Comprehensive analysis of geographical impact on flavor profiles of braised chicken across Eastern, Central, and Western China using GC-IMS, E-Nose techniques and sensory evaluatio... by Wensheng Yao, Huiying Wu, Yingxuan Cai, Yu Chen, Dengyong Liu, Mingcheng Zhang

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Redefining the Tea Green Leafhopper: <i>Empoasca onukii</i> Matsuda (Hemiptera: Cicadellidae) as a Vital Asset in Premium Tea Production by Unisa Conteh Kanu, Zhaohong Wang, Chenshi Qiu, Qiaojun Wen, Xueyan Li, Dongliang Qiu, Yinwei Gan, Runqian Mao

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Comparison of the Fermentation Activities and Volatile Flavor Profiles of Chinese Rice Wine Fermented Using an Artificial Starter, a Traditional JIUYAO and a Commercial Starter by Chen Chen, Zheng Liu, Wenya Zhou, Huaixiang Tian, Juan Huang, Haibin Yuan, Haiyan Yu

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Investigating the differences of flavor profiles between two types of soy sauce by heat-treatment by Ru Liang, Jun Huang, Xueming Wu, Jun Fan, Yi Xu, Chongde Wu, Yao Jin, Rongqing Zhou

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Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3 by Fengxuan Lang, Jianzhu Wen, Zhen Wu, Daodong Pan, Linjun Wang

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The Potential of Flos sophorae immaturus as a Pigment-Stabilizer to Improve the Monascus Pigments Preservation, Flavor Profiles, and Sensory Characteristic of Hong Qu Huangjiu by Yijin Yang, Yijin Yang, Yongjun Xia, Xin Song, Zhiyong Mu, Huazhen Qiu, Leren Tao, Lianzhong Ai

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Analysis of Volatile Organic Compounds of Different Types of Peppers (Capsicum annuum L.) Using Comprehensive Two‐Dimensional Gas Chromatography With Time‐of‐Flight Mass Spectromet... by Huixia Zhu, Min Wei, Yuxin Zhang, Xinglin Tao

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Unveiling the chemical composition of unique flavor profiles in raw Pu-erh tea from different Tea-Producing Mountains by Xinyi Zhang, Hongyu Chen, Yang Liu, Xingchang Ou, Lun Liu, Jian Ouyang, Ronggang Jiang, Xiaoqin Yi, Ligui Xiong, Jianan Huang, Zhonghua Liu

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Flavor Profile Analysis of Instant and Traditional Lanzhou Beef Bouillons Using HS-SPME-GC/MS, Electronic Nose and Electronic Tongue by Zheqi Zhang, Jiaolong Jiang, Mingwu Zang, Kaihua Zhang, Dan Li, Xiaoman Li

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A Comprehensive Metabolomic Analysis of Volatile and Non-Volatile Compounds in <i>Folium Artemisia argyi</i> Tea from Different Harvest Times by Hui Wu, Liya Niu, Jiguang Chen, Haixia Xu, Cailin Kong, Jianhui Xiao

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Comparison of Different Drying Methods on the Volatile Components of Ginger (<i>Zingiber officinale</i> Roscoe) by HS-GC-MS Coupled with Fast GC E-Nose by Dai-Xin Yu, Sheng Guo, Jie-Mei Wang, Hui Yan, Zhen-Yu Zhang, Jian Yang, Jin-Ao Duan

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Flavor Profile for Fusel Oil Pyrazines by Catalin Bilbie, Andra Ghizdareanu, Cristian Fieru

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Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and Chemometrics by Fenglin Gu, Yonggan Chen, Yiming Fang, Guiping Wu, Lehe Tan

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Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines by Rongsuo Hu, Fei Xu, Liyan Zhao, Wenjiang Dong, Xingyuan Xiao, Xiao Chen

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Lactobacillus gasseri JM1 pre-acidification induced regulation in the flavor profile of beer processes by Shasha Cheng, Yu Zhang, Heng Zhou, Zhen Huang, Haifu Jia, Yujun Jiang, Hao Wang, Chaoxin Man

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Development of probiotic yogurt products incorporated with Lactobacillus kefiranofaciens OSU-BSGOA1 in mono- and coculture with Kluyveromyces marxianus by Brianda D. González-Orozco, Chloe J. McGovern, Sheryl A. Barringer, Christopher Simons, Rafael Jiménez-Flores, Valente B. Alvarez

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Flavor formation analysis based on sensory profiles and lipidomics of unrinsed mixed sturgeon surimi gels by Pengfei Xu, Li Liu, Kang Liu, Jinlin Wang, Ruichang Gao, Yuanhui Zhao, Fan Bai, Yujin Li, Jihong Wu, Mingyong Zeng, Xinxing Xu

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Influence of Phosphate Marinades on the Quality and Flavor Characteristics of Prepared Beef by Wanqi Wang, Maomao Zeng, Qiuming Chen, Zhaojun Wang, Zhiyong He, Jie Chen

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Characterization of donkey-meat flavor profiles by GC–IMS and multivariate analysis by Limin Man, Wei Ren, Mengqi Sun, Yanrui Du, Han Chen, Huaxiu Qin, Wenqiong Chai, Mingxia Zhu, Guiqin Liu, Changfa Wang, Mengmeng Li

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Effect of Different Salt Additions on the Flavor Profile of Fermented Ciba Pepper by Yiling Xiong, Chenglin Zhu, Baozhu Wu, Tianyang Wang, Lian Yang, Ju Guan, Yuwen Yi, Jing Deng, Huachang Wu

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