The Aroma, Taste Contributions, and Flavor Evaluation Based on GC-IMS, E-Nose, and E-Tongue in Soybean Pastes: A Comparative Study by Bing Yang, Heng Wang, Zhenxia Cao, Jing Yan, Zijie Dong, Fazheng Ren, Wanli Zhang, Lishui Chen

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Effect of microwave-assisted extraction on quality and taste profiles of crude extracts from split gill mushroom by Walailak Khotchai, Nantawan Therdthai, Pitiporn Ritthiruangdej

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EXCIPIENTS SELECTION AND CHARACTERIZATION FOR «RALITIN» GEL FOR ORAL ADMINISTRATION by E. Y. Zagorulko, A. A. Teslev

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Effectiveness of Dietary Guidelines for Reducing Free Sugar Intakes: A Randomised Controlled Trial by Lucy Boxall, Katherine M. Appleton, Emily Arden-Close, Janet James

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An integrated approach to assessing the quality of wines sold on Maikop consumer market by L. V. Lunina, Z. T. Tazova, N. T. Siyukhova

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Study of the effect of curing mixture compositions on oxidation of lipids in meat systems by Gurinovich G., Patrakova I., Kudryashov L.

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