{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"institution":[{"name":"Research Square"}],"indexed":{"date-parts":[[2023,6,14]],"date-time":"2023-06-14T07:34:38Z","timestamp":1686728078201},"posted":{"date-parts":[[2022,8,30]]},"group-title":"In Review","reference-count":33,"publisher":"Research Square Platform LLC","license":[{"start":{"date-parts":[[2022,8,30]],"date-time":"2022-08-30T00:00:00Z","timestamp":1661817600000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"accepted":{"date-parts":[[2022,8,25]]},"abstract":"<jats:title>Abstract<\/jats:title>\n        <jats:p>The flavor is an essential component in developing numerous products in the market. The increasing consumption of processed and fast food and healthy packages has upraised the investment in new flavoring agents and, consequently, molecules with flavoring properties. In this context, this work brings a Scientific Machine Learning approach to address this product engineering need. Scientific Machine Learning in computational chemistry has opened paths in predicting a compound's properties without requiring synthesis. This work proposes a novel framework of deep generative models within this context to design new flavor molecules.<\/jats:p>","DOI":"10.21203\/rs.3.rs-1998750\/v1","type":"posted-content","created":{"date-parts":[[2022,8,30]],"date-time":"2022-08-30T18:51:19Z","timestamp":1661885479000},"source":"Crossref","is-referenced-by-count":3,"title":["Generating flavors using Scientific Machine Learning"],"prefix":"10.21203","author":[{"given":"Luana P.","family":"Queiroz","sequence":"first","affiliation":[{"name":"University of Porto"}]},{"given":"Carine M.","family":"Rebello","sequence":"additional","affiliation":[{"name":"Universidade Federal da Bahia"}]},{"given":"Erbet A.","family":"Costa","sequence":"additional","affiliation":[{"name":"Universidade Federal da Bahia"}]},{"given":"Vin\u00edcius V.","family":"Santana","sequence":"additional","affiliation":[{"name":"University of Porto"}]},{"given":"Bruno C. L.","family":"Rodrigues","sequence":"additional","affiliation":[{"name":"University of Porto"}]},{"given":"Al\u00edrio E.","family":"Rodrigues","sequence":"additional","affiliation":[{"name":"University of Porto"}]},{"given":"Ana M.","family":"Ribeiro","sequence":"additional","affiliation":[{"name":"University of Porto"}]},{"given":"Idelfonso B. R.","family":"Nogueira","sequence":"additional","affiliation":[{"name":"University of Porto"}]}],"member":"8761","reference":[{"key":"ref1","first-page":"556","article-title":"The Sciences of Flavor and the Industrialization of Taste in America","author":"Berenstein NFlavor","year":"2018","unstructured":"Berenstein, N. Flavor Added: The Sciences of Flavor and the Industrialization of Taste in America. ProQuest Diss. Theses 2018, 556.","journal-title":"ProQuest Diss. 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