Characterization and comparison of flavor compounds in different specialty chicken meat after stewing by Wenqian Lei, Zhaowei Cui, Wanqi Hu, Mengxuan Wang, Xuhua Chen, Xiaojia Hu, Prince Chisoro, Dong Han, Jianchuan Zhou, Chunhui Zhang

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Quantitative descriptive analysis, non-targeted metabolomics and molecular docking reveal the dynamic aging and taste formation mechanism in raw Pu-erh tea during the storage by Bingsong Ma, Cunqiang Ma, Binxing Zhou, Xuan Chen, Yuhua Wang, Yifan Li, Junfeng Yin, Xinghui Li

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Changes in Flavor Compounds during the Production of Xingning Dancong Tea by LI Xiumei, WU Kegang, WEN Rourou, CHAI Xianghua, DUAN Xuejuan, YU Hongpeng, LIU Xiaoli, TAO Zhihua, WANG Pingping, LIN Yahui, DAI Yongping

Subjects: “…xingning dancong tea; taste compounds; volatile aroma components; processing stages…”
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Effects of Simulated Circulation Temperature Changes on the Flavor of Lentinula edodes during Storage by LIU Yani, WANG Feiyu, LI Ran, GAO Hong, FAN Xiuzhi, YIN Chaomin, CHENG Shilun, YU Wei, SHI Defang

Subjects: “…lentinula edodes; simulated circulation modes; temperature; volatile compounds; taste compounds…”
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Insight into the correlation of taste substances and salty-umami taste from Monetaria moneta hydrolysates prepared using different proteases by Chunyong Song, Yaofang Yang, Zhihang Zhao, Mingtang Tan, Zhongqin Chen, Huina Zheng, Jialong Gao, Haisheng Lin, Guoping Zhu, Wenhong Cao

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Analyzing the Effect of Dried Shrimp on the Flavor of Sheep Bone Soup Through Sensory Evaluation Combined with Untargeted Approaches by Qiuyu Zhu, Lili Zhang, Xingming Sun, Baoguo Sun, Yuyu Zhang

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Effect of Different Cooking Methods on the Flavor of Procambarus clarkii by Chuanfeng HU, Wenxing QIU, Xuan LIU, Shizhe WANG, Yu QIAO, Ziyi TU, Feng CAO, Shuangquan LIU

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Effects of Different Ingredients on the Flavor Formation of Luosi Soup by Chunyou LIU, Jing QIU, Shujun WANG, Chaomin YIN, Hua LIN, Xian'e REN, Xiangyi TANG, Yongchun HUANG

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Effects of Glutathione-Enriched Inactive Dry Yeast on the Flavor Profile of Kiwi Wine by Zhibo Yang, Chuan Song, Qiuyu Lan, Bin Hu, Zonghua Ao, Suyi Zhang, Junni Tang, Xin Du, Chenglin Zhu, Luca Laghi

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Dynamic Changes in Major Taste Compounds during the Processing of Broken Black Tea from Rucheng Baimao Tea by Linlin SHI, Nannan ZHAO, Junye ZHU, Lizheng XIAO, Haitao WEN

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Integrated transcriptomic and metabolomic analysis reveals the effects of forchlorfenuron and thidiazuron on flavonoid biosynthesis in table grape skins by Ting Zheng, Pengcheng Zhao, Jiang Xiang, Lingzhu Wei, Wanting Shen, Jiang Wu, Jianhui Cheng

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