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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Use of Bismuth in Irritable Bowel Syndrome by T. A. Ilchishina

“…An evidence review on use of bismuth in irritable bowel syndrome.Key points. Irritable bowel syndrome (IBS) is a common functional disorder significantly impacting the quality of life and social status, i.a., through frequent manifestations of diarrhea. …”
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Golden berry fruit modulates inflammation in LPS-stimulated RAW 264.7 macrophages and the DSS-induced acute colitis model by Jenny Castro, Guillermo Lopez-Lluch, Juan Carlos Rodríguez, Rocío de la Puerta, Lía Barrios, Rubén Salas, Luis Franco

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Manganese biofortification in grapevine by foliar spraying improves volatile profiles of Cabernet Sauvignon grapes and wine sensory traits by Ruihua Ren, Miaomiao Wang, Lijian Zhang, Fuxian Ren, Bowei Yang, Huangzhao Chen, Zhenwen Zhang, Qingqing Zeng

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Effects of foliar applications of γ-polyglutamic acid and alginic acid on the quality and antioxidant activity of Marselan grapes and wines by Huawei Chen, Lijian Zhang, Bowei Yang, Miaomiao Wang, Litao Ma, Jingjing Shi, Zhenwen Zhang, Qingqing Zeng

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Progress in the structural modification and pharmacological activity of isosteviol by Tao Wang, Bowen Pan, Lijuan Liu, Zhangchao Dong, Wenhui Zhang, Xiongwei Liu, Ying Zhou, Yang Shi

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Synergistic Effect of Multi-field Force on Condensable Particulate Matter Properties and Behavior in Flue Gas: A Case Study in a Municipal Solid Waste Incineration Plant by Wenting Liu, Bowen Zhao, Qian Feng, Zhiyong Zhou, Jianyi Lu

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Characterization and Removal of Condensable Particulate Matter in Flue Gas Studied with Cold Electrode Electrostatic Precipitator by Wenting Liu, Bowen Zhao, Xin Wang, Jianyi Lu

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Establishment of Sensory Evaluation Method for Wolfberry Tea and Exploration of the Main Characteristic Aroma Substances by Yuanchao LI, Qinji LI, Yuqiong GUO, Zhilong HAO, Shan JIN

“…To establish the sensory evaluation method for wolfberry tea made from wolfberry buds and leaves, sensory evaluation experiments were designed with multi-variables, including brewing time and tea amount, by using two brewing methods with covered bowl and column cup, respectively. Based on the physicochemical methods and gas chromatography mass spectrometry (GC-MS) technology, the difference of taste and aroma substances between buds and leaves of wolfberry tea, were analyzed, and the main characteristic aroma compounds of wolfberry tea were explored. …”
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