Characterization of Cantal and Salers Protected Designation of Origin Cheeses Based on Sensory Analysis, Physicochemical Characteristics and Volatile Compounds by Cécile Bord, Louis Lenoir, Julie Benoit, Delphine Guérinon, Gilles Dechambre, Christophe Chassard, Christian Coelho

“…The PDO Salers cheeses presented the highest flavor variability compared to the PDO Cantal cheeses due to compounds belonging to alcohols, acids, aldehydes and ester conferring ammonia, vegetal and animal flavors compared to the PDO Cantal cheeses that were perceived as more pungent and bitter.…”
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A New Strain of Preponderant Amphitriploid Carassius Clone Juvenile With Integrated Genomes Partly From White Crucian Carp (C. auratus cuvieri) Requires Low Dietary Protein by Xing Wang, Dong Han, Junyan Jin, Xiaoming Zhu, Haokun Liu, Zhimin Zhang, Yunxia Yang, Shouqi Xie

“…Dietary protein level altered fish body and muscle flavor substance composition. Low dietary protein could obtain high muscle fatty acid, free amino acid, and lipid accumulation, including whole body and muscle crude lipid, plasma total triglyceride (TG), total cholesterol (TC), high-density lipoprotein cholesterol (HDL-c), and low-density lipoprotein cholesterol (LDL-c). …”
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Effect of cardanol on the physical and chemical properties of sodium caseinate-coated papers for packaging applications by Jihyeon Hwang, Yeon-Ji Jo, Dowan Kim

“…Notably, the taste and flavor of coffee packaged with commercial and CasNa/CL (100 %)-coated coffee drip bags are similar, possibly owing to the good gas barrier properties of the CasNa/CL-coated papers. …”
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1-Methylcyclopropene Delays Browning and Maintains Aroma in Fresh-Cut Nectarines by Rui Zhang, Ze Miao, Shuang Xie, Jiao Li, Sheng Tao, Yuqian Jiang, Lingling Pang, Lihua Duan, Xihong Li

“…The fresh-cut nectarines could still maintain the characteristic flavor, while the flesh maintains its firmness. The 1-MCP pre-cutting treatment improves the sensory and aroma characteristics of fresh-cut fruits, which is beneficial to the preservation of fresh-cut fruits, improves transportation efficiency, and then improves the overall quality and market attractiveness of the fruit.…”
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Effect of cold plasma and ultrasonic pretreatment on drying characteristics and nutritional quality of vacuum freeze-dried kiwifruit crisps by Danhua Yue, Lin Lin, Rongxing Li, Zhongjun Zhang, Jianfeng Lu, Shaotong Jiang

“…The total sugars and total phenolics of the UPAW pretreatment sample were mostly retained, and its flavor was the closest to the CG group. The combination of US and PAW promoted the formation of a larger cavity structure and improved the drying characteristics and physicochemical properties of dried kiwifruit crips. …”
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Research Progress on Sugar Signaling during Fruit Development and Ripening by Libin WANG, Junpeng NIU, Guodong WANG, Yuhua XIE, Chen ZHANG, Zhifang YU, Bing XIE, Qiuqin ZHANG, Heyun ZHENG, Ruihong YUAN, Xinli GENG, Shaoling ZHANG

“…In addition, its content, species, and proportion determine the sweetness and flavor of fruits, which in turn affect the acceptance of fruits by consumers. …”
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In vitro and molecular docking evaluation of black sesame seeds' anti-prostate cancer and antioxidant activity processed by nine steaming nine drying by Glennielyn D. Magdamit, Cheng-Yang Hsieh, Mon-Juan Lee, Kathlia A. De Castro-Cruz, Samantha Franchette B. Austria, Beatrice D. Sipat, Steven Kuan-Hua Huang, Po-Wei Tsai

“…Abstract Black sesame seeds, known for their rich flavor and medicinal properties, hold significant potential as natural therapeutics against prostate cancer, a major health challenge for men today. …”
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Acute beneficial effects of a functional energy shot on cognitive performance and mood states during cognitively demanding task performance: a randomized, double-blind, placebo-con... by Olivia K. O’Shea, Olivia K. O’Shea, Nathan Lawley, Anna Azzopardi, Allison Gutkowski, Michelle Murphy Niedziela, Rachel Horn, David O. Kennedy, Jason Adamson

“…The functional energy shot contained caffeine, ginseng, vitamins and taurine, while the placebo shot was matched for flavor but did not contain these additional ingredients.ResultsUse of the functional energy shot was associated with significant improvements over placebo in cognitive performance, as measured by the Cognitive Demand Battery, with enhanced global performance, task-specific accuracy and speed across repeated assessments. …”
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Influence of Pretreatments on Microwave Vacuum Drying Kinetics, Physicochemical Properties and Sensory Quality of Apple Slices by Yingqiang Wang, Hongxiao Zhao, Huiwen Deng, Xi Song, Wenjie Zhang, Sirui Wu, Jing Wang

“…Non-sulfite-pretreated samples were superior to the sulfite treatment or the control in flavor but inferior to the sulfite treatment in color. …”
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Modifications in aroma characteristics of ‘Merlot’ dry red wines aged in American, French and Slovakian oak barrels with different toasting degrees by Haocheng Lu, Binhao Cheng, Yibin Lan, Changqing Duan, Fei He

“…Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines. In the present study, the aroma compounds were analyzed from the ‘Merlot’ dry red wines, which were fermented in two types of fermenters (stainless steel tank and rotated oak barrel) and aged in six types of oak barrels (three geographic origins × two toasting degrees) for different time (0, 3, 6 and 9 months, respectively). …”
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Tetrastigma hemsleyanum as a feed additive: modulating gut microbiota for enhancing nutritional transport and growth performance in Jinhua yellow chickens by Chao Lu, Yun Xiang, Kewei Xu, Fengrui Gao, Shaofeng Zhu, Fangfang Lou, Lu Liu, Xin Peng

“…Meanwhile, dietary TH improved the development of duodenum and notably increased the contents of essential amino acids and flavor amino acids, while the serum oxidation stress index as well as abdominal fat deposition were not affected in Jinhua yellow chickens. …”
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Characterization of Flakes Made in Corn Flour (Zea Mays) and Pumpkin (Cucurbita Moshcata) with Addition of Soybean Flour (Glicine Max) by Lucia Saraswati, Fauzan Azima, Daimon Syukri

“…The results showed that the addition of soybean flour in the study of corn and pumpkin flour flakes affected water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, water absorption, brightness (color), and preference level based on the color, flavor, taste, and texture of the resulting flakes. …”
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Clerodendrum trichotomum Thunb.: a review on phytochemical composition and pharmacological activities by Linzhen Li, Linzhen Li, Linzhen Li, Zhiyi Tang, Zhiyi Tang, Shengjia Xiao, Shengjia Xiao, Xiangjie Dai, Xiangjie Dai, Yutong Wang, Yutong Wang, Xi Wei

“…The presence of a variety of phytochemicals, especially abietane diterpenes, clerodane diterpenes, phenylpropanoid glycosides and flavonoid glycosides, plays an important role in the activity diversity of this plant. …”
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Unveiling the Genetic Diversity and Demographic History of <i>Coffea stenophylla</i> in Sierra Leone Using Genotyping-By-Sequencing by Paul M. Lahai, Peter O. Aikpokpodion, Alieu Mohamed Bah, Mohamed T. Lahai, Lyndel W. Meinhardt, Seunghyun Lim, Ezekiel Ahn, Dapeng Zhang, Sunchung Park

“…<i>Coffea stenophylla</i> is a rare Coffea species boasting a flavor profile comparable to Arabica coffee (<i>Coffea arabica</i>) and has a good adaptability to lowland tropical climates. …”
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Short-Time High-Oxygen Pre-Treatment Delays Lignification of Loquat (<i>Eriobotrya japonica</i> Lindl.) During Low-Temperature Storage by Runlei Kou, Mengfei Peng, Jiaxuan Zheng, Shuangdi Hou, Linyuan Ma, Xia Liu

“…Lignification often occurs during low-temperature storage in loquat fruit, leading to increased firmness and lignin content, water loss, and changes in flavor. As induced stress factors, short-time high-oxygen pre-treatment (SHOP) can initiate resistant metabolism and regulate the physicochemical qualities during fresh fruit storage. …”
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Enhancing postharvest quality of bananas: comparative study on the use ZnO and Ag2O nanoparticles and ZnO/Ag2O composites by Noluthando Noxolo Aruwajoye, Isaac Adeyemi Sanusi, Gabriel Sanjo Aruwajoye, Asanda Mditshwa, Samson Zeray Tesfay

“…The ‘Cavendish’ banana is cultivated for its flavor and nutritional value, but its climacteric nature leads to rapid ripening and reduced shelf life. …”
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Development of functional beverage with rice bran protein (Hom mali 105) by Saveboworn Wanticha, Rittisak Sriwiang, Schoenlechner Regine, Wangtueai Sutee, Charoen Ratchanee

“…Sensory evaluation of color, flavor, sourness, sweetness, and overall acceptance (n=30) was conducted. …”
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Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods by Anna Augustyńska-Prejsnar, Małgorzata Ormian, Zofia Sokołowicz

“…The application of microwave oven method of thawing meat enabled the retention of better physicochemical properties (reduction of drip and thermal losses and increased ash content) as well as sensory properties such as the desirability of the flavor and juiciness of meat stored for one-month period. …”
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Characterization of Flakes Made in Corn Flour (Zea Mays) and Pumpkin (Cucurbita Moshcata) with Addition of Soybean Flour (Glicine Max) by Lucia Saraswati, Fauzan Azima, Daimon Syukri

“…The results showed that the addition of soybean flour in the study of corn and pumpkin flour flakes affected water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, water absorption, brightness (color), and preference level based on the color, flavor, taste, and texture of the resulting flakes. …”
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Characterizing microbial diversity and metabolic pathways in yak milk and fermented yak milk based on metagenomics: A study from Ganzi Tibetan autonomous prefecture by Jie Zhang, Yangbo Jiao, Kaiyang Liu, Wenyou Situ, Bilige Menghe, Yongfu Chen, Musu Zha

“…The region's distinctive geographical and climatic environment has endowed yak milk (YM) and its products with unique microbial resources, which play a crucial role in product quality and flavor. Therefore, it is important to understand their microbiota. …”
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