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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Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria by José M. Martín Miguélez, Irene Martín, Jurgen Robledo, Sonia Ventanas, Juan J. Córdoba

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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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Process optimization and evaluation of quality properties of natto with co-culture of Bacillus subtilis natto and Limosilactobacillus fermentum by Yi-Ni Ma, Xun Xu, Lai-Feng Chen, Jin-Ping Zhou, Zhen-Hui Cao, Qiu-Ye Lin

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Bioactive Properties of <i>Pentacalia vaccinioides</i> (Kunth) Cuatrec. (Asteraceae) Essential Oils: Evaluation of Antimicrobial and Antioxidant Activities by Luis G. Sequeda-Castañeda, María A. Castellanos-Gómez, Carlos L. A. Céspedes-Acuña

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Effects of thyme (Thymus vulgaris L.) addition on the volatile compounds of mutton broth during boiling by Shasha Qi, Ping Zhan, Honglei Tian, Peng Wang, Xueping Ma, Kaixuan Li

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Changes in the Flavor of Cold-Pressed Tiger Nut Oil (<i>Cyperus esculentus</i> L.) During Refining Processes and Evaluation of Its Thermal Properties by Yue Zhao, Yang Sun, Heyi Sun, Tianying Sun, Jian Ren, Chunli Song

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Charactering the spoilage mechanism of “three sticks” of Jinhua ham by Changyu Zhou, Guang Zhan, Daodong Pan, Guanghong Zhou, Ying Wang, Jun He, Jinxuan Cao

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Effect of different drying methods on the amino acids, α-dicarbonyls and volatile compounds of rape bee pollen by Yanxiang Bi, Jiabao Ni, Xiaofeng Xue, Zidan Zhou, Wenli Tian, Valérie Orsat, Sha Yan, Wenjun Peng, Xiaoming Fang

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Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces by Ruichang Gao, Huijie Liu, Ying Li, Hongying Liu, Yue Zhou, Li Yuan

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Characterization of the Volatile Profile of Bee Venom from Different Regions in Türkiye Using Gas Chromatography-Mass Spectrometry by Meral Kekeçoğlu, Onur Güneşer, Sevgi Kolaylı, Buket Aydeniz-güneşer

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Comparison of Physicochemical Properties, Volatile Profiles, and 5-Hydroxymethylfurfural and Acrylamide Content in Whole and Explosion-Puffed Wheat Grain by Nurzat Konkubaeva, Vitalijs Radenkovs, Lolita Tomsone, Anete Keke, Asylbek Kulmyrzaev, Ruta Galoburda

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Buckwheat as an Interesting Raw Material for Agricultural Distillate Production by Szymon Ługowoj, Maria Balcerek, Katarzyna Pielech-Przybylska

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Volatile Organic Compounds, Total Phenolic Content, Color, and Heating Uniformity of Lemon Peel as Affected by Rotational Speed of Turntable During Microwave Drying by Sevilay San, Işıl Barutçu Mazı

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Understanding the Utilization of Wasted Bread as a Brewing Adjunct for Producing a Sustainable Wheat Craft Beer by Katry Dall’Acua, Manuela Poletto Klein, Bárbara Iegli Tech, Alessandra Fontana, Ludmylla Tamara Crepalde, Roger Wagner, Fernanda de Candido de Oliveira, Voltaire Sant’Anna

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Comparative analysis of fruit quality parameters and volatile compounds in commercially grown citrus cultivars by Polat Yakup, Cimen Berken, Celik Ferit, Ekşi Esra, Koc Gokmen, Ercisli Sezai, Assouguem Amine, Aberkani Kamal, Iqbal Zafar, Mehta Chandra Mohan, Kafkas Nesibe Ebru

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Insights into microbiota community dynamics and flavor development mechanism during golden pomfret (Trachinotus ovatus) fermentation based on single-molecule real-time sequencing a... by Yueqi Wang, Qian Chen, Huan Xiang, Dongxiao Sun-Waterhouse, Shengjun Chen, Yongqiang Zhao, Laihao Li, Yanyan Wu

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Exploring the potentials of indigenous Saccharomyces cerevisiae and Pichia kudriavzevii for enhancing flavour and aromatic characteristics in apricot wines by Yu Chen, Xingmeng Lei, Luxing Sun, Binghong Gao, Peng An, Dongqing Ye, Haibin Mu, Yi Qin, Yuyang Song, Yanlin Liu

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Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments by Faguang Hu, Haohao Yu, Xingfei Fu, Zhongxian Li, Wenjiang Dong, Guiping Li, Yanan Li, Yaqi Li, Bingqing Qu, Xiaofei Bi

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Biofilmed-PGPR: Next-Generation Bioinoculant for Plant Growth Promotion in Rice under Changing Climate by Jeberlin Prabina Bright, Hemant S. Maheshwari, Sugitha Thangappan, Kahkashan Perveen, Najat A. Bukhari, Debasis Mitra, Riyaz Sayyed, Andrea Mastinu

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