Superfoods and their impact on brain health: a systematic review by Raghupathi Niranjan Kumar, Haja Nazeer Ahamed

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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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Recent advances in conventional and innovative extraction techniques for recovery of high-added value compounds for food additives and nutraceuticals by Abhishek Bisht, Subash Chandra Sahu, Anand Kumar, Sammra Maqsood, Mukul Machhindra Barwant, Swapnil G. Jaiswal

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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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Investigation of nutritional content and aflatoxin B1 in landraces and varieties of Ethiopian groundnut (Arachis hypogaea L.) by Syraji Yonas, K. Gobikanila, P. R. Jeyaramraja

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Evaluating the influence of air temperature and far-infrared radiation on the physicochemical characteristics of dried rice by M. B. Yeganeh, S. M. Nassiri, D. Zare, A. M. Shirzadifar, M. Fazaeli, M. Nosrati

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Single-mode microwave heating for food science research: Understanding specific microwave effects and reliability concerns by Xidong Jiao, Haifeng Diao, Tianyi Liu, Bowen Yan, Xiangwei Tang, Daming Fan

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Physical and functional characterization of whey protein-lignin biocomposite films for food packaging applications by Yihong Deng, Sierra Kolodjski, Grace Lewis, Gary Onan, Youngmi Kim

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Emboldening food security for global sustainability yoking artificial intelligence by Gull-e-laala Khan, Gulshan Irshad, Raina Ijaz, Sabah Javaid, Noor Tahir, Sajid Mehmood

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Synergistic fermentation of vitamin B2 (riboflavin) bio-enriched soy milk: optimization and techno-functional characterization of next generation functional vegan foods by Ananya Rana, Neetu Kumra Taneja, Anupama Singh, Tejpal Dhewa, Vikram Kumar, Ankur Kumar, Komal Chauhan, Vijay Juneja, Harinder Singh Oberoi

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