Effect of the addition of beeswax on the gel properties and microstructure of white mushroom powder-based hybrid gelator system for 3D food printing by Kunpeng Xiao, Leiqing Pan, Kang Tu

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Aroma Determination of Three Freshly Squeezed Strawberry Juice Based on E-nose, HS-SPME-GC-MS and GC-IMS by Jingwen ZHANG, Leiqing PAN, Kang TU

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Characterization of flavor frame in grape wines detected by HS-SPME-GC-MS coupled with HPLC, electronic nose, and electronic tongue by Xia Fan, Leiqing Pan, Rongshun Chen

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Influence of maturity on bruise detection of peach by structured multispectral imaging by Ye Sun, Xiaochan Wang, Leiqing Pan, Yonghong Hu

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Polycyclic Aromatic Hydrocarbons’ Impact on Crops and Occurrence, Sources, and Detection Methods in Food: A Review by Tengfei Liu, Li Zhang, Leiqing Pan, Daifeng Yang

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Evaluation of the Changes in Optical Properties of Peaches with Different Maturity Levels during Bruising by Ye Sun, Yuping Huang, Leiqing Pan, Xiaochan Wang

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Classification and Discrimination of Different Fungal Diseases of Three Infection Levels on Peaches Using Hyperspectral Reflectance Imaging Analysis by Ye Sun, Kangli Wei, Qiang Liu, Leiqing Pan, Kang Tu

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Polysaccharides from <i>Nitraria retusa</i> Fruit: Extraction, Purification, Structural Characterization, and Antioxidant Activities by Lijun Song, Shiqi Liu, Li Zhang, Leiqing Pan, Long Xu

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Optimization of Ultrasonic-Assisted DES Extraction Process, Kinetics and Antioxidant Activity of Cistanche tubulosa Polyphenols by Yuping WEI, Yan ZHAO, Lijun SONG, Leiqing PAN, Xujie HOU

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Recent Progress in Nanomaterial-Based Fluorescence Assays for the Detection of Food-Borne Pathogens by Shiyu Song, Lu Han, Min Chen, Leiqing Pan, Kang Tu

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Quality Analysis and Comprehensive Evaluation of Cistanche deserticola from Different Origins in China by Haimin LIU, Yan ZHAO, Xinmiao YU, Leiqing PAN, Lijun SONG

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Response Surface Optimization of the Fermentation Process of Tomato Juice by Lactobacillus plantarum and Its Quality Evaluation by Chang LIU, Changzhou ZUO, Jing PENG, Jikun CHEN, Kang TU, Leiqing PAN

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Effects of Changes in Pectin Constitution on Optical Properties and Firmness of Peach Flesh during Storage by Xiao Chen, Chen Ma, Hongju He, Kang Tu, Weijie Lan, Leiqing Pan

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Optimizing chitosan‐enriched salicylic acid coating to extend the shelf‐life of fresh‐cut radishes using response surface methodology by Ruoning Lv, Changzhou Zuo, Kang Tu, Leiqing Pan, Liwang Liu, Jing Peng

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A Novel Nanoplatform Based on Biofunctionalized MNPs@UCNPs for Sensitive and Rapid Detection of <i>Shigella</i> by Yaqi Song, Min Chen, Zhongyu Yan, Lu Han, Leiqing Pan, Kang Tu

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Effects of Natural Preservatives on the Moisture and Protein Structure Changes of Beef during Storage by Jing XU, Shanshan DING, Yuting TAO, Linxin LIU, Jie WU, Leiqing PAN

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Advances in Vibrational Spectroscopic Techniques for the Detection of Bio-Active Compounds in Virgin Olive Oils: A Comprehensive Review by Fangchen Ding, Sebastián Sánchez-Villasclaras, Leiqing Pan, Weijie Lan, Juan Francisco García-Martín

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Correction: Chen et al. Upconversion Fluorescence Nanoprobe-Based FRET for the Sensitive Determination of <i>Shigella</i>. <i>Biosensors</i> 2022, <i>12</i>, 795 by Min Chen, Zhongyu Yan, Lu Han, Dandan Zhou, Yan Wang, Leiqing Pan, Kang Tu

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Optical Absorption and Scattering Properties at 900–1650 nm and Their Relationships with Soluble Solid Content and Soluble Sugars in Apple Flesh during Storage by Li Fang, Kangli Wei, Li Feng, Kang Tu, Jing Peng, Jiahong Wang, Leiqing Pan

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Upconversion Fluorescence Nanoprobe-Based FRET for the Sensitive Determination of <em>Shigella</em> by Min Chen, Zhongyu Yan, Lu Han, Dandan Zhou, Yan Wang, Leiqing Pan, Kang Tu

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