Flavor changes of Yunnan large-leaf cultivar white tea during different aging periods by Caibi Zhou, Yongshi Chen, Mengling Chen, Mei Xu, Dongwei Zhao, Long Huang, Wenpin Chen

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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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SOME ASPECTS OF DISTILLATE PRODUCTION FROM JERUSALEM ARTICHOKE TUBERS.PART 1. DYNAMIC OF DISTRIBUTION OF VOLATILE COMPONENTS BY DISTILLATION OF FERMENTED WORT by Krikunova L.N., Peschanskaya V.A., Dubinina E.V.

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Analysis of Differences in Volatile Components of Rucheng Baimao (<i>Camellia pubescens</i>) Black Tea in Different Seasons by Junye Zhu, Yuebin Zhou, Haitao Wen

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RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART IV. SPIRIT DRINK) by L. N. Krikunova, E. V. Dubinina, O. N. Obodeeva

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Quality Characteristics and Flavor Analysis of Five Mulberry Varieties by Yingmei Meng, Yinyin Lian, Jiaxin Li, Huayi Suo, Jiajia Song, Mei Wang, Yu Zhang

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Quality differences and profiling of volatile components between fermented and unfermented cocoa seeds (Theobroma cacao L.) of Criollo, Forastero and Trinitario in China by Dewei Yang, Baoduo Wu, Xiaowei Qin, Xiu Zhao, Zihui Zhu, Lin Yan, Fenju Zhang, Guoxing Wu, Fupeng Li

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Effect of Harvest Seasons on Biochemical Components and Volatile Compounds in White Teas from Two Cultivars by Fan Huang, Haijun Wu, Fan Luo, Yingchun Wang, Yulong Ye, Yiyun Gong, Xianlin Ye

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Identification and content analysis of volatile components in 100 cultivars of Chinese herbaceous peony by Aixin Wang, Yasang Luo, Tongfei Niu, Kai Gao, Sitong Wang, Xiaoyang Zhao, Xiaogai Hou, Lili Guo

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Evaluation of the Antioxidant Activity of Three Formulations of Hair Cosmetic Products Containing the Essential Oil of <i>Clinopodium bolivianum</i> (Benth.) Kuntze “inca muña”... by Raymí Celeste Obispo-Huamani, James Calva, Luis Miguel V. Félix-Veliz, Haydee Chávez, Josefa Bertha Pari-Olarte, Javier Hernán Chavez-Espinoza, Johnny Aldo Tinco-Jayo, Edwin Carlos Enciso-Roca, Oscar Herrera-Calderon

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RESEARCH OF AROMA FORMED COMPONENTS OF RENNET CHEESES by I M. Pochitskaya, A. P. Laktionova, V. L. Roslik

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A preparation technology of volatile components in Linggui Zhugan decoction based on the transfer of cinnamaldehyde and its anti-gastric ulcer effect by Ling Li, Nan Wang, Xiaolong Fan, Ning He, Tong Zhang

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Identification of volatile and flavor metabolites in three varieties of broccoli sprouts by Yu Xia, Ming-Yue Li, Syed Abdul Wadood, Han-Jun Hong, Yi Liu, Yu-Xuan Luo, Yi-Yan Wang, Hong-Yan Liu, Ren-You Gan

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THE PRECAMBRIAN HISTORY OF THE ORIGIN AND EVOLUTION OF THE SOLAR SYSTEM AND EARTH. PART 1 by M. I. Kuz’min

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Optimization and Comprehensive Characterization of the Microencapsulation Process for Taro Essence by Yongxin Song, Yipeng Gu, Aiqing Ren, Xiaochun Li, Shujie Wu, Yuwen Gong, Yanghe Luo

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Effect of Tea Cultivars on the Volatile Metabolite Profile and Key Odorants of Keemun Black Tea by LIU Yaqin, WANG Hui, ZHU Lin, LEI Pandeng, ZHOU Hanchen

Subjects: “…cultivar; keemun black tea; key volatile components; metabolite profile…”
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Comparative studies on physicochemical properties, volatile flavor substances and microbial community of Mianning ham at different altitudes by Qianhui Zeng, Lili Ji, Wei Wang, Jiamin Zhang, Ting Bai, Ling Gan, Lin Chen

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Gas chromatography–ion mobility spectrometry-based fingerprint analysis of volatile flavor compounds in ginger cultivated under different conditions by Qian-qian Jia, Jia-xing Li, Sen Yang, Ding-ding Su

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Quality Evaluation of Wushan Codonopsis pilosula with Different Growth Years by Meiling GUO, Wenpin WANG, Luhan HUANG, Lili YANG, Yusen YUE, Sibo QIU, Jianquan KAN, Muying DU

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Habitat Suitability Assessment for <i>Illicium verum</i> Hook. f. (Star Anise) Under Climate Change Conditions, Using the MaxEnt Model and Comprehensive 2D Chromatography by Peng Gu, Qiuling Li, Liangbo Li, Ding Huang, Kexin Cao, Rumei Lu, Rongshao Huang, Jianhua Chen

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