Exploring the Functional Features of Melon Peel Flour for Healthier Bakery Products by Mafalda Alexandra Silva, Tânia Gonçalves Albuquerque, Liliana Espírito Santo, Carla Motta, Agostinho Almeida, Rui Azevedo, Rita C. Alves, Maria Beatriz P. P. Oliveira, Helena S. Costa

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A Facile Electrode Modification Approach Based on Metal-Free Carbonaceous Carbon Black/Carbon Nanofibers for Electrochemical Sensing of Bisphenol A in Food by Jin Wang, Zhen Yang, Shuanghuan Gu, Mingfei Pan, Longhua Xu

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Breastfeeding Practices and Food Consumption of Socially Vulnerable Children by Natália A. Oliveira, Nathalia Pizato, Érika S. O. Patriota, Ariene S. do Carmo, Gabriela Buccini, Vivian S. S. Gonçalves

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The Emerging Role of Oyster Mushrooms as a Functional Food for Complementary Cancer Therapy by Priya Lakshmi Sreedharan, Malu Kishorkumar, Elke Gabriel Neumann, Shyam S. Kurup

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Antimicrobial Peptides from Porcine Blood Cruor Hydrolysates as a Promising Source of Antifungal Activity by Sara García-Vela, Aurore Cournoyer, Zain Sánchez-Reinoso, Laurent Bazinet

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Edible Coating Combining Liquid Smoke from Oil Palm Empty Fruit Bunches and Turmeric Extract to Prolong the Shelf Life of Mackerel by Muhammad Faisal, Asri Gani, Murna Muzaifa, M. Bagas Heriansyah, Hera Desvita, Suraiya Kamaruzzaman, Ahmad Sauqi, Daru Ardiansa

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Characterization and In Vitro Digestion Kinetics of Purified Pulse Starches: Implications on Bread Formulation by Oluwatoyin O. Sangokunle, Sarah G. Corwin, Bruce R. Hamaker

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Prevalence of Antibiotic Resistance Genes in Differently Processed Smoothies and Fresh Produce from Austria by Sonia Galazka, Valerie Vigl, Melanie Kuffner, Irina Dielacher, Kathrin Spettel, Richard Kriz, Norbert Kreuzinger, Julia Vierheilig, Markus Woegerbauer

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Co-Creating Snacks: A Cross-Cultural Study with Mediterranean Children Within the DELICIOUS Project by Elena Romeo-Arroyo, María Mora, Olatz Urkiaga, Nahuel Pazos, Noha El-Gyar, Raquel Gaspar, Sara Pistolese, Angelique Beaino, Giuseppe Grosso, Pablo Busó, Juancho Pons, Laura Vázquez-Araújo

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Assessment of Protein Quality and Nutritional Characteristics of Commonly Consumed Pulses in the Caribbean Diet by Different In Vitro Assays by Daniel J. Thomas, Zhanhui Lu, Yolanda Brummer, Yan Zhu, Ronghua Liu, Lili Mats, Rong Tsao, D. Dan Ramdath, Matthew G. Nosworthy

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Enhancement of Antioxidant Activity, Stability, and Structure of Heme-Peptides by L-Lysine by Yinghui Zhang, Wei Cui, Hui Zhou, Lifang Zou, Zhaoming Wang, Kezhou Cai, Baocai Xu

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Evaluation of Stress Tolerance and Fermentation Performance in Commercial Yeast Strains for Industrial Applications by Anqi Chen, Qiqi Si, Qingyun Xu, Chenwei Pan, Tianzhi Qu, Jian Chen

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Mitigation of Mycotoxin Content by a Single-Screw Extruder in Triticale (<i>x Triticosecale</i> Wittmack) by Breda Jakovac-Strajn, Janja Babič, Lato Pezo, Vojislav Banjac, Radmilo Čolović, Jovana Kos, Jelena Miljanić, Elizabet Janić Hajnal

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Foodborne Event Detection Based on Social Media Mining: A Systematic Review by Silvano Salaris, Honoria Ocagli, Alessandra Casamento, Corrado Lanera, Dario Gregori

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Exploring Sensory Attributes in Spinach- and Offals-Filled Chicken Roulades: An Empirical Analysis by Paul-Corneliu Boișteanu, Bianca-Georgiana Anchidin, Marius-Mihai Ciobanu

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Research on Innovative Apple Grading Technology Driven by Intelligent Vision and Machine Learning by Bo Han, Jingjing Zhang, Rolla Almodfer, Yingchao Wang, Wei Sun, Tao Bai, Luan Dong, Wenjing Hou

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The Germination and Growth of Two Strains of <i>Bacillus cereus</i> in Selected Hot Dishes After Cooking by Josef Kameník, Marta Dušková, Alena Zouharová, Michaela Čutová, Kateřina Dorotíková, Michaela Králová, Blanka Macharáčková, Radka Hulánková

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The Detection of Pest Contaminants in Chocolate Using Visible-Near-Infrared Single-Pixel Imaging Technology by Hidemasa Taketoshi, Tetsuya Inagaki, Satoru Tsuchikawa, Te Ma

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Investigating the Role of Food-Derived Peptides in Hyperuricemia: From Mechanisms of Action to Structural Effects by Yu Han, Wanlu Liu, Kexin Li, Mingzhen Zhang, Xinqi Liu, Lu Li, Zhao Guo, He Li

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Enhancing Meat Quality and Nutritional Value in Monogastric Livestock Using Sustainable Novel Feed Ingredients by José A. M. Prates

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