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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Characterization of Cantal and Salers Protected Designation of Origin Cheeses Based on Sensory Analysis, Physicochemical Characteristics and Volatile Compounds by Cécile Bord, Louis Lenoir, Julie Benoit, Delphine Guérinon, Gilles Dechambre, Christophe Chassard, Christian Coelho

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Association of exposure to multiple volatile organic compounds with ultrasound-defined hepatic steatosis and fibrosis in the adult US population: NHANES 2017–2020 by Wentao Shao, Wentao Shao, Pan Gong, Qihan Wang, Fan Ding, Weiyi Shen, Hongchao Zhang, Anhua Huang, Chengyu Liu

Subjects: “…volatile organic compound…”
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Volatile profile, phenolic content and antioxidant activity of chia seed (Salvia hispanica L.) essential oils obtained by different extraction methods by B. Aydeniz, O. Guneser

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Emission of Volatile Organic Compounds from Consumer Products by Kuo-Hsiung Lin, Jiun-Horng Tsai, Ching-Chih Cheng, Hung-Lung Chiang

Subjects: “…Volatile organic compounds (VOCs)…”
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Health Risk Assessment of Volatile Organic Compounds for Children in Indoor Air, Ulaanbaatar, Mongolia by Oyun-Erdene Otgonbyamba, Gantuya Ganbat, Ser-Od Khuyag, Enkhjargal Altangerel, Bilguun Ganbold, Altangadas Bayanjargal, Altangerel Bat-Erdene, Bataa Chuluunbaatar, Burmaajav Badrakh, Suvd Batbaatar

Subjects: “…Volatile organic compounds…”
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Effect of 5-Aminolevulinic Acid on the Quality and Volatile Metabolites of Korla Fragrant Pear Fruit by SUN Tianyu, WEN Bo, WANG Chunfeng, TIAN Jia, HAO Zhichao, LIN Yan, WEN Yue, ZHANG Feng

Subjects: “…korla fragrant pear; fruit quality; volatile metabolites; 5-aminolevulinic acid…”
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The Cytotoxicity Assessment of Grapefruit Peel Essential Oil and Its Effect on Frying Stability of Sunflower Oil by Ghania Kaanin-Boudraa, Fatiha Brahmi, Linda Grimaud, Mohamed Lamine Freidja, Ourdia-Nouara Kernou, Daniel Henrion, Samir Hadjal, Khodir Madani, Lila Boulekbache-Makhlouf

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Dermatological Manifestations and Sebum Composition in Parkinson’s Disease by Meshi Paz, Peter Lio

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Effects of Simulated Circulation Temperature Changes on the Flavor of Lentinula edodes during Storage by LIU Yani, WANG Feiyu, LI Ran, GAO Hong, FAN Xiuzhi, YIN Chaomin, CHENG Shilun, YU Wei, SHI Defang

Subjects: “…lentinula edodes; simulated circulation modes; temperature; volatile compounds; taste compounds…”
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Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup by Haining Guan, Xiaojun Xu, Chunmei Feng, Yanli Tian, Dengyong Liu, Xiaoqin Diao

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Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria by José M. Martín Miguélez, Irene Martín, Jurgen Robledo, Sonia Ventanas, Juan J. Córdoba

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Drying methods of duck blood: Changes in volatile components and physicochemical properties by Ji Yoon Cha, Yea-Ji Kim, Tae-Kyung Kim, Jaejoon Han, Yun-Sang Choi

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Progress in Adsorptive Removal of Volatile Organic Compounds by Zeolites by Xiong Yang, Haotu Zhong, Wengui Zhang, Yingshu Liu, Ningqi Sun, Ruixing Kuang, Cong Wang, Antao Zhan, Junrong Zhang, Qiming Tang, Ziyi Li

Subjects: “…Volatile organic compounds (VOCs)…”
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Flavor Quality of Scomberomorus niphonius by Shanyu WANG, Chong JIAN, Yong XUE, Ling ZHAO, Huihui SUN, Rong CAO

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Effects of Different Cultivation Modes on the Storage Quality and Flavor of Harvested Chinese Leek by ZHOU Xinyuan, TAO Jiejie, LIU Mingchi, ZUO Jinhua, WU Zhanhui, ZHENG Yanyan, KANG Xinna, LIANG Hao, MU Jianlou, CHEN Jie, JI Yanhai

Subjects: “…different cultivation methods; chinese leek; storage quality; volatile flavor substances…”
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Classification of Strawberry Maturity Stages and Varieties Using Neural Networks Based on Volatile Organic Compounds by Jing Huang, Xuenan Zhang, Hang Yang, Zhenbiao Li, Zhengfang Xue, Qingqing Wang, Xinyuan Zhang, Shenghua Ding, Zisheng Luo, Yanqun Xu

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Characterization of meat quality, storage stability, flavor-related compounds, and their relationship in Korean Woorimatdag No. 2 chicken breast meat during cold storage by Yousung Jung, Soomin Oh, Sangrok Lee, Hee-Jeong Lee, Hyo-Jun Choo, Cheorun Jo, Ki-Chang Nam, Jun-Heon Lee, Aera Jang

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Nematicidal potential of Microbacterium maritypicum Sneb159 against Heterodera glycines and the complete genome sequence analysis by Jing Zhao, Jing Zhao, Jing Zhao, Zhifu Xing, Aatika Sikandar, Yuxi Duan

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Molecular Detection of <i>Acetobacter aceti</i> and <i>Acetobacter pasteurianus</i> at Different Stages of Wine Production by Irina Mitina, Cristina Grajdieru, Rodica Sturza, Valentin Mitin, Silvia Rubtov, Anatol Balanuta, Emilia Behta, Angela Deaghileva, Fatih Inci, Nedim Hacıosmanoğlu, Dan Zgardan

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