Volatile profile and multivariant analysis of Sanhuang chicken breast in combination with Chinese 5-spice blend and garam masala by Rani Andaleeb, Danni Zhang, Shui Jiang, Yin Zhang, Yuan Liu

“…The substantial role of both traditional spices in enhancing flavour quality of chicken meat, and their exposure as functional ingredients in Chinese and Pakistan cuisines could lead to the cross-cultural meat trade opportunities.…”
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Tourism-Related CO2 Emission and Its Decoupling Effects in China: A Spatiotemporal Perspective by Zi Tang, Shizhen Bai, Changbo Shi, Lin Liu, Xiaohong Li

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A value-added cooking process to improve the quality of soybean: Protecting its isoflavones and antioxidant activity by Lei Chen, Hui Teng, Jianbo Xiao

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New Insights into Duckweed as an Alternative Source of Food and Feed: Key Components and Potential Technological Solutions to Increase Their Digestibility and Bioaccessibility by Krisztina Takács, Rita Végh, Zsuzsanna Mednyánszky, Joseph Haddad, Karim Allaf, Muying Du, Kewei Chen, Jianquan Kan, Tian Cai, Péter Molnár, Péter Bársony, Anita Maczó, Zsolt Zalán, István Dalmadi

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