Effects of Different Cooking Methods on Nutritional Properties and Non-volatile Flavor Substances of Lyophyllum decastes by Xiaolong LI, Yan YANG, Wen LI, Yanfang LIU, Di WU, Huanling YANG, Wanchao CHEN, Jingjun LI

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Revealing differences in flavor compounds during plum wine fermentation using single and mixed yeast strains through metabolomic analysis by Tian Li, Mengsheng Deng, Shuang Li, Yu Lei, Dong Li, Ke Li

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Novel insights into the quality changes and metabolite transfer rules of pickles during fermentation: Pickle versus pickle solution by Yanan Xia, Wenjing Zhu, Yufan Su, Yongfu Chen

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Effect of Geographic Regions on the Flavor Quality and Non-Volatile Compounds of Chinese Matcha by Hongchun Cui, Yun Zhao, Hongli Li, Min Ye, Jizhong Yu, Jianyong Zhang

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Effect of microbial community on the formation of flavor components in cigar tobacco leaves during air-curing by Lin Zhang, Wenlong Li, Zheng Peng, Juan Zhang

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Metabolomics mechanism of traditional soy sauce associated with fermentation time by Li Zhu, Siyu He, Ying Lu, Jianhong Gan, Ningping Tao, Xichang Wang, Zaoli Jiang, Yuanxiang Hong, Changhua Xu

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Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities by Mallari Praveen, Simone Brogi

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Finite family groups for fermionic and leptoquark mixing patterns by Jordan Bernigaud, Ivo de Medeiros Varzielas, Jim Talbert

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Formation Patterns of Major Flavor Substances Based on the Analysis of Spatiotemporal Heterogeneity in the Traditional Solid-State Fermentation System of Shanxi Aged Vinegar by SHEN Jin, ZHOU Jingli, LANG Fanfan, YAN Yufeng, WANG Li, XIA Yaoyao, LI Jie, ZHANG Feng, WANG Chenyuan, ZHENG Yu

Subjects: “…cupei; metagenomics; microorganism; physicochemical factors; volatile flavor; correlation analysis…”
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Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat by Lu Zhang, Yaqin Yu, Qinhui Wen, Shi Nie, Yang Hu, Chunming Tan, Zongcai Tu

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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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Storage Resistance and Volatile Matter Changes in Two Varieties of Raspberries by Chao GE, Peng ZHANG, Jiangkuo LI, Xiaoyu JIA, Di WU, Chunyuan LI, Ling LIU

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Effects of sturgeon oil and reheating methods on the qualities of sturgeon surimi gels by Yuanxiu Liu, Xiaomo Guo, Tong Shi, Zhiyu Xiong, Li Yuan, Ruichang Gao

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Effects of prebiotics on the fermentation of traditional suancai of Northeast China by Mingwei Zhao, Xinying Cao, Yuzheng Wu, Sibo Zou, Zhigao Li, Xinping Lin, Chaofan Ji, Liang Dong, Sufang Zhang, Chenxu Yu, Huipeng Liang

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Distinct genome stabilization procedures lead to phenotypic variability in newly generated interspecific yeast hybrids by Pablo Murath, Pablo Murath, Stephanie Hoffmann, Beatriz Herrera-Malaver, Beatriz Herrera-Malaver, Beatriz Herrera-Malaver, Luis Bustamante, Kevin Verstrepen, Kevin Verstrepen, Kevin Verstrepen, Jan Steensels, Jan Steensels, Jan Steensels

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Effect of Frying Temperatures and Times on the Quality and Flavors of Three Varieties of <i>Lentinus edodes</i> by Yan Chen, Yaping Wang, Qinglin Guan, Xiaoli Zhou

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Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba by Panpan Yang, Qin Wang, Yurou Yang, Anyan Wen, Haiying Zeng, Na Liu, Likang Qin

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The formation pathway of flavor compounds in steamed Antarctic krill (Euphausia superba) based on untargeted metabolomics by Tingting Yang, Yang Liu, Jing Bai, Yan Fan, Ye Chen, Ping Dong, Xia Yang, Hu Hou

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Comparison of lignin degradation and flavor compound formation in roasted tobacco by two Bacillus subtilis strains by Junmin Wang, Teng Long, Zhenkun Jiang, Wenjun Mu, Mingliang Su, Li Ni, Shunhua Ji, Yuqing Wang, Kangxi Zhou, Renfeng Zhan, Lixuan Nie, Jingjing Li, Xingchuan Hu, Wei He, Wen Zhang

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An ingredient co-occurrence network gives insight into e-liquid flavor complexity by Jeroen L. A. Pennings, Ina M. Hellmich, Sanne Boesveldt, Reinskje Talhout

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