Profiling of Volatile Organic Compounds, Including Halogenated Substances, in Okinawan Red Alga <i>Portieria hornemannii</i> by Kazuki Tani, Yu Sasaki, Takahiro Ishii, Yonathan Asikin

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Enhancing quality and stability of herbs, spices, and citrus flavored vegetable oil: Challenges and future developments by Azzahra Mutiara Ayu, Gemala Anjani, Diana Nur Afifah, Yonathan Asikin, Fitriyono Ayustaningwarno

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Volatile Component Composition, Retronasal Aroma Release Profile, and Sensory Characteristics of Non-Centrifugal Cane Sugar Obtained at Different Evaporation Temperatures by Yonathan Asikin, Yuki Nakaza, Moena Oe, Hirotaka Kaneda, Goki Maeda, Kensaku Takara, Koji Wada

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The Effect of Raw Sugar Addition on Flavor and Retronasal Olfaction Profiles of Processed Brown Sugar by Yonathan Asikin, Yuki Nakaza, Moena Oe, Eriko Arakaki, Goki Maeda, Hirotaka Kaneda, Kensaku Takara, Koji Wada

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Genetic Characteristics and Volatile Organic Compounds of Leaves and Fruit Edible Parts of <i>Citrus depressa</i> Hayata from Different Geographic Origins by Moena Oe, Yonathan Asikin, Misaki Kashima, Masashi Yamamoto, Fumimasa Mitsube, Shu-Yen Lin, Kensaku Takara, Koji Wada

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Volatile Organic Components and MS-e-nose Profiles of Indonesian and Malaysian Palm Sugars from Different Plant Origins by Aldia Katherinatama, Yonathan Asikin, Ryo Amano, Siti Hajar-Azhari, David Yudianto, Dhina Aprilia Nurani Widyahapsari, I Wayan Rai Widarta, Kensaku Takara, Koji Wada

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