Antioxidant Effect of Natural Honeys Affected by Their Source and Origin by Mellen Martin, Fikselová Martina, Mendelová Andrea, Haščík Peter

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<i>AcOTApks</i> Gene-Based Molecular Tools to Improve Quantitative Detection of the Mycotoxigenic Fungus <i>Aspergillus carbonarius</i> by Angelo Agnusdei, Rita Milvia De Miccolis Angelini, Francesco Faretra, Stefania Pollastro, Donato Gerin

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In vitro modeling of feline gut fermentation: a comprehensive analysis of fecal microbiota and metabolic activity by Qianle Ren, Qianle Ren, Yuling Li, Mingmei Duan, Jinjun Li, Fangshu Shi, Yun Zhou, Wanjing Hu, Junfu Mao, Xiaoqiong Li

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Rectal temperature and heat transfer dynamics in the eye, face, and breast of broiler chickens exposed to moderate heat stress by Moustafa Yehia, Amani Askri, Ahlem Achour, Jean-Michel Allard Prus, Véronique Ouellet, Nabeel Alnahhas

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OMEGA-3 Fatty Acids Retention, Oxidative Quality, and Sensoric Acceptability of Spray-Dried Flaxseed Oil by Muhammad Zia Shahid, Muhammad Imran, Muhammad Kamran Khan, Muhammad Haseeb Ahmad, Muhammad Nadeem, Niaz Muhammad, Adeela Yasmin

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Green Hydrogen for Energy Transition: A Critical Perspective by Ruggero Angelico, Ferruccio Giametta, Biagio Bianchi, Pasquale Catalano

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The influence of gender and waist circumference in the association of body fat with cardiometabolic diseases by Milad Bagheri, Mehran Nouri, Ali Kohanmoo, Reza Homayounfar, Masoumeh Akhlaghi

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Proteomic Analysis of the Murine Liver Response to Oral Exposure to Aflatoxin B1 and Ochratoxin A: The Protective Role to Bioactive Compounds by Silvia Trombetti, Alessandra Cimbalo, Michela Grosso, Pilar Vila-Donat, Jordi Mañes, Lara Manyes

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The Molecular Weight of Enzymatically Modified Pectic Oligosaccharides from Apple Pomace as a Determinant for Biological and Prebiotic Activity by Agnieszka Wilkowska, Adriana Nowak, Ilona Motyl, Joanna Oracz

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Bioactive Compounds and Microbial Quality of Stored Fermented Red Beetroots and Red Beetroot Juice by Agata Czyżowska, Kinga Siemianowska, Monika Śniadowska, Agnieszka Nowak

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Organoleptic properties and neuroimaging response on the perception of edible gels by Jakub Berčík, Vladimír Vietoris, Melina Korčok, Adriana Rusková, Ján Durec, Katarína Neomániová

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Genotype-dependent resilience mediated by melatonin in sweet corn by Tahoora Batool Zargar, Mawia Sobh, Oqba Basal, Szilvia Veres

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Transcriptomic data reveals MYC as an upstream regulator in laying hen follicular recruitment by Ashley E Kramer, Kathryn M Ellwood, Nicole Guarino, Cong-Jun Li, Aditya Dutta

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From plants to patterns: Constructing a comprehensive online strontium isoscape for Belgium (IsoBel) using high density grid mapping by Amanda Sengeløv, Giacomo Capuzzo, Sarah Dalle, Hannah F. James, Charlotte Sabaux, Elisavet Stamataki, Marta Hlad, Carina T. Gerritzen, Emma M. Legrand, Barbara Veselka, Guy De Mulder, Rica Annaert, Mathieu Boudin, Kevin Salesse, Eugène Warmenbol, Nadine Mattielli, Christophe Snoeck, Martine Vercauteren

“…Understanding the spatial distribution of strontium isotopes in plants or other archives within a region is crucial for various fields, including archaeology, environmental studies, food sciences and forensic science. This study aims to create a detailed dynamic strontium isoscape for Belgium through high-density plant sampling, presented in a web application (IsoBel) that serves the mentioned research fields. …”
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Evaluation of In Vitro Production Capabilities of Indole Derivatives by Lactic Acid Bacteria by Bingyang Ma, Yan Zhao, Liping Liu, Jianguo Xu, Qingping Hu, Saisai Feng, Liangliang Zhang

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Multivariate Study of Inulin Addition on the Quality of Sponge Cakes by Zbikowska Anna, Marciniak-Lukasiak Katarzyna, Kowalska Malgorzata, Onacik-Gür Sylwia

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Prerada prehrambenih proizvoda u okviru gazdinstva - praksa u Mađarskoj, mogućnosti u Srbiji (Food Product Processing in the Frame of Farming-Practice in Hungary, Opportunities in... by Hajnalka Kovács Sárkány, Vilmos Kovács

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The Impact of Oyster Mushrooms (<i>Pleurotus ostreatus</i>) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread by Sylwia Stępniewska, Agnieszka Salamon, Grażyna Cacak-Pietrzak, Małgorzata Piecyk, Hanna Kowalska

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Enhanced intestinal epithelial co-culture model with orbital mechanical stimulation: a proof-of-concept application in food nanotoxicology by Mattia Santoni, Giovanni Piccinini, Giovanni Piccinini, Giovanni Liguori, Maria Roberta Randi, Massimo Baroncini, Liliana Milani, Francesca Danesi

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Red sorghum (Sorghum bicolor) leaf sheaths as source stable pigments by Oscar Zannou, Yann Emmanuel Miassi, Kossivi Fabrice Dossa, Marcel Houngbédji, Oyeniran Bernadin Agani, Yénoukounmè E. Kpoclou, D. Sylvain Dabadé, Midimahu Vahid Aïssi, Ilkay Koca, Adéchola P. P. Kayodé, Charis M. Galanakis

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