An Upcycling Approach from Fruit Processing By-Products: Flour for Use in Food Products by Laís Benvenutti, Fernanda Moreira Moura, Gabriela Zanghelini, Cristina Barrera, Lucía Seguí, Acácio Antonio Ferreira Zielinski

“…However, higher substitution levels can alter color and flavor, impacting the sensory appeal and acceptability. …”
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Sexual spores in edible mushroom: bioactive components, discharge mechanisms and effects on fruiting bodies quality by Yunting Li, Yao Feng, Yuling Shang, Heran Xu, Rongrong Xia, Zhenshan Hou, Song Pan, Li Li, Yuanyuan Bian, Jiayi Zhu, Zijian Wang, Guang Xin

“…During storage, the physiological metabolism of spore-bearing gill tissue is vigorous, promoting the release of postharvest spores and changing the nutritional value of fruiting bodies. The flavor of the fruiting bodies also varied significantly during SD. …”
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Effect of Hydroxypropyl Methylcellulose-Beeswax Composite Edible Coatings Formulated with or without Antifungal Agents on Physicochemical Properties of Plums during Cold Storage by Sule Gunaydin, Hakan Karaca, Lluís Palou, Beatriz de la Fuente, María B. Pérez-Gago

“…Respiration rate, sensory flavor, off-flavors, and fruit appearance were not adversely affected by the application of antifungal coatings. …”
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The Effect of FourWeeks of Beta-Alanine Supplementationon Anaerobic Power and Plasma Lactate Level in Unprofessional Male Bodybuilders by Mahdi Rezagholizadeh

“…Within experimental period of four weeks, the subjects of supplement group received six mg daily beta-alanine supplement for five days a weeks and the subjects of placebo group received placebo to the same dosage (Aspartate Flavor Powder). Both groups also participated in four weeks of bodybuilding exercises, designed by the researcher. …”
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Development of Starter Cultures for Precision Fermentation of Kombucha with Enriched Gamma-Aminobutyric Acid (GABA) Content by Geun-Hyung Kim, Kwang-Rim Baek, Ga-Eun Lee, Ji-Hyun Lee, Ji-Hyun Moon, Seung-Oh Seo

“…As its health benefits and distinctive flavor gain wider recognition, consumer demand and research on kombucha fermentation have increased. …”
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Optimization of the Cryoprotectants for Direct Vat Set Starters in Sichuan Paocai Using Response Surface Methodology by Lianqun Wu, Zhenying Yang, Ying Zhang, Ling Li, Chunli Tan, Lixia Pan, Yanping Wu, Kai Zhong, Hong Gao

“…Furthermore, the optimized DVS starters demonstrated excellent fermentation performance in Sichuan paocai, enhancing its color, flavor, and sensory quality compared to natural fermentation. …”
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An Analytical Perspective on Determination of Free Base Nicotine in E-Liquids by Vinit V. Gholap, Rodrigo S. Heyder, Leon Kosmider, Matthew S. Halquist

“…The Liquid-Liquid Extraction technique was found to be limited by solvent interactions with flavors. Solvent extractions resulted in flavor dependent inaccuracies in free base nicotine determination (5 to 277% of calculated values). …”
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Effects of Adding Clove (Syzygium aromaticum L.)  Seed Extract on Oxidative Stability, Microbial Activity, and Sensory Attributes in Beef Patties During Refrigerated Storage by Bestoon Hassan Ahmed, Naska Abdulqadir Mohammed Mohammed

“…Sensory tests revealed that CSE-treated patties retained better color, flavor, and acceptability over time than untreated samples. …”
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First detection of fungal diversity associated with Prunus salicina Lindl malformation syndrome by Dan Huang, Po Pu, Xiaosi He, Mingxian Lan, Bang Du, Lixia Zhu, Qian Li, Yongli Yang, Rui Xiang, Longzhang Wang, Guizhen Li, Rongjiao Wang

“…The Chinese deciduous fruit Prunus salicina Lindl is loved by people because of its distinctive flavor and significant industrial worth. This study presents the first report of abnormal leaf bud in Prunus salicina Lindl. …”
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Pempek Fishcake from Channa micropeltes with Pumpkin Puree: Quality Assessment by Rabiatul Adawyah, Tri Dekayanti, Ainun Aslamiah, Muhammad Wahyu AS, Findya Puspitasari

“…A greater proportion of pumpkin puree improved the appearance, color, aroma, flavor, and texture values of the experimental sample. …”
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Storage Stability Enhancement of Lactic Acid Beverage Using Anti-MDA <i>Lactiplantibacillus plantarum</i> NJAU-01: The Antioxidant’s Role by Yuehao Wu, Menghao Zhao, Suyun Li, Siyu Liu, Song Gao, Rui Liu, Mangang Wu, Hai Yu, Qingfeng Ge

“…The antioxidant capacity of the bacteria was measured in vitro, the production conditions (inoculum, fermentation time, and sugar addition) of the lactic acid beverage were optimized, and the effects of NJAU-01 on antioxidant, flavor profile, and storage stability of lactic acid beverages were investigated. …”
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Functional Kimchi Beverage Enhanced with γ-Aminobutyric Acid (GABA) Through Serial Co-Fermentation Using <i>Leuconostoc citreum</i> S5 and <i>Lactiplantibacillus plantarum</i> KS20... by Min-Jeong Kwon, Ji-Eun Kim, Sam-Pin Lee

“…Consequently, a GABA kimchi beverage base with probiotics, a red pigment, and a pleasant flavor was developed using only vegetable ingredients by serial co-fermentation using lactic acid bacteria.…”
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Liquid Chromatography-Mass Spectrometry-Based Metabolomic Analysis of Metabolites and Metabolic Pathways of Selenium-Enriched Auricularia auricula by YUE Shibo, CUI Hang, SHEN Qin, CAO Dongmei

“…This indicated that selenization affected the nutritional composition and flavor quality of A. auricula.…”
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Evaluation of smallholder farmers’ use of indigenous knowledge in Ethiopian avocado (Persea americana Mill.) production and fruit preference criteria by Benta Sina, Hewan Demissie, Yayis Rezene

“…Abstract Background Avocado is a versatile fruit that has been farmed for its flavor, nutritional worth, and socioeconomic benefit in Ethiopia and other parts of the world. …”
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Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose by Na Xu, Xianming Zeng, Peng Wang, Xing Chen, Xinglian Xu, Minyi Han

“…The sensory perception of food is a dynamic process, which is closely related to the release of flavor substances during oral processing. It's not only affected by the food material, but also subjected to the individual oral environment. …”
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Effects of X-ray and electron beam irradiation on wine quality: Emphasizing phenolic compounds and aroma profiles by Weikang Ding, Qian Tu, Xuexue Xi, Xiaojie Wu, Junqing Bai, Shuang Liu, Junjun Li, Chunlong Yuan

“…The content of flavor compounds in wine is limited by factors such as climate warming and the resistance of cell walls to maceration. …”
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Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research by Khawaja Muhammad Imran Bashir, Jin-Soo Kim, Jeong Hyeon An, Jae Hak Sohn, Jae-Suk Choi

“…Surimi, a wet protein concentrate of fish muscle, is used as an intermediate raw material to produce surimi seafood. The flavor, texture, taste, shelf-life, and market value of surimi-based products depend on the source of the fish meat, type of applied heat treatment, and additives used to prepare the surimi. …”
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Dynamic changes in physicochemical property, biogenic amines content and microbial diversity during the fermentation of Sanchuan ham by Zhongai Chen, Hong Chen, Huan Du, Cong Chen, Kaixiang Lu, Qiaoli Xue, Yongjin Hu

“…Sanchuan ham is appreciated in Yunnan Province, China, for its characteristic flavor and taste, while the microbial community structure and biogenic amines content remain unclear during fermentation processes. …”
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Comprehensive Characterization of the Odor-Active Compounds in Different Processed Varieties of Yunnan White Tea (<i>Camellia sinensis</i>) by GC×GC-O-MS and Chemometrics by Junaid Raza, Baosong Wang, Yue Duan, Huanlu Song, Ali Raza, Dongfeng Wang

“…This study describes the impact of processing conditions on the flavor profile of white tea and provides a solid foundation for monitoring the aroma quality of different processed white tea varieties.…”
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Search for CP violation in $${{{\textrm{D}}}^{{0}}} \rightarrow {{\textrm{K}} _{\text {S}}^{{0}}} {{\textrm{K}} _{\text {S}}^{{0}}} $$ D 0 → K S 0 K S 0 decays in proton–proton col... by CMS Collaboration

“…The analysis uses a dedicated data set that corresponds to an integrated luminosity of 41.6 $$\,\text {fb}^{-1}$$ fb - 1 , which consists of about 10 billion events containing a pair of b hadrons, nearly all of which decay to charm hadrons. The flavor of the neutral D meson is determined by the pion charge in the reconstructed decays $${{{\textrm{D}}}^{{*+}}} \rightarrow {{{\textrm{D}}}^{{0}}} {{{\mathrm{\uppi }}}^{{+}}} $$ D ∗ + → D 0 π + and $${{{\textrm{D}}}^{{*-}}} \rightarrow {\overline{{\textrm{D}}}^{{0}}} {{{\mathrm{\uppi }}}^{{-}}} $$ D ∗ - → D ¯ 0 π - . …”
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