Analysis of Seed Vigor Using the Biospeckle Laser Technique by Roberto A. Braga, José Luís Contado, Karina Renostro Ducatti, Edvaldo A. Amaral da Silva

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Spraying Arginine at 5 Days before Harvest Delays Postharvest Broccoli Senescence via Nutrient Accumulation by SUN Yupeng, CHEN Ying, SHANG Qingwen, GUO Yanyin, ZHANG Yuxiao, WANG Yunqiao, XUE Qingyue

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Impact of Premna microphylla Turcz leaf water extracts on the properties of gelatin-carrageenan edible film and its application in cherry tomatoes storage by Ping-Hsiu Huang, Cen-Hao Jian, Yu-Wen Lin, Da-Wei Huang

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Mechanical and Biochemical Methods for Rigor Measurement: Relationship with Eating Quality by Carlos Álvarez, Lara Morán, Derek F. Keenan, Anne-Maria Mullen, Gonzalo Delgado-Pando

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Effect of Calcium Chloride and Trisodium Phosphate Fortification on Low Fat Buffalo Milk Cheeses by R. Perveen, M.S. Butt, U. Elahi, M.N. Babur

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Preparation and Stability of Monascus Pigment Microcapsules by Complex Coacervation by CHEN Shiyun, SONG Chang, CHEN Yiling, HOU Siwen, LIANG Zihua, LI Wenlong, LÜ Xucong, NI Li

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Study on Irrigation Water Quality in the Rift Valley Areas of Awash River Basin, Ethiopia by Zeyede Aregahegn, Mulate Zerihun

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Palm-based oils as milk fat alternatives in Mozzarella cheese analogue by N.H. Ismail, M. Mat Yusuff, N. A. Mohd Hassim, M. H. Saw, H. Wazir, T.K. Tang, S. Kanagaratnam

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La Seguridad en la Producción de Alimentos en la Granja - Resumen de Buenas Prácticas Agrícolas by Federico G. Caro, Renée M. Goodrich-Schneider, Keith R. Schneider, Douglas L. Archer

“…Archer, and published by the UF Department of Food Science and Human Nutrition, May 2013. http://edis.ifas.ufl.edu/fs230 …”
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Exploring Host Genetic Polymorphisms Involved in SARS-CoV Infection Outcomes: Implications for Personalized Medicine in COVID-19 by Omar Ramos-Lopez, Lidia Daimiel, Ana Ramírez de Molina, Diego Martínez-Urbistondo, Juan A. Vargas, J. Alfredo Martínez

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Effect and Underlying Mechanism of Ultrasonic Pretreatment on the Quality of Fresh Fish Vermicelli by WANG Xiaoyun, GAO Xia, YOU Juan, YIN Tao, LIU Ru

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Lactic Acid Bacteria from African Fermented Cereal-Based Products: Potential Biological Control Agents for Mycotoxins in Kenya by Eliud N. Wafula, Christabel N. Muhonja, Josiah O. Kuja, Eddy E. Owaga, Huxley M. Makonde, Julius M. Mathara, Virginia W. Kimani

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Medicinal Applications of Banana Peel Flour Used as a Substitute for Computing Dietary Fiber for Wheat Flour in the Biscuit Industry by Garsa Ali Alshehry

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Antimelanoma and Antityrosinase from Alpinia galangal Constituents by Chih-Yu Lo, Po-Len Liu, Li-Ching Lin, Yen-Ting Chen, You-Cheng Hseu, Zhi-Hong Wen, Hui-Min Wang

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Comprehensive Quality Evaluation of Red Jujube Vinegars Made from Different Varieties Based on Principal Component Analysis by QI Tingting, ZHANG Zhifeng, YANG Xinyu, ZHANG Ruoshi, ZHANG Shuying, REN Jingnan, FAN Gang

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Mechanism of Action of Lacticaseibacillus paracasei HNU502 and Fecal Microbiota Transplantation in Alleviating Antibiotic Side Effects by CHEN Lin, LI Ao, LI Jiahe, ZHANG Zeng, ZHANG Jiachao

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Effects of Ozone Pretreatment and Lauric Acid Modification on the Structure and Properties of Banana Starch by CONG Xiaofei, ZHENG Lili, ZHENG Xiaoyan, XIAO Dao, AI Binling, YANG Yang, SHENG Zhanwu, YANG Jinsong

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Dietary Dose Conversion of Whole Grains and Non-soy Legumes between Mice and Humans by ZHI Li, ZHU Yiqing, ZHAO Liangxing, CHEN Rui, ZHAO Qingyu, WANG Chao, XUE Yong, SHEN Qun

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Pea protein-based pickering emulsions: Mechanistic insights into its modification and innovations for food applications by Nita Aryanti, Alifia Rizki Adina, Aininu Nafiunisa, Dyah Hesti Wardhani

“…Pickering emulsions, an emulsification technique introduced over a century ago, have recently emerged as a promising solution in food science, driven by the global shift towards natural and sustainable ingredient use. …”
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Biological function of d-tryptophan: a bibliometric analysis and review by Fei Wang, Runyu Du, Yunxiao Shang

“…This literature review reveals that since 1987, studies have developed from a focus on d-tryptophan metabolism to the exploration of its functions in organic and medicinal chemistry and food science. Recent findings highlight the potential of d-tryptophan as a non-nutritional sweetener and food preservative as well as its role in inhibiting the growth of bacterial biofilms. …”
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