Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains by Paucar-Menacho Luz María, Dueñas Montserrat, Peñas Elena, Frias Juana, Martínez-Villaluenga Cristina

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Edible portions of precooked blue swimming crab: Chemical composition and effect of chitooligosaccharide conjugate and high-pressure processing on microbial inactivation by Khaettareeya Pimsannil, Suriya Palamae, Xinru Fan, Qiancheng Zhao, Bin Zhang, Soottawat Benjakul

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The Effects of Gum Cordia on the Physicochemical, Textural, Rheological, Microstructural, and Sensorial Properties of Apple Jelly by Mahsa Hasani, Sedigheh Yazdanpanah

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Phytochemical Characterization and Antioxidant and Enzyme Inhibitory Activities of Different Parts of Prinsepia utilis Royle by Yue Zheng, Lei Zhao, Junjie Yi

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Gari, a Cassava (Manihot esculenta Crantz) Derived Product: Review on Its Quality and Their Determinants by Franklin Ngoualem Kégah, Robert Ndjouenkeu

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Goji Berry (Lycium barbarum): Composition and Health Effects – a Review by Kulczyński Bartosz, Gramza-Michałowska Anna

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The Oxidative Stability of Chia Seed Oil Enriched with Oregano (Origanum vulgare L.) and Yarrow (Achillea millefolium) Extracts by Fatemeh Kiani Aliabadi, Asiye Ahmadi Dastgerdi, Javad Tabatabaeian Nimavard

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Recent Advances of Processing and Detection Techniques on Crustacean Allergens: A Review by Xin Qu, Zekun Ma, Xuli Wu, Liangtao Lv

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Physicochemical Properties of Red Beetroot and Quince Fruit Extracts Instant Beverage Powder: Effect of Drying Method and Maltodextrin Concentration by Marziyeh Hajiaghaei, Akram Sharifi

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Writing a Scientific Review Article: Comprehensive Insights for Beginners by Ayodeji Amobonye, Japareng Lalung, Gift Mheta, Santhosh Pillai

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Ultra Processed Food Addiction among People: A Mini-Review of the Evidence by Mahsa Rezazadegan, Reza Amani

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Regulation of Pear Fruit Quality: A Review Based on Chinese Pear Varieties by Ying Zhang, Yudou Cheng, Yuru Ma, Junfeng Guan, Hao Zhang

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From botany to bedside: a review of the health benefits of Lycium barbarum as a functional food by Alois Berisha, Elena-Alexandra Alexa, Robbie Kelleher, Tao Zhang

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Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée by Oana Emilia Constantin, Kristina Kukurová, Ľubomír Daško, Nicoleta Stănciuc, Zuzana Ciesarova, Constantin Croitoru, Gabriela Rapeanu

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Cross-contamination Risks in Dry Produce Packinghouses: Efficacy of Alcohol-based Sanitizers to Reduce Salmonella and Potential Surrogates on Relevant Surface Materials by Alexandra Nerney, Stuart Reitz, Jovana Kovacevic, Joy Waite-Cusic

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Sour Cherry (Cerasus vulgaris Miller) Kernel Oil as the Novel Functional Edible Oil: Sensory Evaluation and Antioxidant and Physicochemical Properties by Maryam Kazempour-Samak, Ladan Rashidi, Mehrdad Ghavami, Anoosheh Sharifan, Fakhrisadat Hosseini

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Lighting quality evaluation on growth performance and feather pecking behavior of broilers by Chenghao Pan, Rong Xiang, Jinming Pan

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Prevalence of High Fat Sugar Salt Products, Labeling Characteristics, and Categories of Foods Sold within In-Store Restricted Areas: A Survey in 3 UK Supermarkets after the 2022 Im... by Ella Hurst, Sally G Moore, Lewis W Wallis

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Diversity of Mycotoxins in Stored Paddy Rice: Contamination Patterns in the Mekong Delta, Vietnam by Lien Thi Kim Phan, Thuy Thi Ngoc Nguyen, Thien Thi Thanh Tran, Sarah De Saeger

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Chemical, Physical, and Technological Characteristics of Palm Olein and Canola Oil Blends by Ayman Younes Allam, Zakir Showkat Khan, Mohmad Sayeed Bhat, Bindu Naik, Sajad Ahmad Wani, Sarvesh Rustagi, Tahmeed Aijaz, Mohamed Farouk Elsadek, Tse-Wei Chen

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