A Comparative Analysis of Blockchain in Enhancing the Drug Traceability in Edible Foods Using Multiple Regression Analysis by K. Suresh Kumar, Vinay Kumar Nassa, Dipesh Uike, Ashima kalra, Ajay Kumar Sahu, Vijay Anant Athavale, V. Saravanan

“…The growing need for access to safer food items is increasing, and hence, there is a need for a better supply chain management system in the food industry is increasing. The increased complexity of the existing systems tends to introduce more issues to the stakeholders, and also, the cost of product traceability is quite high. …”
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Determination of Nitrite and Sulfite in Foods by Phenolic Acid-based Gold Nanoparticles Electrode by Linlin CHEN, Songyao WU, Xi HAO, Wei LI, Ming ZHANG, Haipeng ZHANG, Xintong LI, Na ZHANG

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Effect of Sterilization Methods on the Storage Quality of Soybean Protein-based Small Crisp Meat and Its Shelf Life Prediction by Ying SUN, Bin ZHOU, Long WANG, Shen LIU, Binglin LU, Lianzhou JIANG, Juyang ZHAO, Xiuqing ZHU

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Recent breakthroughs of non-thermal cold plasma food processing: A review by Muhammad Umair, Song Xun, Saqib Jabbar, Muhammad Abid, Muhammad Shahid Riaz Rajoka, He Zhendan

“…However, a significant gap has been identified in the field of biodegradable polymers used in the food industry. This, combined with concerns about petrochemical-based polymers' environmental impact, prompted researchers to investigate the effects of cold plasma on biodegradable polymers. …”
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Quality Evaluation of Wushan Codonopsis pilosula with Different Growth Years by Meiling GUO, Wenpin WANG, Luhan HUANG, Lili YANG, Yusen YUE, Sibo QIU, Jianquan KAN, Muying DU

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Establishment of Sensory Evaluation Method for Wolfberry Tea and Exploration of the Main Characteristic Aroma Substances by Yuanchao LI, Qinji LI, Yuqiong GUO, Zhilong HAO, Shan JIN

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Construction and Encapsulation of Colloidal Vesicles Based on Bovine Serum Albumin-Dextran Interfacial Assembly by Qianqian GUO, Dan LI, Yongli YANG, Li LI, Gaoyang YI, Xiaolin YAO

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Effects of Bamboo Shoot Dietary Fiber on Mechanical Properties, Moisture Distribution, and Microstructure of Frozen Dough by Hua Zhang, Yanyan Zhang, Xintian Wang, Qisen Xiang, Yanhong Bai, Suyun Li, Lixin Yang

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Gliadin Proteins in Muffins with Quinoa Flour by Vesna S. Gojković Cvjetković, Dragana M. Škuletić, Željka R. Marjanović-Balaban, Dragan P. Vujadinović, Danijela Z. Rajić, Vladimir M. Tomović

“…Partial replacement of wheat flour in foodstuffs is of great importance in the food industry. Muffins are a type of semi-sweet cake that is traditionally made from wheat flour. …”
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Forecasting PM2.5 in Malaysia Using a Hybrid Model by Ezahtulsyahreen Ab. Rahman, Firdaus Mohamad Hamzah, Mohd Talib Latif, Azman Azid

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Optimization of Wall-disruption Process of Rose Bee Pollen and Comparison of Physiological Activities of Its Ethanol Extracts by Xinyang LU, Yishu SUN, Tao XU, Longbin FAN, Yaning CHANG, Yingjun ZHOU

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Enhancement of the Stabilities and Intracellular Antioxidant Activities of Lavender Essential Oil by Metal-Organic Frameworks Based on β-Cyclodextrin and Potassium Cation by Ying Wang, Liang Wang, Jin Tan, Rong Li, Zi-Tao Jiang, Shu-Hua Tang

“…These results suggested the potential of K-βCD-MOFs as carriers for essential oils in food industry applications.…”
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Effects of White Quinoa Polysaccharide on Regulation of Glucolipid Metabolism in Type 2 Diabetic Mice by Yanqing ZANG, Yingying CHUANG, Changyuan WANG, Yang CAO

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The Electrochemical Detection of Bisphenol A and Catechol in Red Wine by Chao Wang, Xiangchuan Wu, Xinhe Lin, Xueting Zhu, Wei Ma, Jian Chen

“…The use of nanozymes for electrochemical detection in the food industry is an intriguing area of research. In this study, we synthesized a laccase mimicking the MnO₂@CeO₂ nanozyme using a simple hydrothermal method, which was characterized by modern analytical methods, such as transmission electron microscope (TEM), X-ray diffraction (XRD), and energy dispersive X-ray spectroscopy (EDX), etc. …”
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Nano Silicon Modulates Chemical Composition and Antioxidant Capacities of Ajowan (<i>Trachyspermum ammi</i>) Under Water Deficit Condition by Zahra Sobatinasab, Mehdi Rahimmalek, Nematollah Etemadi, Antoni Szumny

“…Ajowan (<i>Trachyspermum ammi</i>) is an important spice in the food industry, as a well as a medicinal plant with remarkable antioxidant properties. …”
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Effect of Hydrothermal Treatment on Dissolution and Physical Properties of Polysaccharides from Tremella fuctiformis by Yeli ZHU, Yihan WANG, Qingyun XIE, Jianwen TENG, Li HUANG, Ning XIA

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Lycopene and Other Bioactive Compounds’ Extraction from Tomato Processing Industry Waste: A Comparison of Ultrasonication Versus a Conventional Stirring Method by Konstantinos Mavridis, Nikolaos Todas, Dimitrios Kalompatsios, Vassilis Athanasiadis, Stavros I. Lalas

“…Given that the extraction solvent was pure ethanol, the study established a foundation for the development of a unique lycopene-enriched product in the food industry. It is essential to conduct additional studies using alternative food-grade solvents or other environmentally friendly extraction methods.…”
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Bioengineering in Solid-State Fermentation for next sustainable food bioprocessing by Muyideen Olaitan Bamidele, Micheal Bola Bamikale, Eliseo Cárdenas-Hernández, Motolani Adepeju Bamidele, Guillermo Castillo-Olvera, José Sandoval-Cortes, Cristóbal Noe Aguilar

“…The present document also describes some of the important developments in the extraction and purification of bioactive molecules from SSF processes, with special emphasis on their potential for using waste from the food industry to reduce the environmental burden. Combining SSF with state-of-the-art biotechnological tools aids in the efficient production of high value-added compounds, placing a strong basis for economic-ecological sustainability. …”
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Anti-biofilm and anti-virulence potential of cell free supernatant of Akkermansia muciniphila against Salmonella by Jiaxiu Liu, Wenxiu Zhu, Huanhuan Liu, Xiaomeng Ren, Ningbo Qin, Xiaodong Xia

“…In summary, CFS from A. muciniphila exhibited anti-biofilm and anti-virulence properties against Salmonella and could be potentially utilized in the food industry for controlling Salmonella contamination and reducing infection.…”
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Effect of Anaerobic Fermentation on the Aroma Characteristics of Yunnan Arabica Coffee by Chong LU, Xinxin YU, Faguang HU, Xingfei FU, Yuhong ZHAO, Wenjiang DONG

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