Classification of Strawberry Maturity Stages and Varieties Using Neural Networks Based on Volatile Organic Compounds by Jing Huang, Xuenan Zhang, Hang Yang, Zhenbiao Li, Zhengfang Xue, Qingqing Wang, Xinyuan Zhang, Shenghua Ding, Zisheng Luo, Yanqun Xu

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Outbreaks of Foodborne Illnesses Associated with Tomatoes by Matthew Krug, Angela Valadez, Travis Chapin, Keith Schneider, Michelle Danyluk

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The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review by Hanxiao Bao, Yuxi Wang, Yue Huang, Yuhao Zhang, Hongjie Dai

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Effects of Different Processing Methods on the Antioxidant Activity of 6 Cultivars of Foxtail Millet by Lingyan Zhang, Jieying Li, Fei Han, Zhansheng Ding, Liuping Fan

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Quality Characteristics and In Vitro Digestibility of Starch Gel in White Noodles Prepared with Short-Chain Glucan Aggregates (SCGA) by Jae-Geun Park, Sang-Jin Ye, Seon-Min Oh, Jae-Sung Shin, Ji-Eun Bae, Hyun-Wook Choi, Moo-Yeol Baik

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Potential plant proteins for functional food ingredients: Composition, utilization and its challenges by Paul Ndubuisi Anyiam, Suphat Phongthai, Lutz Grossmann, Young Hoon Jung, Samart Sai-Ut, Ekasit Onsaard, Saroat Rawdkuen

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Process optimization and evaluation of quality properties of natto with co-culture of Bacillus subtilis natto and Limosilactobacillus fermentum by Yi-Ni Ma, Xun Xu, Lai-Feng Chen, Jin-Ping Zhou, Zhen-Hui Cao, Qiu-Ye Lin

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Changes in Volatile Compounds and Sensory Properties of Chicken with <i>Armillaria mellea</i> During the Pressure-Cooking Process by Xiaolan Dong, Chuntao Xia, Hongxiu Fan, Xu Zhang, Tong Sun, Zhiyu Wang, Tingting Liu

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Volatile Profile Characterization of Winter Jujube from Different Regions via HS-SPME-GC/MS and GC-IMS by Yening Qiao, Jinfeng Bi, Qinqin Chen, Xinye Wu, Min Gou, Haonan Hou, Xinwen Jin, Giorgia Purcaro

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Microbial and Sensory Characteristics of Traditional Watery Kimchi (Dongchimi) Fortified with Probiotics by Ji Young Lee, Yeong Hyeon Jo, Tae Hee Kim, Su Eun Lee, Eun Seo Hong, Tae Sun Kang

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Simultaneous Determination of Three Active Forms of Vitamin B12 In Situ Produced During Fermentation by LC-MS/MS by Zhihao Fan, Yajie Li, Xia Fan, Pei Wang, Runqiang Yang, Chong Xie

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Gamma-Tocotrienol Stimulates the Proliferation, Differentiation, and Mineralization in Osteoblastic MC3T3-E1 Cells by Weili Xu, Pan He, Shenghua He, Pengju Cui, Yaqing Mi, Yang Yang, Yang Li, Shaobo Zhou

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Effect of Flaxseed Gum and Konjac Gum on the 3D Printing Properties of Pea Protein Isolate Emulsion Gels by Congjin BAI, Jingjing GUO, Yifan WANG, Zhenrong LI, Bo JIAO, Lei DAI

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Changes in Microbial Community Diversity and the Formation Mechanism of Flavor Metabolites in Industrial-Scale Spontaneous Fermentation of Cabernet Sauvignon Wines by Chunyan Bai, Boyuan Fan, Jinmei Hao, Yuan Yao, Shiming Ran, Hua Wang, Hua Li, Ruteng Wei

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Alpha-Linolenic Acid Attenuates Inflammatory Response in LPS-stimulated Macrophages by Regulating TLR4/MyD88/NF-κB Signaling Pathway by Ruixin CAI, Xiaodie CHEN, Haibin ZHU, Yushun QIAN, Jianhua XIE, Mingyue SHEN

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Effect of Oxygen-Reducing Atmospheres on the Safety of Packaged Shelled Brazil Nuts during Storage by Vildes Maria Scussel, Barbara Nantua Giordano, Vanessa Simao, Daniel Manfio, Simone Galvao, Manuel Nazaré Ferreira Rodrigues

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Comparing parboiling and milling for selenium-enriched rice (Oryza sativa L.): Differences in selenium speciation, texture, microstructure, and sensory by Kun Zhuang, Zihan Zhang, Shuyou Shang, Kai Zheng, Xiaolong Zhou, Wenjing Huang, Yuehui Wang, Wenping Ding

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Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup by Haining Guan, Xiaojun Xu, Chunmei Feng, Yanli Tian, Dengyong Liu, Xiaoqin Diao

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Quality, improvement of soluble dietary fiber from Dictyophora indusiata by-products by steam explosion and cellulase modification: Structural and functional analysis by Mengfan Lin, Changrong Wang, Wenfei Wu, Qingsong Miao, Zebin Guo

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Differences in physicochemical properties and proteomics analysis of spray- and freeze-dried milk powders from bovine, goat, and horse sources by Shichu Zhou, Xin Zhang, Junyu Zhang, Changjiang Zang, Rongbo Fan, Jun Wang, Tongjun Guo, Rongwei Han, Yongxin Yang

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