Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection by Hui Gong, Zhen Yang, Meng Liu, Zhijia Shi, Jiapeng Li, Wenhua Chen, Xiaoling Qiao

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Detection methods and biological treatment of typical organic compounds in tail water of chemical/pharmaceutical industrial parks by YANG Lei, FU Ruotong, JIN Wenhui, FU Shiying, SHAO Zhen, WANG Xueting, CHEN Chuan*

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The metabolomic approach to the comparative analysis of wild and cultivated species of oats (Avena L.) by I. G. Loskutov, T. V. Shelenga, A. V. Konarev, A. I. Shavarda, E. V. Blinova, N. I. Dzubenko

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Unraveling the levels of emerging contaminants along the eastern Mediterranean Sea by Fatima Haydous, Bilal Nehmeh, Joseph Rebehmed, Josephine Al-Alam, Christopher Saab, Sara Sabbagh, Ali Hamieh, Ali Yassin, Mahmoud Wazne, Elias Akoury

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Production of Low Calorie Bakery Product with Pleasant Flavour, Antioxidant and Antimicrobial Activities by Hussein Ahmed M.S., Shaheen Mohamed S., Abdel-Kalek Hanan H., El-Nor S.A.H. Abo

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Changes in Flavor Substances of Sauced Beef during Processing Based on the Maillard Reaction by FENG Meiqin, ZENG Xiaoqing, SUN Jian

Subjects: “…sauced beef; maillard reaction; ultra-high performance liquid chromatography-mass spectrometry; gas chromatography-mass spectrometry…”
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Antioxidant and antibacterial activity of red seaweed Kappaphycus alvarezii against pathogenic bacteria by P. Bhuyar, M.H. Rahim, S. Sundararaju, G.P. Maniam, N. Govindan

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Changes in Quality and Flavor of Chopped Chili Peppers in Ceramic Jars during Fermentation by WANG Hongwei, LIU Hongjuan, QIN Yeyou, XU na, HU Jialiang, YUAN Xiao, LIU Yang, JIANG Liwen

Subjects: “…chopped chili peppers in ceramic jar; quality and flavor; headspace solid-phase microextraction; gas chromatography-mass spectrometry…”
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Characterization and discrimination of fermented sweet melon juice by different microbial strains via GC-IMS-based volatile profiling and chemometrics by Zhaoling Wang, Si Mi, Xianghong Wang, Kemin Mao, Yuwei Liu, Jie Gao, Yaxin Sang

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Effects of 60Co-γ Ray Irradiation on the Quality of Ponkan Peels by WANG Xue, PAN Zhaoping, LI Wenge, SU Zhipeng, CHEN Jiaxu, HE Shuang, FU Fuhua

Subjects: “…60co-γ ray; ponkan peels; headspace-solid phase microextraction-gas chromatography-mass spectrometry; comprehensive assessment…”
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Underlying Mechanisms of Chromatographic H/D, H/F, <i>cis/trans</i> and Isomerism Effects in GC-MS by Dimitrios Tsikas

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Analysis of Physicochemical Properties, Volatile Flavor Compounds and Bacterial Communities in Broad Bean Paste from Sichuan and Chongqing by TU Dawei, MA Hongneng, LI Jia, KANG Junhan, LIU Wenjun

Subjects: “…broad bean paste; headspace solid-phase microextraction-gas chromatography-mass spectrometry; volatile flavor compounds; high-throughput sequencing…”
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Human health risks of PAHs in soil and vegetables from Tiga, Kano State, Nigeria by Enyojo S. Okwute, Zakari Mohammed, David E. Arthur, Haruna B. Wayar, Joseph C. Akan

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Analysis of Aroma Quality of Pearl Orchid at Different Flowering Stages and Its Scented Tea by HUANG Cuixin, KUN Jirui, LIN Yunzhi, DAI Hongwei, WENG Tianjun, LI Zhengwen, TONG Huarong

Subjects: “…pearl orchid; flowering stage; volatile compounds; pearl orchid-scented tea; gas chromatography-mass spectrometry; odor activity value…”
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The metabolomic approach to the assessment of cultivar specificity of Brassica napus L. seeds by G. N. Smolikova, A. L. Shavarda, I. V. Alekseichuk, V. V. Chantseva, S. S. Medvedev

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Varroa Volatiles Offer Chemical Cues to Honey Bees for Initial Parasitic Recognition by Qinglong Zhao, Xinning Wang, Ahsan Mustafa, Ying Wang, Hongfang Wang, Xuepeng Chi, Baohua Xu, Zhenguo Liu

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Threshold values determination in high-voltage equipment diagnosis insulation by registration methods of partial discharges by A. A. Kuznetsov, A. Yu. Kuzmenko, M. A. Kuznetsova, A. V. Simakov

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Determination of adulterations in dairy products and vegetable oils based on their fatty acid compositions by D. S. Bolshakov, D. V. Yudina, T. B. Nikeshina

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Analysis on Flavor Quality of Brassica rapa L. from Different Varieties by MAERHABA·Paerhati, Zhanteng SONG, Ruina YANG, Jing LI, Jing AN, Min LIU, Zhenzhen XU, Jingrong ZHU

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Optimization of HS-SPME-GC-MS for the Characterization of Key Volatile Compounds in Lentinus edodes at Different Maturity Stages by HOU Zhenshan, XU Heran, XIA Rongrong, LI Yunting, WANG Yafei, PAN Song, XIN Guang

Subjects: “…lentinus edodes; maturity stage; aroma; volatile compounds; headspace solid-phase microextraction; gas chromatography-mass spectrometry; partial least squares discriminant analysis…”
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