Effect of Hot Water Blanching on Food Processing Properties of Kelp Seedlings and in Vitro Digestibility of Its Major Nutrients by CHEN Liang, CHEN Xiaochen, DU Xiping, ZHANG Shuyu, LI Meiling, LIU Tao, NI Hui

Subjects: “…kelp seedlings; blanching; color; texture characteristics; component; digestion…”
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Regularity of characteristic components of large-leaf tea (Camellia sinensis) flowers at different reproductive stages by Mengnan Shi, Jie Zhang, Shuqi Ji, Wujie Min, Zequn Ma, Jianglin Zhao, Changyun Xiong

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Potential Bias in Volcanic Paleomagnetic Records Due To Superimposed Chemical Remanent Magnetization by V. P. Shcherbakov, F. Lhuillier, S. K. Gribov, V. A. Tselmovich, N. A. Aphinogenova

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Terpenoids identification and authenticity evaluation of longan, litchi and schefflera honey by Hequan Zhu, Yinan Du, Xun Lin, Zhonglian Huang, Jie Dong, Jiangtao Qiao, Hongcheng Zhang

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Effect of Inoculation with Debaryomyces hansenii on the Microbial Community and Quality of Pu-erh Tea during Fermentation by WANG Teng, BO Nianguo, SHA Gen, LU Wanyang, MA Yan, ZHAO Ming

Subjects: “…debaryomyces hansenii; pu-erh tea; enhanced fermentation; characteristic components; microbial communities…”
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Machine-Learning-Assisted Aroma Profile Prediction in Five Different Quality Grades of Nongxiangxing Baijiu Fermented During Summer Using Sensory Evaluation Combined with GC×GC–TOF... by Dongliang Shao, Wei Cheng, Chao Jiang, Tianquan Pan, Na Li, Mengmeng Li, Ruilong Li, Wei Lan, Xianfeng Du

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Quality analysis and characteristic difference identification of organic tea and conventional planting tea based on ICP, HPLC and machine algorithm by De Zhou, Yunfei Hu, Xi He, Lijuan Du, Lian Bao, Ming Zhao, Jinliang Shao, Qingyan Tang

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