Factors influencing street-vended foods quality and safety in developing countries: a review by O. A. Bassitou Koumassa, Romaric Ouétchéhou, Mathias Hounsou, Oscar Zannou, D. Sylvain Dabadé

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Antimicrobial resistance characterization of Staphylococcus aureus from different animal food origins in Jimma, South Western Ethiopia by Diriba Taddese, Mukarim Abdurahaman, Motuma Debelo, Eshetu Shumi, Gelana Urgessa, Dase Kefyalew, Moa Melaku, Tadele Kebeta, Gazali Abafaji

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Effect of cardanol on the physical and chemical properties of sodium caseinate-coated papers for packaging applications by Jihyeon Hwang, Yeon-Ji Jo, Dowan Kim

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Impact of a coating of pectin and Cinnamomum Zeylanicum essential oil on the postharvest quality of strawberries packaged under different modified atmosphere conditions by Yousra Zantar, Younes Noutfia, Amin Laglaoui, Amal Maurady, Mohamed Najib Alfeddy, Nadia El Abbassi, Mounir Hassani Zerrouk, Said Zantar

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Engineering and design of a COF-coated probe for the detection and removal of flumequine and enrofloxacin antibiotics in foodstuffs: a molecular dynamics simulation approach by Alireza Nakhaei, Heidar Raissi, Maryam Alaei, Farzaneh Farzad

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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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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

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Hot or not? Modulating the functionality of artificial casein micelles with the preparation temperature by Laurens J. Antuma, Yuxuan Si, Vasil M. Garamus, Jan Skov Pedersen, Volker Gräf, Elke Walz, Remko M. Boom, Julia K. Keppler

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Effects of starter cultures on the metabolite profile, antioxidant activities, and anti-aging properties of tapuy lees by Edward Kevin B. Bragais, Paul Mark B. Medina

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Digestibility of protein and estimated bioavailability of mineral compounds in plant-based yoghurt alternatives by Anastassia Zeinatulina, Kristel Tanilas, Kristel Ehala-Aleksejev, Ene Viiard, Tiina Kriščiunaite

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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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Mechanisms of phenolic biosynthesis induced by ultrasound stress in fresh-cut red cabbages based on energy metabolism analysis by Ningning Ouyang, Chen Hong, Lina Guo, Xinyan Zhang, Wenjuan Qu, Haile Ma

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Consumer intentions and willingness to pay for seaweed-fed cow's milk: The impact of attitude, knowledge, taste, and price by Sujita Pandey, Mausam Budhathoki, Marianne Thomsen

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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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Comparing extraction conditions for favorable yield of lutein and zeaxanthin from distiller’s grains by Emily Aicher, Abigail S. Engelberth

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Exploring aneuploidies in two-center isolated bovine embryonic stem cell lines: Implications for cultured meat production by Chloë Deelkens, Elly De Vlieghere, Mario Van Poucke, Masaki Kinoshita, Jeffrey Aalders, Lieven Thorrez, Bert Devriendt, Ann Van Soom, Luc Peelman, Björn Menten, Catharina De Schauwer, Jolanda van Hengel

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Bacterial nanocellulose and its oxidized form as functional carriers for pomegranate peel extract: A sustainable approach to bioactive delivery by Vuk Filipovic, Jasmina Nikodinovic-Runic, Katarina Savikin, Jelena Zivkovic, Jelena Mudric, Nemanja Krgovic, Marijana Ponjavic

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Extraction of Protein-Enriched Fractions from Sunflower and Hemp Seeds: Composition and Colloidal Stability of Less Refined Fractions as a Function of Initial pH by Simone Bleibach Alpiger, Sandra Beyer Gregersen, Amanda May Ellermann, Tenna Ji Jing Dissing, Milena Corredig

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Exploring grape juice volatile compounds after inactive yeast extract foliar treatment using SPME and GC–MS by Laís Moro, David Fernando dos Santos, Mara Fernandes Moura Furlan, Armando Reis Tavares, José Luiz Hernandes, Eduardo Purgatto, Marco Antonio Tecchio

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Microbial diversity, functional attributes, and nutritional proficiency of yogurts produced in Bangladesh by Md. Tanvir Islam, M. Shaminur Rahman, Susmita Roy Chowdhury, Tanay Chakrovarty, S. M. Kador, Md. Mazharul Islam, Khondoker Tanjim Islam, Mohammad Imtiaj Uddin Bhuiyan, Ovinu Kibria Islam

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