Effects of sturgeon oil and reheating methods on the qualities of sturgeon surimi gels by Yuanxiu Liu, Xiaomo Guo, Tong Shi, Zhiyu Xiong, Li Yuan, Ruichang Gao

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Influence of Torulaspora delbrueckii on the Synthesis of Flavor Compounds during the Fermentation Process of Apple Cider by Ziyi XIAO, Yuchuan ZHAO, Ling LUO, Dan HUANG, Huibo LUO, Zijian LI

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Evaluation of Changes in Protein, Amino Acids, and Flavor during Mixed Fermentation of Chicken and Soybean by Zhengyu LONG, Jinhao ZOU, Huaigu YANG, Guopu REN, Qingming CAO, Daobang TANG

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Nutritional and Flavor Characteristics of Lactobacillus rhamnosus Fermented Goji Berry Juice and Its Antioxidant Activity and in Vitro Inhibition of Xanthine Oxidase Activity by Xin AN, Tongtong LI, Jiaxue HU, Huiyan LIU, Haitian FANG, Xiaobo WEI

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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 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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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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Effect of Inoculated Fermentation with Lactic Acid Bacteria on the Quality of Fermented Beef-Soybean Paste by ZOU Jinhao, SHEN Hongyun, LONG Zhengyu, YANG Huaigu, TANG Daobang

Subjects: “…composite fermented soybean paste; lactic acid bacteria; inoculation; quality; key flavor substances…”
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Research Progress in the Formation of Flavor Substances in Soymilk, Their Interaction Mechanism with Proteins and Biological Methods for Improving the Flavor of Soymilk by GAO Yu, QI Baokun, LIAO Yi, YAN Shizhang, LI Yang, HUANG Yuyang

Subjects: “…soymilk; flavor substance-protein interactions; biological methods; flavor improvement…”
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Identification of Oligopeptides in the Distillates from Various Rounds of Soy Sauce-Flavored Baijiu and Their Effect on the Ester–Acid–Alcohol Profile in Baijiu by Qiang Wu, Shanlin Tian, Xu Zhang, Yunhao Zhao, Yougui Yu

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Effect of the Flavor and Quality of Wolfberry Tea Processed with Buds and Leaves under Different Degree of Spreading by Guanjun PAN, Linyuan DUAN, Jiake ZHAO, Ping SHUAI, Guoli DAI, Weisu TIAN, Jinyuan WANG, Jiapeng HUANG, Xiaotong BI, Enzhao LIN, Ken QIN, Zhilong HAO, Bo ZHANG

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