Changes of Volatile Flavor Substances of Beeves in Spoilage Process Based on Gas Chromatography–Ion Mobility Spectrometry and Electronic Nose by Zhiping ZHAO, Shengyuan ZHANG, Hongfan CHEN, Ziqing LING, Xiaohan JIA, Dayu LIU

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Microbial Diversity and Community Structure of Chinese Fresh Beef during Cold Storage and Their Correlations with Off-Flavors by Zhiping Zhao, Ziqing Ling, Xin Nie, Dayu Liu, Hongfan Chen, Shengyuan Zhang

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The Volatile Flavor Substances, Microbial Diversity, and Their Potential Correlations of Inner and Surface Areas within Chinese Qingcheng Mountain Traditional Bacon by Hongfan Chen, Yulin Zhang, Xinyi Wang, Xin Nie, Dayu Liu, Zhiping Zhao

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GC-TOF-MS-Based Non-Targeted Metabolomic Analysis of Differential Metabolites in Chinese Ultra-Long-Term Industrially Fermented Kohlrabi and Their Associated Metabolic Pathways by Xin Nie, Hongfan Chen, Lu Xiang, Yulin Zhang, Dayu Liu, Zhiping Zhao

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Effects of Low-Temperature and Low-Salt Fermentation on the Physicochemical Properties and Volatile Flavor Substances of Chinese Kohlrabi Using Gas Chromatography–Ion Mobility Spec... by Hongfan Chen, Xin Nie, Tao Peng, Lu Xiang, Dayu Liu, Huailiang Luo, Zhiping Zhao

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The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products by Jingjing Mao, Xinyi Wang, Hongfan Chen, Zhiping Zhao, Dayu Liu, Yin Zhang, Xin Nie

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Effects of Rhodobacter sphaeroides Crude Extracts on Volatile Flavor Substances and Flavor Amino Acids of Sausages During Storage by Xinyue KANG, Hongfan CHEN, Jingjing MAO, Xin NIE, Dayu LIU, Yin ZHANG, Zhiping ZHAO

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Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage during Storage by Hongfan Chen, Xinyue Kang, Xinyi Wang, Xinya Chen, Xin Nie, Lu Xiang, Dayu Liu, Zhiping Zhao

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Effect of Natural Air-drying on the Quality and Flavor of Raw Mustard Roots by Jingjing MAO, Hongfan CHEN, Yulin ZHANG, Xin NIE, Yin ZHANG, Dayu LIU, Huailiang LUO, Zhiping ZHAO

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The potential correlations between cell-free extracts from Rhodobacter sphaeroides grown under low-oxygen conditions and volatile organic compounds in Chinese-style sausage by Xin Nie, Jingjing Luo, Hongfan Chen, Haomou Pu, Qiqi Luo, Xinhui Wang, Xiaoping Yu, Dayu Liu, Zhiping Zhao

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Characterization of Quality Properties in Spoiled Mianning Ham by Yanli Zhu, Wei Wang, Yulin Zhang, Ming Li, Jiamin Zhang, Lili Ji, Zhiping Zhao, Rui Zhang, Lin Chen

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Metabolites changes of a low-temperature and low-salt fermented Chinese kohlrabi during fermentation based on non-targeted metabolomic analysis by Zhiping Zhao, Hongfan Chen, Hongfan Chen, Yulin Zhang, Xin Nie, Lu Xiang, Tao Peng, Dayu Liu, Huailiang Luo, Huailiang Luo, Aili Wang

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Non-targeted metabolomic analysis of non-volatile metabolites in a novel Chinese industrially fermented low-salt kohlrabi by Xiaohan Jia, Xiaohan Jia, Xinyi Wang, Hongfan Chen, Hongfan Chen, Dayu Liu, Bo Deng, Ling Ao, Jianping Yang, Xin Nie, Zhiping Zhao

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Small mammals as a bioindicator of mercury in a biodiversity hotspot – The Hengduan Mountains, China by Yanju Ma, Shuyin Chen, Lihai Shang, Wei Zhang, Yizhu Yan, Zhiwen Huang, Yiming Hu, Jianchao Liang, Shengnan Ji, Zhiping Zhao, Zhixin Zhou, Huijian Hu

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Dynamic Changes and Potential Correlations between Microbial Diversity and Volatile Flavor Compounds in Chinese Medium-Temperature Daqu during Manufacturing by Xin Nie, Xiaohan Jia, Kaixian Zhu, Ziqing Ling, Hongfan Chen, Jing Xie, Zonghua Ao, Chuan Song, Caihong Shen, Chenglin Zhu, Wei Yan, Jiabin Wang, Yijing Wang, Zhiping Zhao

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