Flavor Characteristics of Ten Peanut Varieties from China by Bin Ding, Fei Wang, Bei Zhang, Mengshi Feng, Lei Chang, Yuyang Shao, Yan Sun, Ying Jiang, Rui Wang, Libin Wang, Jixian Xie, Chunlu Qian

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Identification of Umami Taste in Sous-Vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System by Young-Hwa Hwang, Ishamri Ismail, Seon-Tea Joo

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Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods by Chunlu Qian, Yaying Jiang, Yan Sun, Xiaodong Yin, Man Zhang, Juan Kan, Jun Liu, Lixia Xiao, Changhai Jin, Xiaohua Qi, Wenfei Yang

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Effect of Steaming and Microwave Heating on Taste of Clear Soup with Split-Gill Mushroom Powder by Vimolpa Hiranpradith, Nantawan Therdthai, Aussama Soontrunnarudrungsri

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Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting by Yujun Xu, Dequan Zhang, Huan Liu, Zhenyu Wang, Teng Hui, Jilu Sun

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Immobilization Techniques for Food-Grade Nuclease P1 and Their Application in Nucleotide Production by Xiao-Yan Yin, Wei-Zhong He, Yingkun Sheng, Zhong-Hua Yang

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Quality of shiitake stipe steamed bun by Yu-Hsiu Tseng, Joan-Hwa Yang, Chi-En Lee, Jeng-Leun Mau

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