The role of microorganisms and microbial enzymes in commercial fermented mushroom production: a comprehensive review of their action mechanisms, quality attributes and health benef... by Mohamed A. Farag, Nurkhalida Kamal, Hamizah Shahirah Hamezah, Merna Saleh, Jiachao Zhang, Ahmed Mediani, Mostafa H. Baky

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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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The combination of hot water spray and subzero saline chilling improved chilling efficiency, meat quality, and sensory attributes by K. Kawamura, D. Ma, D.U. Ahn, H.-S. Seo, V. Hogan, L.N. Stephens, J. Moallem, J.W. Jin, I. Kang

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Assessing the product attributes of Iranian localized frozen dumpling dough incorporated with fish paste by M. Shirazy, N. Mooraki, M. Honarvar

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不同温度烫制红油辣椒的风味研究 Flavor of chili oil poured at different temperatures by 张峰轶，王浩文，田浩，刘琨，王传明 ZHANG Fengyi, WANG Haowen, TIAN Hao, LIU Kun, WANG Chuanming

Subjects: “…红油辣椒；气相色谱-质谱法；挥发性物质；感官属性；相关性 chili oil; gas chromatography-mass spectrometry; volatile substances; sensory attributes; correlation…”
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