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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Rapid Screening of 300 Pesticide Residues in Commercially Available Vegetable-, Fruit-, and Cereal-Based Baby Foods by Using Amino-Functionalized Multiwalled Carbon Nanotubes with QuEChERS and Gas Chromatography-Electrostatic Field Orbitrap High-Resolution Mass Spectrometry by Zhijuan Meng, Sufang Fan, Tongtong Ding, Xiaoxuan Yuan, Limin Zhao, Qiang Li, Yan Zhang

“…A new method for screening 300 pesticide residues in fruit-, vegetable-, and cereal-based baby foods by an improved QuEChERS purification method based on amino-functionalized multiwalled carbon nanotubes (NH2-MWCNTs) combined with gas chromatography-electrostatic field orbitrap high-resolution mass spectrometry (Orbitrap GC-MS) was developed. …”
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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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Comprehensive Methodological Approach to Determining Lipids in Clams by Alexandra V. Borodina, Yurii O. Veliaev, Alexander R. Osokin

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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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Variation of microbiological and small molecule metabolite profiles of Nuodeng ham during ripening by high-throughput sequencing and GC-TOF-MS by Cong Li, Yingling Zou, Guozhou Liao, Zijiang Yang, Dahai Gu, Yuehong Pu, Changrong Ge, Guiying Wang

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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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Key Aromatic Compounds Analysis of 'Meizhan' Tea Based on SBSE-GC-O-MS Technology by Xiaoxi OU, Huiqing HUANG, Qiuming LI, Xinru YU, Nengbao JIANG, Hongzheng LIN, Yucheng ZHENG, Yun SUN

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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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