Impact of Rearing Duration on Nutritional Composition, Flavor Characteristics, and Physical Properties of Asian Swamp Eel (<i>Monopterus albus</i>) by Yuning Zhang, Wentao Xu, Weiwei Lv, Quan Yuan, Hang Yang, Weiwei Huang, Wenzong Zhou

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Comprehensive analysis of geographical impact on flavor profiles of braised chicken across Eastern, Central, and Western China using GC-IMS, E-Nose techniques and sensory evaluatio... by Wensheng Yao, Huiying Wu, Yingxuan Cai, Yu Chen, Dengyong Liu, Mingcheng Zhang

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Redefining the Tea Green Leafhopper: <i>Empoasca onukii</i> Matsuda (Hemiptera: Cicadellidae) as a Vital Asset in Premium Tea Production by Unisa Conteh Kanu, Zhaohong Wang, Chenshi Qiu, Qiaojun Wen, Xueyan Li, Dongliang Qiu, Yinwei Gan, Runqian Mao

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The Role of Microbial Dynamics, Sensorial Compounds, and Producing Regions in Cocoa Fermentation by Sofia de M. Campos, Walter J. Martínez-Burgos, Guilherme Anacleto dos Reis, Diego Yamir Ocán-Torres, Gabriela dos Santos Costa, Fernando Rosas Vega, Beatriz Alvarez Badel, Liliana Sotelo Coronado, Josilene Lima Serra, Carlos Ricardo Soccol

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Analysis of Volatile Organic Compounds of Different Types of Peppers (Capsicum annuum L.) Using Comprehensive Two‐Dimensional Gas Chromatography With Time‐of‐Flight Mass Spectromet... by Huixia Zhu, Min Wei, Yuxin Zhang, Xinglin Tao

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Unveiling the chemical composition of unique flavor profiles in raw Pu-erh tea from different Tea-Producing Mountains by Xinyi Zhang, Hongyu Chen, Yang Liu, Xingchang Ou, Lun Liu, Jian Ouyang, Ronggang Jiang, Xiaoqin Yi, Ligui Xiong, Jianan Huang, Zhonghua Liu

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A Comprehensive Metabolomic Analysis of Volatile and Non-Volatile Compounds in <i>Folium Artemisia argyi</i> Tea from Different Harvest Times by Hui Wu, Liya Niu, Jiguang Chen, Haixia Xu, Cailin Kong, Jianhui Xiao

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Staged Fermentation with a <i>Saccharomyces cerevisiae</i> Consortium and <i>Monascus purpureus</i> for Sustainable Valorization of Persimmon into High-Quality Wine by Yamin Du, Yangyang Sun, Rongqi Chen, Ruoxuan Xu, Qing Li, Xiuhe Liu, Lanxiao Li, Tao Zhao

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Characteristic Flavor Substances in Wines Made from 12 Major Domestic Kiwifruit Cultivars by ZHAO Zixian, YANG Jinyu, WANG Mengshi, WEI Mengyuan, MA Tingting, FANG Yulin, SUN Xiangyu

Subjects: “…kiwifruit; fruit wine; monomeric phenols; organic acids; flavor profile…”
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Exploring the effects of Rumex hanus diets on the flavor and texture of roasted chicken: Insights from metabolomics and sensory analytical approaches by Yuwei Guo, Yaling Gu, Muhammad Aaqil, Zhen Zhang, Feng Zhang, Jingchuan Zheng, Yewei Huang, Ya Wang, Cunchao Zhao

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Comparative analysis of physicochemical properties, antioxidant activities, and metabolomic profiles in daylily-supplemented craft beer fermented with different Saccharomyces strai... by Yuwen Mu, Chaozhen Zeng, Yulong Ni, Shiyu Zhang, Jianbin Yang, Yuqin Feng

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Effects of Different Water Contents on the Quality Characteristics of Roasted Large Yellow Croaker (<i>Larimichthys crocea</i>) Fillets by Shuting Huang, Shuji Liu, Ping Wen, Xiangyang Lin, Xiaoting Chen, Yongchang Su, Yuping Xie, Huawei Zheng, Yihui Chen, Zhiyu Liu

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Multi-omics analysis unravels the dynamics of flavor profile in ‘Queen Nina’ berries and the regulatory mechanism underlying volatile esters by Jingyang Wang, Changyun Zhang, Min Li, Xiucai Fan, Ying Zhang, Jianfu Jiang, Chonghuai Liu, Lei Sun

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Aroma characterization of Sichuan and Cantonese sausages using electronic nose, gas chromatography–mass spectrometry, gas chromatography-olfactometry, odor activity values and meta... by Xiaohua Chen, Fei Yan, Dong Qu, Tian Wan, Linjie Xi, Ching Yuan Hu

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Analysis the Changes of Flavor Profile of Squid Tentacles during the Baking Process Based on Gas Chromatography-Ion Mobility Spectroscopy and Electronic Tongue by Dan XU, Yunyun CHEN, Hongli SHEN, Xia FAN, Xiaojun ZHANG, Shanggui DENG

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Analysis of physicochemical properties, electronic sensory, and HS-GC-IMS to explore the effects of density-related stress on the texture, nutritional profile, and flavor of Larimi... by Songpeng Jia, Mengqi Lu, Tianyi Lan, Zhenyu Gao, Ran Meng, Xuelei Wang, Xiongfei Wu, Lin Huang, Xujie Li, Zhongming Zheng, Weiliang Shen

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Effects of Different Drying Methods on Physicochemical Properties, Antioxidant Activity and Flavor Profile of Lentinus edodes Powder by SHENG Menglong, LIN Songyi, MA Tingting, ZHANG Tong, LI Yulu, CHEN Dong

Subjects: “…lentinus edodes powder; drying methods; physicochemical properties; antioxidant capacity; flavor profile…”
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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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The effect of complex prebiotics on quality and functional properties of synbiotic fermented milk by Yang Liu, Xiaoxiao Liu, Longfei Zhang, Qiming Li, Hengxian Qu, Dawei Chen, Kai Wang, Ruixia Gu

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Construction of flavor wheel and sensory characteristics of Quan-flavor Baijiu by ZHANG Chenxi, ZHANG Yingyu, HE Ziwei, HU Wenqin, LI Feifei, ZHANG Yuanyuan, JIA Ruoming, LIU Ming, HAN Yuncui, ZHANG Zhiyuan

Subjects: “…quan-flavor baijiu|flavor wheel|sensory characteristics|multivariate statistical analysis|flavor profile…”
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