Influence of Various Tea Utensils on Sensory and Chemical Quality of Different Teas by Haowei Guo, Yani Pan, Chunlin Li, Yi Fu, Yanyan Cao, Qiang Chu, Ping Chen

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Research Progress on Edible Fungus Flavor Substances and Their Detection Technology and Application by Zipeng YU, Ningyang LI, Zhiqing GONG, Wenliang WANG, Fengjuan JIA, Wenjia CUI, Zonghai XU, Shasha SONG, Yongsheng LI

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The effect of ultrasound assisted enzymatic hydrolysis on the physicochemical properties and flavor characteristics of protein peptides from Harpodon nehereus by LU Jianghui, CHEN Yuewen, FU Jingjing, LONG Yongjie

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Effect of Glycation Reaction on Volatile Flavor and Gel Properties of Fish Protein Gelatin by Fenfen WU, Xiaomei SHA, Sheng SHU, Quan ZHANG, Xinyi ZENG, Zizi HU

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Effect of Enhanced Fermentation with Aspergillus on the Flavor Quality of Liuyang Douchi, a Traditional Chinese Soybean Product by WU Ziqian, LIU Jingjing, DENG Gaowen, ZHOU Xiao, JIANG Liwen, HU Jialiang, QIN Yeyou, LIU Yang

Subjects: “…liuyang douchi; enhanced fermentation; flavor characteristics; volatile component…”
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Analysis and Evaluation of Nutrient Composition, Flavor and Taste Characteristics of Crayfish Head by Shiyu DONG, Shutian MA, Jingkai QIN, Xinyi ZHOU, Xinlei DONG, Shangli CHEN, Xiaoling LIU

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Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat by Mingzhu Zhou, Mingzhu Zhou, Gangpeng Shi, Gangpeng Shi, Yi Deng, Yi Deng, Chao Wang, Yu Qiao, Guangquan Xiong, Lan Wang, Wenjin Wu, Liu Shi, Anzi Ding

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Influencing factors and quality traits of pigeon meat: A systematic review by Yuehang Lan, Qin He, Bahareldin Ali Abdalla Gibril, Jiguo Xu, Hanle Shang, Xinwei Xiong

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Influence of induced electric field on cold brew coffee: Temperature rise, physicochemical properties, and shelf life by Yuhang Wu, Na Yang, Zhenlei Xiao, Yangchao Luo, Yamei Jin, Man Meng, Xueming Xu

Subjects: “…Flavor characteristics…”
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Study on simulation effect of physical and chemical characteristics of sausage by sausage model system by Lili Ji, Chunyan Zhou, Yanan Zhou, Qing Nie, Yi Luo, Rui Yang, Shu Wang, Jiawen Ning, Jiamin Zhang, Ying Zhang

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Comparison of Meat Nutrition and Flavor of Zhejiang East White Goose in Seawater Aquaculture by Qiongniu ZHU

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Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose by Bayierta Bayinbate, Linwei Yang, Iftikhar Hussain Badar, Yue Liu, Lang Zhang, Yingying Hu, Baocai Xu

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Evaluation of the Flavor Characteristics of Vinegar from Different Sichuan Regions Based on Chemical Analysis and Intelligent Sensory by Mingfeng QIAO, Xuemei CAI, Yu WEI, Yuwen YI, Yang LIU, Jing DENG, Huachang WU

Subjects: “…flavor characteristics…”
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Effect of ultrasound-assisted Maillard reaction on functional properties and flavor characteristics of Oyster protein enzymatic hydrolysates by Zilong Zhao, Wenduo Wang, Jin Chen, Jianxu Chen, Jinying Deng, Guixian Wu, Chunxia Zhou, Guili Jiang, Jingjing Guan, Donghui Luo

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Difference of flavor characteristics and microbial community of normal and urn odor of red sour soups and correlation analysis by HE Yangbo, LI Guolin, SHI Bin, LI Wei, LI Yongfu, ZHENG Ruzhong, ZHU Ting, YANG Yi

Subjects: “…red sour soup|urn odor|flavor characteristics|microbial community|correlation analysis…”
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The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat by Man Zhang, Cuncun Fu, Mengfei Chen, Changhai Jin

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Optimization of lactic acid bacterial starter culture to improve the quality and flavor characteristics of traditional Hurood by Yang Yang, Yanan Xia, Yu Rong Wang, Li Shan Sun, Quan Shuang, Feng Mei Zhang

Subjects: “…flavor characteristics…”
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Quality Improvement of Zhayu, a Fermented Fish Product in China: Effects of Inoculated Fermentation with Three Kinds of Lactic Acid Bacteria by Yueqi An, Xiaowen Cai, Lin Cong, Yang Hu, Ru Liu, Shanbai Xiong, Xiaobo Hu

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Impact of Lactic Acid Bacteria Screening on the Quality of Fermented Sausage by Yinfeng ZHAO, Qian HUANG, Chunyan ZHOU, Jiawen NING, Shu WANG, Qing NIE, Lili JI

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The establishment of comprehensive quality evaluation model for flavor characteristics of green Sichuan pepper (Zanthoxylum armatum DC.) in Southwest China by Jiahui Liu, Junzhe Wan, Yu Zhang, Xiaoyan Hou, Guanghui Shen, Shanshan Li, Qingying Luo, Qingye Li, Man Zhou, Xingyan Liu, Chenggang Wen, Xiang Zhu, Zhiqing Zhang

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