Beer Polyphenols—Bitterness, Astringency, and Off-Flavors by Kristina Habschied, Iztok Jože Košir, Vinko Krstanović, Goran Kumrić, Krešimir Mastanjević

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Exploring the formation mechanism of off-flavor of irradiated yak meat based on metabolomics by Qia Wang, Kai Dong, Yongyan Wu, Fengping An, Zhang Luo, Qun Huang, Shaofeng Wei

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DESENVOLVIMENTO DE TERMINOLOGIA DESCRITIVA PARA WARMED-OVER FLAVOR EM CARNE ASSADA BOVINA by Moacir Evandro Lage, Helena Teixeira Godoy, Helena Maria André Bolini, Raphael Rocha De Oliveira, Antônio Nonato de Oliveira, Edmar Soares Nicolau, Cíntia Silva Minafra e Rezende

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Off-flavor by geosmine and 2-methylisoborneol in aquaculture<br>Off-flavor por geosmina e 2-Metilisoborneol na aquicultura by Vinicius Dias Mathies, Silvia Maria Guimarães de Souza, Renata Facchin Fioravanzo

Subjects: “…Off-flavor…”
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DAMPAK PENGGUNAAN BELUNTAS DALAM UPAYA MENURUNKAN KADAR LEMAK DAGING TERHADAP PRODUKSI DAN KADAR LEMAK TELUR ITIK LOKAL by Rukmiasih, A. S. Tjakradidjaja, Sumiati, H. Huminto

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New insights into the off-flavor improvement of soymilk by three grinding processing: Dry-blanching grinding, wet-blanching grinding, and wet-anaerobic grinding by Xiaoxiao Feng, Yiwen Zhu, Yufei Hua

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A study on shelf life of prepackaged retail-ready Korean native black pork belly and shoulder butt slices during refrigerated display by Van-Ba Hoa, Kuk-Hwan Seol, Sun-Moon Kang, Yun-Seok Kim, Soo-Hyun Cho

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Off-flavor Production of Cihateup Duck Meat at Different Slaughter Ages by Maria Kristina Sinabang, Rukmiasih Rukmiasih, Tuti Suryati, Jonathan Anugrah Lase

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Research Progress on Premade Meat and Poultry Dishes Off-flavors and Their Inhibiting and Masking Technology by Yuqi WANG, Jihong WU, Xiaojun LIAO, Mengyuan FAN, Junjie GONG, Yuwei ZHAO, Fei LAO

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Effect of Succinylation on Oxidation–Aggregation of Low-Density Lipoprotein and Formation of Off-Flavors in Heated Egg Yolks by Liuyang Ren, Cheng Sun, Ying Lv, Lokesh Kumar

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Unraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation during Jiang-flavor Baijiu fermentation by Jiaxin Gong, Qiancheng Zuo, Zhaoqing Wu, Cong Zhao, Junlin Wei, Yongguang Huang

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Research Progress in Emulsification Properties of Hydrolyzed Egg Yolk and Its Application in Food Industry by HU Gan, DONG Shijian, LI Shugang

Subjects: “…egg yolk; protein; limited enzyme hydrolysis; emulsifying properties; off-flavor…”
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Analysis of volatile components changes of Ruditapes philippinarum during boiling by HS-GC-IMS coupled with multivariate analyses by Wenyi Deng, Guifang Tian, Zhongxuan Wang, Kemin Mao, Xiaohan Liu, Qiuyue Ding, Yaxin Sang, Jie Gao

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Trigeminal Stimulus Menthol Masks Bitter Off-Flavor of Artificial Sweetener Acesulfame-K by Kai Büchner, Jana Haagen, Ashtri Sastrosubroto, Roland Kerpes, Jessica Freiherr, Thomas Becker

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The presence of undesirable mould species on the surface of dry sausages by Vesković-Moračanin Slavica M., Karan Dragica D., Milićević Dragan R., Stjepanović Aleksandra B.

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Odorants in Fish Feeds: A Potential Source of Malodors in Aquaculture by Mohamed A. A. Mahmoud, Mohamed A. A. Mahmoud, Mohamed A. A. Mahmoud, Thorsten Tybussek, Helene M. Loos, Helene M. Loos, Maria Wagenstaller, Andrea Buettner, Andrea Buettner

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Potential of nanofiltration technology in recirculating aquaculture systems in a context of circular economy by Vittorio Boffa, Debora Fabbri, Paola Calza, Delia Revelli, Peter Vittrup Christensen

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Drivers behind consumers' intent to purchase deodorized soy milk by Jingyi Zhou, Yeon Ho Shin, Seung Eun Jung, Lingyan Kong

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Selection of efficient storage approach through chemical investigation of mango cv. 'Amrapali' by Md. Mehedi Hafiz, Md. Hossain

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Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage by Lirong Xu, Gangcheng Wu, Jianhua Huang, Hui Zhang, Qingzhe Jin, Xingguo Wang

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