How do Spanish consumers perceive different lettuce cultivation systems? Insights from explicit and implicit methods by Juan Diego Torres, Sara R. Jaeger, Patricia Puerta, Amparo Tárrega

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Comparative analysis of visible and near-infrared (Vis-NIR) spectroscopy and prediction of moisture ratio using machine learning algorithms for jujube dried under different conditi... by Seda Günaydın, Necati Çetin, Cevdet Sağlam, Kamil Sacilik, Ahmad Jahanbakhshi

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Liposome-like encapsulation of fish oil-based self-nano emulsifying formulation for improved bioavailability by Iqbal Ahmad, Aparana Dogra, Tanya Nagpal, Chandvi Sharma, Sudhakar Singh, Nikhil Shaiva, Gaurav Saini, Kanishk Luhach

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Effect of different alkaline solutions in cocoa powder alkalization: Effects on pasteurized chocolate milk by İlyas Atalar, Ayşe Apaydın, Ceren Elmacı, Tahra ElObeid, Nevzat Konar

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Assessment of rheological properties and stability of coriander nanoemulsions in Aloe vera Gel by Narges Sharifat, Mohammad Amin Mehrnia, Hassan Barzegar, Behrooz Alizadeh Behbahani

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Development and evaluation of functional biscuits infused with functional spices and white pea flour: A comprehensive study on optimizing glycemic control and incorporating anti-di... by Minhaj Uddin, Nabil Mashahid, Juairia Absar Anta, Mahima Ranjan Acharjee

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Effects of shrimp chitosan based edible coating on the shelf life of selected vegetables in context of attaining SDGs by Munir Ibn Mahin, Md. Harun-Ar Rashid, Abdul Rabbi Mredul

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Impact of different dehydration methods on physicochemical and functional properties of guava (Psidium guajava L.) powder prepared from white and pink pomaces by Kanyasiri Rakariyatham, Kongsak Boonyapranai, Thunnop Laokuldilok, Niramon Utama-ang, Atitiya Nutprem, Kalyanee Kaewprasit, Kessinee Tatongjai

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First report on the synergy of Nepeta menthoides and Nepeta cephalotes essential oils for antimicrobial and preservation applications: A multi-ligand molecular docking simulation by Behrooz Alizadeh Behbahani, Mohammad Noshad, Fereshteh Falah, Farshid Zargari, Zahra Nikfarjam, Alireza Vasiee

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A method for testing indoxacarb residues in three vegetables and the dietary risk assessment by Ai Liu, Fengyu Li, Jiacheng Ge, Guodong Si, Xianzheng Han, Yun Gao, Wenli Wang, Li Su, Nan Zou, Wei Mu, Xiaomei Li, Xiuyu Pang

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Ultrasound and microwave assisted extraction of acorn oil (Quercus brantii): Optimization and characterization by Samaneh Niari, Nasser Hamdami, Mohsen Dalvi-Isfahan, Alain Le-Bail

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Enhancement of nutritional value and storage stability of silver carp surimi incorporated with red seaweed (Gracilaria tenuistipitata) paste by Mst Jannatul Ferdous, Md. Salah Uddin, Mst. Aspriya Rahman Antu, Md․ Tanvir Ahmed, Md․ Rasal Ali, Md Sadek Ali, Monjurul Haq

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Valorization of avocado seeds (Persea americana Mill.): An alternative oil source for mayonnaise prototype production and its natural quality attribute by Siriluck Surin, Paponpat Pattarathitiwat, Suphat Phongthai, Natthawuddhi Donlao, Passakorn Kingwascharapong, Ekasit Onsaard, Sungkwon Park, Wanli Zhang, Utthapon Issara

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The interplay of different sensory attributes in lingonberry nectars with sucrose and high intensity sweeteners by Kjersti Aaby, Josefine Skaret, Ingunn Berget, Paula Varela

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Analysis of key aroma-active compounds in cooked river snail (Sinotaia quadrata) meat by Jingyu Yao, Liqiong Wen, Li Ling, Peng Wan, Rui Wang, Weiliang Guan, Qinzhi Wang, De-Wei Chen

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Enhancing the bioaccessibility and stability of curcumin through the formation of curcumin-piperine complexes in delivery systems based on nanoemulsions stabilized with phospholipi... by M.J. Hernández-Hernández, C.I. Beristain, M. Jiménez-Fernández, E. Bonilla-Zavaleta, L.A. Pascual-Pineda, M.P. Rascón-Díaz

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Development and pasteurization of in-packaged ready-to-eat rice products prepared with novel microwave-assisted induction heating (MAIH) technology by Yi-Chen Lee, Chiu-Chu Hwang, Yung-Hsiang Tsai, Yi-Ting Huang

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Influence of malting and fermentation on the nutritional composition, thermal stability, structural and physicochemical properties of a gluten-free flour blend of Digitaria exilis... by Oluwatobi Victoria Obayomi, Abiola Folakemi Olaniran, Stephen Olugbemiga Owa

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Tannins for food preservation and human health: A review of current knowledge by Yesim Ozogul, Yilmaz Ucar, Eskindir Endalew Tadesse, Nikheel Rathod, Piotr Kulawik, Monica Trif, Tuba Esatbeyoglu, Fatih Ozogul

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Quinoa (Chenopodium quinoa Willd.): Paving the way towards nutraceuticals and value-added products for sustainable development and nutritional security by Sagar M. Chavan, Abhijit Khadatkar, Muzaffar Hasan, Dilshad Ahmad, Vishal Kumar, N.K. Jain

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