Improvement of the Quality of Surimi Products with Overdrying Potato Starches by Tangfei Li, Jianxin Zhao, Jie Huang, Wenhai Zhang, Jianlian Huang, Daming Fan, Hao Zhang

“…Journal of Food Quality…”
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Quality Characteristics and Moisture Mobility of Giant Salamander (Andrias davidianus) Jerky during Roasting Process by Wengang Jin, Xiaohua Chen, Jingzhang Geng, Jing Jin, Jinjin Pei, Ruichang Gao, Dejing Chen

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Nutritional parameters of sheep fed diets based on grass silage with brewery residue and a concentrate with rice bran by Anderson de Moura Zanine, Breno de Moura Gimenez, Daniele de Jesus Ferreira, Michelle de Oliveira Maia Parente, Henrique Nunes Parente, Edson Mauro Santos, Glayciane Costa Gois, Fleming Sena Campos, Luana Milena Pinheiro Rodrigues, Jessica Maria de Sousa Oliveira, Nelquides Braz Viana, Daimy Salas Aguilar, George de Sousa Lima Paiva, Dilier Olivera Viciedo

“…AIMS Agriculture and Food…”
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Essential Oils from Thymus capitatus and Thymus algeriensis as Antimicrobial Agents to Control Pathogenic and Spoilage Bacteria in Ground Meat by Asma Jayari, Ahlem Jouini, Hager Boukhris, Safa Hamrouni, Chokri Damergi, Sami Ben Hadj Ahmed, Abderrazek Maaroufi

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Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage Conditions by Su-Yeon You, Ji-Su Yang, Sung Hyun Kim, In Min Hwang

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Encapsulation of Moringa oleifera Extract in Ca-Alginate Chocolate Beads: Physical and Antioxidant Properties by Olga Kaltsa, Aggeliki Alibade, Eleni Bozinou, Dimitris P. Makris, Stavros I. Lalas

“…Journal of Food Quality…”
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Influence of Machine Parameters and Coagulant on the Textural Properties of Paneer (Indian Cottage Cheese) by S. Sivaranjani, N. Karpoora Sundara Pandian, S. Parveen, D. Baskaran, V. Arun Prasath, V. Eyarkai Nambi, R. Pandiselvam

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Fatty Acid Analysis to Classify Iberian Hams Quality Categories from Different Brands as Affected by the Sampling by Soledad Sánchez, Teresa Antequera, Abraham Pajuelo, Trinidad Perez-Palacios

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Nutritional Indices, Phytochemistry, and the In Vitro Antioxidant Activity of Carrot Fortified Tomato Concentrate by Olabisi Theresa Ademosun, Abiodun Humphrey Adebayo, Kolawole Oluseyi Ajanaku

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Facile colorimetric detection of As(V) in Rice with immobilized acid phosphatase on hollow metal-organic frameworks hybrid with peroxidase-like activity by Zhiyang Qin, Zhuolan Xu, Yixin Liu, Xinguang Qin, Gang Liu, Xinlin Wei, Haizhi Zhang

“…Food Chemistry: X…”
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Effects of Bioactive Packaging Films Incorporated with Bifidocin A on Microbial Reduction and Quality Parameters of Chill-Stored Spanish Mackerel (Scomberomorus niphonius) Fillets by Guorong Liu, Xue Li, Xu Hao, Chengtao Wang, Baoguo Sun

“…Journal of Food Quality…”
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Comparative Study of ɛ-Polylysine or Nisin Inhibition Kinetics of Lactococcus lactis and Spoilage Microorganisms in Fresh Flammulina velutipes Fruiting Bodies by Qi Wei, Xinyuan Pan, Zhen Jia, Changcheng Li, Bingzhi Chen, Ting Fang, Yuji Jiang

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Characterization of Key Odorants in Soy Sauce and Their Concentration Changes during Storage by Rui Wang, Shiyu Chang, Miao Liang, Yajian Wu, Runhu Xin, Yuping Liu, Liang Chen, Shangting Zhou

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Microwave Assisted Extraction of Defatted Roselle (Hibiscus sabdariffa L.) Seed at Subcritical Conditions with Statistical Analysis by N. I. Yusoff, C. P. Leo

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Microbiological Characteristics of Trachanas, a Traditional Fermented Dairy Product from Cyprus by Despina Bozoudi, Maria Agathokleous, Iacovos Anastasiou, Photis Papademas, Dimitris Tsaltas

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Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits by Lihui Zhang, Yu Qiao, Chao Wang, Li Liao, Lu Liu, Defang Shi, Kejing An, Jianzhong Hu, Qing Xu

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Efficient production of poly-γ-glutamic acid using computational fluid dynamics simulations by Bacillus velezensis for frozen dough bread making by Hong Liu, Qiaojuan Yan, Yuchuan Wang, Yanxiao Li, Zhengqiang Jiang

“…Food Chemistry: X…”
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Metabolomics reveals the effect of vacuum packaging combined with moderate-temperature preservation on quality changes of tender ginger by Ying-Ying Jing, Fan-Bing Meng, Zhen-Yu Peng, Qing-Zhou Li, Ya-Ting Lei, Yun-Cheng Li

“…Food Chemistry: X…”
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Quality Characteristics of Purslane (Portulaca oleracea L.) Leaf and Stem Powder-Supplemented Cupcakes by Muhammad Younis, Khurram Afzal, Muhammad Tauseef Sultan, Roshina Rabail, Saeed Akhtar, Tariq Ismail, Muhammad Usman Khalid, Muhammad Asim Shabbir, Rana Muhammad Aadil

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Determination of Biochemical Contents of Fresh, Oven-Dried, and Sun-Dried Peels and Pulps of Five Apple Cultivars (Amasya, Braeburn, Golden Delicious, Granny Smith, and Starking) by Zeynep Ergün

“…Journal of Food Quality…”
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