Leek Cultivation Guide for Florida by Mary Dixon, Guodong Liu

“…Leek is a highly demanded vegetable because of its flavor and nutrient content. Although there is great potential for leek to be grown commercially in Florida due to demand and appropriate climatic conditions, the United States does not currently produce a significant quantity of leek compared to countries such as Indonesia, Turkey, and China. …”
Get full text

Tea aroma formation by Chi-Tang Ho, Xin Zheng, Shiming Li

“…The current review summarizes tea aroma compounds and their formation in green, black, and oolong tea. The flavor of tea can be divided into two categories: taste (non-volatile compounds) and aroma (volatile compounds). …”
Get full text

Phonological and Sociolinguistic Challenges of Translating Yorùbá Play, and Game Songs to Singable English for Children by Bolanle O. Sogunro

“…The relatively few existing ones lack the Yoruba ‘flavor’ and socio-cultural nuances. Furthermore, those existing song translations rarely consider singableness and suitability in terms of the choice of segmental features, onomatopoeic cultural differences, and age-appropriate lexical items. …”
Get full text

Perfect Meals with Pressure Cooking by Paula G. Harris-Swiatko, Karla P. Shelnutt, Amy Simonne

“…Pressure cooking is also a healthy cooking option as it maintains the natural flavor and nutrients of food. Delicious, healthy meals are just minutes away with this handy device! …”
Get full text

Evaluation of Some Quality Parameters of Pumpkin Seeds and Oil After Roasting with Marjoram by Mariola Kozłowska, Małgorzata Ziarno, Katarzyna Zawada, Hanna Kowalska, Dorota Derewiaka, Małgorzata Chobot, Iwona Ścibisz

“…Among them, marjoram is particularly suited to drying, retaining its flavor better than other dried herbs. Marjoram can be used to impart flavor and aroma to food products and extend their shelf life because it can prevent lipid autoxidation. …”
Get full text

Comparative evaluation of commercial Douchi by different molds: Biogenic amines, non-volatile and volatile compounds by Aijun Li, Gang Yang, Zhirong Wang, Shenglan Liao, Muying Du, Jun Song, Jianquan Kan

“…Thirteen volatile compounds such as furfuryl alcohol, phenethyl alcohol, and benzaldehyde caused the flavor difference of three types of Douchi. This study provides theoretical basis for the selection of starting strains for commercial Douchi production.…”
Get full text

Novel Perspectives for Sensory Analysis Applied to Piperaceae and Aromatic Herbs: A Pilot Study by Isabella Taglieri, Alessandro Tonacci, Guido Flamini, Pierina Díaz-Guerrero, Roberta Ascrizzi, Lorenzo Bachi, Giorgia Procissi, Lucia Billeci, Francesca Venturi

“…Spices and aromatic herbs are important components of everyday nutrition in several countries and cultures, thanks to their capability to enhance the flavor of many dishes and convey significant emotional contributions by themselves. …”
Get full text

Comparison of meat tenderness parameters and free amino acids content in different species: Buffalo, Yak and Maremmana beef by Michela Contò, Sabrina Di Giovanni, Giacomo Contò, Sebastiana Failla

“… Meat tenderness and flavor are essential characteristics for consumer satisfaction. …”
Get full text

Formulating chayote-enriched gummy candies: Balancing nutrition and taste for a delightful alternative by Roberto Delgado-Durán, Aurora Antonio-Pérez, Jacqueline Esperón-Carreón, Oscar Enrique Méndez-Guerrero, Sofía Velasco Saucedo, Ramón Eduardo Rivero-Aranda, Ana Laura Torres-Huerta

“…Results indicated that formulations 101 and 102 were the most favored, characterized by balanced chayote flavor, appropriate sweetness, and appealing color and aroma. …”
Get full text

Specific surface area changes and functional potential exploration of Pleurotus pulmonarius under ultrasonic frequency control by Hangyu Fan, Jinlin Jiang, Huaihai Dong, Jinqing Hu, Wenjun Chen, Yingjie Pan, Yong Zhao, Haiquan Liu

“…This article explores the changes in the specific surface area of Pleurotus pulmonarius under the control of different ultrasonic frequencies, analyzes the changes in flavor substances of P. pulmonarius and explores its functional nutritional potential. …”
Get full text

Inner-Product Matchmaking Encryption: Bilateral Access Control and Beyond Equality by Qiaohan Chu, Anmin Fu, Haifeng Qian, Jie Chen

“…But our schemes only achieve a very limited flavor of security, which is reflected in the privacy.…”
Get full text

Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review by Hęś Marzanna

“…Changes are highlighted in the content of amino acids and protein digestibility, formation of cross-links, flavor compounds, as well as the formation of colored non-enzymatic browning products. …”
Get full text

Microgreens: A New Specialty Crop by Danielle Treadwell, Robert Hochmuth, Linda Landrum, Wanda Laughlin

“… Microgreens are young, tender greens that are used to enhance the color, texture, or flavor of salads, or to garnish a wide variety of main dishes. …”
Get full text

Evolution of structure functions in momentum space by Tuomas Lappi, Heikki Mäntysaari, Hannu Paukkunen, Mirja Tevio

“…We construct a six-dimensional basis of structure functions that allows for a full three flavor structure and thereby provides a way to calculate perturbative predictions for physical cross sections directly without unobservable parton distribution functions (PDFs) and without the associated scheme dependence. …”
Get full text

Constraints on the Nonstandard Interaction in Propagation from Atmospheric Neutrinos by Shinya Fukasawa, Osamu Yasuda

“…The sensitivity of the atmospheric neutrino experiments to the nonstandard flavor-dependent interaction in neutrino propagation is studied under the assumption that only nonvanishing components of the nonstandard matter effect are the electron and tau neutrino components ϵee, and ϵeτ, ϵττ and that the tau-tau component satisfies the constraint ϵττ=|ϵeτ|2/(1+ϵee) which is suggested from the high energy behavior for atmospheric neutrino data. …”
Get full text

Higgs alignment from multicritical-point principle in two Higgs doublet models by Hikaru Kawai, Kiyoharu Kawana, Kin-ya Oda, Kei Yagyu

“…Furthermore, we discuss the possibility of realizing the Yukawa alignment from the MPP, which is necessary to prevent flavor-changing neutral currents mediated by Higgs bosons at tree level, and find that it seems difficult to realize it by the MPP due to the non-diagonal structure of the CKM matrix.…”
Get full text

Possibilities of Using Macrolepiota procera in the Production of Prohealth Food and in Medicine by Iwona Adamska, Grzegorz Tokarczyk

“…Its fruiting bodies are known for their delicate flavor and aroma. The aim of the publication was to analyze the latest information (mainly from 2015 to 2021) on the chemical composition of the M. procera fruiting bodies and their antioxidant properties. …”
Get full text

Microgreens: A New Specialty Crop by Danielle Treadwell, Robert Hochmuth, Linda Landrum, Wanda Laughlin

“… Microgreens are young, tender greens that are used to enhance the color, texture, or flavor of salads, or to garnish a wide variety of main dishes. …”
Get full text

Evolution of free amino acids, biogenic amines and volatile compounds in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus simulans by Xuefei Shao, Huhu Wang, Xiangyu Song, Mingyuan Huang, Jian Sun, Xinglian Xu

“…In conclusion, L. plantarum HN108 could contribute to reducing the content of putrescine and tyramine and forming the desirable flavor compounds in fermented sausages. Thus, L. plantarum HN108 is expected to be a starter culture that can improve the safety and flavor of fermented sausages.…”
Get full text

Dried Persimmon Fruit: A Year-round Available Product by Ali Sarkhosh, Fariborz Habibi, Muhammad A. Shahid, Steven A. Sargent, Jeffrey K. Brecht

“… Persimmons (Diospyros kaki) are known for their sweet and flavorful taste. They are native to Asia, specifically China, and were first grown in Florida in the 1870s. …”
Get full text