The flavour difference and other quality indicators among five popular apple varieties (‘Ralls’,
‘Jonagold’, ‘Orin’, ‘Indo’, and ‘Hanfu’) were evaluated mainly using electronic nose and …

Different particle sizes in cloudy apple juice were obtained following filtration with different
mesh sizes (100, 200, 300, and 400-mesh). The effects of cloud particle size on the stability, …

Considering that the aberrant levels of hypochlorous acid (HClO) is closely related to the
occurrence and development of various diseases, many efforts have been made to develop …

Cloudy apple juice were subjected to ultrasound treatments at various power levels (525,
975, and 1125 W) and temperatures (50, 60, and 70 C). The effects of temperature-controlled …

In this paper, we propose a novel framework for real-time news certification. Traditional
methods detect rumors on message-level and analyze the credibility of one tweet. However, in …

BACKGROUND Freezing preservation is one of the most effective methods used to maintain
the flavour and nutritional value of fruit. This research studied the effects of different freezing …

BACKGROUND Hardness is one of the important qualities influencing consumer appeal
and marketing of fresh sweet cherry ( Prunus avium L.). Moisture loss is one of the main …

The quality of postharvest apples is greatly affected by storage temperatures. In this paper,
the sensory qualities, such as flavor, texture, color, and taste change of apples during storage …

Sulfur dioxide (SO 2 ) is a gaseous signaling molecule and widely used as a preservative
for foods, but its excessive intake is closely related to a series of diseases. Therefore, the …

Allyl sulfides are important organosulfur compounds. K2S2O8 promoted dehydrative cross-coupling
between α,α-disubstituted allylic alcohols and thiophenols/thiols is demonstrated for …