Solving Multi-Objective Complementary Programming Problem (MOCPP) by using Optimal Average by Najmaddin Sulaiman, Abdul-Qader Hamadamin

Subjects: “…solving (mocpp) by using optimal average (oav)…”
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Differences in the Quality Components of Wuyi Rock Tea and Huizhou Rock Tea by Zhaobao Wu, Weiwen Liao, Hongbo Zhao, Zihao Qiu, Peng Zheng, Yuxuan Liu, Xinyuan Lin, Jiyuan Yao, Ansheng Li, Xindong Tan, Binmei Sun, Hui Meng, Shaoqun Liu

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Analysis of Volatile Compounds’ Changes in Rice Grain at Different Ripening Stages via HS-SPME-GC–MS by Liting Zhang, Zhaoyang Pan, Zhanhua Lu, Shiguang Wang, Wei Liu, Xiaofei Wang, Haoxiang Wu, Hao Chen, Tengkui Chen, Juan Hu, Xiuying He

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Characteristic Changes and Potential Markers of Flavour in Raw Pu-Erh Tea with Different Ageing Cycles Analysed by HPLC, HS-SPME-GC-MS, and OAV by Jiayi Xu, Xiujuan Deng, Yamin Wu, Miao Zhou, Cen Du, Qiaomei Wang, Yuxin Xia, Junjie He, Wenxia Yuan, Wendou Wu, Hongxu Li, Yankun Wang, Tong Li, Baijuan Wang

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Characterization of the key aroma compounds in cigar filler tobacco leaves from different production regions by Chenxi Jiang, Jinxiong Lv, Lingbo Ji, Hongyue An, Mingxuan Yang, Yang Huang, Lulu Liu, Zhongrong Jiang, Xiujuan Xu, Jun Hu

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Analysis of Volatile Compounds with Odor Characteristics in Dianhong, Chuanhong, and Keemunhong Based on SPME-GC×GC-MS by Sinuo Li, Qi Meng, Chunli Huang, Peihan Zhou, Sirui Yao, Yamin Guo, Xiaojun Wang

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Study of Aroma Characteristics and Establishment of Flavor Molecular Labels in Fermented Milks from Different Fermentation Strains by Rui Xu, Long Tang, Xing Gao, Xiaomo Han, Chen Liu, Huanlu Song

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Characterization of the key aroma compounds in the floral honey-like cup aroma of Fenghuang Dancong oolong tea by application of the sensomics approach by Jirui Kun, Zhengfei Luo, Menghan Gong, Qing Meng, Yingjuan Chen, Lianyu Yuan, Yiwei Weng, Jin Sun, Hongwei Dai, Huarong Tong

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Aroma-Driven Differentiation of Wuyi Shuixian Tea Grades: The Pivotal Role of Linalool Revealed by OAV and Multivariate Analysis by Mengzhen Zhang, Ying Zhang, Yeyun Lin, Yuhua Wang, Jishuang Zou, Miaoen Qiu, Qingxu Zhang, Jianghua Ye, Xiaoli Jia, Haibin He, Haibin Wang, Qi Zhang

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Analysis of Key Aroma Components and Formation Mechanism of Chuanhong Congou Black Tea Based on HS-SPME-GC-MS by Zhiyi YANG, Xueyan LIAN, Lei JIN, Dong LI

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Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry, gas chromatography-olfactometry, odor activity value, ar... by Cong Lu, Yuyu Zhang, Ping Zhan, Peng Wang, Honglei Tian

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Prediction of air quality perception in aircraft cabin based on psychophysical model and artificial neural network (ANN)-based model by Yihui Yin, Lei Zhao, Ruoyu You, Jingjing Pei, Hanyu Li, Junzhou He, Yuexia Sun, Xudong Yang, Qingyan Chen

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Evaluation and Analysis of Key Flavor and Warmed-over Flavor of Pre-prepared Steamed Pork with Preserved Vegetable Based on HS-SPME-GC-MS Combined with Electronic Tongue by Jiahao LI, Yaoying ZENG, Yubo XIONG, Jiehai SHE, Zhuojun YU, Hangyu GUO, Wen XIONG, Lin GONG, Wenhua ZHOU

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Analysis of Quality Differences in Congou Black Tea Processed from Mixed Summer and Autumn Fresh Leaves of Different Varieties by Shuning GUO, Haoming ZUO, Chenyu SHAO, Yue SHI, Cong WANG, Chengwen SHEN

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Analysis of Flavor and Quality Differences in Black Tea from Different Geographical Origins in Fujian by Chunyan XIAO, Jing LI, Zhihui WANG, Biyun HE, Wei HUANG, Fuming LIN, Linhai CHEN, Weijiang SUN

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Analysis of Key Aroma Presenting Substances in Yak Milk Lala from Different Regions of Tibet Based on HS-SPME-GC-MS and OAV by Chuang DONG, Hui XU, Yahui ZHU, Lin YANG

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Changes in Volatile Compounds and Sensory Properties of Chicken with <i>Armillaria mellea</i> During the Pressure-Cooking Process by Xiaolan Dong, Chuntao Xia, Hongxiu Fan, Xu Zhang, Tong Sun, Zhiyu Wang, Tingting Liu

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Characterization of the cellar mud odor compounds and their content variation in strong aroma base Baijiu by GC/MS/O and means of molecular sensory science by Wanzhong Zhang, Xinglin Han, Deliang Wang, Wei Jiang, Ligang Hao, Yuqi Chen, Feng Zhou, Jianxiang Hu, Xinli Meng

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Analysis of volatile compounds in Xiangjiao baijiu from different storage containers and years based on HS-GC-IMS and DI-GC–MS by Bing Zhang, Siman Zheng, Mingquan Huang, Qiang Wu, Wei Dong, Jihong Wu, Hongqin Liu, Dongrui Zhao, Yougui Yu, Jinchen Li

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