Effects of prebiotics on the fermentation of traditional suancai of Northeast China by Mingwei Zhao, Xinying Cao, Yuzheng Wu, Sibo Zou, Zhigao Li, Xinping Lin, Chaofan Ji, Liang Dong, Sufang Zhang, Chenxu Yu, Huipeng Liang

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Distinct genome stabilization procedures lead to phenotypic variability in newly generated interspecific yeast hybrids by Pablo Murath, Pablo Murath, Stephanie Hoffmann, Beatriz Herrera-Malaver, Beatriz Herrera-Malaver, Beatriz Herrera-Malaver, Luis Bustamante, Kevin Verstrepen, Kevin Verstrepen, Kevin Verstrepen, Jan Steensels, Jan Steensels, Jan Steensels

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Theoretical study of the open-flavored tetraquark $$T_{c\bar{s}}(2900)$$ T c s ¯ ( 2900 ) in the process $$\Lambda _b\rightarrow K^0D^0\Lambda $$ Λ b → K 0 D 0 Λ by Wen-Tao Lyu, Yun-He Lyu, Man-Yu Duan, Guan-Ying Wang, Dian-Yong Chen, En Wang

“…Our results show that a clear peak of the open-flavored tetraquark $$T_{c\bar{s}}(2900)$$ T c s ¯ ( 2900 ) may appear in the $$K^0D^0$$ K 0 D 0 invariant mass distribution of the process $$\Lambda _b\rightarrow K^0D^0\Lambda $$ Λ b → K 0 D 0 Λ , which could be tested by future experiments.…”
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Isolation and Identification of Functional Bacillus Strain from Cupei of Sichuan Bran Vinegar and Evaluation of Its Fermentation Characteristics by Yuwei WU, Yu TIE, Zhixing TANG, Haiyan ZHU, Yuwei LI, Wenyou ZHU, Xinhui WANG, Liguo YIN

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Study on quality enhancement during cigar tobacco fermentation by Staphylococcus nepalensis: insights into microbial community, volatile substances and sensory evaluation by Qi Pei, Qi Pei, Qi Pei, Xue Jiang, Xue Jiang, Xue Jiang, Zhengqin Li, Zhengqin Li, Zhengqin Li, Hong Xu, Hong Xu, Hong Xu, Mingyong Xie, Mingyong Xie, Mingyong Xie, Tao Xiong, Tao Xiong, Tao Xiong, Zhanggen Liu, Zhanggen Liu, Zhanggen Liu, Zhanggen Liu

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Redefining the Tea Green Leafhopper: <i>Empoasca onukii</i> Matsuda (Hemiptera: Cicadellidae) as a Vital Asset in Premium Tea Production by Unisa Conteh Kanu, Zhaohong Wang, Chenshi Qiu, Qiaojun Wen, Xueyan Li, Dongliang Qiu, Yinwei Gan, Runqian Mao

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The Impact of Polymerized Whey Protein on the Microstructure, Probiotic Survivability, and Sensory Properties of Hemp Extract-Infused Goat Milk Yogurt by Hao Shi, Kalev Freeman, Eric Kawka, Monique McHenry, Mingruo Guo

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Comprehensive Quality Evaluation of Red Jujube Vinegars Made from Different Varieties Based on Principal Component Analysis by QI Tingting, ZHANG Zhifeng, YANG Xinyu, ZHANG Ruoshi, ZHANG Shuying, REN Jingnan, FAN Gang

Subjects: “…jujube variety; fruit vinegar; antioxidant; flavor; quality; principal component analysis…”
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Analysis of differential metabolites in Liuyang douchi at different fermentation stages based on untargeted metabolomics approach by Liwen Jiang, Yi Chen, Tiantian Zhao, Pao Li, Luyan Liao, Yang Liu

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Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham by Xiaohui Gong, Ruifang Mi, Xi Chen, Qiujin Zhu, Suyue Xiong, Biao Qi, Shouwei Wang

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Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers by Na Xu, Xianming Zeng, Lingyun Li, Xinyue Zhang, Peng Wang, Minyi Han, Xinglian Xu

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Evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glass by Shi-Yi Wang, Chen Li, Yu-Jie Li, Guang-Qian Liu, Zhen-Ming Lu, Li-Juan Chai, Hong-Yu Xu, Jin-Song Shi, Song-Tao Wang, Cai-Hong Shen, Xiao-Juan Zhang, Zheng-Hong Xu

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Effects of different roasting conditions on sugars profile, volatile compounds, carotenoids and antioxidant activities of orange-fleshed sweet potato by Sinian He, Shengsheng He, Liya Niu, Chao Sun, Zicong Zeng, Jianhui Xiao

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Deodorization of Egg White Powder by Ozone Treatment and Underlying Mechanism by XIN Xiaojuan, LIU Ying, MA Lulu, HUO Jiaying, GAO Ying, DONG Shijian, LIU Liya, WANG Fengzhong, LI Shugang

Subjects: “…egg white powder; off-flavor; ozone treatment; protein structure; binding force…”
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Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3 by Fengxuan Lang, Jianzhu Wen, Zhen Wu, Daodong Pan, Linjun Wang

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Theoretical study of the open-flavored tetraquark $$T_{c\bar{s}}(2900)$$ T c s ¯ ( 2900 ) in the process $$\bar{B}_s^0 \rightarrow K^0 D^0 \pi ^0$$ B ¯ s 0 → K 0 D 0 π 0 by Wen-Tao Lyu, Man-Yu Duan, Xiaoyu Wang, Dian-Yong Chen, En Wang

“…Abstract Recently, the LHCb Collaboration has measured two decay processes $$B^0\rightarrow \bar{D}^0D_s^+\pi ^-$$ B 0 → D ¯ 0 D s + π - and $$B^+\rightarrow D^-D_s^+\pi ^+$$ B + → D - D s + π + related to isospin symmetry, where two new open-flavored tetraquark states $$T_{c\bar{s}}(2900)^0$$ T c s ¯ ( 2900 ) 0 and $$T_{c\bar{s}}(2900)^{++}$$ T c s ¯ ( 2900 ) + + that belong to an isospin triplet were observed in the $$D_s^+\pi ^-$$ D s + π - and $$D_s^+\pi ^+$$ D s + π + invariant mass distributions. …”
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Cigarette and e-cigarette reversely regulated autophagy via distinct level of ROS in vitro by Yao Wang, Jialing Zhong, Zuyi Jin, An Luo, Zehong Wu, Xingtao Jiang, Jianwen Chen, Peiqing Liu, Min Li

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Effect of Inoculated Fermentation with Lactic Acid Bacteria on the Quality of Fermented Beef-Soybean Paste by ZOU Jinhao, SHEN Hongyun, LONG Zhengyu, YANG Huaigu, TANG Daobang

Subjects: “…composite fermented soybean paste; lactic acid bacteria; inoculation; quality; key flavor substances…”
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Scrutinizing $$B^0$$ B 0 -meson flavor changing neutral current decay into scalar $$K_0^*(1430)$$ K 0 ∗ ( 1430 ) meson with $$b\rightarrow s \ell ^+\ell ^-(\nu \bar{\nu })$$ b → s ℓ + ℓ - ( ν ν ¯ ) transition by Yin-Long Yang, Ya-Xiong Wang, Hai-Bing Fu, Tao Zhong, Ya-Lin Song

“…Abstract In this paper, we investigate the rare decay $$B^0\rightarrow K_0^*(1430)\ell ^+\ell ^-$$ B 0 → K 0 ∗ ( 1430 ) ℓ + ℓ - with $$\ell =(e,\mu ,\tau )$$ ℓ = ( e , μ , τ ) and $$B^0\rightarrow K_0^*(1430)\nu \bar{\nu }$$ B 0 → K 0 ∗ ( 1430 ) ν ν ¯ induced by the flavor changing neutral current transition of $$b\rightarrow s\ell ^+\ell ^-(\nu \bar{\nu })$$ b → s ℓ + ℓ - ( ν ν ¯ ) . …”
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Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfret by Chunbei Chen, Zefu Wang, Ziliang Gao, Xiaosi Chen, Shuai Wei, Qiuyu Xia, Qinxiu Sun, Yantao Yin, Yang Liu, Shucheng Liu

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