1

Effect of mechanical vibration on postharvest quality and volatile compounds of blueberry fruit

机械振动对蓝莓果实采后品质及挥发性物质的影响

单位：沈阳师范大学　

2

Insights into the major aroma-active compounds in clear red raspberry juice (Rubus idaeus L. cv. Heritage) by molecular sensory science approaches

通过分子感官科学的方法深入了解红莓汁中的主要芳香活性化合物

单位：中国农业大学食品科学与营养工程学院

3

Shelf life of non-industrial fresh mango juice: Microbial safety, nutritional and sensory characteristics

非工业鲜芒果汁的保质期:微生物安全性、营养和感官特性

单位：西北农林科技大学

4

Effect of relative humidity on drying characteristics of microwave assisted hot air drying and qualities of dried finger citron slices

相对湿度对微波热风干燥特性及干燥佛手片品质的影响

单位：浙江师范大学

5

Novel assisted/unassisted ultrasound treatment: Effect on respiration rate, ethylene production, enzymes activity, volatile composition, and odor of cherry tomato

新型辅助/独立超声处理对樱桃番茄呼吸速率、乙烯产量、酶活性、挥发性成分和气味的影响

单位：江苏大学食品与生物工程学院

6

Improving performance: A collaborative strategy for the multi-data fusion of electronic nose and hyperspectral to track the quality difference of rice

提高性能:一种多数据融合的电子鼻和高光谱跟踪水稻品质差异的协作策略

单位：东北电力大学自动化工程学院