Seasonal Variation in Volatile Profiles of Lemon Catnip (<i>Nepeta cataria</i> var. <i>citriodora</i>) Essential Oil and Hydrolate by Milica Aćimović, Biljana Lončar, Milica Rat, Mirjana Cvetković, Jovana Stanković Jeremić, Milada Pezo, Lato Pezo

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Pathogenic differentiation and biological control of Verticillium wilt of eggplant by LIU Jingjing, PANG Yezhou, ZHANG Jingze

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Characterization of volatile organic compounds in walnut oil with various oxidation levels using olfactory analysis and HS-SPME-GC/MS by Lina Sun, Guowang Wang, Lijian Xiong, Zhongqiang Yang, Yan Ma, Yanlong Qi, Yongyu Li

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Development of a Dispersive Liquid–Liquid Microextraction Method for Quantification of Volatile Compounds in Wines Using Gas Chromatography–Mass Spectrometry by Dinesha Katugampala Appuhamilage, Rebecca E. Jelley, Emma Sherman, Lisa I. Pilkington, Farhana R. Pinu, Bruno Fedrizzi

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Bioactive Properties of <i>Pentacalia vaccinioides</i> (Kunth) Cuatrec. (Asteraceae) Essential Oils: Evaluation of Antimicrobial and Antioxidant Activities by Luis G. Sequeda-Castañeda, María A. Castellanos-Gómez, Carlos L. A. Céspedes-Acuña

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Effects of thyme (Thymus vulgaris L.) addition on the volatile compounds of mutton broth during boiling by Shasha Qi, Ping Zhan, Honglei Tian, Peng Wang, Xueping Ma, Kaixuan Li

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HS-SPME-GC-MS Analysis of the Volatile Composition of Italian Honey for Its Characterization and Authentication Using the Genetic Algorithm by Carlotta Breschi, Francesca Ieri, Luca Calamai, Alessandra Miele, Silvia D’Agostino, Fabrizio Melani, Bruno Zanoni, Nadia Mulinacci, Lorenzo Cecchi

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Exploring effects of dietary coffee pericarp addition on growth, meat quality, gut flora in white-feather broilers by Linxian Shan, Jun He, Ruijuan Yang, Jinya Dong, Zezhu Du, Shengjie Duan, Yanmei Li, Xiuli Lu, Yan Shen, Jianyang Fu, Shengmei Gao, Xiaocui Du, Chongye Fang

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Comparative analysis of the quality characteristics and flavor volatiles of Lueyang black-bone chicken meatballs cooked via different methods by Wen Su, Wen Su, Shibo Zhao, Shibo Zhao, Jinfeng Zhou, Jinfeng Zhou, Linjie Xi, Linjie Xi, Wengang Jin, Wengang Jin, A. M. Abd El-Aty, A. M. Abd El-Aty

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Comparing the Drying Characteristics, Phytochemicals, and Antioxidant Characterization of <i>Panax quinquefolium</i> L. Treated by Different Processing Techniques by Meng Li, Shuang Liu, Zhenqiang Wang, Feng Liu, Hongjing Dong, Xuguang Qiao, Xiao Wang

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Fermentative and Enological Features of <i>Saccharomyces cerevisiae</i> Populations Generated Through Adaptive Laboratory Evolution by Maria Mavrommati, Stefania Christofi, Stamatina Kallithraka, Seraphim Papanikolaou, George Aggelis

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Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces by Ruichang Gao, Huijie Liu, Ying Li, Hongying Liu, Yue Zhou, Li Yuan

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Characterization of the Volatile Profile of Bee Venom from Different Regions in Türkiye Using Gas Chromatography-Mass Spectrometry by Meral Kekeçoğlu, Onur Güneşer, Sevgi Kolaylı, Buket Aydeniz-güneşer

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Assessment of the Vodka Safety and Detection of Falsification Compared to the Original Ones by Sona Nikolyan, Nune A. Andreasyan, Samvel T. Martirosyan, Anaida V. Tsakanyan

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Comparison of Physicochemical Properties, Volatile Profiles, and 5-Hydroxymethylfurfural and Acrylamide Content in Whole and Explosion-Puffed Wheat Grain by Nurzat Konkubaeva, Vitalijs Radenkovs, Lolita Tomsone, Anete Keke, Asylbek Kulmyrzaev, Ruta Galoburda

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Development of Volatile Compounds in Raw Fermented Sausages with Reduced Nitrogen Compounds—The Effect of Tomato Pomace Addition by Patrycja Skwarek, Jose M. Lorenzo, Laura Purriños, Małgorzata Karwowska

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Biochemical changes during ripening of cheeses in an animal skin by Milna Tudor Kalit, Tihana Lojbl, Ante Rako, Ilhan Gün, Samir Kalit

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Effect of Hot Air Treatment on Maintaining Volatile Components in Strawberry Fruits during Postharvest Storage by LIU Bing, ZHANG Tingting, MA Feiyang, ZHANG Yijia, WANG Tiantian, TIAN Chen, ZHOU Dandan, DING Chao, LIU Qiang

Subjects: “…hot air; strawberry fruits; storage quality; volatile compounds; lipoxygenase metabolic pathway…”
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Investigating the Impact of Different Oil Production Processes on the Quality and Flavor Characteristics of Hainan Camellia Oil Based on E-nose, GC-MS, and GC-IMS Analyses by Tao LAN, Lipin CHEN, Tao WANG, Meizhen XIE, Weimin ZHANG, Yonghuan YUN, Liangxiao ZHANG

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The Composition of Essential Oils and the Content of Saponins in Different Parts of <i>Gilia capitata</i> Sims by Ain Raal, Jaan Liira, Martin Lepiku, Tetiana Ilina, Alla Kovalyova, Pavel Strukov, Andriy Gudzenko, Oleh Koshovyi

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