The Highly Sensitive Child as a challenge for education – introduction to the concept by Monika Baryła-Matejczuk, Małgorzata Artymiak, Rosario Ferrer-Cascales, Moises Betancort

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Effects of the Treatment Technology of Soybean on Volatile Flavor Compounds of Plant-based Compound Milk during Storage by Xue WANG, Youqiang YU, Xiaoyang ZHENG, Hongjiang MA, Shiwei LIU, Wenxin WANG, Fang ZHOU, Shenglin DUAN

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Effects of mixed fermentation on the flavor quality and in vitro antioxidant activity of Zaosu pear-Merlot grape composite alcoholic beverage by Binyan Xu, Xueshan Yang, Jie Zhao, Baihan Yu, Jiaxin Li, Xia Zhu

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Assessing the product attributes of Iranian localized frozen dumpling dough incorporated with fish paste by M. Shirazy, N. Mooraki, M. Honarvar

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A new perspective on apoptosis: Its impact on meat and organoleptic quality in different animals by Boin Lee, Young Min Choi

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Elimination of olfactory sensory neurons by zinc sulfate inoculation prevents SARS-CoV-2 infection of the brain in K18-hACE2 transgenic mice by Ji-Hun Lee, Eun-Seon Yoo, Na-Won Kim, Won-Yong Shim, Han-Bi Jeong, Dong-Hyun Kim, Young-Jun Park, Sun-Min Seo, Jun-Won Yun, Jun Won Park, Kang-Seuk Choi, Ho-Young Lee, Jun-Young Seo, Ki Taek Nam, Je Kyung Seong, Yang-Kyu Choi

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Random forest regressor for predicting sensory texture of emotional designed packaging films by Yong Ju Lee, Min Jung Joo, Ha Kyoung Yu, Tai-Ju Lee, Hyoung Jin Kim

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Analysis on Flavor Quality of Brassica rapa L. from Different Varieties by MAERHABA·Paerhati, Zhanteng SONG, Ruina YANG, Jing LI, Jing AN, Min LIU, Zhenzhen XU, Jingrong ZHU

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