The Impact of Wet Fermentation on Coffee Quality Traits and Volatile Compounds Using Digital Technologies by Hanjing Wu, Claudia Gonzalez Viejo, Sigfredo Fuentes, Frank R. Dunshea, Hafiz A. R. Suleria

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A Comparative and Comprehensive Characterization of Polyphenols of Selected Fruits from the Rosaceae Family by Ahsan Hameed, Ziyao Liu, Hanjing Wu, Biming Zhong, Michal Ciborowski, Hafiz Ansar Rasul Suleria

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Impacts of Fermentation on the Phenolic Composition, Antioxidant Potential, and Volatile Compounds Profile of Commercially Roasted Coffee Beans by Yuanyuan Tan, Hanjing Wu, Linghong Shi, Colin Barrow, Frank R. Dunshea, Hafiz A. R. Suleria

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Comprehensive Profiling of Most Widely Used Spices for Their Phenolic Compounds through LC-ESI-QTOF-MS² and Their Antioxidant Potential by Akhtar Ali, Hanjing Wu, Eric N. Ponnampalam, Jeremy J. Cottrell, Frank R. Dunshea, Hafiz A. R. Suleria

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Determination and Characterization of Phenolic Compounds from Australia-Grown Sweet Cherries (Prunus avium L.) and Their Potential Antioxidant Properties by Tianyi Hu, Vigasini Subbiah, Hanjing Wu, Amrit BK, Abdur Rauf, Fahad A. Alhumaydhi, Hafiz Ansar Rasul Suleria

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Phytochemicals, Nutrition, Metabolism, Bioavailability, and Health Benefits in Lettuce—A Comprehensive Review by Min Shi, Jingyu Gu, Hanjing Wu, Abdur Rauf, Talha Bin Emran, Zidan Khan, Saikat Mitra, Abdullah S. M. Aljohani, Fahad A. Alhumaydhi, Yahya S. Al-Awthan, Omar Bahattab, Muthu Thiruvengadam, Hafiz A. R. Suleria

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