Evaluation of commercial and taste qualities of plum fruits in the foothills of Kabardino-Balkaria by A. V. Satibalov, Z. M. Buttaeva

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Assessment of the consumer qualities in cherry plum fruits by R. E. Bogdanov

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New nematode-resistant potato varieties by O. Borzykh, B. Taktaev, N. Pisarenko, I. Podberezko, D. Sigaryova, T. Bondar

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EXPERIMENT ON LONG-STORAGE OF FOOD PRODUCTS FOODSTUFFS IN CODITION OF PERMAFROST CONTINUED, ARCTIC, 2016 by S. E. Ulanin, S. L. Beletskiy

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Genome-wide association study of sucrose content in vegetable soybean by Pengwei Wang, Dandan Liu, Danqing Ni, Shu Gao, Yanpeng Hao, Chenchen Xue, Xin Chen, Jinming Zhao, Han Xing, Na Guo

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Dynamics Changes in Physicochemical Properties, Antioxidant Activity, and Non-Volatile Metabolites During Bulang Pickled Tea Fermentation by Jinping Zhou, Laifeng Chen, Fan Zhang, Hooiling Foo, Zhenhui Cao, Qiuye Lin

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Volatile Substances, Quality and Non-Targeted Metabolomics Analysis of Commercially Available Selenium-Enriched Rice by Yu Zhang, Qianqian Lian, Jianji Zhao, Yanping He, Huang Dai, Xiuying Liu, Wei Zhang, Jie Bi

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Analysis of the Relationship Between Assimilate Production and Allocation and the Formation of Rice Quality by Jianming Tu, Fengting Wen, Feitong Li, Tingting Chen, Baohua Feng, Jie Xiong, Guanfu Fu, Yebo Qin, Wenting Wang

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Exploring the impact of key physicochemical properties of rice on taste quality and instant rice processing by Wen Yang, Xiaoling Li, Xiaohang Zheng, Mengyuan Wang, Wenxu Pan, Pin Liu, Zehua Zhang, Caixiong Gong, Ling Zheng, Hua Yuan, Ting Li, Weilan Chen, Peng Qin, Peng Qin, Yuping Wang, Shigui Li, Shigui Li, Bingtian Ma, Bin Tu, Bin Tu

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Evaluation of taste quality of Keemun congou black tea during ripening and the effect of this quality on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidase... by Wenjing Huang, Zhibin Ye, Yida Wu, Tianzi Yu, Wei Zhao, Zihao Qi, Yanqun Jiang, Qiuyan Liu, Guofu Lu, Jingming Ning

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Effect of Degree of Milling on the Quality of Daohuaxiang Rice and Physicochemical Properties of Instant Rice by Lele LU, Qin SHEN, Shuangjing LANG, Di YAO, Lidong WANG, Changyuan WANG

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Study on yellow tea taste characteristic and contribution of taste-chemical compositions to taste quality based on partial main cultivated cultivars in Zhejiang Province by FAN Fangyuan, YANG Xiaolei, GONG Shuying, GUO Haowei, ZONG Bangzheng, LI Chunlin, QIAN Hong, HU Jianping

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