Raisins, derived from dried grapes, represent a valuable commodity rich in secondary
metabolites, particularly volatile organic compounds (VOCs). The primary objective of this …

This review systematically examines the effects of lipids on beef flavor, based on studies
published over the past 20 years, focusing on the intrinsic factors that influence flavor …

Background Raisins contain a wide range of secondary metabolites, including volatile
compounds that may contribute to the health benefits and preference of consumers. To our …

(1) Background: Stenospermocarpic (Sultani Çekirdeksiz and Black Kishmish),
parthenocarpic (Black Corinth), and seeded varieties (Ekşi Kara and Gök Üzüm) are used …

This study aimed to compare the effect of hot roller (HR) drying and hot air (HA) drying on
the sensory evaluation, chemical quality, antioxidant activity, and metabolic profile of Yihong …

In China, huajiao, a traditional industrial crop, is categorized as red huajiao (RHJ;
Zanthoxylum bungeanum maxim.) and green huajiao (GHJ; Zanthoxylum armatum DC.) …

The significant demand for high quality food has motivated us to adopt appropriate
processing methods to improve the food nutritional quality and flavors. In this study, the …

Background: Grape pomace is highly attractive for the food industry as it contains numerous
bioactive molecules relevant for human health. However, in order to exploit pomace flour as …

The influence of genetic (species, strain) and environmental (substrate) factors on the
volatile profiles of eight strains of Pleurotus eryngii and P. ostreatus mushrooms cultivated …

This study evaluated the effect of different baking temperatures on the flavor compounds of
Pleurotus eryngii using electronic nose (E‐nose) and headspace solid‐phase …