Distinctive volatile compound profile of different raw meats, including beef, pork, chicken, and duck, based on flavor map by Min Kyung Park, Bo-Gyeong Kim, Min-Cheol Kang, Tae-Kyung Kim, Yun-Sang Choi

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Analysis of quality differences of the fruits harvested in different times in Huangguo pear at different harvest stages by ZHOU Xuefang, LIN Menghua, LI Yahui, ZHANG Zhiyong, WANG Shulin, LIANG Ying

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Comparative analysis of post-harvest processing and drying techniques on the cupping quality of Thai Arabica coffee by Sai Aung Moon, Sirirung Wongsakul, Hiroaki Kitazawa, Rattapon Saengrayap

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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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Effects of Two Culture Modes on Muscular Nutrition Content and Volatile Flavor in Chinese Longsnout Catfish (<i>Leiocassis longirostris</i>) by Luo Zhou, Yingbing Su, Daiqin Yang, Qiong Shi, Tilin Yi, Zhengyong Wen

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Research on chemical control of peach shoot blight and the association between phloem volatile compounds and resistance by HU Zhu, WANG Li, ZHAO Hongyue

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The Effect of Roasting on Volatile Compounds of Ground Coffee and Turkish Coffee Brew by Ceyda Dadalı

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In vitro bioactivity and metabolomics of green tea processed from raw materials of different by Jixin Zhang, Yanqun Jiang, Yuxuan Zhang, Tiehan Li, Wei Zhao, Tianzi Yu, Yida Wu, Mingxia Lu, Jingming Ning, Zhengzhu Zhang

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Effect of the Inclusion of Chestnut in the Finishing Diet on Volatile Compounds of Dry-Cured Ham from Celta Pig Breed by José M Lorenzo, Javier Carballo, Daniel Franco

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Türkiye’nin Adana İlinden Toplanan Suillus collinitus (Fr.)’un Uçucu Aroma Kompozisyonunun Belirlenmesi by Fuat Bozok, Ebru Kafkas, Saadet Büyükalaca

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Comparative analysis of lipid profiles and aroma characteristics in pecan oils: Probing conventional and non-conventional extraction techniques by Jingtao Cui, Li Cui, Tao Zhang, Xinchen Jiang, Yaming Qian, Wuyang Huang, Haijun Zhu

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Optimizing the Extraction of Polyphenols from Different Edible Lichens Using Response Surface Methodology and the Determination of Their Mineral and Antibacterial Properties by Kubra Ozkan, Hatice Bekiroglu, Nur Cebi, Fatih Bozkurt, Sevda Dere, Hilmi Ozdemir, Muhammet Arici, Salih Karasu, Osman Sagdic

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Influence of Using Microbial Transglutaminase on the Physicochemical Properties, Volatile Compounds and Free Amino Acid Composition of Pastırma by Fatma Yağmur Hazar Suncak, Güzin Kaban, Mükerrem Kaya

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Effect of Low-Salt Processing on Lipolytic Activity, Volatile Compound Profile, Color, Lipid Oxidation, and Microbiological Properties of Four Different Types of Pastırma by Emre Kabil, Fatma Yağmur Hazar Suncak, Güzin Kaban, Mükerrem Kaya

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Weighted gene co-expression network analysis − based selection of hub genes related to phenolic and volatile compounds and seed coat color in sorghum by Ye-Jin Lee, Woon Ji Kim, Seung Hyeon Lee, Jae Hoon Kim, Soon-Jae Kwon, Joon-Woo Ahn, Sang Hoon Kim, Jin-Baek Kim, Jae Il Lyu, Chang-Hyu Bae, Jaihyunk Ryu

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Volatile Organic Compounds, Total Phenolic Content, Color, and Heating Uniformity of Lemon Peel as Affected by Rotational Speed of Turntable During Microwave Drying by Sevilay San, Işıl Barutçu Mazı

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Comparison of plastic and glass cages on volatile compounds in protein extracted from Protaetia brevitarsis larvae by Ji Yoon Cha, Tae-Kyung Kim, Yea-Ji Kim, Jae-Hoon Lee, Min-Cheol Kang, Hae Won Jang, Yun-Sang Choi

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Revealing the Differences in Microbial Community and Quality of High-Temperature Daqu in the Southern Sichuan–Northern Guizhou Region by Cheng Yan, Zhangjun Huang, Rongkun Tu, Liqiang Zhang, Chongde Wu, Songtao Wang, Ping Huang, Yunhang Zeng, Bi Shi

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Effects of Mountain-Basin System on Chemical Composition, Antioxidant Activity and Volatile Flavor Substances of Cabernet Sauvignon Wines in Xinjiang Region, China by Junbo Zhang, Yapeng Qi, Ruiyang Han, Miao Cui, Feifei Gao, Ping Wang, Qinming Sun

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3-Methyl pentanoic acid suppress gray mold disease potentially targeting cell-wall integrity (CWI) and mitogen-activated protein kinase (MAPK) pathways in Botrytis cinerea by Swapan Kumar Paul, Dipali Rani Gupta, Masatoshi Ino, Md. Shahrear Parvaj Sujon, Makoto Ueno

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