Analysis of differential metabolites in Liuyang douchi at different fermentation stages based on untargeted metabolomics approach by Liwen Jiang, Yi Chen, Tiantian Zhao, Pao Li, Luyan Liao, Yang Liu

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Flavor Quality of Scomberomorus niphonius by Shanyu WANG, Chong JIAN, Yong XUE, Ling ZHAO, Huihui SUN, Rong CAO

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Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham by Xiaohui Gong, Ruifang Mi, Xi Chen, Qiujin Zhu, Suyue Xiong, Biao Qi, Shouwei Wang

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Effects of Different Cultivation Modes on the Storage Quality and Flavor of Harvested Chinese Leek by ZHOU Xinyuan, TAO Jiejie, LIU Mingchi, ZUO Jinhua, WU Zhanhui, ZHENG Yanyan, KANG Xinna, LIANG Hao, MU Jianlou, CHEN Jie, JI Yanhai

Subjects: “…different cultivation methods; chinese leek; storage quality; volatile flavor substances…”
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Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers by Na Xu, Xianming Zeng, Lingyun Li, Xinyue Zhang, Peng Wang, Minyi Han, Xinglian Xu

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Characterization of meat quality, storage stability, flavor-related compounds, and their relationship in Korean Woorimatdag No. 2 chicken breast meat during cold storage by Yousung Jung, Soomin Oh, Sangrok Lee, Hee-Jeong Lee, Hyo-Jun Choo, Cheorun Jo, Ki-Chang Nam, Jun-Heon Lee, Aera Jang

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Harmonious regulation flavor and lipid oxidation in dry-cured tenderloin through electrical stimulation: A study on lipase activity and sensory correlations by Lisha Lan, Li Chen, Xiaolin Zhong, Weiguo Cao, Ying Zhou, Jing Wan, Yuanyuan Liu, Qinjin Zhu

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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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Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose by Bayierta Bayinbate, Linwei Yang, Iftikhar Hussain Badar, Yue Liu, Lang Zhang, Yingying Hu, Baocai Xu

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Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage by Lirong Xu, Gangcheng Wu, Jianhua Huang, Hui Zhang, Qingzhe Jin, Xingguo Wang

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Evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glass by Shi-Yi Wang, Chen Li, Yu-Jie Li, Guang-Qian Liu, Zhen-Ming Lu, Li-Juan Chai, Hong-Yu Xu, Jin-Song Shi, Song-Tao Wang, Cai-Hong Shen, Xiao-Juan Zhang, Zheng-Hong Xu

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Effects of different roasting conditions on sugars profile, volatile compounds, carotenoids and antioxidant activities of orange-fleshed sweet potato by Sinian He, Shengsheng He, Liya Niu, Chao Sun, Zicong Zeng, Jianhui Xiao

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Deodorization of Egg White Powder by Ozone Treatment and Underlying Mechanism by XIN Xiaojuan, LIU Ying, MA Lulu, HUO Jiaying, GAO Ying, DONG Shijian, LIU Liya, WANG Fengzhong, LI Shugang

Subjects: “…egg white powder; off-flavor; ozone treatment; protein structure; binding force…”
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Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity by Hailei Sun, Jia Wang, Jina Han, Xiaolong Li, Juan Zhao, Yimin Zhang, Jingxin Sun

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Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3 by Fengxuan Lang, Jianzhu Wen, Zhen Wu, Daodong Pan, Linjun Wang

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Initial abiotic factors as key drivers in core microbe assembly: Regulatory effects on flavor profiles in light-flavor Baijiu by Xiaoning Huang, Jiamu Kang, Yuandi Zhang, Xiaoxue Chen, Beizhong Han

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Effects of different natural exogenous additives on the physicochemical and flavor properties of crispy fried spareribs by Fanyi Gong, Qingyang Meng, Bowen Liao, Buzhou Xu, Yong Tang, Chang Su, Dong Zhang

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Volatile metabolomics analysis reveals the flavor response of different parts of celery to ultraviolet radiation by Zhengnan Yan, Zhixin Li, Haokai Wang, Haijie Dou, Jinxiu Song, Fang Ji, Yanjie Yang, Duo Lin

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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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Comparison of Nutritional Flavor Substances in Meat Between Shanghai Local Pig Breeds and Commercial DLY Breed by Yan Shi, Weilong Tu, Mengqian Cao, Lingwei Sun, Shushan Zhang, Jiehuan Xu, Mengqian He, Caifeng Wu, Defu Zhang, Jianjun Dai, Xinli Zhou, Jun Gao

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