Effect of Different Salinities on the Biochemical Properties and Meat Quality of Adult Freshwater Drum (<i>Aplodinotus grunniens</i>) During Temporary Rearing by Wanwen Chen, Sharifa Mohamed Miraji, Yu Tian, Xueyan Ma, Wu Jin, Haibo Wen, Gangchun Xu, Pao Xu, Hao Cheng

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Microbial Characterization of Yellow Curing Process of Codfish by Susana Dias, Lélia Chambel, Rogério Tenreiro, Leonor Nunes, Virgílio Loureiro

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Comprehensive Insights of Biochemical and Sensory Characterization in <i>Takifugu obscurus</i> by Environmental Modulation by Siman Li, Xuanyun Huang, Changling Fang, Yongfu Shi, Xiaoyi Lou, Dongmei Huang, Yunyu Tang

“…To the best of our knowledge, the mechanistic links between cultivation factors and organoleptic quality were first established through integrative biochemical profiling, including proximate composition, free amino acids, taste-active nucleotides, and mineral ions, coupled with quantitative sensory evaluation. …”
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Analysis and comprehensive evaluation of fruit quality of 39 sweet cherry accessions in Shanxi region by HOU Xuan, YIN Kaihua, NIE Guowei, LI Kai, ZHANG Yanan, ZHANG Xiaoping, TIAN Yongqiang

“…[Conclusion] Through the integration of diverse evaluation methodologies, sweet cherry varieties in Shanxi such as Tieton, Santina, Heizhenzhu, Fuchen, and Крупноплодная manifested outstanding comprehensive performances, in contrast to LY 1, 1-72, and C-1, which exhibited relatively inferior qualities. …”
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Athletes’ Sensory Evaluation and Willingness to Pay for High-Protein Bread by Roberta Selvaggi, Matilde Reitano, Elena Arena, Antonia Grasso, Biagio Pecorino, Gioacchino Pappalardo

“…Findings show that both sensory attributes—especially taste and aroma—and product information significantly influenced willingness to pay. …”
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Exploring the impact of artificial sweeteners on diabetes management and glycemic control by Rukaiah Fatma Begum, S. Nirenjen, Rapuru Rushendran, M. Manisha, N. Pavithra, S. Sridevi, S. Ankul Singh

“…Despite their benefits, awareness of potential risks, such as altered taste perception and over-reliance on ASs, is crucial. …”
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Nutrigenomics and personalized diets - Tailoring nutrition for optimal health by Divya Chaudhary, Diksha Guleria, Himanshi Aggarwal, Vaibhav Mishra, Abhishek Chauhan, Laurent Dufossé, Naveen Chandra Joshi

“…The nutrigenomic approach promotes “eating the food that not only your taste buds but your genes want,” emphasizing diet’s role in personalized health. …”
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MAIN EYEOLOGICAL FACTORS OF KSEROSTOMY by N.O. Ryabushko, V.M. Dvornik

“…Patients suffering from xerostomia feel anxious because of itching and burning ("burning mouth syndrome"), taste disturbance, difficulty in talking and swallowing food (especially dry), difficulty in wearing removable prostheses that injure the mucous membrane of the mouth. …”
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Influence of edible flower inclusion on the nutritional and flavor changes of fermented pear wine by Mingjing Yang, Jintao Wang, Li Li, Qirui Xiong, Xiaofei Li, Xuhong Zhou

“…Compound-fermented wines integrate the aromas, flavor compounds, and nutritional components from several raw materials, enriching the flavor and texture of the final product. …”
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Corporate genome screening India (CoGsI) identified genetic variants association with T2D in young Indian professionals by Shah Fahad Husami, Tavleen Kaur, Love Gupta, Garima Rastogi, Lakhvinder Singh, Pooja Meena, Indu Sharma, Hemender Singh, Varun Sharma

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Difference of flavor characteristics and microbial community of normal and urn odor of red sour soups and correlation analysis by HE Yangbo, LI Guolin, SHI Bin, LI Wei, LI Yongfu, ZHENG Ruzhong, ZHU Ting, YANG Yi

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Development of Mango-Mentha functional ready-to-serve (RTS) beverage and its shelf-life evaluation by Sonam Kumari, Abhishek Dutt Tripathi, Alisha Nandan, Arunima Tripathi, Aparna Agarwal

“…The study concludes that the optimized Mango-Mentha RTS drink successfully integrates nutritional and medicinal attributes with desirable sensory characteristics, making it a stable and acceptable functional beverage over two months of storage. …”
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Comparative Effects of Macroalgal Extracts on Tomato Plant Growth and Fruit Quality by Damiano Spagnuolo, Domenico Prisa, Anupam Kundu, Maria Grazia De Michele, Valentino Russo, Giuseppa Genovese

“…This study advocates for the use of macroalgal fertilisers in sustainable agriculture, but highlights the need for optimised formulations to balance crop yield, taste, and stress adaptation.…”
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Biaxial testing and sensory texture evaluation of plant-based and animal deli meat by Skyler R. St. Pierre, Lauren Somersille Sibley, Steven Tran, Vy Tran, Ethan C. Darwin, Ellen Kuhl

“…Plant-based meats offer a sustainable alternative to animal meat; yet, people are reluctant to switch their diets and spending habits, in large part due to the taste and texture of plant-based meats. Deli meat is a convenient form of protein commonly used in sandwiches, yet little is known about its material or sensory properties. …”
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Developing an Explainable Artificial Intelligence System for the Mobile-Based Diagnosis of Febrile Diseases Using Random Forest, LIME, and GPT by Kingsley F. Attai, Constance Amannah, Moses Ekpenyong, Daniel E. Asuquo, Oryina K. Akputu, Okure U. Obot, Peterben C. Ajuga, Jeremiah C. Obi, Omosivie Maduka, Christie Akwaowo, Faith-Michael Uzoka

“…LIME and GPT-3.5 were integrated to enhance transparency and provide natural language explanations, thereby aiding decision-making and improving user comprehension of the diagnoses. …”
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Revealing the Molecular Regulatory Mechanism of Flavonoid Accumulation in Tender Leaves of Tea Plants by Transcriptomic and Metabolomic Analyses by Ruiyang Shan, Yongheng Zhang, Xiaomei You, Xiangrui Kong, Yazhen Zhang, Xinlei Li, Lu Wang, Xinchao Wang, Changsong Chen

“…A total of five anthocyanidins, four catechins, and nine flavonol glycosides were found to partially contribute to the differences in taste and leaf color among tea plant cultivars with diverse leaf colors. …”
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The Effect of the Ripening Period on the Quality Attributes of Pear Fruit by Smaranda-Oana Boghean, Mădălina Militaru, Eugenia Gherghina (Mareși), Radu E. Sestras, Orsolya Borsai, Andreea F. Andrecan, Catalina Dan, Adriana F. Sestras, Anca Livia Butiuc-Keul

“….), internationally renowned cultivars and new cultivars developed through Romanian breeding programs, with distinct ripening periods, using an integrative approach based on morphological, biochemical, and sensory traits. …”
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Effects of protein on green tea quality in a milk-tea model during heat treatment: Antioxidant activity, foaming properties, and unbound small-molecule metabolome by Nan Chen, Zeting Jiao, Ke Xie, Junying Liu, Peng Yao, Yangchao Luo, Tiehua Zhang, Ken Cheng, Changhui Zhao

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الانفرادات النقدية لابن الأثير في كتابه (المثل السائر في أدب الكاتب والشاعر) دراسة فنية نقدية by محمد شعبان عبد الرازق

“…This, in turn, reveals his quest to establish an integrated critical structure in many opinions that bear that; to build a unique innovative view of his own that stems from his authentic critical taste, and revolves around the literary, rhetorical and figurative issues and contents that his book is full of. …”
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Analysis of Volatile Components and Flavor Characteristics of Zaolu from Different Origins by Jiayi HUANG, Yuke PENG, Wenxuan TIAN, Yanzhe CHENG, Zitian CHEN, Yaning CHANG

“…Flavor disparities were investigated by integrating the electronic nose, while the taste intensity was assessed through electronic tongue modeling and sensory analysis. …”
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