Value-Added Zobo Drink with Date Juice by Prince C. Ojileh, Queency N. Okechukwu

“…As a result, local food science needs new formulations with natural and health-beneficial sweeteners. …”
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The Adducts Lipid Peroxidation Products with 2′-DeoxyNucleosides: A Theoretical Approach of Ionisation Potential by Boleslaw T. Karwowski

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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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Analysis and Evaluation of Quality Indicators and Volatile Compounds of Different Rice Cultivars with Geographical Indication by WANG Qin, ZHOU Changyan, ZHAO Xiaoyan, LI Xiaobei, LI Xujiao, JIANG Zhenghui, ZHANG Yanmei

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Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat by Lu Zhang, Yaqin Yu, Qinhui Wen, Shi Nie, Yang Hu, Chunming Tan, Zongcai Tu

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Suppression of Migration and Invasion by 4-Carbomethoxyl-10-Epigyrosanoldie E from the Cultured Soft Coral Sinularia sandensis through the MAPKs Pathway on Oral Cancer Cells by Rou-Yi Fang, Yueh-Wen Liu, Yih-Gang Goan, Jen-Jie Lin, Jui-Hsin Su, Wen-Tung Wu, Yu-Jen Wu

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Prediction of angiogenesis suppression by myricetin from Aeginetia indica via inhibiting VEGFR2 signaling pathway using computer-aided analysis by Marjanur Rahman Bhuiyan, Khondoker Shahin Ahmed, Md Sharif Reza, Hemayet Hossain, Syed Mumtahin Mannan Siam, Shahriar Nayan, Sarah Jafrin, Sadikur Rahman Shuvo, A.F.M.Shahid Ud Daula

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Effect of Partial Replacement of NaCl with Salty Pig Bone Peptides on the Quality and Flavor of Low-NaCl Sausages by Li ZHAO, Yuxin CAO, Ziwei SONG, Jiaxin LIAN, Yaxin ZHU, Miaoyun LI, Qingyun BAI, Jun CHEN

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Physical properties of Alaska pollock surimi gel as affected by emulsified level and heating rates by Van-Thi Nguyen, Emiko Okazaki

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Ultrasonication modifies the structural, thermal and functional properties of pumpkin seed protein isolate (PSPI) by Mehvish Habib, Sakshi Singh, Sameer Ahmad, Shumaila Jan, Ankit Gupta, Kulsum Jan, Khalid Bashir

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Quantification of Escherichia coli Transfer from Plastic Mulch to Field-grown Tomatoes and Bell Peppers by Autumn R. Burnett, Faith Critzer, Timothy Coolong

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Effect of Different Primary Processing Methods on Flavor Compounds and Sensory Characteristics of Coffee Beans by Ke XIAO, Huinan ZHAI, Rongsuo HU, Xinxin YU, Wenjiang DONG

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The Impact of Cooking on Antioxidant and Enzyme Activities in Ruichang Yam Polyphenols by Haoping Liu, Hua Zhang, Mengting Geng, Dingxin Shi, Dongsheng Liu, Yanxiao Jiao, Zhiqiang Lei, You Peng

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Baicalein Protects against Type 2 Diabetes via Promoting Islet β-Cell Function in Obese Diabetic Mice by Yu Fu, Jing Luo, Zhenquan Jia, Wei Zhen, Kequan Zhou, Elizabeth Gilbert, Dongmin Liu

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Metabolomics-based study on the effect of low-voltage electrostatic field treatment on the storage quality of postharvest square bamboo shoots by Xi Wang, Yingchun Mu, Wei Su, Xing Lei, Zuhao Wang, Pulai Zhang

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Identifying the potential of ovalbumin and its’ hydrolysates to be used in a liquid food system to develop functional beverages by Maggonage Hasini Udeshika Maggonage, Prabudhdha Manjula, Edirisingha Dewage Nalaka Sandun Abeyrathne, Dewei Shu, Xi Huang, Dong Uk Ahn

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Nutrition Knowledge and Satisfaction Levels of Postbariatric Surgery Adults in the United Arab Emirates: A Pilot Study by Souheir Alia, Habiba I. Ali, Taoufik Zoubeidi, Mariam Ahmed

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Genetic variation in zona pellucida-3 (ZP3) gene and its association with litter size variation in Kari sheep by Izaz Ali, Muhammad Ibrahim, Sohail Ahmad, Sher Hayat Khan, Ihtesham Ul Haq, Ibrahim A. Alhidary, Rifat Ullah Khan, Naseer Khan Momand, Marco Ragni

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Application of microbially induced calcite precipitation to mitigate soil frost heave by M.F. Nikshoar, M.A. Rowshanzamir, S.M. Abtahi, S. Soleimanian-Zad

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Preparation of Xanthine Oxidase Inhibitory Peptide from Black Bean Protein by Enzymatic Hydrolysis and Its Uric Acid-Lowering Activity in Vitro by SUN Jingru, SUN Mingshuang, LÜ Wenqing, CAO Rong’an, DIAO Jingjing, WANG Changyuan

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