Portable optical spectroscopy and machine learning techniques for quantification of the biochemical content of raw food materials by Cosimo Ricci, Agata Gadaleta, Annamaria Gerardino, Angelo Didonna, Giuseppe Ferrara, Francesca Romana Bertani

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Salicylic Acid Improved the Growth of <i>Dunaliella salina</i> and Increased the Proportion of <i>9-cis</i>-β-Carotene Isomers by Shuaicheng Xiang, Xiaoting Qiu, Xiaojun Yan, Roger Ruan, Pengfei Cheng

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Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains by Paucar-Menacho Luz María, Dueñas Montserrat, Peñas Elena, Frias Juana, Martínez-Villaluenga Cristina

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Unsupervised Learning‐Assisted Acoustic‐Driven Nano‐Lens Holography for the Ultrasensitive and Amplification‐Free Detection of Viable Bacteria by Yang Zhou, Junpeng Zhao, Junping Wen, Ziyan Wu, Yongzhen Dong, Yiping Chen

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Edible portions of precooked blue swimming crab: Chemical composition and effect of chitooligosaccharide conjugate and high-pressure processing on microbial inactivation by Khaettareeya Pimsannil, Suriya Palamae, Xinru Fan, Qiancheng Zhao, Bin Zhang, Soottawat Benjakul

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Preparation and Mechanism Analysis of Boiling Resistance of the Fresh Alum-Free Sweet Potato Vermicelli Containing Gliadin Fractions by Tingting Liu, Zhifang Men, Changjiangsheng Lai, Xijun Lian

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The Effects of Gum Cordia on the Physicochemical, Textural, Rheological, Microstructural, and Sensorial Properties of Apple Jelly by Mahsa Hasani, Sedigheh Yazdanpanah

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Phytochemical Characterization and Antioxidant and Enzyme Inhibitory Activities of Different Parts of Prinsepia utilis Royle by Yue Zheng, Lei Zhao, Junjie Yi

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Gari, a Cassava (Manihot esculenta Crantz) Derived Product: Review on Its Quality and Their Determinants by Franklin Ngoualem Kégah, Robert Ndjouenkeu

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Goji Berry (Lycium barbarum): Composition and Health Effects – a Review by Kulczyński Bartosz, Gramza-Michałowska Anna

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Biocomposite Active Whey Protein Films with Thyme Reinforced by Electrospun Polylactic Acid Fiber Mat by Andreea (Lanciu) Dorofte, Iulia Bleoanca, Florentina Ionela Bucur, Gabriel Mustatea, Daniela Borda, Felicia Stan, Catalin Fetecau

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The Oxidative Stability of Chia Seed Oil Enriched with Oregano (Origanum vulgare L.) and Yarrow (Achillea millefolium) Extracts by Fatemeh Kiani Aliabadi, Asiye Ahmadi Dastgerdi, Javad Tabatabaeian Nimavard

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Recent Advances of Processing and Detection Techniques on Crustacean Allergens: A Review by Xin Qu, Zekun Ma, Xuli Wu, Liangtao Lv

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Physicochemical Properties of Red Beetroot and Quince Fruit Extracts Instant Beverage Powder: Effect of Drying Method and Maltodextrin Concentration by Marziyeh Hajiaghaei, Akram Sharifi

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Milk-derived bioactive peptides by Phareichon Kashung, Devi Karuthapandian

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Writing a Scientific Review Article: Comprehensive Insights for Beginners by Ayodeji Amobonye, Japareng Lalung, Gift Mheta, Santhosh Pillai

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Ultra Processed Food Addiction among People: A Mini-Review of the Evidence by Mahsa Rezazadegan, Reza Amani

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Regulation of Pear Fruit Quality: A Review Based on Chinese Pear Varieties by Ying Zhang, Yudou Cheng, Yuru Ma, Junfeng Guan, Hao Zhang

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Effects of Chenpi (Citrus reticulata cv. Chachiensis) on serum antioxidant enzymes, inflammatory factors, and intestinal health in Beagle dogs by Wencan Wang, Ling Xu, Yan Zhang, Yong Cao, Yixue Yang, Guo Liu, Guo Liu, Xin Mao

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From botany to bedside: a review of the health benefits of Lycium barbarum as a functional food by Alois Berisha, Elena-Alexandra Alexa, Robbie Kelleher, Tao Zhang

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