The use of corn and buckwheat flour in the production of bakery products by E. N. Efremova, A. I. Belyaev, N. Y. Petrov, E. A. Zenina

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The influence of fertilizers on the dynamics of the development of potato varieties of different maturity groups by A. V. КОVАL

“…The greatest effect can be achieved if you  implement integrated elements of technology, complementing and enhancing each other's actions. …”
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Formulation And Functional Characterization of High-Fiber, High-Protein Functional Snack Chips from Germinated Black Soybeans, Finger Millet, And Roasted Flaxseeds for Addressing P... by Bisht Rudrani, Shanker Niharika, Sharma Sunayan

“…The formulation was carefully optimized to achieve a balanced composition in terms of taste, texture, and nutritional quality. Proximate analysis revealed a high protein and fiber content, along with a reduction in antinutritional factors, improving overall digestibility. …”
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Influence of packaging types on the aging processes of the semi-finished meat products by N. M. Revutskaya, E. V. Mileenkova, K. V. Sivtseva

“…The thematic review is aimed at the integrated analysis of the aging process of various meat types in correlation with the applied method (“dry”, “wet”), and a review of the packaging methods for proteolytic processes responsible for the formation of taste, aroma, color and texture of the finished food product. …”
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Enriching product exposure in e-commerce through a hedonistic and utilitarian cue by Andrzej Szymkowiak, Urszula Garczarek-Bąk, Armand Faganel

“…Additionally, it exerts influence on their ‘Product Attitude’ and ‘Product Taste’ assessment, both of which are integral components of product perception. …”
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THE NEW APPROACH ON FOOD QUALITY: AN IMPORTANT FACTOR ON CONSUMER BEHAVIOR AND TRENDS IN FOOD QUALITY by Johana Paluchová

“…The provision of safe food which protects customers’ integrity and provides consumers with the desired taste is expected to remain the major priority in world food markets in the foreseeable future. …”
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MINCED MEAT SEMI-FINISHED PRODUCTS CONTAINING OILSEEDS by Samchenko O.N., Merkucheva M.A.

“…One way to solve the problem of balancing the chemical composition of minced meat semi-finished products is the integrated use of raw materials of animal and vegetable origin. …”
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JIT philosophy in modern management cost accounting and performance management systems by Liliya Bulatovna Zakieva, Andrew Jurevich Sokolov

“…The principles of continuous improvement, integrated into «Just In Time" management system, expand the horizon of opportunities for strategic management accounting. …”
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Three-Dimensional-Printed Isoniazid Chewable Gels for On-Demand Latent Tuberculosis Treatment in Children by Amanda de O. E. Moreira, Lêda Maria S. Azevedo Neta, Márcia Pietroluongo, Ana Paula dos S. Matos, Beatriz B. Correa, Beatriz H. Ortiz, André da S. Guimarães, Marcio Nele, Carollyne M. Santos, Ana Elizabeth C. Fai, Maria Helena Gonçalves, Flávio M. Shimizu, Monique S. Dos Santos, Rosemberg B. Moure, Diogo D. Nascimento, André Luis de A. Guimarães, Saint Clair dos S. G. Junior, Alessandra L. Vicosa, Lucio M. Cabral

“…Rheological properties were measured to assess the feasibility of 3DP-SSE, evaluating the structural integrity and adequate fluidity of the formulation. …”
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JIT Philosophy in Modern Management Cost Accounting and Performance Management Systems by L. B. Zakieva, A. Yu. Sokolov

“…The principles of continuous improvement, integrated into «Just In Time” management system, expand the horizon of opportunities for strategic management accounting. …”
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Soluble sugar, organic acid and phenolic composition and flavor evaluation of plum fruits by Qiao Xiao, Shiyuan Ye, Hao Wang, Shanshan Xing, Wenli Zhu, Haonan Zhang, Jiawei Zhu, Changbing Pu, Dongqi Zhao, Qiong Zhou, Jin Wang, Lijin Lin, Dong Liang, Xiulan Lv

“…Conclusively, these findings provide information on the integrated flavor evaluation criteria and for enhancing optimal breeding of plums.…”
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Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods by Heba, A. Barakat, Nahed, L. Zaki, Naglaa, A. Shedeed

“…This study aimed to develop gluten-free biscuits with enhanced nutritional value and taste, while reducing high-calorie ingredients, particularly sugar. …”
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Technological process improvement production of apple cider with improved quality indicators by G. A. Khamatgaleeva

“…Due to its uniqueness and diversity, cider continues to attract the attention of people from all over the world, making it an integral part of the cultural heritage and enjoyment of alcoholic beverages. ...According to the international Association of cider and fruit wines, Russia ranks 9th in terms of the rate of increase in cider production in 2022, which amounted to 8.3% [5]. …”
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Investigation of quality of life in the treatment of locally advanced and recurrent oropharyngeal cancer: State-of the-art by D. V. Sikorsky, S. O. Podvyaznikov

“…The quality of life is integral characteristics of the physical, psychological, emotional, and social functioning of a patient, which is based on his subjective perception. …”
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Preferences for enhanced seasonal weather and climate services among maize farmers in Zimbabwe: A choice experiment analysis by Joseph Manzvera, Kwabena Asomanin Anaman, Akwasi Mensah‐Bonsu, Alfred Barimah

“…The mixed logit model, which accounts for taste heterogeneity, was employed to analyze the data. …”
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Analysis of Sushi Rice: Preparation Techniques, Physicochemical Properties and Quality Attributes by Wondyfraw Tadele Wonbebo, Piotr Kulawik, Andrzej Szymkowiak, Eskindir Endalew Tadesse

“…During storage, textural profile analysis revealed that hardness and chewiness increased while adhesiveness decreased across all samples, with lower water-to-rice ratios resulting in firmer rice that maintained structural integrity better during storage. Sensory evaluation showed declining scores for odour, taste, texture, and overall acceptability over the 10-day storage period, though colour and appearance were less affected. …”
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Assessing risk factors for malaria and schistosomiasis among children in Misungwi, Tanzania, an area of co-endemicity: A mixed methods study. by Claudia Duguay, Jacklin F Mosha, Eliud Lukole, Doris Mangalu, Charles Thickstun, Elizabeth Mallya, Tatu Aziz, Cindy Feng, Natacha Protopopoff, Franklin Mosha, Alphaxard Manjurano, Alison Krentel, Manisha A Kulkarni

“…Although not identified in the community maps, we found hand pumps in all three villages were not in use because of unpleasant taste and high cost. This study improves our understanding of individual, social and environmental factors that are associated with malaria, schistosomiasis, and co-infection, which can inform potential entry points for integrated disease prevention and control.…”
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Identifying Crowding Impact on Departure Time Choice of Commuters in Urban Rail Transit by Yan Cheng, Xiafei Ye, Taku Fujiyama

“…The paper develops a mixed logit model to identify how crowding impacts the departure time choice of commuters and their taste variation. Arrival time value was firstly measured in a submodel by applying the reference point approach and then integrated to the main model. …”
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Transcriptome Analysis Reveals Distinct Differences in Organic Acid Metabolism Between the Pericarp and the Pulp of <i>Cerasus humilis</i> During Fruit Maturation by Bingcheng Guo, Li Zhang, Jinli Guo

“…Organic acids are key components that determine the taste and flavor of fruits, playing a crucial role in maintaining fruit quality and nutritional value. …”
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Evaluation of the Physicochemical Attributes of Beef, Chicken, and Pork Muscles Injected with Microbial Proteases for Designing Senior-Friendly Processed Meat Products by Si-Young Kim, Dong-Heon Song, Wookyung Chung, Hyun-Shik Choi, Sung Gu Han, Hyun-Wook Kim

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