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  1. 1621
    “…Ethyl acetate was chosen as the model volatile flavor and the encapsulations were prepared by freeze-drying. …”
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    The effect of Maillard reaction on the lactose crystallization and flavor release in lactose/WPI/inulin encapsulation
  2. 1622
    “…This study comprehensively characterized and compared the aroma differences between four different grades of Fenjiu (FJ, the most representative light-flavor Baijiu). Aroma-active compounds were analyzed by liquid-liquid extraction (LLE) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS). …”
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    Comparison of the Aroma-Active Compounds and Sensory Characteristics of Different Grades of Light-Flavor Baijiu
  3. 1623
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    Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor
  4. 1624
    “…This study sought to reveal the mechanism of flavor generation when pomegranate seeds are processed, as well as the contribution of volatile organic components (VOCs) to flavor formation. …”
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    Analysis of the Volatile Flavor Compounds of Pomegranate Seeds at Different Processing Temperatures by GC-IMS
  5. 1625
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    Immunotherapy and Targeted Therapy for Advanced Biliary Tract Cancer: Adding New Flavors to the Pizza
  6. 1626
    “…Therefore, establishing the differences in rice cultivar types revealed that the characteristics of the flavor volatiles of freshly cooked rice after long-term storage significantly depend on how the rice cultivar is stored.…”
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    Characterization of Cooked Nonglutinous Rice Cultivars Based on Flavor Volatiles and Their Change during Storage
  7. 1627
    “…To reveal the microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu, microbial community, non-volatile flavor compounds and volatile flavor compounds were analyzed by high-throughput sequencing, high-performance liquid chromatography, gas chromatography ion migration spectroscopy, respectively. …”
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    Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu
  8. 1628
    “…The effects of different brewing water samples, including natural drinking water (NDW), pure water (PW), mineral water (MW), distilled water (DW), and tap water (TW) on flavor and quality of green tea infusion were investigated. …”
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    The types of brewing water affect tea infusion flavor by changing the tea mineral dissolution
  9. 1629
    “…SPME-GC-MS and PTR-ToF-MS techniques were applied to describe the content of volatile flavor compounds in a craft beer before and after adding spirulina. …”
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    Addition of Spirulina to Craft Beer: Evaluation of the Effects on Volatile Flavor Profile and Cytoprotective Properties
  10. 1630
    “…INTRODUCTION: Beginning in 2019, several U.S. states implemented temporary or permanent bans on the sale of flavored e-cigarettes. This study examined the impact of flavor bans on adult e-cigarette use in Washington, New Jersey, and New York. …”
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    The impact of flavored e-cigarette bans on e-cigarette use in three US states
  11. 1631
    “…The amount of protein matrix additionally affected the adsorption of flavor compounds; thus the formulated aggregates differed in their flavor profiles in comparison with tart cherry juice. …”
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    Dairy-Protein-Based Aggregates as Additives Enriched with Tart Cherry Polyphenols and Flavor Compounds
  12. 1632
    “…AIM: This study aims to evaluate the effect of Etlingera elatior ethanolic extract on egg and adult stadia of Fasciola gigantica. …”
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    Ethanolic extract of Etlingera elatior flower exhibits anthelmintic properties to Fasciola gigantica in vitro
  13. 1633
    “…Dietary influence on the microbiome in algivorous sea urchins such as Tripneustes gratilla elatensis suggests a bacterial contribution to the digestion of fiber-rich seaweed. …”
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    Spatial Succession Underlies Microbial Contribution to Food Digestion in the Gut of an Algivorous Sea Urchin
  14. 1634
    “…In particular, the addition of 0.1% TFP had no adverse effects on the flavor of set yogurt, including sourness, sweetness, umami, bitterness, richness and saltiness. …”
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    Stability and flavor of set yogurt fortified with Tremella fuciformis polysaccharide during cold storage
  15. 1635
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    Miniature RNAs are embedded in an exceptionally protein-rich mitoribosome via an elaborate assembly pathway
  16. 1636
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    Microbial Community Affects Daqu Quality and the Production of Ethanol and Flavor Compounds in Baijiu Fermentation
  17. 1637
    “…These contributed greatly to the unique flavor of Sichuan paocai. In general, Wickerhamomyces anomalus Y3 enhanced the aroma of the fermented Sichuan paocai.…”
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    Isolation of Aroma-Producing Wickerhamomyces anomalus Yeast and Analysis of Its Typical Flavoring Metabolites
  18. 1638
    por Mikyška, Alexandr, Štěrba, Karel
    Publicado 2023
    “…The main factor responsible for the sensory aging of beer is the increase in off-flavor aldehydes during beer storage. In pilot brews (200 L) of pale lager beer with different hopping regimes and wort boiling systems, 15 carbonyls were monitored using the GC-MS method. …”
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    Effect of Wort Boiling System and Hopping Regime on Wort and Beer Stale-Flavor Aldehydes
  19. 1639
    “…This article presents the first comprehensive and systematic review of the nutritional, bioactive, and flavor components of S. rugoso-annulata, as well as their influencing factors. …”
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    Nutritional, Bioactive, and Flavor Components of Giant Stropharia (Stropharia rugoso-annulata): A Review
  20. 1640
    “…The practice of artificial insemination for the long-tailed chinchilla has not been fully elaborated to date, and existing data available regarding their reproduction properties is contradictory. …”
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    Elaboration of massage technique for semen collection and examination of semen characteristics in chinchilla (Chinchilla lanigera)
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