نتائج البحث

Effects of Lactobacillus fermentation on the phenolic and flavor substances of coconut water

• Authors : Zhang, Hao-Ran; Wang, Yu-Huan; Peng, Zi-Yi ...

Subjects: Coconut; Lactobacillus; phenolic

• Source: 37:1-13

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Protein-Flavor Interactions in Plant Protein Food Matrix: Molecular Binding Mechanisms, Influencing Factors, and Modulation Strategies.

• Authors : Dai, Xinran; Zhang, Jiaping; Chen, Zhaoshi

Subjects: Plant‐based protein food; analytical models; flavor modulation

• Source: Comprehensive Reviews in Food Science and Food Safety, 25 (1), e70318 (2026-01)

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In Focus: Food ingredients – flavour, functional, and core ingredients.

• Source: Food New Zealand. Apr/May2026, Vol. 26 Issue 2, p14-22. 8p.

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Bring On BOLD FLAVORS.

• Authors : MARTINEZ, TINA (AUTHOR)

• Source: Good Housekeeping. Mar/Apr2026, Vol. 277 Issue 2, p78-83. 6p. 6 Color Photographs.

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Identification of volatile flavor substances in four key muscle portions of five Tibetan sheep breeds.

• Authors : Xu, Yuqian; Yang, Qingfeng; Zheng, Xiaochun

Subjects: HS‐GC‐IMS; HS‐SPME‐GC‐MS; Tibetan sheep

• Source: Journal of the Science of Food and Agriculture (2025-05-01)

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HOW CIVETS TWEAK COFFEE'S FLAVOR.

• Authors : Gramling, Carolyn (AUTHOR)

• Source: Science News. Jan2026, Vol. 208 Issue 1, p22-22. 1/4p. 1 Color Photograph.

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Free fatty acid hydrolyzed with lipases and their effects on enzyme-modified cheese flavor

• Authors : Zhang, Yumeng; Gao, Peng; Zhang, Wenyuan

Subjects: enzyme-modified cheese; lipolysis; free fatty acids

• Source: Food Science of Animal Products, 1 (3), 9240031 (2023-10)

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EASY WEEKNIGHTS.

• Source: Good Housekeeping. Nov/Dec2025, Vol. 276 Issue 6, p88-91. 4p. 4 Color Photographs.

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Will Study Reasons Why Coffee Loses Its Flavor.

Subjects: COFFEE; FLAVOR

• Source: BusinessWeek. 12/24/1930, Issue 68, p10-10. 1/9p.

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Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science

• Authors : Gou, Min; Bi, Jinfeng; Chen, Qinqin

Subjects: fruit; aroma; flavor

• Source: Food Reviews International, 39 (6), 3066-3079 (2023)

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