Optimizing Non-Thermal Magnetic Field to Minimize Weight Loss and Tissue Degradation: Identifying Possible Enzyme Inhibition Mechanisms by Chao-Kai Chang, Prakoso Adi, Rizka Mulyani, Chun-Fu Lin, Ratna Sari Listyaningrum, Shella Permatasari Santoso, Mohsen Gavahian, Chang-Wei Hsieh

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The biogenesis, regulation and functions of transitive siRNA in plants by Tan Huijun, Liu Yuelin, Guo Hongwei

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CRISPR/Cas9-mediated genomic insertion of functional genes into Lactiplantibacillus plantarum WCFS1 by Kamilla Wiull, Lisa K. Haugen, Vincent G. H. Eijsink, Geir Mathiesen

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Biological Characteristics Analysis of Limosilactobacillus reuteri JBR3 and the Effect of Protective Agents on Its Viability by Jun HAN, Yi WANG, Kaiping ZHANG, Jianjun TIAN

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Abuse and misuse of tramadol in patients with non-oncologic pain in a region of Southern Europe by M. Perelló, K. Rio-Aigé, G. Cereza, P. Rius, F. J. Pérez-Cano, M. Rabanal

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Impact of Sprouting Time of Chickpea on the Physicochemical, Textural, Sensory, and Total Phenolic Characteristics of Falafel Prepared from Sprouted Chickpea Flour by Kimia Goharpour, Fakhreddin Salehi, Amir Daraei Garmakhany

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Association between nutritional status, daily nutrition delivery and clinical outcomes of critically ill adult patients admitted to the intensive care unit: a protocol for Isfahan... by Awat Feizi, Sabrina Schlesinger, Nafiseh Shokri-Mashhadi, Somayeh Rajaii, Milad Nasiri Jounaghani

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Recovery of Bioactive Constituents from Olive Leaf Pruning Waste of Five Different Cultivars: A Comparison of Green Extraction Techniques to Maximize Health Benefits by Hamid Mushtaq, Simona Piccolella, Jose A. Mendiola, Lidia Montero, Elena Ibáñez, Severina Pacifico

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The Potential of Sitka Spruce Bark as an Alternative to Peat Casing for Mushroom (<i>Agaricus bisporus</i>) Production by Gabrielle Young, Helen Grogan, Eoghan Corbett, Brian W. McGuinness, Michael T. Gaffney, Saoirse Tracy, Olaf Schmidt, Lael Walsh

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Survivability of Probiotic Microflora in Fermented and Non-Fermented Mare’s Milk: A Comparative Study by Anna Mituniewicz-Małek, Małgorzata Ziarno, Izabela Dmytrów, Katarzyna Szkolnicka

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Upcycling supercritical-CO2-defatted tiger nut milk Co-products into pork burgers: A sustainable fat replacer with enhanced quality properties by Raquel Lucas-González, Carmen Botella-Martínez, Manuel Salgado-Ramos, Noelia Pallarés, Pedro V. Martínez-Culebras, Francisco J. Barba, Juana Fernández-López

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Effect of Gelatin-Based Edible Coatings Incorporated with Aloe vera and Black and Green Tea Extracts on the Shelf Life of Fresh-Cut Oranges by Mohsen Radi, Elham Firouzi, Hamidreza Akhavan, Sedigheh Amiri

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Multicriteria decision making-based approach to classify loose-leaf teas by Eszter Benes, Attila Gere

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Mechanical and Thermal Properties and Moisture Sorption of Puffed Cereals Made from Brown Rice, Barley, Adlay, and Amaranth by Atsuko Takahashi, Keiko Fujii

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Assessing the product attributes of Iranian localized frozen dumpling dough incorporated with fish paste by M. Shirazy, N. Mooraki, M. Honarvar

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Effects of Micron Fish Bone with Different Particle Size on the Properties of Silver Carp (Hypophthalmichthys molitrix) Surimi Gels by Tao Yin, Jae W. Park, Shanbai Xiong

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Effect of Fermentation Time on Physiochemical Properties of Kombucha Produced from Different Teas and Fruits: Comparative Study by Siying Li, Yang Zhang, Jingrong Gao, Tong Li, Huizhen Li, Adele Mastroyannis, Shan He, Abdul Rahaman, Kun Chang

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Application and Development Prospects of Dietary Fibers in Flour Products by Wen Han, Sen Ma, Li Li, Xiao-xi Wang, Xue-ling Zheng

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Research Progress on the Biosynthesis and Applications of Functional Bile Acids by ZHENG Miao, CHANG Chao, SU Qi, CAI Chenggang, LU Yuyun, ZHAO Minjie, CAI Haiying

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Antioxidants Distribution in Pulp and Seeds of Black and Red Goji Berries as Affected by Boiling Processing by Guang Xin, Fengmei Zhu, Bin Du, Baojun Xu

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