingen, Germany
    Mol Nutr Food Res 50:345-50. 2006
    ..This situation generates new challenges for product development teams, which represent all facets of technologies. This paper will illustrate different examples for the evolution of product-oriented flavor research and future trends...
  29. ncbi Flavours of cheese products: metabolic pathways, analytical tools and identification of producing strains
    L Marilley
    Swiss Federal Dairy Research Station, Schwarzenburgstr 161, Liebefeld, Bern CH 3003, Switzerland
    Int J Food Microbiol 90:139-59. 2004
    ..The techniques of detection of flavour-producing strains are then presented. Their detection may be achieved either by genotyping, by enzymatic analysis, or by physico-chemical analysis such as HPLC, TLC, GC, and electronic nose...
  30. ncbi Release of peppermint flavour compounds from chewing gum: effect of oral functions
    Anne Mette Haahr
    Danish Institute for Fisheries Research, Technical University of Denmark, Lyngby
    Physiol Behav 82:531-40. 2004
    ..In conclusion, flavour release to the retronasal compartment was dependent on MMA and CF and influenced by the volume of saliva present in the mouth...
  31. ncbi Volatile flavor analysis and sensory evaluation of custard desserts varying in type and concentration of carboxymethyl cellulose
    Saskia M van Ruth
    Department of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
    J Agric Food Chem 52:8105-10. 2004
    ..Opening and closing of the nasal cavity is regarded as an important factor determining the discrepancy between static and in-nose measurements...
  32. ncbi Oral delivery of medications to companion animals: palatability considerations
    Avinash G Thombre
    Pfizer Global Research and Development, Eastern Point Road, Groton, CT 06340, USA
    Adv Drug Deliv Rev 56:1399-413. 2004
    ..This review focuses on the science of taste, food and flavor preferences of dogs and cats, and palatability testing, in the context of applying these principles to the development of an oral palatable tablet for companion animals...
  33. ncbi The interaction of disulfide flavor compounds with proteins in model systems
    Donald S Mottram
    The University of Reading, School of Food Biosciences, Whiteknights, Reading RG6 6AP, United Kingdom
    Adv Exp Med Biol 542:147-53. 2004
  34. ncbi Flavour-flavour learning occurs automatically and only in hungry participants
    Jeffrey M Brunstrom
    Department of Experimental Psychology, University of Bristol, 12a Priory Road, Bristol, BS8 1TU, England, United Kingdom
    Physiol Behav 93:13-9. 2008
    ..Learning was not predicted by dietary restraint (measured using the DEBQ-R scale). Together, these findings provide further evidence for a linkage between flavour-flavour learning and flavour-nutrient learning...
  35. ncbi Intakes of cold cuts in the elderly are predicted by olfaction and mood, but not by flavor type or intensity of the products
    Sari Koskinen
    Department of Food Technology, P O Box 66, FIN 00014 University of Helsinki, Finland
    Physiol Behav 85:314-23. 2005
    ..Path analysis suggested that in the Enhancement group, poor health, depressed mood and high age predicted a poor olfactory performance which, along with ratings of liking, increased the consumed amounts of cold cuts...
  36. ncbi Odor-active constituents in fresh pineapple (Ananas comosus [L.] Merr.) by quantitative and sensory evaluation
    Yukiko Tokitomo
    Faculty of Education and Human Sciences, University of Yamanashi, 4 4 37 Takeda, Kofu, Yamanashi 400 8510, Japan
    Biosci Biotechnol Biochem 69:1323-30. 2005
    ..Furthermore, the results of omission tests using the model mixture showed that HDF and ethyl 2-methylbutanoate are character impact odorants in fresh pineapple...
  37. ncbi Elucidation of tautomer structures of 2-acetyltetrahydropyridine using gas chromatography/mass spectrometry and gas chromatography/infrared spectroscopy
    Robert A Sanders
    The Procter and Gamble Company, Winton Hill Business Center, 6300 Center Hill Avenue, Cincinnati, OH 45224, USA
    Eur J Mass Spectrom (Chichester, Eng) 11:217-20. 2005
    ..A combination of high resolution exact mass measurement and vapor phase infrared measurement of the separated tautomers was used to unambiguously assign the tautomer structures...
  38. ncbi Changes in selection and intake of foods in humans, induced by the addition of monosodium glutamate
    France Bellisle
    INSERM U341, Hotel Dieu, Place du Parvis Notre Dame, 75181 Paris, France
    Forum Nutr 56:84. 2003
  39. ncbi Effect of beta-cyclodextrin on aroma release and flavor perception
    Avinash Kant
    Samworth Flavour Laboratory, Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leics, LE12 5RD, United Kingdom
    J Agric Food Chem 52:2028-35. 2004
    ..Sensory difference testing confirmed the release results. The data demonstrate that beta-cyclodextrin can be used to modify flavor delivery in both model and real systems; the effects in the latter are sensorially significant...
  40. ncbi Effects of added glutamate on liking for novel food flavors
    John Prescott
    Sensory Science Research Centre, University of Otago, Dunedin, New Zealand
    Appetite 42:143-50. 2004
    ..Pairing glutamate with a novel flavor can condition liking for that flavor. While post-ingestive effects of glutamate may be rewarding, flavor conditioning cannot be ruled out...
  41. ncbi Reinforcer devaluation in palatability-based learned flavor preferences
    D M Dwyer
    Cardiff University, Cardiff, United Kingdom
    J Exp Psychol Anim Behav Process 31:487-92. 2005
    ....
  42. pmc Different functional roles of T1R subunits in the heteromeric taste receptors
    Hong Xu
    Senomyx, Inc, 11099 North Torrey Pines Road, La Jolla, CA 92037, USA
    Proc Natl Acad Sci U S A 101:14258-63. 2004
    ..Taken together, these findings demonstrate the different functional roles of T1R3 and T1R2 and the presence of multiple ligand binding sites on the sweet taste receptor...
  43. pmc Unconditioned stimulus devaluation effects in nutrient-conditioned flavor preferences
    Andrew R Delamater
    Department of Psychology, Brooklyn College of the City University of New York CUNY, NY 11210, USA
    J Exp Psychol Anim Behav Process 32:295-306. 2006
    ..Results suggest that CS flavors are able to form associations with the sensory features of nutrient USs under a wide variety of circumstances...
  44. ncbi Flavor enhancement of food improves dietary intake and nutritional status of elderly nursing home residents
    M F Mathey
    Division of Human Nutrition and Epidemiology, Wageningen University, The Netherlands
    J Gerontol A Biol Sci Med Sci 56:M200-5. 2001
    ..CONCLUSION: Adding flavor enhancers to the cooked meals was an effective way to improve dietary intake and body weight in elderly nursing home residents...
  45. ncbi Voluntary drinking and hydration in non-acclimatized girls exercising in the heat
    Boguslaw Wilk
    Children s Exercise and Nutrition Centre, McMaster University, Chedoke Hospital Division, Evel Building 4, Sanatorium Rd, Hamilton, ON, Canada, L8N 3Z5
    Eur J Appl Physiol 101:727-34. 2007
    ..In contrast to previous research in young boys, euhydration was maintained in the girls by an adequate intake of unflavored water...
  46. ncbi Use of adsorbent and supercritical carbon dioxide to concentrate flavor compounds from orange oil
    Zhiping Shen
    Food Science Australia, Private Bag 16, Werribee, Victoria 3030, Australia
    J Agric Food Chem 50:154-60. 2002
    ..1 MPa, 35 degrees C, and 2 kg/h. The systems were operating at close to equilibrium conditions because of the fine dispersal of the oils and the excellent mass transfer properties of supercritical carbon dioxide...
  47. ncbi The sensory interactions of organic acids and various flavors in ramen soup systems
    M W Kang
    Dept of Food Science and Technology, Ewha Womans Univ, Seoul 120 750, South Korea
    J Food Sci 72:S639-47. 2007
    ..In kimchi ramen soup, flavor attributes congruent to sourness were enhanced by the addition of organic acids to the system...
  48. ncbi Differential hedonic, sensory and behavioral changes associated with flavor-nutrient and flavor-flavor learning
    Martin R Yeomans
    Department of Psychology, University of Sussex, Brighton, United Kingdom
    Physiol Behav 93:798-806. 2008
    ..These findings suggest that liking changes were maximal when flavor-flavor and flavor-nutrient associations co-occurred, but that behavioral changes were specific to flavor-nutrient associations...
  49. ncbi Acquired flavor acceptance and intake facilitated by monosodium glutamate in humans
    Martin R Yeomans
    Department of Psychology, University of Sussex, Brighton, BN1 9QH, UK
    Physiol Behav 93:958-66. 2008
    ..These findings demonstrate that co-experience of a savory flavor and MSG can result in increased subsequent liking and intake for the flavor in the absence of MSG, and possible explanations for how MSG reinforces learning are discussed...
  50. ncbi Aroma components of an oil-based grill flavoring by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis
    T E Webb
    Department of Food Science and Technology, MISSISSIPPI AGRICULTURAL EXPERIMENT STATION, Mississippi State University, USA
    Adv Exp Med Biol 488:143-50. 2001
    ..Excluding the possibility of artifact formation from the thermal degradation of fatty acid hydroperoxides, DTD functioned well as a GCO technique, but poorly as a qualitative GC-MS technique...
  51. ncbi Practical synthesis of 3-methylnonane-2,4-dione, an intense strawlike and fruity flavored compound
    Y Kato
    Technical Engineering Department, Fine Chemical Division, Takasago International Corporation, 1-5-1 Nishiyawata, Hiratsuka, Kanagawa 254-0073, Japan
    J Agric Food Chem 49:3864-6. 2001
    ..The purification of 3-methylnonane-2,4-dione with high purity was performed via copper complexes...
  52. ncbi Experimental studies of food choices and palatability responses in European subjects exposed to the Umami taste
    France Bellisle
    INSERM U557, INRA U1125, CNAM EA 3200, Univ Paris13, CRNH IdF, Unite de Recherche en Epidemiologie Nutritionnelle, 74 rue Marcel Cachin, F 93017 Bobigny, France
    Asia Pac J Clin Nutr 17:376-9. 2008
    ..These two studies suggested that MSG could be used to stimulate appropriate food choices in certain populations...
  53. ncbi The science and complexity of bitter taste
    A Drewnowski
    Nutritional Sciences Program, University of Washington, Seattle 98195-3410, USA
    Nutr Rev 59:163-9. 2001
    ..Used as a flavoring agent, it enhances the sensory appeal of beverages. Research developments on the genetics and perception of bitter taste add to our understanding of the role of bitterness in relation to food preference...
  54. ncbi Influence of flavor solvent on flavor release and perception in sugar-free chewing gum
    Rajesh V Potineni
    Department of Food Science, 327 Food Science Building, The Pennsylvania State University, University Park, Pennsylvania 16802 2504, USA
    J Agric Food Chem 56:3254-9. 2008
    ..However, a relationship between gum base plasticity and retention of sugar alcohol during mastication was proposed to explain the different flavor properties of the TA sample...
  55. ncbi Conditioned flavor preferences: evaluating postingestive reinforcement by nutrients
    K Ackroff
    Brooklyn College of the City University of New York, Brooklyn, New York, USA
    Curr Protoc Neurosci . 2001
    ..This protocol concentrates on controlling stimulus presentation in associative conditioning, pairing a flavor with positive postingestive effects...
  56. ncbi Analyzing the sensory characteristics and taste-sensor ions of MSG substitutes
    M N Jo
    CJ CheilJedang Corp, Seoul 152 051, South Korea
    J Food Sci 73:S191-8. 2008
    ..Therefore, when replacing MSG, the characteristics of each possible substitute should be determined in relation to the particular food system...
  57. ncbi Headspace GC and sensory analysis characterization of the influence of different milk additives on the flavor release of coffee beverages
    Mark Bücking
    Institute of Biochemistry and Food Chemistry, Department of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
    J Agric Food Chem 50:1529-34. 2002
    ..All beverages with an additive showed reduced, but typical, odor profiles for each additive...
  58. ncbi Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches
    Rachid Bel Rhlid
    Nestec Ltd, Nestle Research Center, Vers chez les Blanc, P O Box 44, 1000 Lausanne 26, Switzerland
    J Agric Food Chem 50:2350-5. 2002
    ..The addition of 2-(1-hydroxyethyl)-4,5-dihydrothiazole as aroma precursor to pizza dough resulted in an increase of the roasted note...
  59. ncbi Influence of flavour absorption by food-packaging materials (low-density polyethylene, polycarbonate and polyethylene terephthalate) on taste perception of a model solution and orange juice
    R W G van Willige
    Laboratory of Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University, 6700 EV Wageningen, The Netherlands
    Food Addit Contam 20:84-91. 2003
    ....
  60. ncbi No effect of 16 weeks flavor enhancement on dietary intake and nutritional status of nursing home elderly
    Natasja H Essed
    Division of Human Nutrition, Wageningen University, PO Box 8129, 6700 EV Wageningen, The Netherlands
    Appetite 48:29-36. 2007
    ..More research is needed to determine the efficacy of flavor enhancement on intake and nutritional status...
  61. ncbi The effect of saliva composition on texture perception of semi-solids
    Lina Engelen
    Wageningen Centre for Food Sciences, 6700 AN Wageningen, The Netherlands
    Arch Oral Biol 52:518-25. 2007
    ..Total protein concentration and alpha-amylase activity were observed to correlate most strongly with texture perception...
  62. ncbi Fat and sugar flavor preference and acceptance in C57BL/6J and 129 mice: experience attenuates strain differences
    Anthony Sclafani
    Department of Psychology, Brooklyn College and the Graduate School, The City University of New York, Brooklyn, NY 11210 2889, USA
    Physiol Behav 90:602-11. 2007
    ..These findings along with intragastric infusion data suggest that B6 and 129 mice differ in their oral but not their post-oral response to fat and sugar...
  63. ncbi Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes
    Maria Angeles Pozo-Bayón
    UMR Flavic INRA ENESAD, 17 Rue Sully BP, 86510 Dijon Cedex, France
    J Agric Food Chem 55:1418-26. 2007
    ....
  64. ncbi The effect of viscosity on the perception of flavour
    Tracy A Hollowood
    Samworth Flavour Laboratory, Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK
    Chem Senses 27:583-91. 2002
    ..Low-order polynomial models were produced to describe perceived flavour intensity and sweetness in viscous solutions containing HPMC and potential explanations for the changes in perception are discussed...
  65. ncbi Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system
    C L Randazzo
    DOFATA, Sezione Tecnologie Agroalimentari, University of Catania, Catania, Italy
    J Appl Microbiol 103:427-35. 2007
    ..The aim of this work was to preliminary characterize wild lactic acid bacteria (LAB), previously isolated during artisanal Pecorino Siciliano (PS) cheese-making for technological and flavour formation abilities in a model cheese system...
  66. ncbi Application of pulsed field gradient NMR techniques for investigating binding of flavor compounds to macromolecules
    Da Mi Jung
    Department of Viticulture and Enology, and NMR Instrumentation Facility, University of California, Davis, California 95616 8749, USA
    J Agric Food Chem 50:4262-9. 2002
    ..The results successfully demonstrate the potential applications of diffusion-based NMR techniques for studying flavors and nonvolatile food matrix interactions...
  67. ncbi The nutritional consequences of flavored-milk consumption by school-aged children and adolescents in the United States
    Rachel K Johnson
    College of Agriculture and Life Sciences, The University of Vermont, Burlington 05405, USA
    J Am Diet Assoc 102:853-6. 2002
  68. ncbi Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein
    Yi Fang G Wu
    School of Human Ecology, Louisiana Tech University, Ruston, Louisiana 71272, USA
    J Agric Food Chem 50:2900-7. 2002
    ....
  69. ncbi Combination of flavor enhancement and chemosensory education improves nutritional status in older cancer patients
    S S Schiffman
    Department of Psychiatry, Duke University Medical Center, Durham, NC 27710, USA
    J Nutr Health Aging 11:439-54. 2007
    ....
  70. ncbi Protic acid immobilized on solid support as an extremely efficient recyclable catalyst system for a direct and atom economical esterification of carboxylic acids with alcohols
    Asit K Chakraborti
    Department of Medicinal Chemistry, National Institute of Pharmaceutical Education and Research NIPER, Sector 67, S A S Nagar 160 062, Punjab, India
    J Org Chem 74:5967-74. 2009
    ..of the esterification process is demonstrated by the synthesis of prodrugs of ibuprofen and a few commercial flavoring agents. Other protic acids such as H(2)SO(4), HBr, TfOH, HBF(4), and TFA that were adsorbed on silica gel were less ..
  71. ncbi Release of nucleotides and nucleosides during yeast autolysis: kinetics and potential impact on flavor
    Claudine Charpentier
    UMR 1131, Vigne et Vin d Alsace, Colmar, France
    J Agric Food Chem 53:3000-7. 2005
    Nucleotides, particularly 5'-nucleotides, are important flavoring agents found in many foods and beverages. Their precise effect on the flavor of wines aged on lees has not been examined previously...
  72. ncbi Panmasala chewing induces deterioration in oral health and its implications in carcinogenesis
    Sunil Kumar
    Division of Reproductive and Cyto toxicology, National Institute of Occupational Health, Ahmedabad, India
    Toxicol Mech Methods 18:665-77. 2008
    ..Panmasala consists of areca nut (betel nut), catechu, lime, cardamom, spices, and unspecified flavoring agents, etc...
  73. ncbi Effects of limonene and essential oil from Citrus aurantium on gastric mucosa: role of prostaglandins and gastric mucus secretion
    Thiago M Moraes
    Sao Paulo State University, Department of Physiology, Rubiao Junior, CP 510, CEP 18618 000, Botucatu, Sao Paulo, Brazil
    Chem Biol Interact 180:499-505. 2009
    Essential oil from Citrus aurantium and the monoterpene limonene are widely used flavoring agents that are found in some common food items. This specie is also used medicinally throughout the world to treat gastritis and gastric disorders...
  74. ncbi Toxicological considerations on the use of propylene glycol as a humectant in cigarettes
    Charles L Gaworski
    Altria Client Services, 601 East Jackson Street, Richmond, VA 23261, USA
    Toxicology 269:54-66. 2010
    ..toxicological examinations of the effects on the addition of PG to tobacco used mixtures with several other flavoring agents. In the present work, toxicological comparisons were made of experimental cigarettes containing no added PG ..
  75. ncbi Acute allergic contact dermatitis of the lips from peppermint oil in a lip balm
    Anh Tran
    Division of Family Medicine, McMaster University, Hamilton, Ontario, Canada
    Dermatitis 21:111-5. 2010
    ..tested with the North American Contact Dermatitis Group standard series as well as with an expanded series of flavoring agents, sunscreens, plant and fragrance components, and their own products...
  76. ncbi Factors contributing to adverse soft tissue reactions due to the use of tartar control toothpastes: report of a case and literature review
    V F Delattre
    The University of Texas Houston Health Science Center Dental Branch 77030, USA
    J Periodontol 70:803-7. 1999
    ..Second, increased concentrations of flavoring agents, known to be sensitizers, are needed to mask the strong bitter taste of pyrophosphates...
  77. ncbi Investigations on N-nitrosopyrrolidine in dry-cured bacon
    W Fiddler
    U S Department of Agriculture, Eastern Regional Research Center, Philadelphia, PA 19118
    J Assoc Off Anal Chem 72:19-22. 1989
    ..include the direct application of dry-cure formulations containing varying concentrations of salt, sugar, flavoring agents, sodium nitrite, and sometimes sodium nitrate, and the use of lengthy curing and processing times...
  78. ncbi Characterization of the p-coumaric acid decarboxylase from Lactobacillus plantarum CECT 748(T)
    Hector Rodriguez
    Departamento de Microbiologia, Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006 Madrid, Spain
    J Agric Food Chem 56:3068-72. 2008
    ..from p-coumaric and ferulic acids, respectively, which are valuable food additives that have been approved as flavoring agents. The biochemical characteristics showed by L...
  79. ncbi Induced sputum evaluation in microwave popcorn production workers
    Muge Akpinar-Elci
    NIOSH Division of Respiratory Diseases Studies, Centers for Disease Control and Prevention National Institute for Occupational Safety and Health, Field Studies Branch, Mail Stop H 2800, 1095 Willowdale Rd, Morgantown, WV 26505, USA
    Chest 128:991-7. 2005
    ..obliterans have been reported in microwave popcorn production workers and attributed to inhalation of flavoring agents. We investigated whether exposure to flavoring agents is associated with airways inflammation in popcorn ..
  80. ncbi Toxicological comparisons of cigarettes containing different amounts of vanillin
    Ranulfo Lemus
    Philip Morris USA, Inc, Richmond, Virginia 23234, USA
    Inhal Toxicol 19:683-99. 2007
    ..examinations of the effects on the addition of vanillin to tobacco used mixtures with several other flavoring agents. In the present work, toxicological comparisons were made of experimental cigarettes containing no added ..
  81. pmc Molecular targets of nutraceuticals derived from dietary spices: potential role in suppression of inflammation and tumorigenesis
    Bharat B Aggarwal
    Cytokine Research Laboratory, Department of Experimental Therapeutics, Box 143, The University of Texas M D Anderson Cancer Center, 1515 Holcombe Blvd, Houston, TX 77030, USA
    Exp Biol Med (Maywood) 234:825-49. 2009
    ..Spices have been consumed for centuries for a variety of purposes-as flavoring agents, colorants, and preservatives...
  82. ncbi Isolation and identification of a novel strain of Pseudomonas chlororaphis capable of transforming isoeugenol to vanillin
    Ramesh C Kasana
    Hill Area Tea Science Division, Institute of Himalayan Bioresource Technology, Post Box No 6, Palampur, 176061, Himachal Pradesh, India
    Curr Microbiol 54:457-61. 2007
    Vanillin is undoubtedly one of the most popular and widely used flavoring agents in the world...
  83. ncbi Validation of a rat behavioral avoidance model from a drug delivery perspective
    Meenakshi G Bhat
    Lilly Research Laboratories, Eli Lilly and Company, Indianapolis, IN 46285, USA
    Int J Pharm 303:31-6. 2005
    ..used to overcome the bitter taste perception of pharmaceuticals by coating the drug particles and/or adding flavoring agents. However, for certain product categories such as rapid dissolve sublingual tablets, taste-masking is ..
  84. ncbi Thresholds of carcinogenicity of flavors
    William J Waddell
    Department of Pharmacology and Toxicology, School of Medicine, University of Louisville, Louisville, Kentucky 40292, USA
    Toxicol Sci 68:275-9. 2002
    ..of these linear fits was at least several orders of magnitude greater than the estimated daily dose of these flavoring agents to individuals in the United States...
  85. ncbi The influence of salivary variables on fluoride retention in dental plaque exposed to a mineral-enriching solution
    K Kato
    Department of Preventive Dentistry and Dental Public Health, School of Dentistry, Aichi Gakuin University, Nagoya, Japan
    Caries Res 36:58-63. 2002
    ..Plaque exposed to distilled water plus flavoring agents served as a control. Fluoride-free dentifrice was used during the experimental period...
  86. ncbi Flavoring agents used in Indian cooking and their anticarcinogenic properties
    Chaiti Ganguly
    Department of Biotechnology IILM Academy of Higher Learning, Greater Noida, India
    Asian Pac J Cancer Prev 11:25-8. 2010
    ..Thus there is a long way to go before scientific validation of the role of flavoring agents of cancer can be achieved.
  87. ncbi The nature of human hazards associated with excessive intake of amino acids
    Peter J Garlick
    Department of Animal Sciences, University of Illinois, Urbana, IL 61801, USA
    J Nutr 134:1633S-1639S; discussion 1664S-1666S, 1667S-1672S. 2004
    ..This has resulted not only from the use of certain amino acids as flavoring agents, but other amino acids are taken for perceived health benefit, for enhancement of physical performance, as ..
  88. ncbi [Use of threshold of toxicological concern for chemical substances safety assessment]
    Minglan Zheng
    School of Public Health National Key Lab for Public Health Safety of MOH WHO Collaborating Center for Occupational Health Shanghai, Fudan University, Shanghai 200032, China
    Wei Sheng Yan Jiu 39:639-42. 2010
    ..Currently, TTC approach is used for safety assessment in the fields of food packing material, flavoring agents, medicine, industry chemicals, cosmetics, and etc...
  89. ncbi Higher nicotine and carbon monoxide levels in menthol cigarette smokers with and without schizophrenia
    Jill M Williams
    UMDNJ Robert Wood Johnson Medical School and UMDNJ School of Public Health Tobacco Dependence Program, New Brunswick, NJ 08901, USA
    Nicotine Tob Res 9:873-81. 2007
    ..Menthol is an important cigarette additive that may help explain why some groups have lower quit rates and more smoking-caused disease...
  90. pmc Reducing sodium in foods: the effect on flavor
    Djin Gie Liem
    School of Exercise and Nutrition Sciences, Centre for Physical Activity and Nutrition Research, Sensory Science Group, Deakin University, Melbourne 3125, Vic, Australia
    Nutrients 3:694-711. 2011
    ..e., potassium salts) and gradual reduction of sodium, to decrease sodium in processed foods while maintaining palatability...
  91. ncbi Milk, flavoured milk products and caries
    R S Levine
    Br Dent J 191:20. 2001
    ..Available evidence suggests that their cariogenicity is negligible to low and consumed in moderation they are a preferable alternative to similarly sweetened soft drinks...
  92. ncbi Real time breath and headspace analysis of flavour volatiles
    B A Harvey
    FIRMENICH S A, Meyrin, Switzerland
    Eur J Pharm Biopharm 55:261-9. 2003
    ..It is proposed that these advances may be applied with similar benefits in the pharmaceutical industry, particularly in the improvement of the flavour acceptability of orally administered drugs...
  93. ncbi Comparison of estimated daily per capita intakes of flavouring substances with no-observed-effect levels from animal studies
    I C Munro
    Cantox Health Sciences International, 2233 Argentia Road, Suite 308, Mississauga, ON, Canada
    Food Chem Toxicol 39:331-54. 2001
    ..98% of flavouring substances have margins of safety greater than 1000, illustrating that even if intake was underestimated by several fold, in almost every case, a wide margin of safety would still exist...
  94. ncbi Headspace-single drop microextraction (HS-SDME) in combination with high-performance liquid chromatography (HPLC) to evaluate the content of alkyl- and methoxy-phenolic compounds in biomass smoke
    Arturo A Rincón
    Departamento de Quimica Analitica, Nutricion y Bromatologia, Universidad de La Laguna ULL, La Laguna Tenerife, Spain
    Talanta 85:1265-73. 2011
    ..The main components of the smokes were vanillin, phenol and methoxyphenols, in all smoking materials studied...
  95. ncbi Analysis of the inhibition of food spoilage yeasts by vanillin
    Daniel J Fitzgerald
    Institute of Food Research, Norwich Research Park, Colney Lane, Norwich, NR4 7UA, UK
    Int J Food Microbiol 86:113-22. 2003
    ..It was observed that increased vanillin concentrations inhibited its own bioconversion suggesting that the activity required intact cells with metabolic capacity...
  96. ncbi Polycyclic aromatic hydrocarbons in liquid smoke flavorings obtained from different types of wood. Effect of storage in polyethylene flasks on their concentrations
    M D Guillén
    Tecnologia de Alimentos, Facultad de Farmacia, Universidad del Pais Vasco, Paseo de la Universidad, No 7, 01006 Vitoria, Spain
    J Agric Food Chem 48:5083-7. 2000
    ..It has also been observed that the storage of smoke flavorings in polyethylene flasks reduces the concentration of some PAHs...
  97. ncbi Caffeine as a flavor additive in soft-drinks
    Russell S J Keast
    School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria 3125, Australia
    Appetite 49:255-9. 2007
    ..001), but all subjects failed to distinguish between caffeinated and non-caffeinated cola beverage (p=1.0). Caffeine has no flavor activity in soft-drinks yet will induce a physiologic and psychologic desire to consume the drink...
  98. ncbi A study on volatile organic compounds (VOCs) produced by tropical ascomycetous yeasts
    Pietro Buzzini
    Dipartimento di Biologia Vegetale e Biotecnologie Agroambientali, Sezione di Microbiologia Applicata, Universita di Perugia, Borgo XX Giugno, 06100 Perugia, Italy
    Antonie Van Leeuwenhoek 84:301-11. 2003
    ..From a biotechnological viewpoint, this study reveals the potentiality of ascomycetous yeasts isolated from tropical environments as a promising source of VOCs relevant in food and fragrance industry...
  99. ncbi Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae
    Sofia Lalou
    Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece
    Appl Microbiol Biotechnol 97:9397-407. 2013
    ....
  100. ncbi Vanillin and vanillin analogs relax porcine coronary and basilar arteries by inhibiting L-type Ca2+ channels
    Gábor Raffai
    Department of BIN Fusion technology, Department of Polymer Nano Science and Technology, Chonbuk National University, Jeonju, South Korea G R, G K, P M V and Key State Laboratory of Pharmaceutical Biotechnologies and Department of Pharmacology and Pharmacy, University of Hong Kong, Hong Kong SAR, People s Republic of China P M V
    J Pharmacol Exp Ther 352:14-22. 2015
    ..alcohol (VAA), components of natural vanilla, and ethyl vanillin (EtVA; synthetic analog) are used as flavoring agents and/or as additives by the food, cosmetic, or pharmaceutic industries...

Research Grants31

  1. Studies to Evaluate the Toxic Carcinogenic Potential of Test Agents
    JEFFERY DILL; Fiscal Year: 2009
    ..The studies have been completed and reported. The contract also includes testing two artificial butter flavoring agents (ABAs, acetoin, 2,3-butanedione) in 14- day (acetoin), 90-day studies (acetoin, 2,3-butanedione), and 2-year ..
  2. Studies to Evaluate the Toxic Carcinogenic Potential of Test Agents
    JEFFERY DILL; Fiscal Year: 2011
    ..The contract also includes testing three artificial butter flavoring agents (ABAs, acetoin, 2,3-pentanedione, and 2,3-butanedione) in 14- day (acetoin), 90-day studies (acetoin, 2,3-..
  3. Studies to Evaluate the Toxic Carcinogenic Potential of Test Agents
    JEFFERY DILL; Fiscal Year: 2010
    ..The contract also includes testing three artificial butter flavoring agents (ABAs, acetoin, 2,3-pentanedione, and 2,3-butanedione) in 14- day (acetoin), 90-day studies (acetoin, 2,3-..
  4. Anti-Tumor Mechanism of the Monoterpens
    Hee Won Park; Fiscal Year: 2004
    Limonene and perillyl alcohol are monoterpenes that are dietary components as well as food flavoring agents and scent additives. Limonene is abundant in orange peel oil, and perillyl alcohol in cherry and spearmint...
  5. CONTEXT EFFECTS IN THE PERCEPTION OF SENSORY MAGNITUDE
    Lawrence Marks; Fiscal Year: 2001
    ....
  6. Mechanisms of Taste- & Taste-Olfaction Mixture Detection
    Lawrence Marks; Fiscal Year: 2006
    ..unreadable] [unreadable] [unreadable]..
  7. Replacing Pierce Lab Animal Care Air Handling Facility
    Lawrence Marks; Fiscal Year: 2006
    ..unreadable] [unreadable]..
  8. COMMONALITIES IN TOUCH, HEARING,VISION AND TASTE
    Lawrence Marks; Fiscal Year: 2004
    ....
  9. Mechanisms of Human Flavor Perception
    Lawrence E Marks; Fiscal Year: 2010
    ..A better understanding of flavor perception could contribute to the treatment of disorders of eating, nutrition, and body weight. ..
  10. An exploratory study to integrate cell phones into RDD health surveys
    Cristine Delnevo; Fiscal Year: 2008
    ..The relevance of the proposed research to public health is its ability to generate a better understanding of cell phone only households and how they impact public health surveillance in the US. [unreadable] [unreadable] [unreadable]..
  11. Amino Acids, Protein, and BMI in Adults Across Cultures
    Ka He; Fiscal Year: 2008
    ..It is of great public health and clinical significance as obesity is a major health concern. The findings from this project may lead to new research on obesity prevention. [unreadable] [unreadable] [unreadable] [unreadable]..
  12. Evaluating Low Ignition Propensity Cigarette Legislation
    RICHARD O CONNOR; Fiscal Year: 2009
    ..Taken together, these studies comprise a comprehensive evaluation of the potential impacts of this harm-reduction policy, which will inform policymakers in other jurisdictions considering similar regulations. ..
  13. Trace Elements and Cardiovascular Disease (CVD) Risks Factors Among Young Adults
    Ka He; Fiscal Year: 2008
    ..unreadable] [unreadable] [unreadable]..
  14. Smokers and PREPs: Measurement of Inhaled and Exhaled Tobacco Smoke Particulate
    Sydney Gordon; Fiscal Year: 2009
    ....
  15. Tobacco Industry Direct Mail Marketing
    Jane Lewis; Fiscal Year: 2007
    ..unreadable] [unreadable] [unreadable]..
  16. Improving surveillance and monitoring of cigars
    Cristine Delnevo; Fiscal Year: 2007
    ..unreadable] [unreadable] [unreadable]..
  17. Enforcing Alcohol Laws: Reducing Over-Consumption
    Robert Flewelling; Fiscal Year: 2007
    ..The enforcement of these laws has great promise for reducing serious public health problems. ..
  18. Tobacco use in people with mental disorders: an overlooked tobacco control issue
    Cristine Delnevo; Fiscal Year: 2007
    ..unreadable] [unreadable] [unreadable]..
  19. ALCOHOL EFFECT ON HUMAN LACTATION AND INFANT BEHAVIOR
    JULIE MENNELLA; Fiscal Year: 2007
    ..AIM 3: To explore the role of early experiences with ethanol in mothers' milk and the emotional context of such experiences, on the recognition of, and preference for, the sensory properties of ethanol ..
  20. DISTRIBUTED OCCUPATIONAL KNOWLEDGE SYSTEM
    Philip Harber; Fiscal Year: 2001
    ..The process also yields valuable surveillance data including population segments often missed by other methods and describing functional impact of work rather than just occupationally caused disease. ..
  21. Tobacco Control Policies and Youth Smoking Transitions
    James Nonnemaker; Fiscal Year: 2004
    ..The panel data and the discrete-time hazard model allow for the control of unobserved individual and state-level effects. ..
  22. IL-lB and Meal Patterns: Ovarian Hormones and CCK
    PETER BUTERA; Fiscal Year: 2002
    ....
  23. PH CONTROL OF PROTEIN SYNTHESIS
    Peter Garlick; Fiscal Year: 2003
    ..abstract_text> ..
  24. ABUSE LIABILITY OF BENZODIAZEPINES AND CAFFEINE
    ROLAND GRIFFITHS; Fiscal Year: 2002
    ....
  25. ALCOHOL APPETITE--A NUTRIENT CONDITIONING ANALYSIS
    Karen Ackroff; Fiscal Year: 2001
    ..It will advance our basic knowledge of the psychobiology of alcohol appetite and may provide practical benefits for controlling alcohol consumption in humans. ..
  26. Occupational Medicine Activities and Skills: An Empiric Study
    Philip Harber; Fiscal Year: 2009
    ..Analyses will be both descriptive and address specific questions such as determining the impact of formal education and evaluating whether occupational preventive medicine is a homogeneous field or composed of distinct subgroups. ..
  27. REPRESENTATION OF SATIETY IN ORBITOFRONTAL CORTEX
    THOMAS PRITCHARD; Fiscal Year: 2003
    ..These data may expedite development of successful strategies for diagnosis and treatment of various eating and metabolic disorders. ..
  28. US Specific and General Processes in Pavlovian Learning
    ANDREW DELAMATER; Fiscal Year: 2006
    ..More globally, it is hoped that these studies will provide a much firmer basis upon which to think about the cognitive and motivational foundations of learning. ..
  29. ONTOGENY OF METABOLIC CONTROLS OF INGESTIVE BEHAVIOR
    SUSAN SWITHERS; Fiscal Year: 2002
    ..Finally, the neural mechanisms involved in translating physiological changes related to energy utilization into increases in ingestive behavior are tested. ..
  30. FACILITY CONSTRUCTION EXPANSION- MONNELL CHEMICAL SENSES
    Gary Beauchamp; Fiscal Year: 2003
    ....
  31. Neuropharmacology of Learned Food Preferences
    Anthony Sclafani; Fiscal Year: 2009
    ..It will advance our understanding of the basic mechanisms involved in the development of food preferences and may provide insights into the clinical treatment of overeating and obesity. ..