Exact(1)
Loss of toxic or unpleasant compounds (e.g., reduced bitterness) or other means of defense against herbivores.
Similar(59)
"I think that this impression of softening comes from the loss of the unpleasant sulfur compounds, which reduces our overall perception of harshness," Mr. Waterhouse said.
Thus, the use of a specific designed fast preheater instead or before (a shortened) malaxation allows to obtain an EVOO with a low bitter/pungent attribute from olives which are rich of (sometimes unpleasant) phenolic compounds with the aim to meet the preference of targeted groups of consumers.
The disorder is treated by regular administration of the aminothiol, cysteamine, an odiferous and unpleasant tasting compound that along with its metabolites is excreted in breath and sweat, leading to poor patient compliance.
Monitoring photosynthetic performance via Chl fluorescence diagnostics can give us the early warning to prevent toxic effect (and also release of unpleasant volatile Se compounds) during cultivation.
Tobacco smoke contains many unpleasant and carcinogenic compounds, and that tobacco smoking is a leading cause of carcinoma of the lung and indeed of other organs has become well known since the pioneering epidemiological studies of Doll, Peto and colleagues (e.g. [ 1392- 1395]).
While Penn's portrait of the king himself conjures up a figure as compellingly unpleasant as a compound of Hannibal Lecter and Bernard Madoff, the strength of this outstanding book lies in his ability to breathe life into the sorts of ceremonious scenes of court life portrayed in the books of hours belonging to Henry's great rivals on the Continent.
This disorder is probably caused by defects in flavoenzyme, monooxygenase FMO3, which converts TMA, a compound with a very unpleasant smell, into TMAO, an odourless compound.
During the treatment, one patient dropped out because of vomiting probably caused by the unpleasant flavor of the compound; another patient had increased appetite, but without weight gain.
The findings, reported in the latest issue of Cell, may lead to potent artificial flavors or to compounds that mask unpleasant tastes.
He announced its isolation (1804) and named it for the unpleasant odour of some of its compounds (Greek osme, odour).
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