Nicotine transport across calu-3 cell monolayer: effect of nicotine salts and flavored e-liquids.

Ming Chu, Jingjing Deng, Hao Hu +5

Drug development and industrial pharmacy

This study aimed to investigate the transport capability of nicotine across Calu-3 cell monolayer in various nicotine forms, including nicotine freebase, nicotine salts, and flavored e-liquids with...

DOI →

2023Medical literatureDOI

WHO guideline on the use of non-sugar sweeteners: a need for reconsideration.

Tauseef A Khan, Jennifer J Lee, Sabrina Ayoub-Charette +4

European journal of clinical nutrition

DOI →

2023

Research Library

Nicotine transport across calu-3 cell monolayer: effect of nicotine salts and flavored e-liquids.

WHO guideline on the use of non-sugar sweeteners: a need for reconsideration.

In Vitro high-throughput toxicological assessment of E-cigarette flavors on human bronchial epithelial cells and the potential involvement of TRPA1 in cinnamon flavor-induced toxicity.

Hybrid method for accurate starch estimation in adulterated turmeric using Vis-NIR spectroscopy.

Improving the flavor of tilapia fish head soup by adding lipid oxidation products and cysteine.

Soft Drinks and Symptoms of Depression and Anxiety in Overweight Subjects: A Longitudinal Analysis of an European Cohort.

Quality Testing of Food Grains Using Digital Image Processing Techniques

Experts Disagree About Aspartame's "Possibly Carcinogenic" Status.

Characterizing and Decoding the Effects of Different Fermentation Levels on Key Aroma Substances of Congou Black Tea by Sensomics.

CHAENOMELES AS A MULTIFUNCTIONAL ADDITIVE IN FOOD PRODUCTION TECHNOLOGY

THE USE OF MUSTARD POWDER IN BAKING

Date Food Products

The application and challenges of 3D printing technology in food

Futuristic Trends in Agriculture Engineering &amp; Food Sciences Volume 3 Book 4

Futuristic Trends in Agriculture Engineering &amp; Food Sciences Volume 3 Book 20

Futuristic Trends in Agriculture Engineering &amp; Food Sciences Volume 3 Book 3

Futuristic Trends in Agriculture Engineering &amp; Food Sciences Volume 3 Book 23

Futuristic Trends in Agriculture Engineering &amp; Food Sciences Volume 3 Book 22

TECHNOLOGY OF MAKING CANNED FOOD WITH LOW SUGAR CONTENT

Rational Use of Whey in Food Production

Development of technology for obtaining lycopene-containing dry powder from pomace of zoned tomato varieties for food purposes with a natural health effect

Value‐Added Processing of Lentils and Emerging Research Trends

Sous-vide cooking as a practical strategy to improve quality attributes and shelf stability of reduced-salt chicken breast ham.

Medical Gastronomy And Glucofriendly Gastronomy: Tools For Chronic Disease And Diabetes Care.

Reducing starch digestibility of white rice by structuring with hydrocolloids.

Cooking skills, living alone, and mortality: JAGES cohort study.

Examination of an Online Cooking Education Program to Improve Shopping Skills, Attitudes toward Cooking, and Cooking Confidence among WIC Participants.

Effects of chia seed gum on the physicochemical properties of frozen dough and the quality of dumplings.

Antioxidant activity of venison subjected to in vitro cooking and gastrointestinal digestion and isolation of its 2,2-diphenyl-1-picrylhydrazyl radical scavenging peptides.

Inclusion of Food Safety Information in Home-delivered U.K. Meal-kit Recipes.

Metabolomic characterization of Liancheng white and Cherry Valley duck breast meat and their relation to meat quality.

A measurement and modelling investigation of the indoor air chemistry following cooking activities.

Transforming infrastructure into services: a case study of Metrofood-ro impact on the food and health sector in Romania

Alterations of selenium level and speciation during milling and cooking in different wheat cultivars.

Effect of coagulation temperature on cooking integrity of heat and acid-induced milk gels.

Assessing food security through cooking and food literacy among students enrolled in a basic food science lab at Appalachian State University.

Schemes for enhanced antioxidant stability in frying meat: a review of frying process using single oil and blended oils.

Seafood dose parameters: Updating 210Po retention factors for cooking, decay loss and mariculture.

Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin.

Effect of freezing on the quality of breast meat from broilers affected by wooden breast myopathy.

Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lamb.

Visualizing morphological structures of rice grains in precooked products using synchrotron radiation X-ray phase-contrast computed tomography.

INTRODUCTION TO FOOD SCIENCE AND PROPERTIES OF FOOD

Characteristics of pork emulsion gel manufactured with hot-boned pork and winter mushroom powder without phosphate.

The Association Between Solid Fuel Use and Visual Impairment Among Middle-Aged and Older Chinese Adults: Nationwide Population-Based Cohort Study.

Effectiveness of Gardening-Only, Cooking-Only and Combined Cooking and Gardening Programs in Elementary Schools to Improve Fruit and Vegetable Intake: A Systematic Review.

A Comprehensive Review of Different Nano – Biocomposite Materials Used in The Food Packaging Industry

Emerging Nanotechnology for Food Preservation

Nanomaterials in the Human Food Chain

Accurate prediction of the eating and cooking quality of rice using artificial neural networks and the texture properties of cooked rice.

Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 4

Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 20

Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 3

Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 23

Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 22