Influence of Skin Packaging on Raw Beef Quality: A Review by S. Stella, C. Bernardi, E. Tirloni

“…Journal of Food Quality…”
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Valorization of raw papaya (Carica papaya) and citrus peels for development of antimicrobial and biodegradable edible film by Prathamesh Pawle, Surabhi Pandey, Arvind Kumar, Aparna Agarwal, Abhishek Dutt Tripathi, Mohd Saeed, Safia Obaidur Rab, Dipendra Kumar Mahato, Pradeep Kumar, Madhu Kamle

“…Food Chemistry: X…”
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Effects of UV-C Light Exposure and Refrigeration on Phenolic and Antioxidant Profiles of Subtropical Fruits (Litchi, Longan, and Rambutan) in Different Fruit Forms by Peilong Li, Xiaoming Yu, Baojun Xu

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Ultrasound and microwave assisted extraction of acorn oil (Quercus brantii): Optimization and characterization by Samaneh Niari, Nasser Hamdami, Mohsen Dalvi-Isfahan, Alain Le-Bail

“…Applied Food Research…”
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Effect of Fermentation with Two Molds on Characteristics of Chicken Meat by Liping Guo, Yan Li, Shengchao Ding, Baowei Wang, Yinglian Zhu, Bin Pang, Ming Huang, Harvey Ho, Jiying Yu, Jingxin Sun

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Determination of Heavy Metals and Pesticides in Different Types of Fish Samples Collected from Four Different Locations of Aegean and Marmara Sea by Tufan Topal, Canan Onac

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Usage of Artificial Intelligence and Remote Sensing as Efficient Devices to Increase Agricultural System Yields by Karim Ennouri, Slim Smaoui, Yaakoub Gharbi, Manel Cheffi, Olfa Ben Braiek, Monia Ennouri, Mohamed Ali Triki

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Purification of Angiotensin-I-Converting Enzyme Inhibitory Peptides Derived from Camellia oleifera Abel Seed Meal Hydrolysate by Guang-long Yao, Wei He, You-gen Wu, Jian Chen, Xin-wen Hu, Jing Yu

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Effect of carboxymethyl cellulose and/or wheat gluten on the pasting, rheological and quality properties of wheat starch-based batter for deep-fried products by Ying Xu, Ruishu Zhang, Kangyu Wang, Prince Chisoro, Feng Huang, Jing Wang, Chunhui Zhang

“…Food Chemistry: X…”
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Study on the regulation of tea polyphenols on the structure and gel properties of myofibrillar protein from Neosalanx taihuensis by Xiangxiang Ni, Mengting Li, Zhiwei Huang, Yinyin Wei, Chaoyi Duan, Ruixi Li, Yajie Fang, Xiu Wang, Mingfeng Xu, Rongrong Yu

“…Food Chemistry: X…”
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Egg Freshness Indexes Correlations with Ovomucin Concentration during Storage by Yajun Jiang, Dandan Fu, Ming Ma

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A Comprehensive Study on the Effect of Roasting and Frying on Fatty Acids Profiles and Antioxidant Capacity of Almonds, Pine, Cashew, and Pistachio by Hadeel Ali Ghazzawi, Khalid Al-Ismail

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High Hydrostatic Pressure-Assisted Extraction of High-Molecular-Weight Melanoidins from Black Garlic: Composition, Structure, and Bioactive Properties by Yimeng Zhao, Yongli Jiang, Yanfang Ding, Danfeng Wang, Yun Deng

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Enhancement of nutritional value and storage stability of silver carp surimi incorporated with red seaweed (Gracilaria tenuistipitata) paste by Mst Jannatul Ferdous, Md. Salah Uddin, Mst. Aspriya Rahman Antu, Md․ Tanvir Ahmed, Md․ Rasal Ali, Md Sadek Ali, Monjurul Haq

“…Applied Food Research…”
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Design and Evaluation of a Hybrid Technique for Detecting Sunflower Leaf Disease Using Deep Learning Approach by Arun Malik, Gayatri Vaidya, Vishal Jagota, Sathyapriya Eswaran, Akash Sirohi, Isha Batra, Manik Rakhra, Evans Asenso

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Detection, Risk Assessment, and Survey of Four Polycyclic Aromatic Hydrocarbon Markers in Infant Formula Powder by Chenggang Cai, Pinggu Wu, Pingping Zhou, Dajin Yang, Zhengyan Hu

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Influence of Wheat Flour Milling Yield on Physicochemical, Microbial, and Antioxidant Properties of Korea Wheat (Triticum aestivum L. var. Jokyoung) by Sang Sook Kim, Yang Soo Byeon, Mi Jeong Kim, Dabeen Lee, Han Sub Kwak

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Immobilization of Alkaline Collagenase from Bacillus subtilis onto Sulfonated Polystyrene Nanospheres for Hydrolysis of Tilapia Collagen by Ling Zhang, Xiaocui Yang, Kaijun Xiao, Yuyi Lu, Chunhai Li, Zijin Zhang

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Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose by Bayierta Bayinbate, Linwei Yang, Iftikhar Hussain Badar, Yue Liu, Lang Zhang, Yingying Hu, Baocai Xu

“…Food Chemistry: X…”
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Evaluation of Physicochemical, Functional, and Sensorial Characteristics of Gluten-Free Turkish Noodle “Erişte” Formulated with Oat and Quinoa Flours by Gülşah Çalışkan Koç, Ravi Pandiselvam

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