Insecticidal effect of volatile compounds from fresh plant materials of Tephrosia vogelii against Solenopsis invicta workers by Wei-Sheng Li, You Zhou, Hong Li, Kun Wang, Dong-Mei Cheng, Zhi-Xiang Zhang

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Volatile composition and antimicrobial properties of ground spices: Investigating the correlation using Principal Component Analysis by Andi Nur Fajri Suloi, Andri Suwanto, Muslih Anwar, Ria Suryani, Muspirah Djalal, Februadi Bastian, Andi Dirpan, Nur Alim Bahmid

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Chemical Composition, Chemometric Analysis, and Sensory Profile of <i>Santolina chamaecyparissus L.</i> (<i>Asteraceae</i>) Essential Oil: Insights from a Case Study in Serbia and... by Biljana Lončar, Mirjana Cvetković, Milica Rat, Jovana Stanković Jeremić, Jelena Filipović, Lato Pezo, Milica Aćimović

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Unraveling the growth and volatile compound profiles of celery under different supplementary light durations via comprehensive evaluation and GC-IMS by Zhengnan Yan, Haokai Wang, Zhixin Li, Jinxiu Song, Fang Ji, Yanjie Yang, Duo Lin

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Gibberellins pre-treatment and storage at high relative humidity improved the quality of 'Eureka' lemon (Citrus limon (L.) Burm. f.) by Dandan Li, Xihong Li, Ze Miao, Jin Du, Jinxiao Cheng, Shiting Hu, Yuhang Li, Yingying Zhang, Lingling Liu, Amr Farouk, Lu Li, Yuqian Jiang

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Characterization of Quark-like probiotic cheese produced from a mixture of buffalo milk and cow milk by Onur Guneser, Büşra Aydin

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Potential of beef tallow/palm oil blend as Chongqing hotpot oil from a physicochemical and flavor perspective by Cen Zhang, Wenjing Lu, Di Chen, Yuhao Zhang, Jie Li, Zhongjun Gou, Chaogeng Xiao

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Enhancing the Aroma of Dealcoholized La Mancha Tempranillo Rosé Wines with Their Aromatic Distillates by M. Osorio Alises, E. Sánchez-Palomo, M. A. González Viñas

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Volatile compound profile of rice bran extract: Gas chromatography-mass spectrometry optimization and the impact of processing and storage by Le Hoang Phuong, Nguyen Van Thanh, Ly-Nguyen Binh

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Effect of acetic acid immersion on the taste and aroma quality of immature Robusta coffee beans by Deden Fardenan, Dian Angraini Suroto, Supriyadi Supriyadi

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Effect of Glycosidase Production by <i>Rhodotorula mucilaginosa</i> on the Release of Flavor Compounds in Fermented White Radish by Huixin Zhang, Rui Wang, Yaoying Wang, Yanfei Wang, Tao Wang, Chuanqi Chu, Shengbao Cai, Junjie Yi, Zhijia Liu

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Analysis of Volatile Compounds in <i>Citri grandis</i> from Different Regions in South China and the Response of Volatile Compounds to Ecological Factors by Shuangfei Hu, Ao Zhang, Hao Wu, Wei Peng, Peibo Li, Weiwei Su

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Comprehensive characterization of Chinese beers based on chemical composition, antioxidant activity and volatile metabolomics by Changwei Wang, Xueyuan Fu, Jianfeng Wang, Junhong Yu, Yaqi Shi, Xiaomei Feng, Chuyi Liu, Zhaoxia Yang, Bafang Li, Wanxiu Cao, Fen Du, Zhaopeng Shen, Hu Hou

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Effects of two foliar fertilizers on fruit quality and volatile flavor compounds in Jinhuangjin peach by YANG Xingwang, WANG Zhiqiang, DUAN Chenlei, WANG Yingying, XUE Guihong, PANG Lingzhi, SHI Meng, JI Xiaohao, ZHANG Deyan, WANG Xiaodi, WANG Haibo

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Investigation of microwave, irradiation, low-temperature plasma on flavor changes of mango powder by Kewei Lin, Qiaomei Shen, Dongjie Liu, Lukai Ma, Feng Wang, Gengsheng Xiao

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Impact of pepper varieties on microbial succession and correlation with physicochemical properties and volatile compounds during pickled pepper fermentation by Qi Huang, Cen Li, Yongjun Wu, Shuoqiu Tong, Lincheng Zhang, Jing Jin, Qiyan Zhu, Yan Yan

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Enhancement of nutritional and flavor properties of red-fleshed pitaya juice via Lacticaseibacillus paracasei fermentation by Jiayu Gu, Qian Zhu, Jingjing Du, Jiagang Guo, Yuhan Wu, Song Yang, Jian Jiang

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Using GC-IMS and FTIR to investigate the effect of ionizing radiation on volatile compounds and hydrogen bonding of strong-flavor baijiu by Qi Zheng, Wenhui Tian, Shanshan Wang, Xiaoli Liu, Qiulian Kong, Ling Yue, Weiqiang Yan, Yi Zhang, Lang Nong, Xiaoyan Xu, Zhijun Chen

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Process optimization and evaluation of quality properties of natto with co-culture of Bacillus subtilis natto and Limosilactobacillus fermentum by Yi-Ni Ma, Xun Xu, Lai-Feng Chen, Jin-Ping Zhou, Zhen-Hui Cao, Qiu-Ye Lin

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Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product by Luz Hermila Villalobos-Delgado, Yaneisy Y. Martínez-Martínez, Guadalupe Virginia Nevárez-Moorillón, Joaquín T. Santiago-Castro, Sergio Soto-Simental, Carlos Ignacio Juárez-Palomo, Paula Cecilia Guadarrama-Mendoza

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