Comparative evaluation of commercial Douchi by different molds: Biogenic amines, non-volatile and volatile compounds by Aijun Li, Gang Yang, Zhirong Wang, Shenglan Liao, Muying Du, Jun Song, Jianquan Kan

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Halitosis as a symptom of gastroenterological diseases by Elżbieta Poniewierka, Maciej Pleskacz, Natalia Łuc-Pleskacz, Joanna Kłaniecka-Broniek

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Melt inclusion bubbles provide new insights into crystallisation depths and CO2 systematics at Soufrière Hills Volcano, Montserrat by TiVonne A. Howe, Thomas E. Christopher, Thomas E. Christopher, Séverine Moune, Séverine Moune, Hugh Tuffen, Federica Schiavi

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Tea aroma formation by Chi-Tang Ho, Xin Zheng, Shiming Li

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Analysis of Changes in Flavor Substances of Tomato Fruits in Different Ripening Stages by Headspace-Gas Chromatography-Ion Mobility Spectrometry by FU Xiaohui, SHI Lu, SUN Qingzhen, DONG Xiaoxing, PIAO Fengzhi, DU Nanshan

Subjects: “…tomato; ripening stages; quality; volatile components…”
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THE AROMA OF STRAWBERRIES GROWN IN THE RIGHT-BANK FOREST-STEPPE ZONE OF UKRAINE by I. Zamorska, V. Zamorskyi, S. Belinska

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Analytical Differentiation of Wines from Three Terroirs Located in a Warm Winegrowing Area Based on Their Volatilome by José Miguel Fuentes-Espinosa, Raquel Muñoz-Castells, Jaime Moreno-García, Teresa García-Martínez, Juan Carlos Mauricio, Juan Moreno

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Role of Trapping in Non‐Volatility of Electrochemical Neuromorphic Organic Devices by Henrique Frulani de Paula Barbosa, Andreas Schander, Andika Asyuda, Luka Bislich, Sarah Bornemann, Björn Lüssem

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The influence of the volatiles on the slag composition for the heating process by Zhao Z.-Y., Zhao J.-X., Cui Y., Lu L., Wang G.-H.

Subjects: “…slag with volatile…”
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Exploring the link between exposure to volatile organic chemicals and incidence of infertility:A cross-sectional study by Wen Zhang, Jiarong He, Fang Zhao, Jing Pan, Jiefu Wen, Lijun Jiang, Mingming Zhang

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Comparative Analysis of Effects of Different Raw Materials on Flavour Quality of Scallion Oil Based on HS-SPME-GC-MS by Meng ZHANG, Peng WANG, Jingzhang GENG, Ping ZHAN, Honglei TIAN

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Preparation of Saccharomycopsis fibuligera Fuqu and Its Application in the Production of Xiaoqu Baijiu by LIU Xiao, HUANG Zhiguo, WEI Chunhui, REN Zhiqiang, XIE Jun, DENG Jie

Subjects: “…saccharomycopsis fibuligera; fuqu; xiaoqu baijiu; volatile compounds…”
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Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk by Lixiang Lan, Weizhe Wang, Yufang Su, Hongyan Xu, Jiyu Han, Xuelu Chi, Yanmei Xi, Baoguo Sun, Nasi Ai

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Chemical and sensory properties of young cabernet sauvignon and marselan wines from subregions on the eastern foothills of helan mountains in ningxia, China: Terroir effect by Xue Zhang, Hui Yang, Na Liu, Jian Sun, Ruijia Yao, Fangzhou Shi, Jiming Li, Wenguang Jiang, Hongying Li, Qingchen Zhang, JunXiang Zhang

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Volatilization characteristics of high-lead slag and its influence on measurement of physicochemical properties at high temperature by Wang Guohua, Cui Yaru, Yang Ze, Guo Ziliang, Zhao Lv, Li Xiaoming, Zhao Junxue, Tang Wendan

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Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product) by Barış Yalınkılıç, Güzin Kaban, Mükerrem Kaya

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Investigations of Volatile Organic Compounds in Berries of Different Actinidia kolomikta (Rupr. & Maxim.) Maxim. Accessions by Laima Cesoniene, Remigijus Daubaras, Sigita Bogacioviene, Audrius Sigitas Maruska, Mantas Stankevicius, Andrius Valatavicius, Marcin Zych, Sezai Ercisli, Gulce Ilhan

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The potential role of exhaled breath test in noninvasive detection of oral squamous cell carcinoma by Xuan Xiao, Zhaocheng Shi, Zhifeng Song

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Widely targeted metabolomics analysis reveals differences in volatile metabolites among four Angelica species by Jiaojiao Ji, Lanlan Zang, Tingting Lu, Cheng Li, Xiaoxu Han, Soo-Rang Lee, Li Wang

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Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition by Nowicka Katarzyna, Jaworska Danuta, Przybylski Wiesław, Górska Ewa, Tambor Krzysztof, Półtorak Andrzej

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