Recent Advances of Tannase: Production, Characterization, Purification, and Application in the Tea Industry by Zhanhui Tang, Liyu Shi, Shuang Liang, Junfeng Yin, Wenjiang Dong, Chun Zou, Yongquan Xu

“…Finally, the application of Tannase to reduce the formation of tea precipitate, enhance antioxidant capacity, increase the extraction rate of active ingredients, and improve the flavor of the tea infusion is described. This study systematically reviews the production, characterization, purification, and application of Tannase to provide a reference for further research and application of Tannase.…”
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Characterization and discrimination of fermented sweet melon juice by different microbial strains via GC-IMS-based volatile profiling and chemometrics by Zhaoling Wang, Si Mi, Xianghong Wang, Kemin Mao, Yuwei Liu, Jie Gao, Yaxin Sang

“…This study confirms the effect of microorganisms on the flavor of the fermented sweet melon juice and shows the potential of HS-GC-IMS combined with chemometrics as a powerful strategy to obtain volatile fingerprints of different fermented sweet melon juice.…”
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Mini review of plant products as food supplement against MSG-induced liver injury: antioxidant, oxidative stress and histological prospects by Dwi Pratiwi Kasmara, Erlina Abdullah, Zaliha Harun, Fatmi Nirmala Sari, Norhashima Abd Rashid, Seong Lin Teoh

“…It is widely used as a flavor enhancer, but its excessive consumption has been associated with toxicity to various organs. …”
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STUDY OF QUALITY AND SENSORY CHARACTERISTICS OF ALCOHOLIC PEAR SLICES by Himalaya Ghimire, Basanta Kumar Rai, Kishor Rai, Ramila Dahal, Girija Sherma, Saru Giri, Sanjay Chaudhary, Priti Acharya

“…This novel product offers the combined benefits of alcohol content and fruit flavor, making it a unique addition to the market.…”
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Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry, gas chromatography-olfactometry, odor activity value, ar... by Cong Lu, Yuyu Zhang, Ping Zhan, Peng Wang, Honglei Tian

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Effect of Blanching Techniques and Treatments on Nutritional Quality of Dried Mango Slices During Storage by Gulzar Asad, Ahmed Mahmood, Qadir Muhammad Abdul, Shafiq Muhammad Imtiaz, Ali Sakhawat, Ahmad Ijaz, Mukhtar Muhammad Farooq

“…The studied parameters included physical characteristics such as water activity, non-enzymatic browning, and color values, chemical parameters such as moisture, ash, fiber, acidity and content of proteins, sugars, vitamin C, total carotenoids, and sensory attributes such as appearance, flavor and texture. Vitamin C content in osmotically-dried mango slices was higher than that of IR and MW blanched dried mango slices but the content of vitamin C of both cultivars was lower than of the fresh mango samples (Chaunsa: 135 mg/100 g, Fajri: 94 mg/100 g). …”
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Strawberry Germplasm Influences Fruit Physicochemical Composition More than Harvest Date or Location by Brianna Haynes, Gina Fernandez, Guoying Ma, Hsuan Chen, Penelope Perkins-Veazie

“…Strawberries (<i>Fragaria</i> × <i>ananassa</i>) are highly valued for their colorful fruit and flavorful taste. Anthocyanins provide much of the red fruit color, and the flavor is highly affected by soluble sugars and non-volatile organic acids. …”
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Phytochemical Study of Eight Medicinal Plants of the Lamiaceae Family Traditionally Used as Tea in the Sharri Mountains Region of the Balkans by Avni Hajdari, Behxhet Mustafa, Lirie Hyseni, Ani Bajrami, Genista Mustafa, Cassandra L. Quave, Dashnor Nebija

“…Monoterpenes and sesquiterpenes, responsible for flavor and medicinal use of these plants, were the most abundant groups of the volatile constituents. …”
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A comprehensive review on multifunctional bioactive properties of elm oyster mushroom Hypsizygus ulmarius (Bull.) Redhead (Agaricomycetes): Current research, challenges and future... by Aditya, Neeraj, J.N. Bhatia, Ajar Nath Yadav

“…It is characterized by its large fruiting bodies, which have a meaty flavor and excellent taste. Additionally, this mushroom has a high yield and biological efficiency. …”
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Metabolic profiles and potential antioxidant mechanisms of hawk tea by Sixia Jiang, Hong Zhang, Ya Song, Mingji Xiao, Hao Hu, Shirui Yu, Feng Xie

“…Abstract Hawk tea has received increasing attention for its unique flavor and potential health benefits, with antioxidant function being one of its significant bioactivities. …”
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Study on Effect of Producing Region on the Metabolome Composition of Rice by LIU Fu-ying, CHEN Xue-feng, WANG Xin, CHEN Guo-yan, GUO Ying, SUN Jing-han, YANG Shui-yan, NIE Xu-heng

“…Yunhui 290 is one of the characteristic indica rice varieties in Yunnan Plateau. Due to its unique flavor, Yunhui 290 is widely loved by consumers. In this study, the Yunhui 290 rice metabolome from 3 different producing areas was andyzed using a widely targeted metabolomics approach, and 1003 metabolites were identified. …”
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Dual-Mode Encryption for UC-Secure String OT from Learning with Errors by Momeng Liu, Yupu Hu, Qiqi Lai, Shanshan Zhang, Huiwen Jia, Wen Gao, Baocang Wang

“…Universal composability (UC) is a primary security flavor for designing oblivious transfer (OT) due to its advantage of arbitrary composition. …”
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Anti-microbial Edible Films and Their Applications to Improve Food Quality and Reduce Environmental Pollution: A Review by Yasmeen I. Al-Hadidy, Chalang M. Werdi, Anwer Ahmad Khalaf

“…The manufacture of these membranes provides many desirable properties in food, such as maintaining the moisture of the food, preventing the loss of volatile aromatic flavor compounds, reducing the migration of fats, and prolonging the storage life of the food by inhibiting microbial growth and incorporating substances into the membrane solution such as antimicrobials or antioxidants, and food additives, thus improving the appearance, sensory and nutritional properties of the food product.…”
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Antioxidant properties and sensory evaluation of microgreens from commercial and local farms by Libo Tan, Holly Nuffer, Jiannan Feng, Shu Hang Kwan, Hsiangting Chen, Xiao Tong, Lingyan Kong

“…Microgreens are young and tender vegetables or herbs that provide attractive color, flavor, and nutrition. The purpose of this study was to evaluate the nutritional and sensory qualities of broccoli microgreens grown by different methods (hydroponically vs. soil grown) and from different sources (commercial vs. local farm). …”
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Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii) by Agustiana, Siti Aisyah, Hafni Rahmawati, D.E. Anggraini, Aolia Ramadhani

“…The sensory evaluation involved a hedonic test with 10 panelists, who found all samples acceptable in appearance, smell, flavor, and texture. The average score for each criterium was 7.00 out of 9.00. …”
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Towards a Greener Future: Sustainable Innovations in the Extraction of Lavender (<i>Lavandula</i> spp.) Essential Oil by Sara Hedayati, Mohammad Tarahi, Arghavan Madani, Seyed Mohammad Mazloomi, Mohammad Hashem Hashempur

“…Lavender essential oil (LEO) is known to have demonstrative antimicrobial, antioxidant, therapeutic, flavor and fragrance properties. Conventional extraction methods, e.g., steam distillation (SD) and hydro-distillation (HD), have been traditionally employed to extract LEO. …”
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Quality of Cattle Meat and Its Compositional Constituents by Umer Seid Geletu, Munera Ahmednur Usmael, Yesihak Yusuf Mummed, Abdulmuen Mohammed Ibrahim

“…., color, tenderness, and flavor), nutritional properties (e.g., calories, vitamins’ content, and fatty acids’ profile), and appearance (e.g., exudation, marbling, and visible amount of fat). …”
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Management of Maillard reaction-derived reactive carbonyl species and advanced glycation end products by tea and tea polyphenols by Yue Luo, Jianan Zhang, Chi-Tang Ho, Shiming Li

“…Further studies need to address on aspects like exact mechanisms, solution of detection obstacles, balance of practical usage and harmful effects such as potential flavor damage and toxicity in food, to gain a comprehensive understanding of antiglycation activities of tea polyphenols and its actual application.…”
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Optimization of Time-Varying Temperature Profiles for Enhanced Beer Fermentation by Evolutive Algorithms by Pablo Ruarte, Nadia Pantano, Marianela Noriega, Cecilia Fernández, Emanuel Serrano, Gustavo Scaglia

“…The optimized profiles not only enhance fermentation efficiency, but also improve the ethanol yield and reduce undesirable flavor compounds, providing a substantial improvement over current industrial practices. …”
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Catalyzed Ester Synthesis Using Candida rugosa Lipase Entrapped by Poly(N-isopropylacrylamide-co-itaconic Acid) Hydrogel by Nikola Milašinović, Sonja Jakovetić, Zorica Knežević-Jugović, Nedeljko Milosavljević, Marija Lučić, Jovanka Filipović, Melina Kalagasidis Krušić

“…Furthermore, the operational stability and reusability of the immobilized lipase in esterification reaction have been studied, and it was observed that after 10 cycles, the residual activity for entrapped lipase was as high as 50%, implying that the developed hydrogel and immobilized system could provide a promising solution for the flavor ester synthesis at the industrial scale.…”
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