Survivability of Probiotic Microflora in Fermented and Non-Fermented Mare’s Milk: A Comparative Study by Anna Mituniewicz-Małek, Małgorzata Ziarno, Izabela Dmytrów, Katarzyna Szkolnicka

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Elevated risk of possible sarcopenia and weak muscle strength with higher dietary inflammatory index in Iranian breast cancer survivors: a cross-sectional study by Kianaz Shirinyfard Pilehrood, Gholamreza Askari, Mehran Sharifi, Mehdi Kargarfard, Sahar Saraf-Bank

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Gelling, textural, and sensory properties of grass jelly formulated with different starches by Shiyun Zhou, Maninder Meenu, Baojun Xu

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Upcycling supercritical-CO2-defatted tiger nut milk Co-products into pork burgers: A sustainable fat replacer with enhanced quality properties by Raquel Lucas-González, Carmen Botella-Martínez, Manuel Salgado-Ramos, Noelia Pallarés, Pedro V. Martínez-Culebras, Francisco J. Barba, Juana Fernández-López

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Effect of Gelatin-Based Edible Coatings Incorporated with Aloe vera and Black and Green Tea Extracts on the Shelf Life of Fresh-Cut Oranges by Mohsen Radi, Elham Firouzi, Hamidreza Akhavan, Sedigheh Amiri

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Multicriteria decision making-based approach to classify loose-leaf teas by Eszter Benes, Attila Gere

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Mechanical and Thermal Properties and Moisture Sorption of Puffed Cereals Made from Brown Rice, Barley, Adlay, and Amaranth by Atsuko Takahashi, Keiko Fujii

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Assessing the product attributes of Iranian localized frozen dumpling dough incorporated with fish paste by M. Shirazy, N. Mooraki, M. Honarvar

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Effects of Micron Fish Bone with Different Particle Size on the Properties of Silver Carp (Hypophthalmichthys molitrix) Surimi Gels by Tao Yin, Jae W. Park, Shanbai Xiong

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Effect of Fermentation Time on Physiochemical Properties of Kombucha Produced from Different Teas and Fruits: Comparative Study by Siying Li, Yang Zhang, Jingrong Gao, Tong Li, Huizhen Li, Adele Mastroyannis, Shan He, Abdul Rahaman, Kun Chang

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Application and Development Prospects of Dietary Fibers in Flour Products by Wen Han, Sen Ma, Li Li, Xiao-xi Wang, Xue-ling Zheng

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Research Progress on the Biosynthesis and Applications of Functional Bile Acids by ZHENG Miao, CHANG Chao, SU Qi, CAI Chenggang, LU Yuyun, ZHAO Minjie, CAI Haiying

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Antioxidants Distribution in Pulp and Seeds of Black and Red Goji Berries as Affected by Boiling Processing by Guang Xin, Fengmei Zhu, Bin Du, Baojun Xu

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Application of QuEChERS for Determining Xenobiotics in Foods of Animal Origin by Coralia V. Garcia, Ahmed Gotah

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Impact of Feeding Frequency on Growth Performance and Antioxidant Capacity of <i>Litopenaeus vannamei</i> in Recirculating Aquaculture Systems by Qinlang Liang, Gang Liu, Yazhi Luan, Jiangbo Niu, Yasong Li, Huwei Chen, Ying Liu, Songming Zhu

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Characterization and genomic analysis of a Herelleviridae bacteriophage UHP46 infecting mastitis-causing Staphylococcus aureus by Sara Najeeb, Imran Khan, Javed Muhammad, Muhammad Jahangir, Iqbal Ahmad Alvi, Anza Abbas, Aman Ullah, Arif Ullah, Wajiha Sajjad, Hashir Khan, Amjad Khan, Amjad Khan

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Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies by Ewa Raczkowska, Aneta Wojdyło, Paulina Nowicka

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γ-Aminobutyric Acid (GABA) Metabolic Bypass Plays a Crucial Role in Stress Tolerance and Biofilm Formation in <i>C. sakazakii</i> ATCC 29544 by Jiangchao Wu, Yigang Yu, Fengsong Liu, Yifang Cao, Jiahao Ren, Yiting Fan, Xinglong Xiao

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Ability of soil microorganisms to degrade aminopyralid and its effect on their growth by Martin Koudela, Miroslava Soukupová, Eva Jablonská, Tereza Šmrhová, Tomas Engl, Jaroslav Matějka, Sebnem Kurhan, Petr Maršík, David Novotný, Čeněk Novotný

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Valorizing date seeds through ultrasonication to enhance quality attributes of dough and biscuit: Part 2 – Study on bioactive properties, sensory acceptance, in vitro gastrointesti... by Meththa Ranasinghe, Mariam Alghaithi, Constantinos Stathopoulos, Balan Sundarakani, Sajid Maqsood

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