The Effect of Gliding Arc Discharge Low-Temperature Plasma Pretreatment on Blueberry Drying by Pengpeng Yu, Wenhui Zhu, Yu Qiao, Xiaonan Yang, Lixin Ma, Yankai Cai, Jianrong Cai

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Effect of Adding Red Yeast Rice on the Quality and Volatile Flavor of Fermented Radish by Huayu LU, Liuxin LUO, Shengsheng LI, Ruifeng MAO

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Effect of Superchilling on Preservation, Ripening and Senescence of Broad Bean Seeds by LI Die, LI Haiyan, ZHONG Shihong, FU Yuansheng, LI Meiqing, ZHANG Haiwei

Subjects: “…broad bean seeds; superchilling; storage period; quality changes; ripening and senescence…”
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Optimization of Prepared Carrot Corn Rib Soup and Simulation of Quality Changes in Cold Chain Logistics by Jiaxin LU, Weizhao REN, Jingnan REN, Huilong DONG, Gang FAN, Jianying WEI, Zhuo WANG, Shengwei HUANG, Qufang WU, Benpeng ZHANG, Xiaoxiao QIU

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Quality Changes in Live <i>Ruditapes philippinarum</i> During “Last Mile” Cold Chain Breakage: Effect of Packaging by Yiming Huang, Xinrui Xie, Shoaib Younas, Caiyun Liu, Xin Wang

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Effect of external factors on the stability of sparkling wine quality during storage by E. V. Dubinina, A. A. Moiseeva, D. V. Andrievskaya, V. A. Trofimchenko

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Dinamika Kualitas Air pada Kolam Budidaya Udang Vaname (Litopenaeus Vannamei) dengan Media Air Laut Buatan dan Perlakuan Dosis Fermentasi Bekatul yang Berbeda by Asus Maizar Suryanto Hertika, Muhammad Musa, Diana Arfiati, Yenny Risjani, Seto Sugianto Prabowo Rahardjo, Febriyani Eka Supriatin, Rahmi Nurdiani, Sri Andayani, Tiwi Nurjannati Utami, Renanda Baghaz D.S. Putra, Nuning Ertikasari, Asmiyati Kurnianingsih, Muhammad Asnin Alfarisi, Riza Savira, Jumrotul Aisyah, Laelatul Nisa Patresna

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Effects of Thermal Processing Methods on the Quality Changes of Thick-Shelled Mussels by WANG Shaoping, LI Kaihui, TU Chuanhai, WANG Jiaxing, FANG Chuandong, ZHANG Bin

Subjects: “…mytilus coruscus; thermal processing; quality change; myofibrillar protein…”
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An Evaluation of the Effects of Pepper (<i>Zanthoxylum bungeanum Maxim.</i>) Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) Duri... by Shengming Zhao, Mengke Li, Mengran Hei, Yanyan Zhao, Jingjun Li, Zhuangli Kang, Hanjun Ma, Guoyuan Xiong

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Determination of Quality Changes in Traditional and Liquid Smoked Fish Pastirma Prepared from Meagre (Argyrosomus regius Asso, 1801) by Buminhan Burkay Selçuk, Fikret Çakır

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Spatiotemporal dynamics of ecological quality and its drivers in Shanxi Province and its planned mining areas by Lulu Chen, Huabin Chai, Weibing Du, Zengzeng Lian, Yu Wang, Chunyi Li, Lailiang Cai, Lei Zhang

Subjects: “…Ecological quality change…”
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Effects of licorice extract on Paraclostridium bifermentans spore growth and quality changes in ready-to-eat chicken breast during storage by Jichao Huang, Zimu Li, Mengmeng Song, Yang Lei, Kairan Sheng, Tianran Huang, Kaichen Zhang, Ming Huang

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Quality Changes of Large Yellow Croaker Meat with Different Cooked Degrees during Frozen Storage and Reheating Process by Yi XU, Yuwu BAI, Yuying ZHAO, Chao YANG, Shanggui DENG, Yuanpei GAO

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Changes in sensory, biochemical and microbiological parameters of smoked shrimps (both traditional and improved) in different packages at refrigeration temperature (5 to 8°C) by F. H. Shikha

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Change and Pollution Evaluation of Groundwater from Wet and Dry Periods of Ion-adsorbed Rare Earth Mine in Northern Guangdong Province by Yuan Pingwang, Wang Yi, Wang Lidong, He Peiyong

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The Effects of Nanoemulsion Film Coatings Containing Essential Oils on the Storage Quality of Sugar Beets (Beta vulgaris L.) by Fatma Zehra Ok, Arif Şanlı

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Assessing the impact of climate on mackerel (Scomber japonicus) quality during vehicle transportation: A transportation modeling approach by Seul‐Ki Park, Su‐Jeong Lee, Sung‐Hwan Eom, Kyung Tae Kim, Young‐Sun Lee, Eun‐Song Kim, Sung Bum Son, Won Je Jang, Kee‐Jai Park, Eun‐Woo Lee

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Development of fish stick from silver carp (Hypophthalmichthys molitrix) mince and its quality changes at room temperature (28 to 32°C) by M. I. Hossain

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Don’t Judge a Sausage by Its Cover: Effects of Inoculating Three Indigenous <i>Lactic Acid Bacteria</i> on Quality, Moisture Distribution, and Protein Structure in Fermentation by Yangyi Zheng, Gaiming Zhao, Shichang Zhao, Xuan Li, Wenming Cui, Long Xu, Chaozhi Zhu, Lin Tong

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大豆油在3种传统米面食品煎炸过程中的品质变化Quality changes of soybean oil during frying of three traditional rice and flour foods by 何雪梅1，黄晨昕1，李红丽1，陈文杰2，李琪1，于修烛1 HE Xuemei1, HUANG Chenxin1, LI Hongli1,CHEN Wenjie2, LI Qi1, YU Xiuzhu1

Subjects: “…soybean oil; frying; rice and flour foods; quality change…”
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