Influence of Torulaspora delbrueckii on the Synthesis of Flavor Compounds during the Fermentation Process of Apple Cider by Ziyi XIAO, Yuchuan ZHAO, Ling LUO, Dan HUANG, Huibo LUO, Zijian LI

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Evaluation of Changes in Protein, Amino Acids, and Flavor during Mixed Fermentation of Chicken and Soybean by Zhengyu LONG, Jinhao ZOU, Huaigu YANG, Guopu REN, Qingming CAO, Daobang TANG

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Effects of different natural exogenous additives on the physicochemical and flavor properties of crispy fried spareribs by Fanyi Gong, Qingyang Meng, Bowen Liao, Buzhou Xu, Yong Tang, Chang Su, Dong Zhang

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NuFit-6.0: updated global analysis of three-flavor neutrino oscillations by Ivan Esteban, M. C. Gonzalez-Garcia, Michele Maltoni, Ivan Martinez-Soler, João Paulo Pinheiro, Thomas Schwetz

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Volatile metabolomics analysis reveals the flavor response of different parts of celery to ultraviolet radiation by Zhengnan Yan, Zhixin Li, Haokai Wang, Haijie Dou, Jinxiu Song, Fang Ji, Yanjie Yang, Duo Lin

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Physicochemical Characteristics and Flavor Quality Analysis of Fermented Jerky from Yanbian Beef Cattle by Xiao Yang, Changlei Liu, Qi Wang, Enying Cui, Hongjie Piao, Yuping Wen, Guanhao Li, Qing Jin

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Characterization of flavor fingerprinting of red sufu during fermentation and the comparison of volatiles of typical products by Peng Wang, Xiaoran Ma, Wenping Wang, Dandan Xu, Xin Zhang, Jian Zhang, Yong Sun

“…Keywords: Red sufu, Fermentation process, Volatile compounds, HS-SPME-GC–MS, Flavor omics…”
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Characterization of the Universal Flavor in Chinese Butter Hotpot by Multiple Mass Spectrometry Detection Technology by Menglu Yang, Yuan Mei, Haimei Lai, Yali Wang, Yuli Huang, Xueqing Zeng, Lihong Ge, Nan Zhao

“…Hotpot provides a multilevel unique flavor experience and is preferred by consumers who value various taste preferences. …”
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Relationship between the Sorghum's Physicochemical Attributes and the Flavor Components of Qing Stubble Daqu Baijiu by Linming SHI, Yanhong DU, Jianguang NIE, Hao TAN, Simai LI, Tingting LI

Subjects: “…light flavor baijiu…”
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Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk by Lixiang Lan, Weizhe Wang, Yufang Su, Hongyan Xu, Jiyu Han, Xuelu Chi, Yanmei Xi, Baoguo Sun, Nasi Ai

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Effect of Different Primary Processing Methods on Flavor Compounds and Sensory Characteristics of Coffee Beans by Ke XIAO, Huinan ZHAI, Rongsuo HU, Xinxin YU, Wenjiang DONG

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Rereading of asian cuisine: bullfrog meat (Aquarana catesbeiana) enriching the flavor and nutritional value by José Teixeira de Seixas Filho, Laura Kiyoko Ide

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Effects of Different Aging Treatments on Functional Components and Flavor Substances of Chrysanthemum Rice Wine by Wei GAO, Huaining YIN, Aiyuan WANG, Baokun DING, Yunhao ZHANG, Ling XIONG, Xinyue FENG, Maobin CHEN, Yu ZHANG

“…Ultrasound treatment for 3 d had the best retention effect on the flavor compounds in chrysanthemum rice wine, preserving 34 flavor substances. …”
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Sustainable flavor, healthy future: toward a green transition of the UPV in the food sector by Rebeca López López, María Belén Picó Sirvent, Débora Domingo-Calabuig, Javier Martínez-Monzó, Purificación García-Segovia

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Optimization of the Meat Flavoring Production Process for Plant-Based Products Using the Taguchi Method by Varuzhan Sarkisyan, Anastasiya Bilyalova, Valentina Vorobyeva, Irina Vorobyeva, Alexey Malinkin, Vladimir Zotov, Alla Kochetkova

Subjects: “…meat flavoring…”
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Phenomenology of keV scale sterile neutrino dark matter with S4 flavor symmetry by Nayana Gautam, Mrinal Kumar Das

“…The lightest sterile neutrino can account for a feasible dark matter (DM) candidate. We present a S4 flavor symmetric model which is further augmented by Z4 × Z3 symmetry to constrain the Yukawa Lagrangian. …”
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Use of flavor capsule cigarettes and their preliminary impact on smoking cessation in Mexico: an exploratory study by Rosibel Rodríguez-Bolaños, Paula Ramírez-Palacios, Katia Gallegos-Carrillo, Arlette Chávez-Iñiguez, Daimarelys Lara, Deborah J. Ossip, Ana Paula Cupertino, Francisco Cartujano-Barrera

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Characteristic and flavor profiles of specialty Arabica coffee derived from fermentation with protease, at different conditions by Wongyai Intugon, Suttisintong Khomson, Thumthanaruk Benjawan, Foophow Tita, Yasutomo Tamaki, Rungsardthong Vilai

“…Development of coffee beans with specific flavor profiles can enhance the quality and value of the product. …”
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Effects of <i>Lactiplantibacillus plantarum</i> on Metabolites and Flavors in Synthetic Microbiota During Baijiu Fermentation by Chunyue Yan, Xurui Chen, Quan Liu, Tengyu Xu, Qian Zhang, Xueli Jin, Bei Liao, Xiong Chen, Xin Li

“…The distinctive flavor and aroma of Chinese baijiu are closely linked to the microorganisms involved in the fermentation process. …”
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Optimization of Enzymatic Hydrolysis Process of Morchella esculenta and Analysis of Volatile Flavor Compounds in Enzymatic Hydrolysate by Xiaofeng ZENG, Mi YAN, Zhixing GE, Lunjiang GAO, Xumin YIN, Yuan DIAO, Sang SHANG, Shunde ZENG

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