Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup by Haining Guan, Xiaojun Xu, Chunmei Feng, Yanli Tian, Dengyong Liu, Xiaoqin Diao

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Gustatory-Visual Interaction in Human Brain Cortex: fNIRS Study by Karolina Jezierska, Aneta Cymbaluk-Płoska, Justyna Zaleska, Wojciech Podraza

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Characterization and taste masking evaluation of microparticles with cetirizine dihydrochloride and methacrylate-based copolymer obtained by spray drying by Amelian Aleksandra, Szekalska Marta, Ciosek Patrycja, Basa Anna, Winnicka Katarzyna

Subjects: “…taste masking…”
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Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory ana... by Taoxian Zhang, Zusong Liao, Zhaohui Li, Yunqi Liu, Jingying Bi, Yanlin Liu, Yuyang Song, Yi Qin

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Mala flavor preference increases risk of excessive gestational weight gain mediated by high-carbohydrate dietary patterns in Chongqing, China: an ambispective cohort study by Jinghua Li, Difei Wang, Yanyan Mao, Wuxia Zhang, Qianxi Zhu, Jun Liu, Jing Du, Weijin Zhou, Weijin Zhou, Fen Wang, Min Li

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Emulsifying property, antioxidant activity, and bitterness of soybean protein isolate hydrolysate obtained by Corolase PP under high hydrostatic pressure by Haining Guan, Chunmei Feng, Min Ren, Xiaojun Xu, Dengyong Liu, Xiaoqin Diao

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La régulation des goûts by Christian Barrère

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Taste-masking methods in multiparticulate dosage forms with a focus on poorly soluble drugs by Simšič Tilen, Planinšek Odon, Baumgartner Ana

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L’antiquaire Georges Joseph Demotte, le Louvre et les musées américains. S’approprier le discours sur le patrimoine médiéval de la France au sortir de la Première Guerre mondiale... by Christine Vivet-Peclet

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Réflexions sur les variations, dans le temps et dans l'espace, des ressources alimentaires de deux espèces sympatriques de semnopithèques by Claude Marcel Hladik, Annette Hladik

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Evaluation of taste quality of Keemun congou black tea during ripening and the effect of this quality on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidase... by Wenjing Huang, Zhibin Ye, Yida Wu, Tianzi Yu, Wei Zhao, Zihao Qi, Yanqun Jiang, Qiuyan Liu, Guofu Lu, Jingming Ning

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Sourdoughs of Spontaneous (Natural) Fermentation in Modern Bakery Production by Irina M. Zharkova, Yuriy F. Roslyakov, Danil S. Ivanchikov

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Investigating the Impact of Spatial Habitat and Environmental Quality on Improving Satisfaction of Citizens from Localities (Case study: Keshavarz District 6th District of Tehran) by Elmira Azimi, hosin Mobara, maryam farzadmanesh

Subjects: “…spatial sense of taste…”
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Elucidation of potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa by Mingming Li, Qiujin Zhu, Chao Qu, Xiaohui Gong, Yunhan Zhang, Xin Zhang, Shouwei Wang

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Istoria literară şi provocările actualităţii. modele, teorii, practici discursive by Antonio Patraş

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Flavor release from traditional dry-cured pork during oral processing by Xing Tian, Zongjun Li, Ke Li, Zhongqin Wu, Rui Ren, Haodong Wang, Chaoqun Zeng

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Quality Assessment of Young Sparkling Wines of Crimean Indigenous Grape Varieties by Igor P. Lutkov, Alexander S. Makarov, Natalia A. Shmigelskaya

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Comparison of methods for selecting a promising walnut gene pool according to fruit quality by S. G. Biganova, Yu. I. Sukhorukikh, E. K. Pchikhachev

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GENETIC POTENTIAL OF APPLE-TREE BREEDING IN THE SOUTH OF WEST SIBERIA by S. A. Makarenko, I. P. Kalinina

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Sea buckthorn cultivars promising for mechanized harvesting by cutting fruit-bearing branches by Yu. A. Zubarev, A. V. Gunin, E. I. Panteleeva, A. V. Vorobyeva

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