## Abbreviations
Int._**2021**, _142_, 110187. [CrossRef] [PubMed]
* (33) [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON] Free Amino Acid and Volatile Compound Profiles of Jeotgal Alternatives and Its Application to Kimchi. _Foods_**2021**, _10_, 423. [CrossRef] [PubMed]
* (34) [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON] Comparison of volatile compositions of 15 different varieties of Chinese jujuube (_Zizplus jujuju_ Mill.). _J. Food Sci. Technol._**2019**, _56_, 1631-1640. [CrossRef] [PubMed]
* (35) [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON] Effect of sequential multi-frequency ultrasound washing processes on quality attributes and volatile compounds profiling of fresh-cut Chinese cabbage. _LWT_**2020**, _117_, 108666. [CrossRef]
* (36) [PERSON]; [PERSON]; [PERSON]; [PERSON] [PERSON]; [PERSON] Comparison of physical and chemical composition of three chinese jujuube (_Zizplus juibub_ Mill.) cultivars cultivated in four districts of Xinjiang region in China. _Food Sci. Technol._**2019**, _39_, 912-921. [CrossRef]
* (37) [PERSON] [PERSON]; [PERSON] [PERSON]; [PERSON] [PERSON]; [PERSON] The Influence of Plant Material Enzymatic Hydrolysis and Extraction Conditions on the Polyphenic Profiles and Antioxidant Activity of Extracts: A Green and Efficient Approach. _Molecules_**2020**, _25_, 2074. [CrossRef] [PubMed]
* (38) [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON] Effect of Lactic Acid Fermentation on Color, Phenolic Compounds and Antioxidant Activity in African Nightshade. _Microorganisms_**2020**, \(8\), 1324. [CrossRef]
* (39) [PERSON]; [PERSON]; [PERSON] Evolution of polyphenols and organic acids during the fermentation of apple cider. _J. Sci. Food Agric._**2014**, _94_, 2951-2957. [CrossRef]
* (40) [PERSON]; [PERSON]; [PERSON] Bound phenolics in foods, a review. _Food Chem._**2014**, _152_, 46-55. [CrossRef]
* (41) [PERSON]; [PERSON]; [PERSON]; [PERSON] Functional expression of an _Arabidopsis_ p450 enzyme, p -coumarate-3-hydroxylase, in the cyanobacterium _Synchocystis_ PCC 6803 for the biosynthesis of caffe acid. _Appl. Phycol._**2014**, _26_, 219-226. [CrossRef]* _[PERSON] et al. (2016)_ [PERSON]; [PERSON]; [PERSON] Flavonoids: An overview. _J. Nutr. Sci._**2016**, \(5\), e47. [CrossRef] [PubMed]
* _[PERSON] et al. (2011)_ [PERSON]; [PERSON]; [PERSON]; [PERSON] Electronic Noses and Tongues: Applications for the Food and Pharmaceutical Industries. _Sensors_**2011**, _11_, 4744-4766. [CrossRef] [PubMed]
* [PERSON] et al. (2019) [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON] Pectin-chitosan conjugated nanoliposome as a promising delivery system for reabsorption: Characterization, release behavior, cellular uptake, and antioxidant property. _Food Hydrocoll._**2019**, _95_, 432-444. [CrossRef]
* _[PERSON] et al. (2019)_ [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON] Proanthocyanidins: A comprehensive review. _Biomed. Pharmacother._**2019**, _116_, 108999. [CrossRef]
* _[PERSON] et al. (2022)_ [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON] Vitality, fermentation, aroma profile, and digestive tolerance of the newly selected _Lactiplantihacillus plantarum_ and _Lactiaseihiacillus paracasei_ in fermented apple juice. _Front. Nutr._**2022**, \(9\), 1045347. [CrossRef]
* _[PERSON] et al. (2018)_ [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON] Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose. _Food Res. Int._**2018**, _105_, 605-615. [CrossRef]
* _[PERSON] et al. (2021)_ [PERSON]; [PERSON] Thermal and non-thermal processing affect Maillard reaction products, flavor, and phytochemical profiles of _Ginkgo biloba_ seed. _Food Biosci._**2021**, _41_, 101044. [CrossRef]  
**Disclaimer/Publisher's Note:** The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s).