Effect of Partial Replacement of NaCl with Salty Pig Bone Peptides on the Quality and Flavor of Low-NaCl Sausages by Li ZHAO, Yuxin CAO, Ziwei SONG, Jiaxin LIAN, Yaxin ZHU, Miaoyun LI, Qingyun BAI, Jun CHEN

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Cigarette and e-cigarette reversely regulated autophagy via distinct level of ROS in vitro by Yao Wang, Jialing Zhong, Zuyi Jin, An Luo, Zehong Wu, Xingtao Jiang, Jianwen Chen, Peiqing Liu, Min Li

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Optimization of the Meat Flavoring Production Process for Plant-Based Products Using the Taguchi Method by Varuzhan Sarkisyan, Anastasiya Bilyalova, Valentina Vorobyeva, Irina Vorobyeva, Alexey Malinkin, Vladimir Zotov, Alla Kochetkova

Subjects: “…meat flavoring…”
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Impact of nicotine-free and nicotine-rich flavored electronic cigarette refill liquids on primary human melanocyte function by Shilpi Goenka

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Process-induced toxicants in food: an overview on structures, formation pathways, sensory properties, safety and health implications by Adel Mirza Alizadeh, Mansoureh Mohammadi, Fataneh Hashempour-baltork, Hedayat Hosseini, Fereidoon Shahidi

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Rapid and non-destructive classification of rice seeds with different flavors: an approach based on HPFasterNet by Helong Yu, Helong Yu, Zhenyang Chen, Shaozhong Song, Shaozhong Song, Shaozhong Song, Chunyan Qi, Junling Liu, Chenglin Yang

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Characterization of microbial communities in flavors and fragrances during storage by Yingjie Feng, Tingting Zhang, Jinchu Yang, Wenzhao Liu, Yongfeng Yang, Jihong Huang, Shen Huang, Zongcan Yang, Qianjin Liu, Wenchao Zheng, Qing Zhou, Qing Zhou

Subjects: “…flavors and fragrances…”
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