Volatile Component Composition, Retronasal Aroma Release Profile, and Sensory Characteristics of Non-Centrifugal Cane Sugar Obtained at Different Evaporation Temperatures by Yonathan Asikin, Yuki Nakaza, Moena Oe, Hirotaka Kaneda, Goki Maeda, Kensaku Takara, Koji Wada

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The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu’er Coffee Bean by Rongsuo Hu, Fei Xu, Xiao Chen, Qinrui Kuang, Xingyuan Xiao, Wenjiang Dong

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Metabolomics approach to exploring the effects of changes in substance composition induced by different irradiation doses on the sensory quality of saozi by Xue Li, Ling Zhang, Yexing Liang, Shixiong Yang, Jiaying Peng, Fanyi Gong, Buzhou Xu, Dong Zhang

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THE IMPACT OF ULTRASOUND TREATMENT ON THE QUALITY OF DIFFERENT WINE VARIETIES by IRINA-LOREDANA IFRIM, ELENA-MIRELA SUCEVEANU, IOANA-ADRIANA ȘTEFĂNESCU

Subjects: “…physico-chemical and sensory characteristics…”
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Optimization of the Meat Flavoring Production Process for Plant-Based Products Using the Taguchi Method by Varuzhan Sarkisyan, Anastasiya Bilyalova, Valentina Vorobyeva, Irina Vorobyeva, Alexey Malinkin, Vladimir Zotov, Alla Kochetkova

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Investigation of Microbial Community of Korean Soy Sauce (<i>Ganjang</i>) Using Shotgun Metagenomic Sequencing and Its Relationship with Sensory Characteristics by Young-Wook Chin, Sang-Pil Hong, Sang-Dong Lim, Sung-Hun Yi

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Wheat Germ as Partial or Total Substitutive of Lean Meat in Low-Fat Cooked Sausages by Marta Rodríguez-Fernández, Isabel Revilla, Pablo Rodrigo, Rocío López-Calabozo, Ana María Vivar-Quintana

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Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties by Aidyn Igenbayev, Mukhtarbek Kakimov, Maigul Mursalykova, Bartosz Wieczorek, Bożena Gajdzik, Radosław Wolniak, Damian Dzienniak, Michał Bembenek

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Effect of Genetic Polymorphism of Bovine β-Casein Variants (A1 and A2) on Yoghurt Characteristics by Bibiana Juan Godoy, Idoia Codina-Torrella, Antonio-José Trujillo Mesa

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Wine, grapes, autochthonous grape varieties, foamy and sparkling properties, yeast, descriptors, phenolic substances, organic acids, aroma, taste by Olga N. Sheludko, https://orcid.org/0000-0001-8655-3375, Larisa E. Chemisova, Roman N. Bakhmetov

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