Experimental Study on Calcium Hydroxide-Assisted Delignification of Hydrothermally Treated Sweet Sorghum Bagasse by Jiby Kudakasseril Kurian, Yvan Gariepy, Mark Lefsrud, Valerie Orsat, Philippe Seguin, Varoujan Yaylayan, G. S. Vijaya Raghavan

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Intraperitoneal fipronil effects on liver histopathological, biochemistry and morphology in Caspian kutum, Rutilus frisii kutum (Kamenskii, 1901) by R. Alijani Ardeshir, H. Zolgharnein, A.A. Movahedinia, N. Salamat, E. Zabihi, J. Regenstein

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Consumer acceptance of protein beverage ingredients: Less is more by D. Rovai, M.E. Watson, D.M. Barbano, M.A. Drake

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Effect of Mitochondrial Tu Translation Elongation Factor on Water-holding Capacity of Qinchuan Cattle Meat during Postmortem Aging by SI Jianfang, ZHANG Jing, GAO Shuang, MA Jiarong, CAO Songmin, LI Yalei, LUO Ruiming

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High-efficiency biodegradation of crude oil and p-hydroxybenzoic acid by Acinetobacter haemolyticus JS-1: Integrated characterization and genomic analysis by Weiyi Tao, Jijie Lu, Junzhang Lin, Mingshan Ding, Weidong Wang, Shuang Li

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Public Health Risks Associated with Food Process Contaminants – A Review by Ahmadullah Zahir, Zhiwen Ge, Iftikhar Ali Khan

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Research Advances in the Role of Cereal Dietary Fiber in Modulating Glucose and lipid Metabolism via the Gut Microbiota-Bile Acid by DONG Hong-wang, QI Wen-tao, PENG Wen-ting, SONG Ge, FANG Wei

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Crystallographic and computational characterization and in silico target fishing of six aromatic and aliphatic sulfonamide derivatives by Anh Van Nguyen, Anh Thi Ngoc Vu, Andrey N. Utenyshev, Valeriy Tkachev, Nadezhda Polyanskaya, Dmitriy Shchevnikov, Magrarita Vasil’eva, Hieu Tran-Trung, Xuan Ha Nguyen, Olga V. Kovalchukova

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Altitude-Driven Variations in Nutritional, Bioactive, and Mineral Profiles of Hawthorn (<i>Crataegus</i> spp.) by Yanyan Liu, Lu Chen, Guohui Shen, Yanting Gu, Yanzhi Guo, Juan Han

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Deodorization of Egg White Powder by Ozone Treatment and Underlying Mechanism by XIN Xiaojuan, LIU Ying, MA Lulu, HUO Jiaying, GAO Ying, DONG Shijian, LIU Liya, WANG Fengzhong, LI Shugang

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Tailoring microbial redox with alternating current for efficient mineralization of refractory organic nitrogen compounds in wastewater by Ye Yuan, Xucui Qian, Lulu Zhang, Wanxin Yin, Tianming Chen, Zhaoxia Li, Cheng Ding, Bo Wang, Bin Liang, Aijie Wang, Yang Liu, Fan Chen

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High-Titer L-lactic Acid Production by Fed-Batch Simultaneous Saccharification and Fermentation of Steam-Exploded Corn Stover by Liheng Deng, Changsheng Su, Yilu Wu, Qiang Xue, Changwei Zhang, Yong Wang, Bin Wang, Di Cai

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Methods for Extracting Immune-Response Modulating Agents of Plant Origin by Oksana V. Kozlova, Natalia S. Velichkovich, Elizaveta R. Faskhutdinova, Olga A. Neverova, Andrey N. Petrov

“…Both traditional and novel extraction methods find their application in medicine and food science, where they yield plant extracts of biologically active immune-response modulating agents.…”
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Laxative Effect of Lacticaseibacillus rhamnosus Glory LG12: from the Perspective of the Stem Cell Factor/C-kit Signaling Pathway by XIANG Fangqin, LI Yuxing, LI Bailiang

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SLC2A5 Correlated with Immune Infiltration: A Candidate Diagnostic and Prognostic Biomarker for Lung Adenocarcinoma by Lianxiang Luo, Jiating Su, Yushi Zheng, Fangfang Huang, Riming Huang, Hui Luo

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Fabrication of nano‐encapsulated angelica (Heracleum persicum) essential oil for enriching dairy dessert: Physicochemical, rheological and sensorial properties by Narin Mhemmedamin Nanakali

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Review of the potential of bioactive compounds in seaweed to reduce histamine formation in fish and fish products by Muhammad Maskur, Asep Awaludin Prihanto, Muhamad Firdaus, Rovina Kobun, Rahmi Nurdiani

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Structural and Physicochemical Characteristics of Granular Malic Acid-Treated Sweet Potato Starch Containing Heat-Stable Resistant Starch by Chinwoo Kwon, Ha Ram Kim, Tae Wha Moon, Seung Hyun Lee, Chang Joo Lee

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Postharvest Treatments with Methyl Jasmonate and Salicylic Acid for Maintaining Physico-Chemical Characteristics and Sensory Quality Properties of Apricot Fruit during Cold Storage... by Ezzat Ahmed, Ammar Amin, Szabó Zoltán, Nyéki József, Holb Imre J.

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Changes in Flavor Substances of Sauced Beef during Processing Based on the Maillard Reaction by FENG Meiqin, ZENG Xiaoqing, SUN Jian

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