The role of state- business relations in the performance of Zambia’s food processing sub-sector by Hampwaye Godfrey, Jeppesen Soeren

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Dietary Polyphenol Intake in Relation to Ultra-Processed Food Consumption in a Mediterranean Population-Based Cohort: Findings from the Moli-Sani Study by Emilia Ruggiero, Augusto di Castelnuovo, Simona Costanzo, Simona Esposito, Giovanni de Gaetano, Licia Iacoviello, Marialaura Bonaccio

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Sustainable Supercritical Carbon Dioxide Extraction of Value-Added Lignan from Sesame Meal: Achieving Green Neuroprotection and Waste Valorization by Optimizing Temperature, Solven... by Kuo-Ching Jan, Mohsen Gavahian

Subjects: “…food processing by-product…”
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Pulse Proteins: Processing, Nutrition, and Functionality in Foods by Valeria Messina, Daniel J. Skylas, Thomas H. Roberts, Peter Valtchev, Chris Whiteway, Ziqi Li, Andreas Hopf, Fariba Dehghani, Ken J. Quail, Brent N. Kaiser

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Dietary Polyphenols, Food Processing and Gut Microbiome: Recent Findings on Bioavailability, Bioactivity, and Gut Microbiome Interplay by Monika Sejbuk, Iwona Mirończuk-Chodakowska, Sercan Karav, Anna Maria Witkowska

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ENTREPRENEURIAL OPPORTUNITIES IN FOOD PROCESSING UNITS (WITH SPECIAL REFERENCES TO BYADGI RED CHILLI COLD STORAGE UNITS IN THE KARNATAKA STATE) by P. ISHWARA

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Food recalls: An unnecessary and preventable factor in food waste by Rubén Morawicki

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Ultrasonication-driven optimization of cricket protein nanoemulsions: influence of pH and rheological stabilizers by Rosa María Sánchez-García, Azahara Rodríguez-Luna, Jenifer Santos, Luis A. Trujillo-Cayado

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The Use of Essential Oils in Active Food Packaging: A Review of Recent Studies by Muhammad Zeeshan Akram, Sema Yaman Fırıncıoğlu, Hassan Jalal, Sibel Canoğulları Doğan

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The effects of ozone pretreatment on the physicochemical, functional, bioactive, textural, and sensory properties of medicinal plants: A comprehensive review by Zahra Shafiee, Bahram Hosseinzadeh Samani

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Gut microbiota-associated metabolites in metabolic diseases and their impact from food processing by Aohuan Huang, Qingping Wu, Pongpol Thanuphol, Larissa Leandro da Cruz, Zhiqing Xie, Mengfei Chen, Fen Zhang, Zhenjun Zhu, Yu Ding

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Efficacy of a Native Microbial Starter in Promoting Table Olive Fermentation: An Industrial-Scale Trial at Controlled and Ambient Temperature by Marco Campus, Francesco Corrias, Alberto Angioni, Nicola Arru, Piergiorgio Sedda, Margherita Addis, Myriam Fiori, Antonio Paba, Luigi Chessa, Roberta Comunian

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Dynamiques de création et trajectoires d’Ateliers de transformation collectifs (ATC) dans la région Occitanie by Agnès Terrieux, Mohamed Gafsi, Ugo Fiaschi

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A Gastronomic Approach to Industrial Aquaculture Waste Utilization by Suat Dikel, Çiğdem Dikel

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Novel food processing techniques by Vesna Lelas

Subjects: “…food processing…”
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A Revisit of Plant Food Waste Along Food Supply Chains: Impacts and Perspectives by Joana Gonçalves, Ofélia Anjos, Raquel P. F. Guiné

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DIGITAL DEVICES FOR GRAIN CLASSIFICATION: EFFICIENCY AND ACCURACY IN THE FOOD INDUSTRY by Greice Neitzel, Rogério Carpes, Rita de C. M. Monteiro, Gizele I. Gadotti

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The effect of dielectric barrier discharge (DBD) cold plasma treatment on the reduction of aflatoxin B1 and the physicochemical properties of oat by Mandana Dousti, Moein Bashiry, Parvin Zohrabi, Vahid Siahpoush, Asma Ghaani, Khadije Abdolmaleki

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Application of fungal laccase in food processing and wastewater treatment by LIU Sixian, XIAO Shenghua, SUN Kai

Subjects: “…fungi|laccase production|food processing|wastewater treatment|application…”
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Characterization of differences in volatile compounds and metabolites of six varieties of potato with different processing properties by Wenyuan Zhang, Liang Li, Yaqi Zhao, Haixia Yang, Xuejie Zhang, Zhanquan Zhang, Xue Wang, Zhenzhen Xu, Wanxing Wang, Jianjun Deng

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