Consumer Preference for the Chevon Sausage in Blind and Nonblind Sensory Evaluations: A Comparative Study by Irene Rumbidzai Mazhangara, Eliton Chivandi, Ishmael Festus Jaja

“…Using a 9-point hedonic scale, the participants evaluated each sausage for its juiciness, flavor, tenderness, and overall satisfaction. During the blind sensory evaluation, the participants were also asked to identify one of the most distinct sausages since the identity of the sausages was not known. …”
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Deviations From μ‐τ Symmetry Using Δ27 Group on Neutrino Masses and Mixings by Ph. Wilina, N. Nimai Singh

“…The implication of the neutrino mass model based on Δ27 discrete flavor symmetry, on parameters of neutrino oscillations, CP violation, and effective neutrino masses is studied using the Type I seesaw mechanism. …”
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Biological Properties, Bioactive Constituents, and Pharmacokinetics of Some Capsicum spp. and Capsaicinoids by Gaber, El-Saber Batiha, Ali, Alqahtani, Oluwafemi, Adeleke Ojo, Hazem M., Shaheen, Lamiaa, Wasef, Mahmoud, Elzeiny, Mahmoud, Ismail, Mahmoud, Shalaby, Toshihiro, Murata, Adrian, Zaragoza-Bastida, Nallely, Rivero-Perez, Amany, Magdy Beshbishy, Keneth, Iceland Kasozi, Philippe, Jeandet, and Helal F., Hetta

“…Pepper is the most widely used spice in the world and is highly valued due to its pungency and unique flavor. Pepper is a good source of provitamin A; vitamins E and C; carotenoids; and phenolic compounds such as capsaicinoids, luteolin, and quercetin. …”
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THE IMPACT OF ULTRASOUND TREATMENT ON THE QUALITY OF DIFFERENT WINE VARIETIES by IRINA-LOREDANA IFRIM, ELENA-MIRELA SUCEVEANU, IOANA-ADRIANA ȘTEFĂNESCU

“…Sonicated wine (energy intake in liquid) gives a more uniform degree of dispersion to the components, which improves the taste and quality (intensification of the color, flavor, and taste of the wine by extracting valuable ingredients from grape seeds and skin, such as polyphenolic substances), but also accelerates its maturation. …”
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Development of Decontamination Treatment Techniques for Dry Powder Foods by Atmospheric-Pressure Nonequilibrium DC Pulse Discharge Plasma Jet by Toshifumi Yuji, Kenichi Nakabayashi, Hiroyuki Kinoshita, Narong Mungkung, Yoshifumi Suzaki, Sarizam Mamat, Hiroshi Akatsuka

“…Dry powder food ingredients imported to Japan contain large amounts of viable bacteria and coliform bacteria, and we need a simple, low-cost, dry nonthermal decontamination method without spoiling nutrients, color, fragrance, and flavor. In this study, it is shown that the decontamination performance against viable bacteria and coliform bacteria is proportional to the plasma irradiation time when OH and O3 radicals are incident on the dry powder food ingredients placed in an atmospheric-pressure nonequilibrium DC pulse discharge Ar + O2 mixture gas plasma jet. …”
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Effect of Common Culinary Methods Practiced in Sri Lanka on the Nutrient Composition of Commonly Consumed Vegetables and Other Foods by H. G. N. Dewangani, B. M. Jayawardena, N. V. Chandrasekara, H. D. S. P. Wijayagunaratne

“…In Sri Lankan traditional cooking, coconut and spices are incorporated to enhance the taste, flavor, and aroma. However, little attention has been given to assess the effect of these ingredients on the nutritional and chemical composition of the consumed food. …”
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IMPACT OF OREGANO AND HIBISCUS SABDARIFFA ESSENTIAL OILS ON THE SPOILAGE INDEX AND SENSORY CHARACTERISTICS OF KAURMA by N. A. Mirzan

“…Sensory analysis showed improvements in flavor, texture, and general acceptability among the groups, with the highest scores for those treated with oregano oil. …”
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Is It Possible to Produce Meat Without Animals? The Potential of Microorganisms as Protein Sources by Alan Portal D’Almeida, Tiago Lima de Albuquerque

“…SCP production has advanced through process optimization, the use of eco-friendly substrates such as agro-industrial and food waste, and the cultivation of safe microorganisms classified as Generally Regarded as Safe (GRAS). Innovations in flavor and texture, including the use of myoglobin and natural polymers to mimic meat properties, have further improved SCP’s appeal. …”
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Search for baryon junctions in e+A collisions at the electron ion collider by Niseem Magdy, Abhay Deshpande, Roy Lacey, Wenliang Li, Prithwish Tribedy, Zhangbu Xu

“…In this work, we propose to test such hypothesis by measuring (i) the Regge intercept of the net-baryon distributions for e+(p)Au collisions, (ii) baryon and charge transport in the isobaric ratio between e+Ru and e+Zr collisions, and (iii) target flavor dependence of proton and antiproton yields at large rapidity, transported from the hydrogen and deuterium targets in $$e+p$$ e + p (d) collisions. …”
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Redox Potential and Its Control in Research and Commercial Wine Fermentations by James Nelson, Roger Boulton, André Knoesen

“…Other expected fermentation outcomes include changes in the ratios of glycerol and succinate to ethanol, certain aroma and flavor components, and sulfite formation from sulfate in the juice. …”
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Organoleptic and physicochemical of meltique beef steak injected with varying concentrations of coconut oil by Permata Sari Dian, Apriantini Astari, Budiman Cahyo, Cipta Dainy Nunung, Humayrah Wardina, Lesa Aditia Edit

“…This technique enhances tenderness, and juiciness, while imparting a distinct flavor through the injected emulsion. However, the research on Meltique beef remains limited. …”
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Effect of Fermentation Time on Nutritional, Microbiological, and Sensorial Properties of Roselle Kefir Popsicle by Nur Anisya Faten Mohd Rozali, Neneng Windayani, Wenny Bekti Sunarharum, Siti Rashima Romli, Adi MD Sikin, Wan Saidatul Syida Wan Kamarudin

“…Sensory evaluation assesses consumer preferences based on appearance, mouthfeel, flavor, aroma, color, and overall acceptance. …”
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The Prevalence of Anosmia and Dysgeusia in Relation to Sex, Age, and Smoking during COVID-19 Second Wave: A Retrospective Analysis of a Sample of Patients in Hilla City by Maytham Riad Ali, Malath Azeez Al-Saadi

“…Materials and Methods: A retrospective single-institution study involved 194 records of COVID-19 patients of both genders evaluated according to study objectives, encompassing pertinent data such as age, gender, smoking habits, incidence of anosmia or hyposmia, changes in flavor, initiation and duration of the infection, and alterations in smell and taste. …”
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EFFECTS OF GREEN TEA EXTRACT ON GRAAFIAN FOLLICLES AND SERUM17b-ESTRADIOL IN MONOSODIUM GLUTAMATE-EXPOSED RATS by Syami Yulianti et al

“… Monosodium glutamate (MSG) is widely consumed as food preservative and flavor enhancer. MSG administration in rats has been reported to induce oxidative stress causing damage to ovarian histological structures by affecting number of follicles and production of reproductive hormones. …”
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Study of Nonleptonic Bq∗→DqV and PqD∗ Weak Decays by Qin Chang, Xiaohui Hu, Junfeng Sun, Xiaolin Wang, Yueling Yang

“…With the implication of SU(3) flavor symmetry, the ratios Rdu and Rds are discussed and suggested to be verified experimentally.…”
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Effect of Lecithin and Mono- and Di-Glyceride on Quality and Shelf Life of Hazelnut Butter: Chemometric Approach by Amir Pourfarzad, Rezvaneh Shokouhi Kisomi

“…The sensory analysis revealed that lecithin and mono- and di-glycerides did not significantly affect the color, taste, and flavor of the butters. The highest texture, spreadability, and overall acceptance scores were observed when lecithin was used at the level of 2 g/100 g. …”
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Fresh-cut watermelon: postharvest physiology, technology, and opportunities for quality improvement by Ebenezer Quandoh, Karin Albornoz

“…Watermelon (Citrullus lanatus L.) fruit is widely consumed for its sweetness, flavor, nutrition and health-promoting properties. …”
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Characterization of Spirulina-Alginate Beads Formed Using Ionic Gelation by Deepak Rajmohan, Danielle Bellmer

“…However, bitterness and bad flavor of spirulina protein may limit its use in food products. …”
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Niedzwetzky’s apple (Malus niedzwetzkyana Dieck): evaluation and breeding prospects by O. N. Barsukova

“…As a result of testing, the following accessions were identified: k-2389, k-29429, k-29428, k-29430 and k-29422 for their high yield; k-29429 and k-29426 for a large fruit size; k-29429, k-29430 and k-29422 for fruiting precocity; k-29431, k-29423, k-29427 and k-2389 for a pleasant sour-sweet fruit flavor, and a number of forms with medium resistance to apple leaf and fruit scab. …”
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Changes on Sugar and Starch Contents during Seed Development of Synergistic Sweet Corn and Implication on Seed Quality by Bhornchai Harakotr, Warisa Sutthiluk, Panumart Rithichai

“…Synergistic sweet corn equipped with multiple-recessive genes encoding sugar synthesis is proposed through hybrid breeding to improve the balance eating quality including flavor, texture, and aroma. However, the drawback on seed quality occurs such as low germination and poor seedling vigor. …”
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