Abstract: Shown herein are small molecule compounds that can be used to increase the overall quality of a coffee beverage. The flavor enhancing compounds can be combined with coffee at any stage of its processing to increase the cup score of a coffee beverage. In some embodiments, the flavor enhancing compounds include one or more caffeic ester compounds, for instance caffeic acid esterified with a cyclitol or related compound.

Abstract: Disclosed herein are small molecule compounds that can be used to increase the overall quality of a coffee beverage. The flavor enhancing compounds can be combined with coffee at any stage of its processing to increase the cup score of a coffee beverage. In some embodiments, the flavor enhancing compounds include one or more caffeic ester compounds, for instance caffeic acid esterified with a cyclitol or related compound.

Abstract: Shown herein are small molecule compounds that can be used to increase the overall quality of a coffee beverage. The flavor enhancing compounds can be combined with coffee at any stage of its processing to increase the cup score of a coffee beverage. In some embodiments, the flavor enhancing compounds include one or more caffeic ester compounds, for instance caffeic acid esterified with a cyclitol or related compound.

Abstract: Disclosed herein are compounds and methods useful for improving the flavor and suppressing bitter sensations is a variety of food products, including cereals and grains such as wheat.

Abstract: Disclosed herein are small molecule compounds that can be used to modulate flavors in foods, beverages, and other articles intended for delivery to the oral cavity. The compounds include terpenoids, cinnamoyl and caffeic esters as disclosed herein. Suitable foods and beverages include coffee, beers, whole grains and vegetables.

Abstract: A seasoning composition having enhanced salt intensity includes a salt component and a sodium-free saltiness-perception enhancing compound. The saltiness-perception enhancing compound includes at least one of gentisic acid 5-O-?-D xylopyranoside or kukoamine A. The seasoning composition exhibits a mean saltiness intensity that is about the same as a second seasoning compound that has an amount of the salt component that is greater than the salt component in the seasoning composition and that does not contain the saltiness-perception enhancing compound. A seasoned food product may include a food product and the sodium-free saltiness-perception enhancing compound. The sodium-free saltiness-perception enhancing compound may be used in a method of reducing sodium intake and a method of enhancing the salt taste of a food product. The sodium-free saltiness-perception enhancing compound may be derived from Solanum tuberosum.

Abstract: Disclosed herein are small molecule compounds that can be used to modulate flavors in foods, beverages, and other articles intended for delivery to the oral cavity. The compounds include cinnamoyl and caffeic esters as disclosed herein. Suitable foods and beverages include coffee, beers.

Abstract: Disclosed herein are small molecule compounds that can be used to increase the overall quality of a coffee beverage. The flavor enhancing compounds can be combined with coffee at any stage of its processing to increase the cup score of a coffee beverage. In some embodiments, the flavor enhancing compounds include one or more caffeic ester compounds, for instance caffeic acid esterified with a cyclitol or related compound.

Abstract: A dual-lever compression system comprising a shock absorber, a first lever, and a second lever. The shock absorber first end is pivotally coupled to a frame. The shock absorber second end is pivotally coupled to a first lever first end and the first lever second end is coupled to the frame. The second lever first end is pivotally coupled to the shock absorber second end and the second lever second end is coupled to a swing- arm. The compression performance control provided by embodiments of the dual-lever compression system is directly related to the incorporation of dual levers coupled to the shock absorber; that is, the first lever and the second lever. Angles, position, and pivotal rotations of the dual levers provide for controlled shock absorption.

Abstract: A dual-lever compression system comprising a shock absorber, a first lever, and a second lever. The shock absorber first end is pivotally coupled to a frame. The shock absorber second end is pivotally coupled to a first lever first end and the first lever second end is coupled to the frame. The second lever first end is pivotally coupled to the shock absorber second end and the second lever second end is coupled to a swing-arm. The compression performance control provided by embodiments of the dual-lever compression system is directly related to the incorporation of dual levers coupled to the shock absorber; that is, the first lever and the second lever. Angles, position, and pivotal rotations of the dual levers provide for controlled shock absorption.

Abstract: This invention is directed to treating disease states or conditions associated with the treatment and prevention of neurodegeneration and neurodegenerative disease states, and treatment of radiation damage. The invention relates to novel phytonutrient compositions and compounds comprising L-ergothioneine and/or selenium. The invention also provides a method of administering these compositions and combinations to humans or animals in need thereof.

Abstract: The development of flavor compounds in a food is controlled by adding a flavonoid compound to the food. The flavonoid compound may comprise a phenolic compound, and specific phenolic compounds comprise catechins such as epicatechin, epigallocatechin gallate and similar compounds. Further disclosed herein is the control of the development of flavor compounds in a food during processing or storage by control of the Maillard reaction and/or by scavenging pyrazine radicals in the food. Such control may be achieved through the use of flavonoid compounds.