Chemical characterization and differentiation of Montenegrin plum spirits obtained by two techniques of traditional batch distillation by Zejak Dejan B., Popović Branko T., Leposavić Aleksandar P., Spalević Velibor R., Tešević Vele V.

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Characterization of volatile compounds in mozzarella cheeses made from bovine and buffalo milk by different aroma extraction and identification methods by Zhijie Yang, Jiao Wang, Bei Wang, Yanping Cao

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Volatile Compounds as Markers of Terroir and Winemaking Practices in Fetească Albă Wines of Romania by Ioana Cristina Bedreag (Rebigan), Ionel-Bogdan Cioroiu, Marius Niculaua, Constantin-Bogdan Nechita, Valeriu V. Cotea

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Buckwheat as an Interesting Raw Material for Agricultural Distillate Production by Szymon Ługowoj, Maria Balcerek, Katarzyna Pielech-Przybylska

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Impact of Preharvest Bagging on the Volatile Profile of Vinalopó Table Grapes by Lucía Andreu-Coll, Luis Noguera-Artiaga, Esther Sendra, Francisca Hernández

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Optimization of fermented kombucha from black-aged garlic using response surface design and aroma-active compounds identification by Arranee Chotiko, Janejira Phakawan, Waleewan Changpasert, Napapan Chokumnoyporn, Kittikoon Wannasawad

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The prospect of antimicrobial peptides from Bacillus species with biological control potential against insect pests and diseases of economic importance in agriculture, forestry and... by Henry B. Ajuna, Hyo-In Lim, Jae-Hyun Moon, Sang-Jae Won, Vantha Choub, Su-In Choi, Ju-Yeol Yun, Young Sang Ahn

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Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects by Elisabetta Chiarini, Valentina Alessandria, Davide Buzzanca, Manuela Giordano, Negin Seif Zadeh, Francesco Mancuso, Giuseppe Zeppa

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Characterization of <i>Euglena gracilis</i> Mutants Generated by Long-Term Serial Treatment with a Low Concentration of Ethyl Methanesulfonate by Ji-Yeon Kang, Younglan Ban, Eui-Cheol Shin, Jong-Hee Kwon

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Evolution During Bottle Ageing of Wines Macerated with Toasted Vine-Shoots and Micro-Oxygenation by Cristina Cebrián-Tarancón, Rosario Sánchez-Gómez, Ana María Martínez-Gil, Maria del Álamo-Sanza, Ignacio Nevares, Maria Rosario Salinas

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Revealing the Unique Characteristics of Greek White Wine Made from Indigenous Varieties Through Volatile Composition and Sensory Properties by Evangelia Nanou, Maria Metafa, Susan E. P. Bastian, Yorgos Kotseridis

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Valorizing Brazilian Propolis Residue: Comprehensive Characterization for Sustainable Reutilization Strategies by Agnese Santanatoglia, Laura Acquaticci, Maria Cristina Marcucci, Filippo Maggi, Carlos Rocha Oliveira, Giovanni Caprioli

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Xenia Effect on Nutritional and Flavor Components of ‘Jingbaili’ Pear by Yaxun Qiao, Wenjie Yu, Keju Li, Jingze Cao, Jie Zhu, Qiuning Wang, Jiaqi Zhao, Yunping Wang, Liping Luo, Jinwang Li, Fangjian Ning

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Effect of Blue Light Intensity During Spreading on the Aroma of Green Tea by Youyue He, Yan Tang, Shiyue Song, Lailong Li, Shaoshuai An, Guoming Zhou, Jing Zhu, Song Li, Yue Yin, Anburaj Jeyaraj, Chunju Peng, Xinghui Li, Guanghui Zeng

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Decoding Light-Spreading Intensity Effects on the Sensory Quality and Volatile Compounds of Green Tea: An Integrated GC-E-Nose and Targeted Metabolomics Analysis by Qiwei Wang, Jiajing Hu, Jiahao Tang, Xianxiu Zhou, Haibo Yuan, Yongwen Jiang, Jialing Xie, Yanqin Yang

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Chemical profile and in-vitro bioactivities of three types of yellow teas processed from different tenderness of young shoots of Huoshanjinjizhong (Camellia sinensis var. sinensis) by Chunyin Qin, Zisheng Han, Zongde Jiang, Jia-Ping Ke, Wen Li, Liang Zhang, Daxiang Li

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Influences of Drying Conditions on Quality Attributes, Taste and Volatile Compounds of Celery Leaves by Yamin Du, Yuhan Zhao, Tao Zhao, Xiaoying Yang, Ying Qin, Maorun Fu

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Metabolic power, volatile compounds, and flavor marker formation mechanisms of three fungi isolated from Fengxiangxing Daqu by Dan Cao, Jiali Lv, Cui Liu, Chengyong Jin, Yongli Zhang, Yuhang Zhang, Wen Zhang

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Dual-temperature dual-state fermentation: A novel approach to improve aroma and color characteristics of Marselan wines by Xuechen Yao, Haoen Cai, Jiayi Kou, Yunxue Xie, Jin Li, Penghui Zhou, Fei He, Changqing Duan, Qiuhong Pan, Mengyao Qi, Yibin Lan

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Rapeseed and Palm Oils Can Improve the Growth, Muscle Texture, Fatty Acids and Volatiles of Marine Teleost Golden Pompano Fed Low Fish Oil Diets by Fang Chen, Yunkun Lou, Junfeng Guan, Xue Lan, Zeliang Su, Chao Xu, Yuanyou Li, Dizhi Xie

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