Effect of Natural Marination Based on Apple Vinegar and Acid Whey on Volatile and Sensory Profile, Safety, and Physicochemical Properties of Raw Fermented Beef Hams by Barbara Sionek, Anna Okoń, Anna Łepecka, Agata Antoniewska-Krzeska, Piotr Szymański, Danuta Jaworska, Jarosława Rutkowska, Danuta Kołożyn-Krajewska

“…Consumers appreciate fermented meat products due to their nutritional value and unique taste. Fermented fruit vinegar used traditionally to preserve food is characterized by a high content of nutrients and bioactive ingredients. …”
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Neuro-Cells Mitigate Amyloid Plaque Formation and Behavioral Deficits in the APPswe/PS1dE9 Model of Alzheimer Disease While Also Reducing IL-6 Production in Human Monocytes by Johannes de Munter, Kirill Chaprov, Ekkehard Lang, Kseniia Sitdikova, Erik Ch. Wolters, Evgeniy Svirin, Aliya Kassenova, Andrey Tsoy, Boris W. Kramer, Sholpan Askarova, Careen A. Schroeter, Daniel C. Anthony, Tatyana Strekalova

“…Untreated APPswe/PS1dE9 mice displayed impaired learning in the conditioned taste aversion test, reduced object exploration, and anxiety-like behavior, which were improved in the NC-treated mutants. …”
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Designing, Characterization, and Optimization of Nystatin Loaded Mucoadhesive Spanlastical Hard Candy Lozenges as a Treatment of Oral Candidiasis: An in-vivo Study on Rats by Hamed RR, Al-Khathami AAM, Eltayib EM, Ayed Al-Qarni RM, Hussien RA, Alshehri RF, Alhamod M, Alkhaldi B

“…They gave the animal subjects a higher in-vivo antifungal activity with a significant reduction in the colony formation units’ count at P≤ 0.05 than the (Nystatin) marketed oral suspension. …”
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Sensory and Lipid Profile Optimization of Functional Brownies Through Cold-Pressed Nut Oil Substitution for Butter by Elena Martínez, José Emilio Pardo, Manuel Álvarez-Ortí, M. Esther Martínez-Navarro, Adrián Rabadán

“…The increased cohesiveness in the brownies containing almond and walnut oils (50% substitution) suggests better structure and consistency, which could contribute to a more pleasant eating experience. The reduction in gumminess and chewiness, particularly in the 100% nut oil formulations, indicates a potentially improved texture, making the brownies easier to bite into and consume. …”
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Analysis of the mechanisms and efficiency of Taxifolin encapsulation in whey proteins via thermomechanical mixing and spray drying by Aleksander A. Borisenko, Tatyana N. Bobrysheva, Marina S. Zolotoreva, Georgiy S. Anisimov, Aleksey A. Borisenko, Dmitry G. Alexeev, Victoria G. Razinkova, Ekaterina G. Greseva, Svetlana S. Avanesyan, Marina N. Sizonenko, Natasa Poklar Ulrih, Itai S. Dzinamarira

“…This aligns with the observed reduction in TXL's antioxidant activity. After disrupting WPC microcapsules with ethanol, antioxidant activity of the polyphenol was nearly fully restored. …”
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Boosted Meat Flavor by the Metabolomic Effects of Nile Tilapia Dietary Inclusion of Zophobas atratus Larval Meal by Yanfeng Li, Haozheng Li, Ge Zhang, Jiale Liu, Dawa Drolma, Bo Ye, Manjun Yang

“…The accumulation of flavor compounds, coupled with a reduction in earthy taste and off-flavor metabolites, contributes to an improved meat flavor and freshness. …”
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Differences in volatility and organoleptic characteristics of mixed and sequential fermentation of mulberry fruit juices by Weissella confusa and Pichia kudriavzevii using metabolo... by Changqi Cai, Fuchao Yan, Junhong Li, Baochang Du, Qingshen Sun, Xiaoyun Han

“…HPLC-MS analysis indicated a 52.69% increase in sour amino acids in MLF juice, with umami amino acids being 2.23 times higher compared to PWF, resulting in a more pronounced taste profile. Additionally, succinic acid, citric acid, lactic acid, tartaric acid, and malic acid exhibited reductions of 20%, 50%, 12.66%, 75%, and 43.18%, respectively. …”
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Sea‐Level Rise, Drinking Water Quality and the Economic Value of Coastal Tourism in North Carolina by J. C. Whitehead, W. P. Anderson Jr., D. Guignet, C. E. Landry, O. A. Morgan

“…Abstract We estimate the economic benefits of avoiding reductions in drinking water quality due to sea level rise accruing to North Carolina (NC) coastal tourists. …”
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Addition of Carrot Pomace to Enhance the Physical, Sensory, and Functional Properties of Beef Patties by Jordan Richards, Amy Lammert, Jack Madden, Anna Cahn, Iksoon Kang, Samir Amin

“…The textural properties showed substantial reductions in hardness, cohesiveness, gumminess, and chewiness, particularly at 4.2%. …”
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Comparison of intravitreal anti-VEGF agents and oral carbonic anhydrase inhibitors in the treatment of cystoid macular edema secondary to retinitis pigmentosa by Jia Liang, Xueping Wu, Lu Chen, Lujia Feng, Xiangqing Hei, Yingying Diao, Yuke Ji, Huiyan Zheng, Zhenhua Zou, Dong Fang, Shaochong Zhang

“…Adverse effects from oral CAIs included tingling sensation (3.9%), altered taste (9.8%), and gastrointestinal upset (7.8%). …”
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The Effect of Deficit Irrigation and Regulated Deficit Irrigation on Yield and Water Productivity of the Watermelon by N. Bahremand, H. Aroiee, A. Aien

“…Overall, regulated deficit irrigation yielded better results than deficit irrigation due to less yield reduction, increased water productivity, and improved fruit quality, especially under water-restricted conditions. …”
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Effects of Dietary <i>Rhodotorula</i> Yeast Culture Supplementation on Physicochemical Properties, Antioxidant Capacity, Shelf Life, and Flavor Substance of the <i>Longissimus dors... by Guang Yang, Meiru Chen, Xinyu Lu, Gaowei Zhang, Ke Wang, Xiangtan Su, Aiqin Gao

“…Compared to the control group, the R10, R20, and R40 groups exhibited significant reductions in shear force (<i>p</i> < 0.01), malondialdehyde levels (<i>p</i> < 0.01), and day-15 total volatile basic nitrogen values (<i>p</i> < 0.05), along with significant increases in glutathione peroxidase activity (<i>p</i> < 0.05) and total umami-taste amino acid content (<i>p</i> < 0.01). …”
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Influence of Algal Incorporation on Sensory and Physicochemical Attributes of Caseless Sausage—Ćevap (CSC) by Caba Siladji, Vesna Djordjevic, Branka Borovic, Volker Heinz, Nino Terjung, Nenad Katanic, Igor Tomasevic

“…Sensory evaluations showed that formulations containing wakame received the lowest scores for color, smell, taste and overall acceptability—up to 1.5 points lower compared to the control samples. …”
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A phase 2, double-blind, placebo-controlled trial of a valproate/lithium combination in ALS patients by M.-C. Boll, M. Alcaraz-Zubeldia, C. Rios, D. González-Esquivel, S. Montes

“…Adverse events included bad mouth taste, constipation, and anorexia. Survival rate, body weight, and quality of life were positive outcomes by the end of the trial despite a high sample reduction, especially in the placebo group. …”
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A phase 2, double-blind, placebo-controlled trial of a valproate/lithium combination in ALS patients by M.-C. Boll, M. Alcaraz-Zubeldia, C. Rios, D. González-Esquivel, S. Montes

“…Adverse events included bad mouth taste, constipation, and anorexia. Survival rate, body weight, and quality of life were positive outcomes by the end of the trial despite a high sample reduction, especially in the placebo group. …”
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Flavor Quality of Scomberomorus niphonius by Shanyu WANG, Chong JIAN, Yong XUE, Ling ZHAO, Huihui SUN, Rong CAO

“…This will provide a reference for quality control in the processing of prepared fish dishes and enrich the basic theory of flavor formation in thermally sterilized aquatic products.The results showed that the sensory scores of texture, taste, and odor of S. niphonius changed significantly after sterilization. …”
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Social Enrichment Improves Affective State and Foraging Behavior Compared to Physical Enrichment, While Maintaining Growth Performance in Broiler Chickens by Sofía Herrera-Alcaíno, Daniela Luna, Jorge González-Pavez, Paloma Cordero, Sergio A. Guzmán-Pino

“…The behavioral repertoire, footpad health, taste preferences for sweet and umami compounds, affective states (through tonic immobility and attention bias tests), and growth performance were evaluated. …”
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Improvement of Summer Green Tea Quality Through an Integrated Shaking and Piling Process by Zheng Tu, Sixu Li, Anan Xu, Qinyan Yu, Yanyan Cao, Meng Tao, Shanshan Wang, Zhengquan Liu

“…The results demonstrated a significant improvement in the sweet and kokumi flavors, accompanied by a reduction in umami, astringency, and bitterness following the treatment. …”
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Global burden of periodontal diseases among the working-age population from 1990–2021: results from the Global Burden of Disease Study 2021 by Haojie Fu, Xinyu Li, Ruhong Zhang, Jiaxue Zhu, Xudong Wang

“…Defined according to the 2021 Global Burden of Disease (GBD) framework, periodontal disease in this study encompasses symptoms such as halitosis, altered taste sensation, and occasional gingival bleeding that do not impair daily activities. …”
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Developing a healthier chocolate spread: Using persimmons to reduce sugar content by Ruzibayev A. T., Salijonova Sh. D., Rakhimov D. P., Akbarov M. M., Gaipova Sh. S., Khakimova Z. A., Calvo-Gomez O. A., Kuzibekov S. S.

“…Chocolate spread recipes were developed using concentrated aqueous extract and spread obtained from persimmon fruit, resulting in a reduction of sugar content from 32.2% to 15.2% (a two-fold decrease). …”
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