Understanding Global Street Food Consumer Behavior and Experience: A Narrative Review of Literature and Development of Framework by Samit Chakravorti

“…Consumers think vendors provide ample smell, taste, texture, appearance, flavor and fresh food at a value price and proficient service which is a big draw. …”
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Karakteristik fisiko kimia dan sensoris patty burger ikan patin dengan bahan pengisi pati jagung by Emma Riftyan, Suci Rahmayani, Dewi Fortuna Ayu

“…The PM2 burger patty is slightly brownish on the outside but brownish white on the inside, has a slight catfish smell, a slight catfish flavor, and a chewy texture.…”
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Plant-based products: potential, production technology and challenges by Isabella Maciel Costa, Cosme Damião Barbosa, Nayana Hayss Araújo da Silva

“…Studies showed that technological innovations in the food industry produce plant extracts with better sensory characteristics and an increase in acceptability using additives and ingredients that provide a pleasant flavor and aroma. Thus, it was observed that plant-based products are promising and meet market demands, and new technologies have been used to improve their sensory characteristics. …”
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Antioxidative Activity and Volatile Profiles of Maillard Reaction Products between Giant Salamander (Andrias davidianus) Peptides and Glucose during the Heating Process by Wenqian Wang, Shibo Zhao, Jinjin Pei, Pengfei Jiang, Wengang Jin, Ruichang Gao

“…To improve the antioxidant activity and flavor characteristics of giant salamander peptides, the changes in pH, browning extent, DPPH radical scavenging capacity, and reducing ability in Maillard reaction products (MRPs) between giant salamander peptides and glucose during the heating process (95°C and 0, 1, 2, 3, and 4 h) were investigated. …”
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Proposed Use of a Polyvinyl Alcohol with Grape Pomace Extract as an Edible Coating for Strawberries by Gulce Bedis Kaynarca, Deniz Damla Altan Kamer, Emel Yucel, Tuncay Gümüş

“…Strawberries rich nutrition, flavor, and aroma profiles make them popular. Many studies have tried to extend strawberries shelf life. …”
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Spirulina maxima as a valuable ingredient: Determination of broad fatty acid and amino acid profiles and nutritional quality and anti-amylase capacity by Zahra Tavakoli, Gholamreza Kavoosi, Roghayeh Siahbalaei, Javad Karimi

“…The protein quality is noteworthy, with significant amounts of protein efficiency ratio, and essential, non-essential, hydrophobic, ketogenic, branched-chain, flavor, and sulfur amino acids. Additionally, the study highlights a diverse fatty acid profile, including linolenic and palmitic acids, with a high percentage of unsaturated fatty acids (75.76 %) and polyunsaturated fatty acids (71.63 %). …”
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Characterization of the volatile compounds in tea (Camellia sinensis L.) flowers during blooming by Xiangyang Guo, Xiangyang Guo, Xiangyang Guo, Lulu Wang, Xiuting Huang, Qiying Zhou, Qiying Zhou

“…Tea flower, with characteristic flavor formed during blooming, are a significant tea resource. …”
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On supergravity and noncritical strings by Andrea Dei, Pietro Ferrero, Leonardo Rastelli

“…While we cannot solve the PDE in closed form except in trivial cases, we confirm that our solutions correspond to a 10d IIA Hanany-Witten setup with continuous distributions of both “color” D4 branes and “flavor” D6 branes.…”
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Effects of Fungicides, Time of Application, and Application Method on Control of Sclerotinia Blight in Peanut by Jason E. Woodward, Scott A. Russell, Michael R. Baring, John M. Cason, Todd A. Baughman

“…Lower levels of disease and higher yields were achieved with the partially resistant cultivar Tamrun OL07 compared to the susceptible cultivars Flavor Runner 458 and Tamrun OL 02. Despite possessing improved resistance Tamrun OL07 responded to all fungicide applications. …”
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Significance of Broken μ−τ Symmetry in Correlating δCP, θ13, Lightest Neutrino Mass, and Neutrinoless Double Beta Decay 0νββ by Gayatri Ghosh

“…Here, a SO(10) GUT model with flavor μ−τ symmetry is considered. In this work, the idea is to link baryogenesis through leptogenesis and the hint of CP violation in the neutrino oscillation data to a breaking of the mu-tau symmetry. …”
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Assessing properties of solar-dried banana with white chocolate coating by Warsiki Endang, Hanniyah Chairunnisah Putri, Suparno Ono, Taksaudom Nuraemon, Rardniyom Chananpat

“…Drying also enhances sensory attributes such as flavor and texture. Producing solar-dried banana coating with fancy flavors is an innovation in banana product processing, especially with white chocolate coating. …”
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Exploring the characteristics of kombucha tea fermented with soursop (Annona muricata), Noni (Morinda citrifolia) and pineapple (Ananas comosus) by Azizan Muhammad Adib, Qadir Rahman, Zakaria Mizatul Athila, Mohsin Aliah Zannierah, Meor Hussin Anis Shobirin

“…The results of the current work indicate that the addition of selected fruit juices such as soursop, noni, and pineapple significantly improved the nutritional value and antioxidant attributes of kombucha tea and thus possess the opportunity to be marketed as a new tea with good flavor, taste and health prospects.…”
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Elucidating the Mechanism of Action of Umami-Enhancing Peptides Derived from Chicken Based on Molecular Simulation by ZHANG Jingcheng, HE Wei, LIANG Li, ZHANG Yuyu

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Physico-Chemical Characterization of Sesame/Rapeseed Oil Mixtures by Maria Marudova, Asya Viraneva, Ginka Antova, Krastena Nikolova, Zhana Petkova, Olga Teneva

“…Among them, sesame oil has the highest resistance to oxidation, valuable physiological properties, and a unique flavor and aroma. However, sesame oil is more expensive than rapeseed oil, and often both oils are mixed to reduce costs. …”
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Effects of microbial biocontrol agents on tea plantation microecology and tea plant metabolism: a review by Yixin Xie, Yixin Xie, Chunxia Cao, Daye Huang, Yan Gong, Beibei Wang

“…Unique microbial communities play a critical role in shaping tea flavor and enhancing plant resilience against biotic stressors. …”
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Overview of Deep Learning and Nondestructive Detection Technology for Quality Assessment of Tomatoes by Yuping Huang, Ziang Li, Zhouchen Bian, Haojun Jin, Guoqing Zheng, Dong Hu, Ye Sun, Chenlong Fan, Weijun Xie, Huimin Fang

“…Tomato, as the vegetable queen, is cultivated worldwide due to its rich nutrient content and unique flavor. Nondestructive technology provides efficient and noninvasive solutions for the quality assessment of tomatoes. …”
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Research Progress in Biological Characteristics of Fructilactobacillus sanfranciscensis and Its Influence on Fermented Pasta by Guohua ZHANG, Xiaxia HE, Ting LU, Tian SUN, Canlan WANG, Shiwei ZHOU

“…F. sanfranciscensis has an important impact on the flavor, nutrition, and texture of fermented pasta through its own growth and metabolism as well as its interactions with yeasts in sourdough. …”
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Multi-Omics Insights into Regulatory Mechanisms Underlying Differential Deposition of Intramuscular and Abdominal Fat in Chickens by Yuxin Xing, Chenglin Ma, Hongbo Guan, Jianing Shen, Ying Shen, Guoxi Li, Guirong Sun, Yadong Tian, Xiangtao Kang, Xiaojun Liu, Hong Li, Weihua Tian

“…Intramuscular fat contributes to meat texture, tenderness, and flavor, serving as a vital indicator of overall meat quality. …”
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Molecular, Metabolic, and Physiological Responses to Progressive Biotic Stress Caused by Cucumber Mosaic Virus and Turnip Mosaic Virus in Saffron by Marzieh Shamshiri, Conchi Sánchez, Saleta Rico, Ali Mokhtassi-Bidgoli, Mahdi Ayyari, Hassan Rezadoost, Masoud Shams-Bakhsh

“…The economic value of the saffron stigma is primarily due to three crucial apocarotenoids: crocin, picrocrocin, and safranal, which contribute to its color, flavor, and aroma. These compounds make saffron highly valuable in various industries. …”
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Effects of Chinese Liquors on Cardiovascular Disease Risk Factors in Healthy Young Humans by Ju-Sheng Zheng, Jing Yang, Tao Huang, Xiao-Jie Hu, Ming Luo, Duo Li

“…To elucidate whether consumption of two Chinese liquors, tea-flavor liquor (TFL) and traditional Chinese liquor (TCL) have protective effects on cardiovascular disease (CVD) risk factors in healthy human subjects. …”
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