ORIGINAL RESEARCH
Published on 29 Jan 2026
Regulation mechanism of cooking duration on flavor compounds in squid tentacles: dynamic contributions of free amino acids, fatty acids, and minerals
doi 10.3389/fnut.2025.1695733
- 1,319 views
- Frontiers in Nutrition
- Food Chemistry
- Research Topics
- Flavor Study in Cooking
Flavor Study in Cooking
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Articles
ORIGINAL RESEARCH
Accepted on 28 Jan 2026
Chemometric Investigation into the Effects of Cooking Processes on Flavor Characteristics and Processing Suitability of the High-Oleic Peanut Kernels
- 131 views
ORIGINAL RESEARCH
Published on 16 Jan 2026
Quality characteristics and volatile profiles of giant salamander (Andrias davidianus) meat during the air frying process
doi 10.3389/fnut.2025.1649069
- 606 views
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