Detection of Garlic Powder Adulteration Using FTIR Spectroscopy and Chemometrics: A Case Study in an Indonesia Marketplace by Avika Rizky Elvira, Anggita Rosiana Putri, Luthfi Ahmad Muchlashi

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Effects of Lactobacillus plantarum on Physicochemical Properties and Volatile Flavor Substances of Blueberry Juice during Fermentation and Storage by Maowen LIAO, Chen HAN, Wei LIU, Yanlin LI, Changlin CHEN, Huaiyu YUAN, Yan ZHOU, Ke LI, Huajia LI

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Analysis of Flavor Differences in Yak Milk Powder at Different Milk Production Stages by Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry by Diandian Wang, Yaxi Zhou, Jian Zhao, Yu Guo, Wenjie Yan

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Distinguishing Smilax glabra and Smilax china rhizomes by flow-injection mass spectrometry combined with principal component analysis by Liang Jian, Zhou Meng, Li Lin-Yu, Shu Ji-Cheng, Liang Yong-Hong, Li Feng-Qin, Xiong Li, Huang Hui-Lian

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Untargeted Metabolomics Analysis Reveals the Effect of Fixation on the Profile of Volatile Compounds of Cyclocarya paliurus Tea by Minge Bai, Liling Wang

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Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC–MS, and multivariate statistical approaches by Yaxi Zhou, Diandian Wang, Jian Zhao, Yu Guo, Wenjie Yan

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The mitochondrial functional characteristics and microstructure play an important role in yak meat color during wet curing by Zhuo Wang, Jibing Ma, Guoyuan Ma, Qunli Yu, Ling Han, Li Zhang

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