Competition in the Telecom Sector on Facebook in Bangladesh: Building Customer Relationships by Mohammad Yousuf, Mohammad Ali

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Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay by Mara Antonia Gagliano, Matilde Tura, Francesca Soglia, Chiara Cevoli, Sara Barbieri, Giacomo Braschi, Alessandra Bendini, Tullia Gallina Toschi, Massimiliano Petracci, Enrico Valli

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Analysis of Key Aroma Active Compounds of Novel Qingke Baijiu by GC-MS/GC-O-MS Combined with PLSR by Yahui ZHAO, Pengfei LIAO, Lu CHEN, Yuhong ZHANG, Xuliang WANG, Yulong JIN, Jiajun YU, Hehe LI, Jinyuan SUN

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Impact of combined grape maturity and selected Saccharomyces cerevisiae on flavor profiles of young ‘cabernet sauvignon’ wines by Xiaomin Zang, Qing Du, Jiao Jiang, Yan-ying Liang, Dongqing Ye, Yanlin Liu

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The interplay of different sensory attributes in lingonberry nectars with sucrose and high intensity sweeteners by Kjersti Aaby, Josefine Skaret, Ingunn Berget, Paula Varela

Subjects: “…Quantitative descriptive analysis (QDA)…”
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Effect of French Press Brewing on the Sensory Quality of Robusta Coffee Produced in Hainan by LIU Di, LAO Fei, DONG Wenjiang, YU Xinxin

Subjects: “…robusta coffee; brewing parameters; sensory quantitative descriptive analysis; gas chromatography-mass spectrometry; pearson correlation…”
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Analysis of the Influence of Spices on the Yu-Shiang Sauce Flavors Based on E-nose and GC-IMS Technology by Hao ZHANG, Tianlong GAO, Yuwen YI, Xuemei CAI, Jing DENG, Yingming TANG, Siyuan GU, Mingfeng QIAO

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Analysis of Flavor Quality of Plant Milk by Consumer Evaluation Using Just-About-Right Scale Combined with Gas Chromatography-Mass Spectrometry by XU Xinying, YANG Aolin, GUO Yangfan, WANG Ying, JIN Zeyuan, ZHANG Meng, WANG Yingyao, WANG Bei, ZHANG Qin, LI Lingnan

Subjects: “…headspace solid-phase microextraction-gas chromatography-mass spectrometry; quantitative descriptive analysis; penalty analysis; plant milk; improvement of sensory attributes…”
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Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach by Xiaofang Sheng, Xin Li, Xinxin Lu, Xiaohui Liu, Weiyuan Tang, Zhihai Yu, Xiaozhu Liu, Fei Zhang, Qun Huang, Mingzheng Huang

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