Pictorial depth cues elicit the perception of tridimensionality in dogs by Anna Broseghini, Markus Stasek, Miina Lõoke, Cécile Guérineau, Lieta Marinelli, Paolo Mongillo

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Effects of Frozen Storage Temperature and Duration on Changes in Physicochemical Properties of Beef Myofibrillar Protein by Shuyi Qian, Xia Li, Hang Wang, Waris Mehmood, Chunhui Zhang, Christophe Blecker

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Full-length inhibitor protein is the most effective to perturb human dUTPase activity by Bianka Kőhegyi, Zoé S. Tóth, Enikő Gál, Máté Laczkovich, András Benedek, Beáta G. Vértessy, Kinga Nyíri

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Assembly of oleosin during efficient extraction: Altering the sequence of defatting solvents by Yu Li, Yuqian Qiao, Yuxuan Zhu, Wangyang Shen, Weiping Jin, Dengfeng Peng, Qingrong Huang

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Ultrasound-induced modifications of Auricularia auricula polysaccharides: Implications for antioxidant and glucose-lowering activities by Te Yu, Yonggang Dai, Zifei Wang, Yang Gao, Qiong Wu

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Effects of Ozone Treatments on the Physicochemical Changes of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys molitrix) during Frozen Storage by Rongrong Zhang, Shanbai Xiong, Juan You, Yang Hu, Ru Liu, Tao Yin

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Novel insights into delayed bitterness control in traditional Huangjiu: Regulating bacterial community by inoculated with Saccharomyces cerevisiae SC-6 by Haiyan Yu, Shiqi Wu, Qiaowei Li, Chen Chen, Qian Chen, Huaixiang Tian

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Exploring the characteristics of kombucha tea fermented with soursop (Annona muricata), Noni (Morinda citrifolia) and pineapple (Ananas comosus) by Azizan Muhammad Adib, Qadir Rahman, Zakaria Mizatul Athila, Mohsin Aliah Zannierah, Meor Hussin Anis Shobirin

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Sustainable Extraction Technology of Fruit and Vegetable Residues as Novel Food Ingredients by Shiqi Zheng, Zhoumei Huang, Li Dong, Daotong Li, Xiaosong Hu, Fang Chen, Chen Ma

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Microbial Characteristics and Functions in Coffee Fermentation: A Review by Xiaojing Shen, Qi Wang, Hongsheng Wang, Guoqing Fang, Ying Li, Jilai Zhang, Kunyi Liu

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Lactobacillus gasseri JM1 pre-acidification induced regulation in the flavor profile of beer processes by Shasha Cheng, Yu Zhang, Heng Zhou, Zhen Huang, Haifu Jia, Yujun Jiang, Hao Wang, Chaoxin Man

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Effect of carboxymethyl cellulose and/or wheat gluten on the pasting, rheological and quality properties of wheat starch-based batter for deep-fried products by Ying Xu, Ruishu Zhang, Kangyu Wang, Prince Chisoro, Feng Huang, Jing Wang, Chunhui Zhang

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Highly conductive graphene@phosphotungstic acid nanocomposite for sensitive electrochemical detection of acetaminophen based on analysis induction strategy in foods by Ruiyu He, Jingjie Zhang, Shixin Li, Yuzhen Yang, Yaru Xu, Zhixiang Xu, Yufeng Sun

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Effects of Lactiplantibacillus plantarum HNU082 intervention on fungi and bacteriophages in different intestinal segments of mice by Xinlei Liu, Zhe Han, Wenyao Ma, Weipeng Cui, Dongyu Zhen, Shuaiming Jiang, Jiachao Zhang

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Integrated metabolomic and transcriptomic analysis of anthocyanin metabolism in wheat pericarp by Jiao Wang, Lei Sun, Bo Jiao, Pu Zhao, Tianyun Xu, Sa Gu, Chenmin Huo, Jianzhou Pang, Shuo Zhou

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Effect of Dietary Grape Pomace and Seed on Ewe Milk and Meat Quality of Their Suckling Lambs by V. C. Resconi, M. Pascual-Alonso, L. Aguayo-Ulloa, G. C. Miranda-de la Lama, S. Alierta, M. M. Campo, J. L. Olleta, M. Villarroel, G. A. María

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Effect of extrusion processing on the structural, functional, and physicochemical properties of wheat and wheat-based products: A review by Junjie Chen, Qiang Liu, Siqi Zhao, Liping Guo, Xinbo Zhuang, Xuehong Chen, Tingting Tao, Chao Ding

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3D printed dysphagia diet using pea protein gel modified by xanthan gum with different pyruvate group content by Zhenbin Liu, Xi Chen, Meirong Ruan, Yumei Liao, Zihao Wang, Yucheng Zeng, Hongbo Li, Liangbin Hu, Haizhen Mo

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The formation pathway of flavor compounds in steamed Antarctic krill (Euphausia superba) based on untargeted metabolomics by Tingting Yang, Yang Liu, Jing Bai, Yan Fan, Ye Chen, Ping Dong, Xia Yang, Hu Hou

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Preparation of sulfonic acid functionalized metal organic frameworks and their application in the online solid phase extraction of parabens and sulfonamides in pre-cooked foods by Min Fang, Jianyang Ke, Zhaojie Wang, Qing Fu, Qing Yang, Lin Xu, Yuepeng Lu, Yong Yang, Xiaoming Jiang, Yongning Wu, Zhiyong Gong, Xin Liu

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