Fermentation characteristics of Lactobacillus helveticus 3-4 and Kazachstania unispora A-3 complex starter: Enhancing the fermentation performance and flavor of koumiss by Yanan Xia, Weigang Miao, Jianjun Zhao, Yongfu Chen

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Novel Insights into the Enrichment Pattern of Aroma and Taste in Cooked Marinated Meat Products of Black Pork via Typical Process Steps by Haitang Wang, Jiapeng Li, Yan Zhao, Qiang Li, Shouwei Wang

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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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Dynamic Changes in Major Taste Compounds during the Processing of Broken Black Tea from Rucheng Baimao Tea by Linlin SHI, Nannan ZHAO, Junye ZHU, Lizheng XIAO, Haitao WEN

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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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Effect of ultrasound-assisted high-pressure treatment on taste-active compounds in bovine bone soup based on peptidomics analysis by Haixia Ye, Shikun Suo, Yanli Wang, Daodong Pan, Qiang Xia, Xinchang Gao, Yali Dang

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Sensory Quality and Physicochemical Components Changes of Zhenghe Baimudan White Tea during a Storage Period of 1~8 Years by Yu SHEN, Haiyan ZHU

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Effects of the Protein Hydrolysis on Taste Formation of Dry-cured Beef during Processing by Huihui FU, Hongmei WEN, Wei FU, Jiaxin JIN, Qingqing LI, Qingling WANG

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Nutrient evaluation and flavor substance analysis of 6 kinds of commercial fermented glutinous rice by HU Bokai, ZHANG Dongya, GONG XiaoHui, XIE Ling

Subjects: “…fermented glutinous rice|nutrition evaluation|taste activity value|relative odor activity value|key aroma components…”
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