Effects of different types of fruit bags on the quality of Xiahui 10 peaches by ZHANG Binbin, DU Jinhua, CHEN Hong, WANG Xiaojun, ZHANG Yuanyuan, CHEN Zheng, DING Hui, YAN Zhimei, YU Mingliang, MA Ruijuan

“…[Conclusion] Bagging can increase the single fruit mass, improve fruit appearance, and enhance or maintain firmness, taste and overall quality of Xiahui 10 peaches. Furthermore, comparisons of the effectiveness of different bag types revealed superior quality of fruits protected with white-single-layer bags, yellow-single-layer bags, double-layer bags with yellow outside and white inside, and removable bags with black outside and white inside (removed before harvesting). …”
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Effect of the alcohol content on sensory perception of the fruit spirits by Arman ŠEKERIĆ, Milenko BLESIĆ, Pakeza DRKENDA, Nermina SPAHO

“…Regulations specify a minimum alcohol content of 37.5% vol. However, ethanol reduction can result in change in sensory profile of spirits. …”
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Exploration of the substances and key processing steps related to the sweetness of Niangniang tea by Qi Wei, Xiaobo Liu, Shanshan Long, Luqin Zhu, Hongzhiyuan Yang, Xue Song, Yishu Peng, Taolin Chen, Jianjun Liu, Beibei Wen, Meifeng Li

“…This study clarified the chemical basis for the sweetness of NNT and provides insights for the potential reduction of bitterness and astringency in summer and autumn tea.…”
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Investigation of qualitative indicators of non-tobacco nicotine-containing shisha mixtures: consumer characteristics and nicotine content by M. V. Shkidyuk, S. V. Gvozdetskaya

“…Shisha tobacco and non-tobacco nicotine-containing shisha mixtures are an alternative way of consuming nicotine with a potential reduction in toxicological risk apart from smoking cigarettes. …”
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Fermentation modeling and machine learning for flavor prediction in low-sodium radish paocai with potassium chloride substitution by Yaxin Li, Yunjing Gu, Weiye Cheng, Zifan Li, Xiru Zhang, Yaran Zhao, Kanghee Ko, Wenli Liu, Xiaoping Liu, Huamin Li

“…Substituting 30% NaCl with KCl (K30) significantly increased mannitol and glutamic acid, enhancing desirable fresh, sweet, and umami tastes. RF modeling identified erucin, 1-hexanol, 3-methylbutan-1-ol, and 2-methoxy-4-vinylphenol as potential key aroma compounds. …”
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Tactic of diagnostic and treatment of patients with bilateral adrenal gland’s lesions associated with primary aldosteronism by А. O. Nykonenko, I. V. Zubryk, А. А. Podluzhnyi, Ye. I. Нaidarzhi, I. V. Rusanov, A. L. Makarenkov

“…EVD should be used for reduction of drugs large doses. primary hiper aldosteronism; adrenal vein sampling; adenoma; nodular hyperplasia; endovascular destruction…”
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Unveiling adulteration in acacia honey originated from Tuzla area by the Pivot Profile technique by Pestorić Mladenka V., Tomić Jelena M., Mandra Muamer J., Hodžić Sanel S., Maravić Nikola R., Škrobot Dubravka J., Ubiparip Samek Dragana N.

“…A total of 48 sensory attributes were generated (5 for appearance, 14 for odours, 4 for basic tastes, 3 for aftertastes, 16 for flavours, 2 for trigeminal effects, and 4 for texture). …”
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Analisis manajemen event Kiskendha Mrahaswara dalam mengubah citra destinasi wisata Gua Kiskendo by Fadhlihi Ramadhan, Pratiwi Wahyu Widiarti

“…In addition, the validity of the data was tested by triangulation method and analyzed using data analysis techniques in the form of data reduction, data presentation and conclusion drawing. …”
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Eradication of Helicobacter pylori for prevention of aspirin-associated peptic ulcer bleeding in adults over 65 years: the HEAT RCT by CJ Hawkey, Anthony J Avery, Carol AC Coupland, Colin J Crooks, Jennifer S Dumbleton, FD Richard Hobbs, Denise Kendrick, Michael Moore, Clive Morris, Gregory Rubin, Murray Smith, Diane Stevenson

“…The pattern of reported AEs was similar to that already recognised for the drugs used. The most common were taste disturbance, diarrhoea and abdominal pain. …”
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Pengaruh Variasi Konsentrasi Gliserol pada Ekstraksi Glukomanan dari Umbi Porang (Amorphophallus oncophyllus) by Triana Kusumaningsih, Melinia Puspita Prahastiwi, Venty Suryanti

“…Glycerol, a colorless, odorless, sweet-tasting, and non-toxic liquid, was employed in the extraction process. …”
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Enhancing yield and quality: research and practice of agro-forest waste for Lentinus edodes (shiitake mushroom) cultivation by Hongyan Xu, Hongyan Xu, Guocai Han, Yanyan Li, Qing Meng, Qing Meng, Yang Zhang, Yayi Wang, Songling Li

“…Furthermore, the content of sweet-tasting amino acids in the 10% KP and 20% KP groups significantly increased compared to the OS group (by 34.86 and 144.92%, respectively). …”
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Harmful Freshwater Algal Blooms, With an Emphasis on Cyanobacteria by Hans W. Paerl, Rolland S. Fulton, Pia H. Moisander, Julianne Dyble

“…Blooms are a prime agent of water quality deterioration, including foul odors and tastes, deoxygenation of bottom waters (hypoxia and anoxia), toxicity, fish kills, and food web alterations. …”
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