Physical and Cup Quality Attributes of Arabica Coffee (Coffea arabica L.) Varieties Grown in Highlands of Amhara Region, Northwestern Ethiopia by Melese Wale Mengistu, Melkamu Alemayehu Workie, Abrar Sualeh Mohammed

“…Physical (length and width of coffee beans, 100 bean weight, screen sizes, and raw quality) and cup quality (aromatic intensity, aromatic quality, acidity, astringency, bitterness, body, flavor, overall standard, and total cup quality) parameters, as well as total coffee quality, were evaluated by a team of certified panelists at Jimma Agricultural Research Center. …”
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Circumventing cigarette regulation: Product characteristics of cigarette-like cigarillos on the Dutch market by Jeroen L. A. Pennings, Charlotte G. G. M. Pauwels, Erna Schenk, Reinskje Talhout

“…Compared to other cigarillo types, these have a high number of flavorings (average n=43), including many sweet and fruity flavorings. …”
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Effect of Broken Coffee Beans Particle Size, Roasting Temperature, and Roasting Time on Quality of Coffee Beverage by Ezana Getaneh, Solomon Workneh Fanta, Neela Satheesh

“…Optimum flavor and aroma of the coffee are developed during the roasting process. …”
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Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces by Ruichang Gao, Huijie Liu, Ying Li, Hongying Liu, Yue Zhou, Li Yuan

“…Shrimp sauce, one of the traditional salt-fermented food in China, has a unique flavor that is influenced by the resident microflora. …”
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ATP Citrate Lyase <i>ClACLB-1</i> Facilitates Citrate Cleavage in Lemon by Chuang Lu, Wenhui Yang, Huaxi Zhang, Yanrong Wu, Huina Meng, Lifeng Lv, Wanping Lu, Dongmei Zhao, Guixiang Huang

“…As the predominant organic acid in lemons, citric acid plays a crucial role in determining the flavor of citrus, especially in lemons. ATP citrate lyase (ACL, EC4.1.3.8) is the keg gene in citric acid metabolism. …”
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APPLICATION OF REFRIGERATED AND FROZEN SORGHUM MALT SLURRIES IN THE PRESERVATION OF STARTER CULTURES FOR OBUSHERA FROM UGANDA by Ivan Muzira Mukisa, Stellah Byakika, Arnold Serwanga

“…Fermentation ability<em> </em>was determined by inoculating sorghum slurries with starters and monitoring pH, acidity and flavor development<em>. </em>Viability was higher for starters stored at 5°C (S. …”
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Maillard reaction in Chinese household-prepared stewed pork balls with brown sauce: potentially risky and volatile products by He Li, Xiangyi Tang, Chunjian Wu, Shujuan Yu

“…However, there is a lack of research on its risk and flavor by MR. By solid phase extraction combined with HPLC-MS, 4 kinds of harmful compounds including acrylamide (AA), heterocyclic aromatic amines (HAAs), 4-methylimidazole (4-MEI) and furan were analyzed in SPB-BS and their amounts ranged 0.05–0.50 mg/kg. …”
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Oleraceins from Portulaca oleracea leaves: Quali-quantitative determination and antioxidant potential by Ciro Cannavacciuolo, Assunta Napolitano, Verena M. Dirsch, Elke H. Heiss, Milena Masullo, Sonia Piacente

“…(purslane) is a spontaneous herb whose shoots are appreciated in the Mediterranean and Asian diets for their fresh flavor and crunchy texture. In addition to PUFA (PolyUnsaturated Fatty Acids), it contains unusual polyphenolic alkaloids called oleraceins. …”
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Local wisdom-based instant cream soup as functional emergency food during health crises and disasters by Estuti Wiwit, Wayansari Lastmi, Rahman Nur, Nurul Alfiyah Isnar, Samuel Samuel, Kusmiyati Kusmiyati, Pertiwi Sinar, Rohmatin Etin, Widia Lestari Meti, Enis Rosulina Novi, Asti Rahmawati Vera

“…Result: The best results for the acceptability of the overall parameter of cream soup in 3 flavors of original (6.6±2.3), mushroom (6.7±2.3), and vegetable onion (7.2±2.4) were in the provinces of West Java. …”
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Influence of Blanching Time on the Phytochemical and Nutritive Value of Cowpea (Vigna unguiculata L. Walp) Leafy Vegetable by M. Y. Maila, P. E. Tseke

“…To reduce the bacterial content and inactivate the naturally occurring enzymes that could induce undesirable changes during storage of the vegetable, blanching is applied. However, loss in flavor and nutritional value is experienced. Therefore, a study was conducted to investigate the effects of different blanching times on cowpea at a constant temperature, on its nutritive value. …”
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Effect of some organic acid on the quality of eğrez (vimbia vimbia tenella) fish by Abdullah Diller, Behire Işıl Işıklı, Ahmet Güner, Yusuf Doğruer

“…Lactic actde application was more effective on total psycrophilic aerobic microorganisms (P<0.001), colilorm bacteria (P<0.001), flavor (PcO.OI). texture (PcO.OOl, P<0.05), and overall acceptability (P<0.05) than the others. …”
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ClaPEPCK4: target gene for breeding innovative watermelon germplasm with low malic acid and high sweetness by Congji Yang, Jiale Shi, Yuanyuan Qin, ShengQi Hua, Jiancheng Bao, Xueyan Liu, Yuqi Peng, Yige Gu, Wei Dong

“…Malic acid markedly affects watermelon flavor. Reducing the malic acid content can significantly increase the sweetness of watermelon. …”
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Relationship between Calcium-binding Ability and Structure of Soybean Protein Based on the Change of Preparation by Huilin LUAN, Xiaohan HUA, Wenhua YU, Xin JIA, Lijun YIN

“…Subsequent steps included heating at 100 ℃ for 30 minutes, and enzymatic treatment using 1000 U/g flavor protease for three hours.…”
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Carboxymethyl cellulose/shellac composite loaded with pomegranate extract and jojoba oil as anti-mycotic and anti-mycotoxigenic food packaging materials by Salah A. A. Mohamed, Amr Farouk, Adel G. Abdel-Razek, El-Shahat Nashy, Mohamed El-Sakhawy, Ahmed Noah Badr

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Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage by Huimin Zhou, Bing Zhao, Shunliang Zhang, Qianrong Wu, Ning Zhu, Su Li, Xiaoqian Pan, Shouwei Wang, Xiaoling Qiao

“…Microbial esterification and wine (27.54%–43.35%), and lipid oxidation (11.30%–34.92%) played a key role in flavor profile during process and storage. A significant increase of each volatile was detected during process except gradual decrease of volatiles from spices, while a gradual decrease of each volatile was detected during storage except significant increase of volatiles from lipid oxidation and esterification. 15 and 6 odor-active compounds were respectively correlated (P < 0.05) with the process and storage time. …”
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Performance evaluation of diminutive solar dryer for drying of green coffee beans: In Ethiopian highlands by Addisu Yenesew Kebede, Muluken Temesgen Tigabu, Asmare Tezera Admase, Atrsaw Jejaw Bezie

“…Unlike conventional solar dryers, this indirect solar dryer employs the solar powered blower to expedite the drying process while preserving the delicate flavor of roasted coffee beans. The experimental result shows that the temperature within the chamber is rising to a maximum of 70 °C. …”
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Determination of insoluble calcium content in Cheddar, feta, Juustoleipa, and mozzarella cheeses using acid-base buffering curves by Rachel Lindstrom, Prateek Sharma

“…The amount of colloidal calcium phosphate (CCP) complex associated with caseins (insoluble [INSOL] Ca) determines the body, texture, flavor, and breakdown of cheese constituents during aging. …”
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Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo” by Thanapon Kitpot, Sujinda Sriwattana, Sergio Angeli, Prodpran Thakeow

“…Fried foods are one of the most favorite products worldwide because of their typical flavor and crispness. In Thailand, one of the most popular traditional foods is “Kaeb Moo,” a fried pork rind product typical of the Northern Region and widely consumed across the whole country. …”
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Regulation of Pear Fruit Quality: A Review Based on Chinese Pear Varieties by Ying Zhang, Yudou Cheng, Yuru Ma, Junfeng Guan, Hao Zhang

“…Internal quality traits refer to the nutritional value of fruits, which largely determine their flavor and palatability. Over the past decade, significant progress has been made in understanding the formation and regulatory mechanisms of fruit quality, with numerous key functional genes associated with quality traits being identified. …”
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Economic Feasibility of Ginger Emprit Extract Drink (Zingiber officinale Var. Amarum) using CMC Stabilizer by Ahmad Farhan, Anwar Kasim, Rini B

“…Tempe juice drink is added with emprit ginger extract to remove the unpleasant aroma from tempeh and give flavor to the tempeh juice drink. On manufacture Tempe juice drink Emprit ginger extract need addition material CMC stabilizer for increase stability and viscosity product . …”
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