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Critical Reviews in Food Science and Nutrition Volume 64, 2024 - Issue 19
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Cross-modal interactions caused by nonvolatile compounds derived from fermentation, distillation and aging to harmonize flavor

Wei Jiaa School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China;b Shaanxi Research Institute of Agricultural Products Processing Technology, Xi’an, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-5573-9361View further author information
ORCID Icon &
Rutian Maa School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, ChinaView further author information
Pages 6686-6713 | Published online: 30 Jan 2023

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Rong Zhang, Wei Jia, Jing Shu, Li Zou & Lin Shi. (2023) Flavor Experiences Augmentation Strategy for Fermented Dairy Products: Perspective of Multimodal Perception, Starter and Enhancer, and Processing. Food Reviews International 0:0, pages 1-29.
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Articles from other publishers (4)

Pengpeng Zhang, Yanbo Liu, Haideng Li, Ming Hui & Chunmei Pan. (2024) Strategies and Challenges of Microbiota Regulation in Baijiu Brewing. Foods 13:12, pages 1954.
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Yunsong Jiang, Jinyuan Sun, Jayani Chandrapala, Mahsa Majzoobi, Charles Brennan, Xin-an Zeng & Baoguo Sun. (2024) Current situation, trend, and prospects of research on functional components from by-products of baijiu production: A review. Food Research International 180, pages 114032.
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Yashuai Wu, Hao Chen, Yue Sun, He Huang, Yiyuan Chen, Jiaxin Hong, Xinxin Liu, Huayang Wei, Wenjing Tian, Dongrui Zhao, Jinyuan Sun, Mingquan Huang & Baoguo Sun. (2023) Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters. Foods 12:16, pages 3087.
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Rong Zhang & Wei Jia. (2023) Deciphering the competitive binding interaction of β-lactoglobulin with benzaldehyde and vanillic acid via high-spatial-resolution multi-spectroscopic. Food Hydrocolloids 141, pages 108724.
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