Comparative evaluation of commercial Douchi by different molds: Biogenic amines, non-volatile and volatile compounds by Aijun Li, Gang Yang, Zhirong Wang, Shenglan Liao, Muying Du, Jun Song, Jianquan Kan

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Tea aroma formation by Chi-Tang Ho, Xin Zheng, Shiming Li

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Analysis of Changes in Flavor Substances of Tomato Fruits in Different Ripening Stages by Headspace-Gas Chromatography-Ion Mobility Spectrometry by FU Xiaohui, SHI Lu, SUN Qingzhen, DONG Xiaoxing, PIAO Fengzhi, DU Nanshan

Subjects: “…tomato; ripening stages; quality; volatile components…”
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THE AROMA OF STRAWBERRIES GROWN IN THE RIGHT-BANK FOREST-STEPPE ZONE OF UKRAINE by I. Zamorska, V. Zamorskyi, S. Belinska

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Analytical Differentiation of Wines from Three Terroirs Located in a Warm Winegrowing Area Based on Their Volatilome by José Miguel Fuentes-Espinosa, Raquel Muñoz-Castells, Jaime Moreno-García, Teresa García-Martínez, Juan Carlos Mauricio, Juan Moreno

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The influence of the volatiles on the slag composition for the heating process by Zhao Z.-Y., Zhao J.-X., Cui Y., Lu L., Wang G.-H.

Subjects: “…slag with volatile…”
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Preparation of Saccharomycopsis fibuligera Fuqu and Its Application in the Production of Xiaoqu Baijiu by LIU Xiao, HUANG Zhiguo, WEI Chunhui, REN Zhiqiang, XIE Jun, DENG Jie

Subjects: “…saccharomycopsis fibuligera; fuqu; xiaoqu baijiu; volatile compounds…”
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Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk by Lixiang Lan, Weizhe Wang, Yufang Su, Hongyan Xu, Jiyu Han, Xuelu Chi, Yanmei Xi, Baoguo Sun, Nasi Ai

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Chemical and sensory properties of young cabernet sauvignon and marselan wines from subregions on the eastern foothills of helan mountains in ningxia, China: Terroir effect by Xue Zhang, Hui Yang, Na Liu, Jian Sun, Ruijia Yao, Fangzhou Shi, Jiming Li, Wenguang Jiang, Hongying Li, Qingchen Zhang, JunXiang Zhang

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Volatilization characteristics of high-lead slag and its influence on measurement of physicochemical properties at high temperature by Wang Guohua, Cui Yaru, Yang Ze, Guo Ziliang, Zhao Lv, Li Xiaoming, Zhao Junxue, Tang Wendan

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Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product) by Barış Yalınkılıç, Güzin Kaban, Mükerrem Kaya

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Investigations of Volatile Organic Compounds in Berries of Different Actinidia kolomikta (Rupr. & Maxim.) Maxim. Accessions by Laima Cesoniene, Remigijus Daubaras, Sigita Bogacioviene, Audrius Sigitas Maruska, Mantas Stankevicius, Andrius Valatavicius, Marcin Zych, Sezai Ercisli, Gulce Ilhan

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Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition by Nowicka Katarzyna, Jaworska Danuta, Przybylski Wiesław, Górska Ewa, Tambor Krzysztof, Półtorak Andrzej

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Exploring the underlying mechanisms behind poor faecal integrity in yellowtail kingfish (Seriola lalandi): The role of dietary starch level and amylase supplementation by Peter Horstmann Zuther, Roel M. Maas, Tijmen Blok, Jeroen Kals, Marit A.J. Nederlof, Satya Prakash, Henk A. Schols, Thomas W.O. Staessen, Yaqing Zhang, Fotini Kokou, Johan W. Schrama

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Effects of interactions between microorganisms and lipids on inferior volatile compound production during cold storage of grouper (Epinephelus coioides) by Yuanming Chu, Jinfeng Wang, Jing Xie

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Non-Invasive Detection of Tumors by Volatile Organic Compounds in Urine by Tomoaki Hara, Sikun Meng, Yasuko Arao, Yoshiko Saito, Kana Inoue, Aya Hasan Alshammari, Hideyuki Hatakeyama, Eric di Luccio, Andrea Vecchione, Takaaki Hirotsu, Hideshi Ishii

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TERPENES OF Melipona quadrifasciata GEOPROPOLIS by Marta S. D. Freitas, Matheus H. O. de Sousa, Alexandre Piccinini, Luiz Antonio Mendonça Alves da Costa, Neusa F. de Moura

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Characterization of differences in volatile compounds and metabolites of six varieties of potato with different processing properties by Wenyuan Zhang, Liang Li, Yaqi Zhao, Haixia Yang, Xuejie Zhang, Zhanquan Zhang, Xue Wang, Zhenzhen Xu, Wanxing Wang, Jianjun Deng

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Antibacterial Effect of Fixed and Volatile Oils against Gram-positive and Gram-negative Bacteria by Tara Faiq M. Salih, Sakar Ahmed Abdullah, Salar Ibrahim Ali, Daryan Kamal Khder

Subjects: “…Black seed, antibacterial activity, fixed oil and volatile oil.…”
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Inter- and intra-varietal clonal differences influence the aroma compound profiles of wines analyzed by GC–MS and GC-IMS by Huawei Chen, Shijian Bai, Bowei Yang, Ruihua Ren, Zizhu Tang, Zhenwen Zhang, Qingqing Zeng

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