Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties by Javier García-Lomillo, Ma Luisa González-SanJosé, Raquel Del Pino-García, Miriam Ortega-Heras, Pilar Muñiz-Rodríguez

“…The use of RWPS could improve the flavor characteristics of meat products or enable using less intense cooking conditions with no changes in the flavor.…”
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Anomalies in b→s Transitions and Dark Matter by Avelino Vicente

“…These include a set of deviations in branching ratios and angular observables, as well as in the observables RK and RK⁎, specially built to test the possible violation of Lepton Flavor Universality. Even though these tantalizing hints are not conclusive yet, the b→s anomalies have gained considerable attention in the flavor community. …”
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'Micro-Tina' and 'Micro-Gemma' Miniature Dwarf Tomatoes by John W. Scott, Brent K. Harbaugh, E. A. Baldwin

“… 'Micro-Tina' is a red-fruited, miniature dwarf tomato (Lycopersicon esculentum Mill.) cultivar of a type similar to 'Micro-Tom' (Scott and Harbaugh, 1989) but with sweeter flavor. 'Micro-Gemma' is a gold-fruited, miniature dwarf with superior flavor to that of 'Micro-Gold' (Scott and Harbaugh, 1995). …”
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Sources of FCNC in SU ( 3 ) C ⊗SU ( 3 ) L ⊗U ( 1 ) X Models by J. M. Cabarcas, J. Duarte, J.-Alexis Rodriguez

“…Each model build-up on 331 symmetry has its own interesting properties according to the representations of the gauge group used for the fermionic spectrum, that is, the main reason to explore and identify the possible sources of flavor changing neutral currents and lepton flavor violation at tree level.…”
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Organoleptic Quality Attributes and Their Association with Morphological Traits in Arabica Coffee (Coffea arabica L.) Genotypes by Wakuma Merga Sakata, Wosene Gebreselassie Abtew, Weyessa Garedew

“…The analysis of variance for aromatic quality, acidity, flavor, and overall cup quality showed a highly significant difference (P = 0.01) among the tested coffee genotypes. …”
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Preparation and Efficacy of Microemulsion Carvacrol-Based Fruit and Vegetable Cleaner and Its Application on Cherry Tomatoes by Yanshuo Wang, Dianjun Sun, Yinghan Zhang, Yichong Zhou, Ruyi Jin, Xiaoli Peng, Jian Li

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'Micro-Tina' and 'Micro-Gemma' Miniature Dwarf Tomatoes by John W. Scott, Brent K. Harbaugh, E. A. Baldwin

“… 'Micro-Tina' is a red-fruited, miniature dwarf tomato (Lycopersicon esculentum Mill.) cultivar of a type similar to 'Micro-Tom' (Scott and Harbaugh, 1989) but with sweeter flavor. 'Micro-Gemma' is a gold-fruited, miniature dwarf with superior flavor to that of 'Micro-Gold' (Scott and Harbaugh, 1995). …”
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Growing Potatoes in the Florida Home Garden by Christian T. Christensen, Libby R. Rens, Jeffrey E. Pack, Lincoln Zotarelli, Chad Hutchinson, Wendy Dahl, Doug Gergela, James M. White

“…A recently grown and harvested potato exhibits different flavor profiles from one that has been in storage or on a grocery shelf for an extended period. …”
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When must not is not forbidden by Leszek Szymański

“…Moreover, the study proposes patterns of must-not interfaces with regard to the modal flavor. …”
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Metabolomics Unveiled the Accumulation Characteristics of Taste Compounds During the Development and Maturation of Litchi Fruit by Nonghui Jiang, Wei Liu, Zhidan Xiao, Xu Xiang, Yun Zhong

“…Litchi is one of the ancient fruits that originated in China, renowned for its high nutrition and rich flavor, and Xianjinfeng (XJF) stands as one of the most notable varieties in terms of its flavor. …”
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Optimization of Preparation of Bioactive Peptide by Enzymatic Hydrolysis in <italic>Katsuwonus pelamis </italic>Using Response Surface Methodology and its Anti-fatigue Effect on Mi... by LI Shoujiang, KONG Xiangjia, LIU Zhiyu, ZHAO Feng, SU Yongchang, CHEN Xiaoting

“…When the solid-liquid ratio was fixed at 1∶1 (g/mL), the optimal conditions of flavor protease hydrolysis were enzyme amount 4 400 U/g, enzymatic time 6.5 h and temperature 42 ℃. …”
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Effects of Purple Rice and Morchella esculenta Powder Substitution on the Quality of Dough and Bread by Yuyue QIN, Hongda YU, Kejun CHEN, Guiguang CHENG, Jiliang ZHANG, Thanapop SOTEYOME

“…The electronic nose test revealed that the flavor substances were mainly alcohols, aromatics, aliphatic hydrocarbons, and esters, and the bread was rich in flavor. …”
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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

“…The meaty, fatty, pastoral flavor and spicy were chosen as sensory attributes to evaluate the flavor of the mutton-broth samples. …”
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Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC–MS, and multivariate statistical approaches by Yaxi Zhou, Diandian Wang, Jian Zhao, Yu Guo, Wenjie Yan

“…These results underscored the potential of utilizing these combined techniques for quick flavor analysis and detecting adulteration in milk powder.…”
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Determination of Volatile Compounds in Four Commercial Samples of Japanese Green Algae Using Solid Phase Microextraction Gas Chromatography Mass Spectrometry by Masayoshi Yamamoto, Susanne Baldermann, Keisuke Yoshikawa, Akira Fujita, Nobuyuki Mase, Naoharu Watanabe

“…Volatile, short chained apocarotenoids are among the most potent flavor components and contribute to the flavor of fresh, processed algae, and algae-based products. …”
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Effects of storage on volatile organic components and physiological properties of different storage-tolerant rice varieties by Dawei Zhu, Xin Zheng, Huiyin Dong, Xingquan Liu, Xianqiao Hu, Mingxue Chen, Xin Liu, Yafang Shao

“…The effects of storage on rice flavor among different rice varieties have not been well studied. …”
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Citrus Fruit Pigments by Fariborz Habibi, Ali Sarkhosh, Jeongim Kim, Muhammad Shahid, Fred Gmitter, Jeffrey Brecht

“… Citrus fruits enjoy popularity among consumers due to their enjoyable flavor, health-beneficial properties, and nutritional value. …”
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A set theory based fuzzy fs/QCA: a new tool for sensory analysis of foods by JK Pallavi

“…The technique gave a solution that the combination of Taste, Flavor and Texture had approximately 90% consistency with the consumer choice. …”
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Almost general analysis of CKM and MNS matrices for hierarchical Yukawa structure and interpretation of Dirac CP phase probed by DUNE and T2HK by Masaki J.S. Yang

“…In this letter, we perform an almost general analysis of flavor-mixing matrices VCKM and UMNS to investigate the discriminative power of CP phases by next-generation neutrino oscillation experiments. …”
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Growing Potatoes in the Florida Home Garden by Christian T. Christensen, Libby R. Rens, Jeffrey E. Pack, Lincoln Zotarelli, Chad Hutchinson, Wendy Dahl, Doug Gergela, James M. White

“…A recently grown and harvested potato exhibits different flavor profiles from one that has been in storage or on a grocery shelf for an extended period. …”
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