Search results for "AROMA"

3,5-Dimethoxy-4'-methylbiphenyl

2013

The title compound, C15H16O2, crystallizes with three independent mol­ecules in the asymmetric unit. The intra­molecular torsion angle between the aromatic rings of each mol­ecule are −36.4 (3), 41.3 (3) and −37.8 (3)°. In the crystal, the complicated packing of the mol­ecules forms wave-like layers along the b and c axes. The mol­ecules are connected via extensive meth­oxy–phenyl C—H…π inter­actions. A weak C—H…O hydrogen-bonding network also exists between meth­oxy O atoms and aromatic or meth­oxy H atoms.

3,4-Dimethoxy-4'-methylbiphenyl

2013

In the title compound, C15H16O2, the dihedral angle between the planes of the aromatic rings is 30.5 (2). In the crystal, molecules are linked via C—HO hydrogen bonds and C— H interactions, forming a two-dimensional network lying parallel to (100). peerReviewed

Abemaciclib: safety and effectiveness of a unique cyclin-dependent kinase inhibitor

2020

Introduction: The discovery and the clinical availability of novel cyclin-dependent kinases 4 and 6 inhibitors have profoundly changed the therapeutic scenario of metastatic hormone receptor-positive breast carcinoma. Among these inhibitors, abemaciclib can induce potent and sustained cell cycle arrest and immune system stimulation. Areas covered: This review summarizes the safety profile and clinical efficacy data on abemaciclib alone or in combination with aromatase inhibitors or fulvestrant in metastatic hormone receptor-positive breast carcinoma. The management of patients treated with abemaciclib is the object of this paper. Expert opinion: As shown in phase 2 and 3 clinical trials on …

New insight on the role of the oral mucosa in aroma release

2017

Role of saliva on wine aroma release by using in vitro static and dynamic headspace conditions

2014

Unlike other food products, the number of studies regarding aroma release during wine consumption using in vitro or in vivo approaches is very scarce, and research on the role of different intra-oral factors (such as saliva), which might be involved in aroma release during wine drinking is still incipient (1). Although the relatively short-intra-oral period of consumption of liquid foods, could indicate a limited effect of saliva on aroma release, the formation of intra-oral (and pharyngeal) aroma depots (2), and the fact that natural swallowing of saliva is continuously performed, makes the idea that saliva might exert an important role in the perception of wine aroma during consumption pe…

Interactions between saliva, mucosae and flavor compounds

2018

International audience

Saliva: A key driver of flavour release and perception in human

2013

WOS:000323851300235; International audience

Role of mucosa and mucosal pellicle in aroma persistence

2016

International audience

Mucin and α-amylase, the main salivary proteins, impact on aroma release

2014

International audience;  These data will be analyzed in regard to the following saliva parameters:  Amylase activity  Lipolytic activity  Anhydrase carbonic quantification  Lipocalines quantification  Total proteins quantity  Saliva viscosity  Saliva Flow Materials and Method  Tested molecules:  Static headspace analyses: 40min of equilibration at 30°C  Medium tested:

A Frame of you : characters in graphic novels

2012

Tutkimuksessa pohditaan henkilöhahmojen rakentumista, merkitystä ja ontologiaa sarjakuvan, erityisesti angloamerikkalaisen sarjakuvaromaanin moniulotteisissa merkkiympäristöissä. Ensisijaisena tarkastelupisteenä toimivat lukijan kognitiot: millaisista elementeistä henkilöhahmot rakennetaan, millainen suhde niihin muodostuu ja miten nämä ilmiöt eroavat kirjallisuuden tuottamista rakentelu- ja samastumisprosesseista – kirjallisuuden henkilöhahmoista. Työ etenee teorioiden vertailusta ja soveltamisesta havainnollistavaan lähilukuun. E.M. Forsterin, W.J.Harveyn, Baruch Hochmanin ja Aleid Fokkeman kirjallisuudentutkimuksen piirissä kehitettyjä henkilöhahmoteorioita tarkastelemalla muodostetaan a…