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10 merged results for "Flavor"

Partial results: at least one source did not answer. Available results are shown rather than treating an upstream outage as zero matches.

Source status
  1. Insights into the effects of different drying methods on the flavor quality of Boletus edulis based on E-nose and Maillard reaction.

    Wu G, Du R, Yang L, Wang Y · 2026 · Food chemistry: X

    limited evidence Transparent signal score 45/100 · policy 1.0.0

    Found in pubmed · DOI 10.1016/j.fochx.2026.104633

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    • supportingOpen access status: Normalized open-access status: open. Source: Normalized work metadata; license: Caller-provided; provenance license not supplied to scorer
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    • cautionMetadata completeness: 5 of 6 scored descriptive metadata groups are present; missing fields increase uncertainty. Source: Normalized work metadata; license: Caller-provided; provenance license not supplied to scorer
  2. Combined hydrolysis of myofibrillar protein by proteases from Staphylococcus saprophyticus and Debaryomyces fabryi: Molecular insights and potential for flavor-related volatile compound formation.

    Zhou N, Du Y, Li J, Xun W · 2026 · Food chemistry

    limited evidence Transparent signal score 43/100 · policy 1.0.0

    Found in pubmed · DOI 10.1016/j.foodchem.2026.151878

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    • cautionMetadata completeness: 5 of 6 scored descriptive metadata groups are present; missing fields increase uncertainty. Source: Normalized work metadata; license: Caller-provided; provenance license not supplied to scorer
  3. Deciphering flavor mechanisms of Antarctic krill condiments during composite processing via flavoromics and a visual artificial intelligence system.

    Lu K, Ma Y, Liu X, Yang M · 2026 · Food chemistry

    limited evidence Transparent signal score 43/100 · policy 1.0.0

    Found in pubmed · DOI 10.1016/j.foodchem.2026.151930

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    • cautionMetadata completeness: 5 of 6 scored descriptive metadata groups are present; missing fields increase uncertainty. Source: Normalized work metadata; license: Caller-provided; provenance license not supplied to scorer
  4. Comprehensive quality evaluation of Rosa roxburghii pomace prepared by thermal drying methods using an integrated quantitative scoring method.

    Meng L, Song X, Zheng T, Zhu M · 2026 · Food chemistry

    limited evidence Transparent signal score 43/100 · policy 1.0.0

    Found in pubmed · DOI 10.1016/j.foodchem.2026.151981

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    • cautionMetadata completeness: 5 of 6 scored descriptive metadata groups are present; missing fields increase uncertainty. Source: Normalized work metadata; license: Caller-provided; provenance license not supplied to scorer
  5. Intraspecific variation in hydroxycinnamic acid depletion and volatile phenol production by Brettanomyces bruxellensis isolates.

    Bodin P, Sachot S, Roland A, Camarasa C · 2026 · International journal of food microbiology

    limited evidence Transparent signal score 43/100 · policy 1.0.0

    Found in pubmed · DOI 10.1016/j.ijfoodmicro.2026.112140

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    • cautionMetadata completeness: 5 of 6 scored descriptive metadata groups are present; missing fields increase uncertainty. Source: Normalized work metadata; license: Caller-provided; provenance license not supplied to scorer
  6. A Recall of Salt-Treated Fermented Canned Anchovies.

    DeBeer J, Umemoto A, Rana YS, Soto W · 2026 · Journal of food protection

    limited evidence Transparent signal score 43/100 · policy 1.0.0

    Found in pubmed · DOI 10.1016/j.jfp.2026.100963

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    • cautionMetadata completeness: 5 of 6 scored descriptive metadata groups are present; missing fields increase uncertainty. Source: Normalized work metadata; license: Caller-provided; provenance license not supplied to scorer
  7. Self-Amplifying Oxidative Burst and Antioxidant Collapse Enabled by Redox-Responsive Curcumin-Polyprodrug Nanoplatform for Enhanced Antitumor Therapy.

    Feng C, Wu J, Chen Z, Deng X · 2026 · Biomacromolecules

    limited evidence Transparent signal score 43/100 · policy 1.0.0

    Found in pubmed · DOI 10.1021/acs.biomac.6c01236

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    • cautionMetadata completeness: 5 of 6 scored descriptive metadata groups are present; missing fields increase uncertainty. Source: Normalized work metadata; license: Caller-provided; provenance license not supplied to scorer
  8. Methacrylate-based Glycopolymers are Effective Substrates for Enzymatic Transformation by Glucose Oxidase.

    Martinez Bonilla CA, Virgilio N, Liberelle B, De Crescenzo G · 2026 · Biomacromolecules

    limited evidence Transparent signal score 43/100 · policy 1.0.0

    Found in pubmed · DOI 10.1021/acs.biomac.6c01550

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    • cautionMetadata completeness: 5 of 6 scored descriptive metadata groups are present; missing fields increase uncertainty. Source: Normalized work metadata; license: Caller-provided; provenance license not supplied to scorer
  9. Identification and Virtual Screening of Umami Peptides in HPLC Fractions of Tauco by LC-MS/MS and Bioinformatics Tools.

    Shafa S, Lioe HN, Adawiyah DR · 2026 · Journal of food science

    limited evidence Transparent signal score 43/100 · policy 1.0.0

    Found in pubmed · DOI 10.1111/1750-3841.71621

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    • cautionMetadata completeness: 5 of 6 scored descriptive metadata groups are present; missing fields increase uncertainty. Source: Normalized work metadata; license: Caller-provided; provenance license not supplied to scorer
  10. Enhancing Ethanol Yield and Flavor Profile in Simulated Baijiu Solid‑State Fermentation via Cobalt Ferrite Nanozyme: An Innovative Nanozyme-Driven Strategy.

    Li Y, Xia M, Gao Y, Liu H · 2026 · Journal of food science

    limited evidence Transparent signal score 43/100 · policy 1.0.0

    Found in pubmed · DOI 10.1111/1750-3841.71625

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    • cautionMetadata completeness: 5 of 6 scored descriptive metadata groups are present; missing fields increase uncertainty. Source: Normalized work metadata; license: Caller-provided; provenance license not supplied to scorer