Condensed tannins as a deterrent to crop depredation by white‐tailed deer: Effects of concentration and learning by Kyle B. Monteith, Kevin L. Monteith, Jonathan A. Jenks

“…Tannins are a plant‐defensive compound that have an astringent taste, reduce digestibility, reduce protein availability, and toxic to rumen microbes, resulting in the reduction of feeding by large herbivores. …”
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Effect of Essential Oil Components on the Growth Inhibition of <i>Fusarium solani</i> var. <i>coeruleum</i> During Potato Storage by Martin Kmoch, Věra Loubová, Renata Švecová, Barbora Jílková

“…EO components did not have any significant effect on the organoleptic characteristics of cooked tubers; however, during tasting, a deteriorated quality of EO component-dressed tubers was found due to the off-odor and taste of the applied EO components. …”
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Mapping the Olfactory Brain: A Systematic Review of Structural and Functional Magnetic Resonance Imaging Changes Following COVID-19 Smell Loss by Hanani Abdul Manan, Rafaela de Jesus, Divesh Thaploo, Thomas Hummel

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Fluid Bed Coating and Its Food Applications by Zeynep Atak, Mehmet Koç, Figen Kaymak-Ertekin

“…The fluidized bed coating method not only has the advantage of controlled release but also provides a homogeneous powder product, reduction of fine particles, development of transport and storage facilities, protection of reactive components, and prevention unwanted taste and odour. …”
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USE OF PASTA FROM SEEDS OF CARUM CARVIL IN BAKERY by D. A. Kokh, Z. A. Kokh

“…The results showed that biologically acidified bread was characterized by increased quality, including taste, texture and shelf life.…”
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A Gastronomic Approach to Industrial Aquaculture Waste Utilization by Suat Dikel, Çiğdem Dikel

“…Challenges such as food safety, taste, and consumer acceptance are acknowledged, with strategies proposed for addressing these issues. …”
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INFLUENCE OF CELL-FREE SUPERNATANT OF LACTIC ACID BACTERIA AS ADDITIVE IN PRESERVATION OF PINEAPPLE JUICE by Janet Omolola ALIMI, Samuel Temitope OGUNBANWO, John Praise ALIMI, Tosin Adebola GBADAMOSI, Imole-Ayo Gabriel ADARABIERIN

“…The sensory attributes of the juice (mouthfeel, taste, flavor, aroma, color, and overall acceptability) scored between 6.00 and 8.40. …”
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Optimization and Evaluation of Soy-Tiger Nut Milk as Beverage by Izuwa Iwanegbe, K.O. Durojaiye

“…The formulation could influence shelf stability of product, bridge protein in-balance and reduction in malnutrition level.…”
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Determination of Quality Changes in Traditional and Liquid Smoked Fish Pastirma Prepared from Meagre (Argyrosomus regius Asso, 1801) by Buminhan Burkay Selçuk, Fikret Çakır

“…Despite this notable reduction, statistical analysis revealed no significant differences in moisture levels among the processed groups (p > 0.05). …”
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Use of Lactobacillus plantarum as Starter Culture and Its Influence on Physicochemical, Microbiological, and Sensory Characteristics of Kunnu-Aya Produced from Sorghum and Tigernut by O. A. Olaoye, J. Ndife, V. I. Raymond

“…Reduction in Salmonella, coliforms, and Staphylococci in PISC may be of public health significance. …”
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Effect of rice with different amylose content on flavor substances of light-flavor Baijiu by ZHANG Guohao, REN Fei, CHEN Hong, YANG Guoxing, SUN Liqiong, YANG Guotao, WANG Xuechun, HU Yungao

“…The light-flavor Baijiu brewed with high amylose content rice and sorghum increased the relative content of esters (60.52%), and the fusel oil reduction ratio (50.01%) was higher than low and medium-high amylose content rice. …”
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A narrative review on nutraceutical, food and industrial applications of flaxseed (Linum usitatissimum. L) by Cholakkal Shahada, Sonia Morya, Chinaza Godswill Awuchi

“…Its mild, nutty flavour and crispy texture make it a versatile ingredient that elevates the taste and consistency of a wide range of recipes. …”
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Red seaweed (Asparagopsis taxiformis) supplementation reduces enteric methane by over 80 percent in beef steers. by Breanna M Roque, Marielena Venegas, Robert D Kinley, Rocky de Nys, Toni L Duarte, Xiang Yang, Ermias Kebreab

“…However, there was an interaction between TMR type and the magnitude of CH4 yield reduction. Supplementing low forage TMR reduced CH4 yield 69.8% (P <0.01) for Low and 80% (P <0.01) for High treatments. …”
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Effect of Slightly Acidic Electrolyzed Water Combined with Nano-Bubble Sterilization on Quality of <i>Larimichthys crocea</i> During Refrigerated Storage by Jiehui Zhong, Hongjin Deng, Na Lin, Mengyao Zheng, Junjie Wu, Quanyou Guo, Saikun Pan

“…Exploring the effects of available chlorine concentration (ACC), processing time, and water temperature on the bacteria reduction effect of the SAEW-NB treatment for large yellow croakers. …”
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Non-traditional plant raw materials in the production technology of flour confec-tionery products by S. M. Ovsienko, N. V. Novgorodska

“…The use of non-traditional plant raw materials in the production of flour confectionery products contributes to their enrichment with valuable nutrients and diversifies taste characteristics, increases nutritional value, reduces energy value due to the reduction of high-calorie components in the recipe. …”
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Enhancement of Dough Processing and Steamed Bread Quality with Modified Soybean Residue Dietary Fiber by Jun Zhao, Wenlong Xie, Zhilong Chen, Yuqian Zheng, Sheng Li

“…These changes resulted in a reduction in dough relaxation time, promoting a more uniform and compact pore structure in the dough. …”
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THE BENEFITS OF USING NATURAL SWEETENERS IN SPECIAL NUTRITION. A MINI REVIEW by Mariana Violeta POPESCU, Adriana DABIJA, Ancuța CHETRARIU

“…However, it is the sweet taste that we like and attracts us, so it is necessary to find alternatives to refined sugar. …”
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Influence of Sensory Needs on Sleep and Neurodevelopmental Care in At-Risk Neonates by Axel Hübler

“…Results: An extensive body of literature relates to fetal and neonatal development of the five sensory modalities: touch, taste, smell, hearing and sight. In contrast, there is a lack of evidence regarding the choice of optimal lighting and suitable measures for noise reduction. …”
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Acceptance of low-sodium diet and nutritional status by hospitalized patients in the Public Hospital of Goiania by Andréa Valéria Dacal Mattos Casado, Larissa Silva Barbosa

“…We concluded that despite that low ingestion, most individuals revealed that the diet offered had taste and correct temperature and, therefore, had good acceptance. …”
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Effect of texturized soy protein on quality characteristics of beef samosas by Mary Omwamba, Symon M. Mahungu, Abdul K. Faraj

“…Sensory evaluation of baked samosas showed no significant (p&gt;0.05) difference in appearance, taste and overall acceptability with inclusion of texturized soy protein. …”
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