Estandarización y validación del método de análisis del perfil aromático por nariz electrónica by Carlos Mario Zuluaga, Amanda Consuelo Díaz, Martha Cecilia Quicazán

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Selection of <i>Saccharomyces cerevisiae</i> Starter Strain for Merwah Wine by Nadine Feghali, Angela Bianco, Giacomo Zara, Edouard Tabet, Chantal Ghanem, Marilena Budroni

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Evolution of Phytochemical Variation in Myrtle (<i>Myrtus communis</i> L.) Organs during Different Phenological Stages by Saeid Hazrati, Seyyed Jaber Hosseini, Mohammad-Taghi Ebadi, Silvana Nicola

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Volatile Compounds and Total Phenolic Content of <i>Perilla frutescens</i> at Microgreens and Mature Stages by Rosanna Dimita, Samar Min Allah, Andrea Luvisi, Davide Greco, Luigi De Bellis, Rita Accogli, Carlo Mininni, Carmine Negro

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Evaluation of the Optimum Harvesting Maturity of Makhwaen Fruit for the Perfumery Industry by Trid Sriwichai, Taepin Junmahasathien, Phumon Sookwong, Nuttha Potapohn, Sarana Rose Sommano

Subjects: “…aromatic profile…”
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Effect of feeding systems on aromatic characteristics of buffalo mozzarella cheese by M.A. Di Napoli, R. Rubino, M. Mazzi, S. Claps, M. Pizzillo, G.F. Cifuni

Subjects: “…Mozzarella cheese, Aromatic profile, Volatile organic compounds, Feeding systems…”
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Volatile Composition, Colour, and Sensory Quality of Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract by Sonja P. Veljović, Nikola S. Tomić, Miona M. Belović, Ninoslav J. Nikićević, Predrag V. Vukosavljević, Miomir P. Nikšić, Vele V. Tešević

Subjects: “…aromatic profile…”
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White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain by Stavros Plessas, Vasillios Ganatsios, Ioanna Mantzourani, Loulouda Bosnea

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Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality by Lauriane Mietton, Marie-Françoise Samson, Thérèse Marlin, Teddy Godet, Valérie Nolleau, Stéphane Guezenec, Diego Segond, Thibault Nidelet, Dominique Desclaux, Delphine Sicard

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Influence of Muscle Type on Physicochemical Parameters, Lipolysis, Proteolysis, and Volatile Compounds throughout the Processing of Smoked Dry-Cured Ham by Nives Marušić Radovčić, Ivna Poljanec, Sandra Petričević, Leticia Mora, Helga Medić

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Aromatic Characterization of New White Wine Varieties Made from Monastrell Grapes Grown in South-Eastern Spain by Juan Daniel Moreno-Olivares, Maria José Giménez-Bañón, Diego Fernando Paladines-Quezada, Jose Cayetano Gómez-Martínez, Ana Cebrián-Pérez, Jose Ignacio Fernández-Fernández, Juan Antonio Bleda-Sánchez, Rocio Gil-Muñoz

Subjects: “…aromatic profile…”
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DEVELOPING A TECHNOLOGY OF LOCAL WINES WITH THE ENHANCED AROMATIC PROFILE by A. Bezusov, I. Kalmykova, M. Bilko, T. Melikh, V Shcherbina

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Assessment of the variation of the volatile compound composition and antioxidant activity in Opuntia fruits liquors during the maceration process by Mario Márquez-Lemus, Lourdes Valadez-Carmona, Julio César García-Zebadúa, Alicia Ortiz-Moreno, Pedro Alberto Vázquez-Landaverde, Liliana Alamilla-Beltrán, Rosalva Mora-Escobedo

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Solid-State Fermentation of <i>Arthrospira platensis</i> to Implement New Food Products: Evaluation of Stabilization Treatments and Bacterial Growth on the Volatile Fraction by Francesco Martelli, Martina Cirlini, Camilla Lazzi, Erasmo Neviani, Valentina Bernini

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Influence of Cryoconcentration on Quality Attributes of Apple Juice (<i>Malus Domestica</i> cv. <i>Red Fuji</i>) by Patricio Orellana-Palma, Virgilio Lazo-Mercado, María Pía Gianelli, Eduard Hernández, Rommy N. Zúñiga, Guillermo Petzold

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Interactions Between Industrial Yeasts and Chemical Contaminants in Grape Juice Affect Wine Composition Profile by Etjen Bizaj, Chris Curtin, Neža Čadež, Peter Raspor

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Hops across Continents: Exploring How Terroir Transforms the Aromatic Profiles of Five Hop (<i>Humulus lupulus</i>) Varieties Grown in Their Countries of Origin and in Brazil by Marcos Edgar Herkenhoff, Oliver Brödel, Marcus Frohme

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Employment of L. paracasei K5 as a Novel Potentially Probiotic Freeze-Dried Starter for Feta-Type Cheese Production by Antonia Terpou, Ioanna Mantzourani, Alex Galanis, Maria Kanellaki, Eugenia Bezirtzoglou, Argyro Bekatorou, Athanasios A. Koutinas, Stavros Plessas

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Effects of Simultaneous Co-Fermentation of Five Indigenous Non-<i>Saccharomyces</i> Strains with <i>S. cerevisiae</i> on Vidal Icewine Aroma Quality by Qian Ge, Chunfeng Guo, Jing Zhang, Yue Yan, Danqing Zhao, Caihong Li, Xiangyu Sun, Tingting Ma, Tianli Yue, Yahong Yuan

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Modulation of the Aromatic Profile of Verdejo Wine through Sequential Inoculation of <i>Wickerhamomyces anomalus</i> and <i>Saccharomyces cerevisiae</i> by Lorena López-Enríquez, Josefina Vila-Crespo, José Manuel Rodríguez-Nogales, Encarnación Fernández-Fernández, Violeta Ruipérez

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