Effect of Aging Time on Volatile Flavor Substances of Rosy Vinegar by Jianhong CHEN, Haifeng SHEN, Ming YANG, Guohua JI, Wei FENG, Yundan WENG, Guangliang XU, Yaqin CHEN

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Quality analysis and comparison of four brands of silver cod by FENG Chi, ZHANG Miao, HU Jun-sheng, JIA Hong-feng

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Research progress on the changes in flavor substances during black garlic processing by MAO Hantao, LI Hui, YIN Shixian, RONG Zhixing, WANG Jianhui

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Progress in the Application of Cellulose-Based Materials in Encapsulation and Controlled Release of Flavor Compounds by TIAN Huaixiang, LI Wei, YU Haiyan, CHEN Chen, HUANG Juan, LOU Xinman, LI Yong, YUAN Haibin

Subjects: “…cellulose; flavor substances; encapsulation; interaction; flavor release…”
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Effect of Ligilactobacillus salivarius M18-6 on Flavor Quality and Antioxidant Activity of Fermented Soymilk by DENG Yu, JIA Yu, NIU Junxia, WANG Yulan, XIE Yuanhong, ZHANG Hongxing, SONG Xiaodong, CHENG Congyang, GE Shaoyang, JIN Junhua

Subjects: “…ligilactobacillus salivarius; fermented soymilk; flavor substances; antioxidant…”
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Effect different process conditions on quality of Jiangshui and determination of flavor substances by DAI Anna, DING Bo, ZHANG Xiaomeng, DING Gongtao, LIU Hongna

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Chinese Baijiu: The Perfect Works of Microorganisms by Wenying Tu, Xiaonian Cao, Xiaonian Cao, Jie Cheng, Lijiao Li, Ting Zhang, Qian Wu, Peng Xiang, Caihong Shen, Caihong Shen, Qiang Li, Qiang Li

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Oxidation reactions in model systems simulating the processing of soybeans into soymilk: role of lipase and lipoxygenase in volatile flavors formation by Qiying Tian, Yufei Hua

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Effects of Different Dietary Carbohydrate Sources on the Meat Quality and Flavor Substances of Xiangxi Yellow Cattle by Minchao Su, Dong Chen, Jing Zhou, Qingwu Shen

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Thermal Stability of Fish Flavored Maillard Reactant Microcapsules Based on Catfish Head and Fish Steak by Deyang YU, Lizhen MA

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Research Progress on Flavor Formation in Soy Protein-Based Meat Analogs by Zhu Xiuqing, ZHANG Binyang, SUN Bingyu, GAO Yuan

Subjects: “…soybean protein; meat analogs; flavor substances; flavor combination…”
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Comparative Study on Nutritional Characteristics and Volatile Flavor Substances of Yak Milk in Different Regions of Gannan by Guowu Yang, Juanxiang Zhang, Rongfeng Dai, Xiaoyong Ma, Chun Huang, Wenwen Ren, Xiaoming Ma, Jianwei Lu, Xue Zhao, Ji Renqing, Lao Zha, Xian Guo, Min Chu, Yongfu La, Pengjia Bao, Chunnian Liang

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Metabolomics revealed the characteristics of the unique flavor substances of Alxa Allium mongolicum by Dong Zhang, Fenglan Zhang, Xiaoyan Zhang, Zhenyu Cao, Xiaoqing Song, Tong Zhang, Zhongren Yang

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Characteristics and correlation of flavor substances and hangover indexes in Chinese baijiu during storage by Yuan Dai, Xianyu Fan, Zhiqing Yang, Lulu Wu, Xinhu Zhou, Xianying Fang, Xiangyang Ge, Linguo Zhao

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Microbial diversity of milk ghee in southern Gansu and its effect on the formation of ghee flavor compounds by Liu Zewen, Li Huixia, Gao Dandan, Su Junhong, Su Yuxin, Ma Zhongren, Li Zhiqiang, Qi Yanjiao, Ding Gongtao

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Response of Flavor Substances in Tomato Fruit to Light Spectrum and Daily Light Integral by Xiaoxue Fan, Na Lu, Wenshuo Xu, Yunfei Zhuang, Jing Jin, Xiaojuan Mao, Ni Ren

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Recent Advances in Research on Flavor Substances in Tomato Fruit and Their Influential Factors by GUO Jingtong, ZHAO Yuan, SUN Yujing

Subjects: “…tomato; quality; flavor substances; characteristic flavor; biosynthetic pathway; storage…”
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Effect of Exogenous Addition of Tea or Pear Juice on the Quality of Meizhan Black Tea by Anxia LU, Xinru ZHOU, Jingna YAN, Tianmeng LAN, Ke OUYANG, Xianming ZHAO, Huarong TONG

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Effects of Pretreatment with Three Different Enzymes on Physicochemical Properties, Biological Activity andSensory of Banana Jiaosu by Tianhao LI, Shaowen WEI, Weijian MAO, Xiulan JIANG, Yanhua XUE, Hongfa DING, Lingyun GAI, Fansheng CHENG, Haizhong XU

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Effect of Fortified Zygosaccharomyces rouxii on the Quality of Soy Sauce by Ge TAN, Xingui ZHU, Xuewei LI, Liangqin XIAO, Hongbiao TANG, Qianwang ZHENG, Liqiong GUO, Junfang LIN

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