Structural Changes of Myofibrillar Proteins in Marinated Duck Drumsticks during Ultra-high Pressure Processing Treatment by Jingjiu LI, Mingfei SONG, Yue NIU, Lingjiao ZHU, Danjun GUO, Wei XU, Yang YI, Hongxun WANG

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Concept of producing of the Russian national system of functional food by Yu. V. Fotev, V. F. Pivovarov, A. M. Artemyeva, I. M. Kulikov, Y. K. Goncharova, А. I. Syso, N. P. Goncharov

“…Taking into account the prevailing demographic situation in the Russian Federation, it is necessary to create a comprehensive national program for the allocation of new high-content sources of FF ingredients based on traditional and underutilized crops, cultivars and forms of cereal, vegetable and fruit crops and their inclusion in agricultural production as well as existing and newly created technological processes in food industry. The advantages of creating and developing a national system of the functional food in Russia will be: the improvement of public health and life expectancy, the reduction of the Federal Compulsory Medical Insurance Fund expenditures and the development of business structures involved in the production of the FF.…”
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Synthesis and Antioxidant Activity of Selenized Apigenin by Yawen GAO, Guopeng WU, Bo HAN, Rongwu WANG, Fangming LOU

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Effects of Steam Explosion Pretreatment on the Physicochemical Properties and Regulating Intestinal Flora of Polysaccharides from Hericium erinaceus Fruit Body Residues by Shuang CHEN, Liping LIU, Jie FENG, Jingsong ZHANG, Yan YANG, Di WU, Yanfang LIU, Qingbin GUO

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Construction and Application of a New Type of Foam Separation Equipment with the Hollow Octagonal Prismoid with Sieve Tray Inner Component by Jingli XUE, Sihan FANG, Cailiang ZHANG, Juan HAN, Jiacong WU, Lei WANG, Yun WANG

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Preparation and Characteristics of Acid-soluble Soybean Protein Hydrolysates by Liqi FAN, Yang LIU, Bao YANG, Yi YU, Wu LI, Lei LIU, Zhunchun LI, Ao ZHA, Jucai XU

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Optimizing Image Feature Extraction with Convolutional Neural Networks for Chicken Meat Detection Applications by Azeddine Mjahad, Antonio Polo-Aguado, Luis Llorens-Serrano, Alfredo Rosado-Muñoz

“…The food industry continuously prioritizes methods and technologies to ensure product quality and safety. …”
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Rapid Detection of Astaxanthin in Antarctic Krill Meal by Computer Vision Combined with Convolutional Neural Network by Quantong ZHANG, Yao ZHENG, Liu YANG, Shuaishuai ZHANG, Quanyou GUO

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Changes of Quality Characteristics before and after Embrittlement of Oreochromis niloticus×O. aureus by Mei CHEN, Jingkai QIN, Ziyi YANG, Zhongyi QIN, Jie ZHOU, Jiequn JIANG, Xiaoling LIU

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Optimization of Enzymatic Hydrolysis Process, Structural Characterization and Antioxidant Activity Analysis of Gastrodia elata Polysaccharide by Yunfei HU, De ZHOU, Qinglan ZENG, Jinsong HE, Ming ZHAO, Qingyan TANG

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Genome-wide investigation of ABCB, PIN, and AUX/LAX gene families and their involvement in the formation of leaf protrusions in Sesamum indicum by Yanli Li, Yujia Ma, Huihui Gong, Xinxiao Cui, Xin Wang, Yuling Dong, Ying Chen, Junsheng Zhao

“…Sesamum indicum, a highly esteemed oil crop, has exhibited remarkable value and potential in diverse areas encompassing the economy, food industry, and health. We have observed that there are small protrusions on the leaves of the indehiscent capsule material G1358. …”
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Research Progress of Crustacean Allergens and Allergens Specific Immunological Products by Mengsi LI, Fei XIA, Qingmei LIU, Sujie HUANG, Yibin LU, Fei HUAN, Meng LIU, Yixiang LIU, Guangming LIU

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Discovery and Characterization of Novel Esterases with Ethyl Carbamate-Hydrolyzing Activity by LIU Qingtao, ZHU Sibao, WANG Tianwen, LI Chuang, QIAN Senhe, ZHANG Wenqing, CHENG Fan, TIAN Shufang

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Management of Uncertainty by Statistical Process Control and a Genetic Tuned Fuzzy System by Stephan Birle, Mohamed Ahmed Hussein, Thomas Becker

“…In food industry, bioprocesses like fermentation often are a crucial part of the manufacturing process and decisive for the final product quality. …”
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Effect of Partial Replacement of NaCl with Salty Pig Bone Peptides on the Quality and Flavor of Low-NaCl Sausages by Li ZHAO, Yuxin CAO, Ziwei SONG, Jiaxin LIAN, Yaxin ZHU, Miaoyun LI, Qingyun BAI, Jun CHEN

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Wnt/β-catenin signalling underpins juvenile Fasciola hepatica growth and development. by Rebecca Armstrong, Nikki J Marks, Timothy G Geary, John Harrington, Paul M Selzer, Aaron G Maule

“…Infection by the liver fluke, Fasciola hepatica, places a substantial burden on the global agri-food industry and poses a significant threat to human health in endemic regions. …”
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Exploration of techno-functional properties and metabolomic profile of Scleroderma texense (Phutuki Mushroom): a comparative study with Agaricus bisporus (white button mushroom) by Arun Kumar Gupta, Avinash Kumar Jha, Bindu Naik, Vijay Kumar, Sarvesh Rustagi, Milad Tavassoli

“…The outcomes of this study offer a wealth of information that can be leveraged by food scientists, product developers, and the food industry as a whole. Graphical Abstract…”
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Purchasing Intentions toward Fast Food: The Mediating Role of Consumer Attitudes toward Fast Food by Jian Xue, Wenjing Zhang, Zeeshan Rasool, Mohsin Ali Khan, Ahmad Imran Khan, Anum Afzal Khan, Syed Arslan Abbas

“…We highlight the role of fast food awareness and the features affecting the intentions of individuals buying it. The fast food industry is developing rapidly, opening new doors for various stakeholders. …”
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Analysis of Fungal Diversity and Isolation and Identification of Yeast in High-temperature and Medium-high-temperature Daqu Using Three Generation Sequencing Technology by Mengjun CUI, Yurong WANG, Qiangchuan HOU, Haibo ZHANG, Longxin TIAN, Mingbo YE, Zhuang GUO

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Development of an Operational Map for the 3D Printing of Phytosterol-Enriched Oleogels: Rheological Insights and Applications in Nutraceutical Design by María Itatí De Salvo, Camila Palla, Ivana M. Cotabarren

“…Three-dimensional (3D) printing attracts significant interest in the food industry for its ability to create complex structures and customize nutritional content. …”
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