Scientific aspects of tobacco products storage process optimization by I. M. Ostapchenko, N. A. Duruncha, T. I. Pokrovskaya

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Measurement properties of an assay measuring suprathreshold intensity and acceptability for chicken broth containing different amounts of sodium chloride by Jean-François Giguère, Samuel-Claude Pelletier, Michel Doré, Maria-Cécilia Gallani

Subjects: “…Taste properties…”
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Physicochemical and Sensory Properties and Antioxidant Activity of Xylitol Candies Containing Yuja (<i>Citrus junos</i>) Peels or Pulp by Ju-Hye Im, Mi-Kyung Lee, Hae-In Lee

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Application of Elicitors, as Conventional and Nano Forms, in Viticulture: Effects on Phenolic, Aromatic and Nitrogen Composition of Tempranillo Wines by Eva P. Pérez-Álvarez, Itziar Sáenz de Urturi, Pilar Rubio-Bretón, Sandra Marín-San Román, Rebeca Murillo-Peña, Belén Parra-Torrejón, Gloria B. Ramírez-Rodríguez, José M. Delgado-López, Teresa Garde-Cerdán

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Effects of Fermentation with <i>Eurotium cristatum</i> on Sensory Properties and Flavor Compounds of Mulberry Leaf Tea by Xiaoyu Yang, Zijun Liu, Yanhao Zhang, Shuangzhi Zhao, Shigan Yan, Liping Zhu, Qingxin Zhou, Leilei Chen

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