Diet-Induced Adipocyte Browning by Oskar Wojciech Wiśniewski, Aleksander Rajczewski, Agnieszka Szumigała, Magdalena Gibas-Dorna

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Sensory Characteristics and Consumer Liking of Basil Syrups ( Ocimum basilicum L.) in Different Sensory Settings by Ervina Ervina, Kyle Bryant, Dwi Larasatie Nur Fibri, Wahyudi David

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Microplastics in a Traditional Turkish Dairy Product: Ayran by Serkan Kemal Buyukunal, Sanae Rbaibi Zipak, Karlo Muratoglu

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Potato starch quality in relation to the treatments and long-term storage of tubers by Katarzyna Brążkiewicz, Jarosław Pobereżny, Elżbieta Wszelaczyńska, Bożena Bogucka

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Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product by Asha Kumari, Nutan Kaushik, Rasa Slizyte, Khushboo .

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Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread by Justyna Belcar, Joanna Kaszuba, Józef Gorzelany

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Antioxidative Capacity of Soyfoods and Soy Active Compounds by Wanida Tewaruth Chitisankul, Kazuko Shimada, Chigen Tsukamoto

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Influence of a Sulphur Dioxide Active Storage System on the Quality of Ribes rubrum L. Berries by Luca Brondino, Davide Cadario, Nicole Roberta Giuggioli

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Effects of Dietary Addition of a Low-Pectin Apple Fibre Preparation on Rats by Fotschki Bartosz, Jurgoński Adam, Juśkiewicz Jerzy, Kołodziejczyk Krzysztof, Sójka Michał

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Physicochemical Properties, Antioxidant Capacity, and Consumer Acceptability of Ice Cream Incorporated with Avocado ( Persea Americana Mill.) Pulp by Jutamas Moolwong, Worasaung Klinthong, Thanida Chuacharoen

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Enhancement of the Stabilities and Intracellular Antioxidant Activities of Lavender Essential Oil by Metal-Organic Frameworks Based on β-Cyclodextrin and Potassium Cation by Ying Wang, Liang Wang, Jin Tan, Rong Li, Zi-Tao Jiang, Shu-Hua Tang

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Is it Possible to Produce Carrier-Free Fruit and Vegetable Powders by Spray Drying? by Alicja Barańska, Aleksandra Jedlińska, Katarzyna Samborska

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Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality by Thi Phuong Trang Nguyen, Thi Thu Tra Tran, Nu Minh Nguyet Ton, Van Viet Man Le

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Antioxidant Activity of Hybrid Sturgeon ( Huso dauricus × Acipenser schrenckii ) Protein Hydrolysate Prepared Using Bromelain, Its Fractions and Purified Peptides by Anwar Noman, Yuxia Wang, Chao Zhang, Sherif Abed

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Optimization of Cross-Linked Cassava Starch Coating Formulation by Response Surface Methodology and Its Preservation Effects on ‘Shatangju’ Mandarin by Chunli Deng, Oksana Melnyk, Guanli Li, Xiaochun Li, Yanghe Luo

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Distribution of (1,3)(1,4)-β-D-Glucans in Grains of Polish Oat Cultivars and Lines (Avena sativa L.) – Short Report by Sykut-Domańska Emilia, Rzedzicki Zbigniew, Zarzycki Piotr, Sobota Aldona, Błaszczak Wioletta

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Effect of Infrared Drying on the Drying Kinetics and the Quality of Mango ( Mangifera indica ) Powder by Phuoc-Bao-Duy Nguyen, Thi-Van-Linh Nguyen, Thi-Thuy-Dung Nguyen

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Effect of the Growth Stage of False Flax (Camelina sativa L.) on the Phenolic Compound Content and Antioxidant Potential of the Aerial Part of the Plant by Magdalena Karamać, Francesco Gai, Pier Giorgio Peiretti

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Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-Treatment by Chunli Deng, Oksana Melnyk, Tatyana Marenkova, Yanghe Luo

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Expression Profile of Brain Aging and Metabolic Function are Altered by Resveratrol or α-Ketoglutarate Supplementation in Rats Fed a High-Fat Diet by Paulina Szczurek-Janicka, Katarzyna Ropka-Molik, Maria Oczkowicz, Sylwia Orczewska-Dudek, Mariusz Pietras, Marek Pieszka

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