The Addition of Tomato and Spinach Powder to Semolina Pasta: A Study of the Impact of the Production Process and Cooking on Phenolic Compounds by Silvia Marzocchi, Federica Pasini, Renzo Santi, Maria Fiorenza Caboni

Subjects: “…antioxidant compounds…”
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Unveiling the nutraceutical potential of indigenous and exotic eggplant for bioactive compounds and antioxidant activity as well as its suitability to the nutraceutical industry by Yvonne Angel Lyngdoh, Yvonne Angel Lyngdoh, Partha Saha, Partha Saha, Bhoopal Singh Tomar, Rakesh Bhardwaj, Laxman L. Nandi, Mohita Srivastava, Bishal Gurung, Jeetendra Kumar Ranjan, Paresh Chaukhande

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Formation of volatile compounds in salt-mediated naturally fermented cassava by Alberta N.A. Aryee, Christabel Tachie, Aleksei Kaleda

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Metabolomics mechanism of traditional soy sauce associated with fermentation time by Li Zhu, Siyu He, Ying Lu, Jianhong Gan, Ningping Tao, Xichang Wang, Zaoli Jiang, Yuanxiang Hong, Changhua Xu

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Effect of fermentation on bioactive compounds and structural properties of wheat bran by Nidhi Tiwari, Reshma Saroj, Mudasir Ahmad Malik, Devinder Kaur

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Mixed compounds in code-switching contexts by Cristina Pierantozzi, Gloria Cocchi

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Unveiling the therapeutic potential of insect-derived natural products for drug discovery by Jasha Momo H. Anal, Lobeno Mozhui, Samuel Lalthazuala Rokhum

Subjects: “…Biologically-active compounds…”
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(Ph3P)4C4P4: Effect of substitution on the Oligomerization of carbon phosphide radicals by Dr. Moritz Scharnhölz, Dr. Jose Juan Gamboa Carballo, Dr. Nils Trapp, Dr. Rene Verel, Dr. Peter Coburger, Prof. Dr. Hansjörg Grützmacher

Subjects: “…Cage compounds…”
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Proteomic Analysis of the Murine Liver Response to Oral Exposure to Aflatoxin B1 and Ochratoxin A: The Protective Role to Bioactive Compounds by Silvia Trombetti, Alessandra Cimbalo, Michela Grosso, Pilar Vila-Donat, Jordi Mañes, Lara Manyes

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The Anticancer Perspective of Tangeretin: A Small Review by Yuan Xu, Xi Yan, Junpeng Zhuang, Haijun Hao

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Synergistic Antimicrobial Effect of Raspberry (Rubus idaeus L., Rosaceae) Preparations and Probiotic Bacteria on Enteric Pathogens by Justyna Bauza-Kaszewska, Ewa Żary-Sikorska, Andrzej Gugolek, Anna Ligocka, Monika Kosmala, Elżbieta Karlińska, Bartosz Fotschki, Jerzy Juśkiewicz

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Characteristics of VOCs and their Potentials for O3 and SOA Formation in a Medium-sized City in Eastern China by Peilin Chen, Xinye Zhao, Ou Wang, Min Shao, Xinxin Xiao, Shanshan Wang, Qin’geng Wang

Subjects: “…Volatile organic compounds…”
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Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat by Lu Zhang, Yaqin Yu, Qinhui Wen, Shi Nie, Yang Hu, Chunming Tan, Zongcai Tu

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Effects of X-ray and electron beam irradiation on wine quality: Emphasizing phenolic compounds and aroma profiles by Weikang Ding, Qian Tu, Xuexue Xi, Xiaojie Wu, Junqing Bai, Shuang Liu, Junjun Li, Chunlong Yuan

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Single-molecule manipulation of copper nanoclusters for modulating nonlinear optics by Xuekun Gong, Zhuang-Hua Liu, Qinghua Xu, Lin Wang, Qingxiang Guo, Jian Zhang, Qiao-Hong Li, Wei-Hui Fang, Hui Shen

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Impact of a coating of pectin and Cinnamomum Zeylanicum essential oil on the postharvest quality of strawberries packaged under different modified atmosphere conditions by Yousra Zantar, Younes Noutfia, Amin Laglaoui, Amal Maurady, Mohamed Najib Alfeddy, Nadia El Abbassi, Mounir Hassani Zerrouk, Said Zantar

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Profiles of Killer Systems and Volatile Organic Compounds of Rowanberry and Rosehip-Inhabiting Yeasts Substantiate Implications for Biocontrol by Iglė Vepštaitė-Monstavičė, Juliana Lukša-Žebelovič, Violeta Apšegaitė, Raimondas Mozūraitis, Robertas Lisicinas, Ramunė Stanevičienė, Laima Blažytė-Čereškienė, Saulius Serva, Elena Servienė

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1-Methylcyclopropene Delays Browning and Maintains Aroma in Fresh-Cut Nectarines by Rui Zhang, Ze Miao, Shuang Xie, Jiao Li, Sheng Tao, Yuqian Jiang, Lingling Pang, Lihua Duan, Xihong Li

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Bioactive compounds in Hericium erinaceus and their biological properties: a review by Yue Qiu, Genglan Lin, Weiming Liu, Fuming Zhang, Robert J. Linhardt, Xingli Wang, Anqiang Zhang

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Differential quantity of key bioactive compounds and their antioxidative potential in novel apple genotypes: A correlative study for potential therapeutics by Syed Mudassir Jeelani, Salwee Yasmin, Ashiq Hussain Lone, Javid Iqbal Mir, Mohammad Irfan, Vishal Dinkar, Wasim Hassan Raja, Sajad Un Nabi, Mahendra Kumar Verma, Geetika Malik, Om Chand Sharma

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