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Flavor profile of "Dao Ban Xiang" (a traditional dry‐cured meat product in Chinese Huizhou cuisine) at different processing stages in winter and summer.

• Authors : Zhu, Hanlin¹ (AUTHOR); Li, Ping¹ (AUTHOR); Wang, Lin¹ (AUTHOR)

Subjects: Chinese cooking; Meat; Free fatty acids

• Source: Food Science & Nutrition. Jun2023, Vol. 11 Issue 6, p2733-2750. 18p.

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Determination of cooking state of a Chinese traditional fish dish (Suantangyu) and flavor characterization by modeling, sensory evaluation, and instrumental analysis.

• Authors : Wan, Weiyang¹ (AUTHOR); Meng, Ju¹ (AUTHOR); Yang, Qin¹ (AUTHOR)

Subjects: FLAVOR; CHINESE cooking; SENSORY evaluationFREE State (South Africa)

• Source: Journal of Food Processing & Preservation. Nov2022, Vol. 46 Issue 11, p1-14. 14p.

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Applied Science & Technology Full Text (H.W. Wilson)

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Cook says chinese tastes considered in apple product designs.

Subjects: *PRODUCT design; CHINESE cooking; FLAVORAPPLE Inc. APPLE Inc. APPLE Inc. AAPL

• Source: Bloomberg.com. 6/22/2015, pN.PAG-N.PAG. 1p.

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Are you ready for Olympiads?

Subjects: SOLID state chemistry; BOND energy (Chemistry); CHEMICAL formulas

• Source: Chemistry Today; Jan2023, Vol. 32 Issue 1, p21-29, 8p

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Microbial Succession and Flavor Changes During Fermentation of Semi-Dried Sea Bass (Lateolabrax maculatus).

• Authors : Zheng, Jie (AUTHOR); Ding, Hao (AUTHOR); Bai, Lirong (AUTHOR)

Subjects: SEA basses; NUCLEOTIDE sequencing; CHINESE cooking

• Source: Journal of Aquatic Food Product Technology. 2023, Vol. 32 Issue 8/9, p614-625. 12p.

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Characterization and correlations of dominant microorganisms and volatile compounds in fermentation process of Yangjiang douchi.

• Authors : Zhang, Jing^1,2 (AUTHOR); Han, Zhuoxuan^1,2 (AUTHOR); Chen, Haitao^1,2 (AUTHOR)

Subjects: *SOYBEAN products; *OLFACTOMETRY; *CHINESE cooking

• Source: Journal of the Science of Food & Agriculture. Sep2024, Vol. 104 Issue 12, p7397-7407. 11p.

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2021 PANTRY AWARDS.

Subjects: MILK proteins; PANTRIES; PASTA

• Source: Sunset; Feb/Mar 2021, Vol. 244 Issue 1, p72-81, 10p, 22 Color Photographs, 3 Black and White Photographs

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Study of the flavor dissipation mechanism of soy-sauce-marinated beef using flavor matrices.

• Authors : Wang, Jingfan^1,2 (AUTHOR); Yang, Ping¹ (AUTHOR); Liu, Junmei^1,2 (AUTHOR)

Subjects: *FLAVOR; *FOOD aroma; *CHINESE cooking

• Source: Food Chemistry. Mar2024:Part 1, Vol. 437, pN.PAG-N.PAG. 1p.

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Flavor Blast.

Subjects: FLAVOR; OPTICAL illusions; CHINESE cooking

• Source: Fast Company. Oct2021, Issue 246, p30-30. 1/2p. 1 Color Photograph.

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