Composite Flours Based on Black Lentil Seeds and Sprouts with Nutritional, Phytochemical and Rheological Impact on Bakery/Pastry Products by Christine (Neagu) Dragomir, Sylvestre Dossa, Călin Jianu, Ileana Cocan, Isidora Radulov, Adina Berbecea, Florina Radu, Ersilia Alexa

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Unveiling the Texture Secrets of <i>Morchella</i> Germplasm: Advanced Grading and Quality Assessment Through Texture Profile Analysis (TPA) by Jialiang Li, Ying Chen, Xuelian Cao, Jie Tang, Liyuan Xie, Lixu Liu, Yan Wan, Rongping Hu

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Biological Functions and Health Benefits of Flavonoids in Fruits and Vegetables: A Contemporary Review by Xiaoyuan Zheng, Xuejiao Zhang, Fankui Zeng

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Control of <i>Vibrio parahaemolyticus</i> in Seafood Using the Combination of Lytic Phages and Citric Acid by Xiaoshuang Zheng, Lu Gao, Lei Yuan, Caowei Chen, Zhenquan Yang

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Novel Development and Sensory Evaluation of Extruded Snacks from Unripe Banana (Musa ABB cv. Kluai ‘Namwa’) and Rice Flour Enriched with Antioxidant-Rich <i>Curcuma longa</i> Micro... by Nurulhusna Awaeloh, Surasak Limsuwan, Pinanong Na-Phatthalung, Thammarat Kaewmanee, Sasitorn Chusri

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<i>Kluyveromyces lactis</i> and <i>Saccharomyces cerevisiae</i> for Fermentation of Four Different Coffee Varieties by Danilo José Machado de Abreu, Denis Henrique Silva Nadaleti, Rafaela Pereira Andrade, Tamara Leite dos Santos, Dérica Gonçalves Tavares, Cesar Elias Botelho, Mário Lúcio Vilela de Resende, Whasley Ferreira Duarte

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Storage Stability Enhancement of Lactic Acid Beverage Using Anti-MDA <i>Lactiplantibacillus plantarum</i> NJAU-01: The Antioxidant’s Role by Yuehao Wu, Menghao Zhao, Suyun Li, Siyu Liu, Song Gao, Rui Liu, Mangang Wu, Hai Yu, Qingfeng Ge

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Assessing the Potential of Brewer’s Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles by Marisa Nicolai, Maria Lídia Palma, Ricardo Reis, Rúben Amaro, Jaime Fernandes, Elsa M. Gonçalves, Mafalda Silva, Manuela Lageiro, Adília Charmier, Elisabete Maurício, Patrícia Branco, Carla Palma, Joaquim Silva, Maria Cristiana Nunes, Pedro C. B. Fernandes, Paula Pereira

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Exploring Product Innovation and Consumer Attitudes in Molecular Gastronomy: Marketing Insights for the Gourmet Food Industry by Min-Yen Chang, Chiao-Xuan Huang, I-Kai Lin, Han-Shen Chen

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Metabolomics Unveiled the Accumulation Characteristics of Taste Compounds During the Development and Maturation of Litchi Fruit by Nonghui Jiang, Wei Liu, Zhidan Xiao, Xu Xiang, Yun Zhong

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Wheat Germ as Partial or Total Substitutive of Lean Meat in Low-Fat Cooked Sausages by Marta Rodríguez-Fernández, Isabel Revilla, Pablo Rodrigo, Rocío López-Calabozo, Ana María Vivar-Quintana

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Correction: Pons-Gómez et al. Pomegranate Quality from Consumers’ Perspective: Drivers of Liking, Preference Patterns, and the Relation between Sensory and Physico-Chemical Propert... by Ana Pons-Gómez, Bárbara Delpozo, Julián Bartual, Cristina Besada

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New Strategy for the Covalent Immobilisation of Phenolic Compounds on Silica Particles to Fight Against Foodborne Pathogens by Alejandro Rivas, Héctor Gómez-Llorente, Oumaima Moumane, Jose Manuel Barat, Édgar Pérez-Esteve

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Associations of Sociodemographic Characteristics with Food Choice Motives’ Importance Among Mexican Adults: A Cross-Sectional Analysis by Miguel Amaury Salas-García, María Fernanda Bernal-Orozco, Andrés Díaz-López, Alejandra Betancourt-Núñez, Pablo Alejandro Nava-Amante, Barbara Vizmanos

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Antioxidant Bio-Compounds from Chestnut Waste: A Value-Adding and Food Sustainability Strategy by Roberta Barletta, Alfonso Trezza, Andrea Bernini, Lia Millucci, Michela Geminiani, Annalisa Santucci

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Dried Apricot Polyphenols Suppress the Growth of A549 Human Lung Adenocarcinoma Cells by Inducing Apoptosis via a Mitochondrial-Dependent Pathway by Caiyun Zhao, Jingteng Wang, Jintian Guo, Wenjing Gao, Bin Li, Xin Shang, Li Zheng, Bin Wu, Yinghua Fu

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A Novel Eco-Friendly Process for the Synthesis and Purification of Ascorbyl-6-Oleates by Ha-Eun Ji, Se-Young Kim, Heejin So, Vivian Prayitno, Ki-Teak Lee, Jung-Ah Shin

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Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products by Jing Yang, Zihan Li, Xinping Lin, Sufang Zhang, Chaofan Ji

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Foodomics as a Tool for Evaluating Food Authenticity and Safety from Field to Table: A Review by Shuchen Zhang, Jianan Chen, Fanhui Gao, Wentao Su, Tiejing Li, Yuxiao Wang

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Oxidative Stability of Virgin Avocado Oil Enriched with Avocado Leaves and Olive-Fruit-Processing By-Products (Leaves, Pomace) via Ultrasound-Assisted Maceration by Ioanna Pyrka, Stavros Stefanidis, Stella A. Ordoudi, Sofia Lalou, Nikolaos Nenadis

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