The volatile compounds of Jiaozi‐steamed breads (JSBs) fermented by Jiaozi starters from
eight regions in China were extracted using simultaneous distillation and extraction (SDE) …

There is a large consumption of beans in developing countries for their nutritional quality:
high contents of complex carbohydrates, such as starch and fiber together with considerable …

Muscle foods, valued for their significant nutrient content such as high-quality protein,
vitamins, and minerals, are vulnerable to adulteration and fraud, stemming from dishonest …

A new type of ripened soft cheese by Geotrichum candidum was manufactured with
pasteurized milk from Jersey and Holstein cow breeds. The physico-chemical (moisture, pH …

Contents of total flavonoids (TFc), total phenolics (TPc), and total crude polysaccharide
(TCPc) in licorice from different origins were determined by optimized colorimetric methods …

Abstract Apple juices (n= 48) were analyzed and classified according to their phenolic
composition and in vitro antioxidant activity (DPPH, ABTS, and FRAP), as well as their …

Ion-fragmentation information from high-resolution mass spectrometry (HRMS) has gained
prominence as chemometric data for analyzing the molecular distribution and changes in …

Sensory evaluation plays an important role in the food and consumer goods industry. In
recent years, the application of machine learning techniques to support food sensory …

The ecological habitats of Chinese quince (Chaenomeles speciosa Nakai) fruits affect their
phenotype. Currently, limited or no rapid method exists for classifying Chinese quince fruit …

This study describes the analysis of total hops essential oils from 18 cultivated varieties of
hops, five of which were bred in Lithuania, and 7 wild hop forms using gas chromatography …