Effects of mixed fermentation on the flavor quality and in vitro antioxidant activity of Zaosu pear-Merlot grape composite alcoholic beverage by Binyan Xu, Xueshan Yang, Jie Zhao, Baihan Yu, Jiaxin Li, Xia Zhu

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Unlocking the potential of resistant starches from underutilized tropical fruits as substrates for fermentation into short-chain fatty acids by Stellamaris Kembabazi, Martin Mutambuka, Radhiah Shukri, Farooq Anwar, Norhasnida Zawawi

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Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts by Hadi Hashemi Gahruie, Seyed Mohammad Hashem Hosseini, Mohammad Hossein Taghavifard, Mohammad Hadi Eskandari, Mohammad-Taghi Golmakani, Ehsan Shad

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Effect of Ultrasonic Treatment Combined with Peracetic Acid Treatment Reduces Decay and Maintains Quality in Loquat Fruit by Chen Ling, Jia Xu, Shuang Shao, Li Wang, Peng Jin, Yonghua Zheng

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EPS System of Tractor Automatic Driving: An Improved LMI with Mixed Sensitivity Control Method by Huanxiao Pang, Guangfei Xu, Zhicai Song, Dianbao Zhao, Wenjun Wang, Peisong Diao

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Corrigendum to “Determinants of Minimum Dietary Diversity of Lactating Mothers in Rural Northern Region of Bangladesh: A Community-Based Cross-Sectional Study” [Heliyon Vol. 9, Iss... by Md Mahbubul Alam Shaun, Md Wahidur Rahman Nizum, Md Asaduzzaman Shuvo, Fahmida Fayeza, Md Omar Faruk, Md Fakrul Alam, Mohammad Delwer Hossain Hawlader, Sujan Kanti Mali

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Nutritional health aspects and functional properties of nut yogurt: Future perspectives by Jiangxia Zhai, Yongliang Zhuang, Liping Sun, Ying Gu, Xuejing Fan

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Improvement of the Quality of Surimi Products with Overdrying Potato Starches by Tangfei Li, Jianxin Zhao, Jie Huang, Wenhai Zhang, Jianlian Huang, Daming Fan, Hao Zhang

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The Aroma Composition of Baby Ginger Paocai by Songming Luo, Qiang Li, Anjun Chen, Xingyan Liu, Biao Pu

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Consumers’ perceptions, preferences and willingness to pay for infant meat puree in China by Xiaoling Yu, Kelin Liu, Yue Cui, Changming Ma, Chaozhi Zhu, Long Xu

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Effect of Extruding Full-Fat Soy Flakes on Trans Fat Content by Hongxia Feng, Xiaonan Sui, Yunhe Chang, Baokun Qi, Yan Zhang, Yang Li, Lianzhou Jiang

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Purification and Structural Characterization of a Novel Water-Soluble Neutral Polysaccharide from Cantharellus cibarius and Its Immunostimulating Activity in RAW264.7 Cells by Long Chen, Xichun Peng, Jiaying Lv, Siyin Liao, Shiyi Ou, Yingbin Shen

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Utilization of Edible-Insects as Protein Substitute in Food and Effects of Processing on Their Nutrient Contents and Protein Functionalities by Nura Abdullahi, Enerst Chukwusoro Igwe, Munir Abba Dandago, Abdurrashid Rilwan, Hassana Jibril, Raliya Iliyasu

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Effect of Semolina Replacement with Amaranth Flour on Quality Characteristics of Functional Pasta by Sogand Alizadeh, Asiye Ahmadi-Dastgerdi, Sara Reisi, Fahimeh Ebrahimi Tirtashi, Maryam Zokaei, Shiva Tahriri

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Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies by Yuanyuan Wei, Delu Ning, Liping Sun, Ying Gu, Yongliang Zhuang, Yangyue Ding, Xuejing Fan

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Metabolic profiles and potential antioxidant mechanisms of hawk tea by Sixia Jiang, Hong Zhang, Ya Song, Mingji Xiao, Hao Hu, Shirui Yu, Feng Xie

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Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef by Anna Marietta Salejda, Aleksandra Szmaja, Łukasz Bobak, Anna Zwyrzykowska-Wodzińska, Anna Fudali, Przemysław Bąbelewski, Maciej Bienkiewicz, Grażyna Krasnowska

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Pictorial depth cues elicit the perception of tridimensionality in dogs by Anna Broseghini, Markus Stasek, Miina Lõoke, Cécile Guérineau, Lieta Marinelli, Paolo Mongillo

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Influence of Phosphate Marinades on the Quality and Flavor Characteristics of Prepared Beef by Wanqi Wang, Maomao Zeng, Qiuming Chen, Zhaojun Wang, Zhiyong He, Jie Chen

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Effects of Frozen Storage Temperature and Duration on Changes in Physicochemical Properties of Beef Myofibrillar Protein by Shuyi Qian, Xia Li, Hang Wang, Waris Mehmood, Chunhui Zhang, Christophe Blecker

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