Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis by Li Zhang, Si Mi, Ruo-bing Liu, Ya-xin Sang, Xiang-hong Wang

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Evaluation of Salt Influence on Sugar Consumption by Suspension Cells Based on Spectroscopic Analysis by Ken-ichiro Suehara, Takaharu Kameoka, Atsushi Hashimoto

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Conformational and Functional Properties of Soybean Proteins Produced by Extrusion-Hydrolysis Approach by Wenjun Ma, Baokun Qi, Rokayya Sami, Lianzhou Jiang, Yang Li, Hui Wang

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Determination of Sorbic Acid in Cheese Samples by Rapid HPLC-DAD Method by Ayşe Özdemir, Senem Şanlı, Barış Sardoğan, Seyfi Sardoğan

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Detection of Adulteration in Canola Oil by Using GC-IMS and Chemometric Analysis by Tong Chen, Xinyu Chen, Daoli Lu, Bin Chen

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Simple and Selective HPLC-UV/Vis Bioanalytical Method to Determine Aluminum Phthalocyanine Chloride in Skin Permeation Studies by Thaiene Avila Reis, Ana Elise Jaculi, Rubens da Costa Alves, Tais Gratieri, Ricardo Bentes Azevedo, Graziella Anselmo Joanitti, Guilherme Martins Gelfuso, Marcilio Cunha-Filho

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Direct Comparison of 19F qNMR and 1H qNMR by Characterizing Atorvastatin Calcium Content by Yang Liu, Zhaoxia Liu, Huaxin Yang, Lan He

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The Characterization and Functional Properties of Euglena gracilis Paramylon Treated with Different Methods by Liwei Gao, Xinjie Zhao, Xiangzhong Zhao

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Determination of Lactones in Wines by Headspace Solid-Phase Microextraction and Gas Chromatography Coupled with Mass Spectrometry by S. J. Pérez-Olivero, M. L. Pérez-Pont, J. E. Conde, J. P. Pérez-Trujillo

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Refining and conching alter the volatile composition of dark chocolate — Revealing profile changes in aroma-active volatiles and volatile organic compounds by Yvonne Guckenbiehl, Eva Ortner, Isabell Rothkopf, Andrea Buettner

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Effects of Ultrasound Technique on the Composition of Different Essential Oils by Radosław Kowalski, Mariusz Gagoś, Grażyna Kowalska, Urszula Pankiewicz, Monika Sujka, Artur Mazurek, Agnieszka Nawrocka

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Changes in Polyphenols Contents and Antioxidant Capacities of Organically and Conventionally Cultivated Tomato (Solanum lycopersicum L.) Fruits during Ripening by Dea Anton, Ingrid Bender, Tanel Kaart, Mati Roasto, Marina Heinonen, Anne Luik, Tõnu Püssa

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Quantification of Hydrogen Peroxide in Cretan Honey and Correlation with Physicochemical Parameters by Amalia Alygizou, Spyros Grigorakis, Panagiota Gotsiou, Sofia Loupassaki, Antony C. Calokerinos

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Potential Protection of Coeloglossum viride var. Bracteatum Extract against Oxidative Stress in Rat Cortical Neurons by Zhe Guo, Rui-Yuan Pan, Xiao-Yan Qin

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Determination of Punicalagins Content, Metal Chelating, and Antioxidant Properties of Edible Pomegranate (Punica granatum L) Peels and Seeds Grown in Morocco by Talal Sabraoui, Taleb Khider, Boubker Nasser, Rabiaa Eddoha, Abderrahman Moujahid, Maryam Benbachir, Abdelkhalid Essamadi

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Quality Analysis of Long dan Xie gan Pill by a Combination of Fingerprint and Multicomponent Quantification with Chemometrics Analysis by Jing Liu, Hui Liu, Zhong Dai, Shuangcheng Ma

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Stability Study of Algerian Nigella sativa Seeds Stored under Different Conditions by Muhammad Safwan Ahamad Bustamam, Kamarul Arifin Hadithon, Ahmed Mediani, Faridah Abas, Yaya Rukayadi, Nordin Lajis, Khozirah Shaari, Intan Safinar Ismail

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Evaluating the Polyphenol Profile in Three Segregating Grape (Vitis vinifera L.) Populations by Alberto Hernández-Jiménez, Rocío Gil-Muñoz, Yolanda Ruiz-García, Jose María López-Roca, Adrián Martinez-Cutillas, Encarna Gómez-Plaza

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Urinary Metabolomics on the Biochemical Profiles in Diet-Induced Hyperlipidemia Rat Using Ultraperformance Liquid Chromatography Coupled with Quadrupole Time-of-Flight SYNAPT High-... by Hua Miao, Hua Chen, Xu Zhang, Lu Yin, Dan-Qian Chen, Xian-Long Cheng, Xu Bai, Feng Wei

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Fast Simultaneous Determination of Eight Sudan Dyes in Chili Oil by Ultra-High-Performance Supercritical Fluid Chromatography by Yunjia Yang, Jing Zhang, Jie Yin, Yi Yang

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