Characterization and Pickering emulsifying ability of Adinandra nitida leaf polysaccharides by Yingxuan Zhou, Lu Bai, Sheng Geng, Benguo Liu

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Effects of glutathione on the physicochemical properties of high hydrostatically pressure gelatinized maize starch by Wei Zhang, Danxia Shi, Wenming Dong, Hong Li, Xiaohui Liu

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Could postbiotics improve mental health? by Aziz Homayouni-Rad, Jalil Houshyar, Hossein Alikhah, Saba Kamalledin Moghadam, Zohreh Osouli, Vahideh Sarabi-Aghdam, Alireza Asghari

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Extraction of Flavonoids from Corn Silk and Biological Activities In Vitro by Shuangqi Tian, Yue Sun, Zhicheng Chen

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Corrigendum to “Comparative Study on Aroma Volatiles, Organic Acids, and Sugars of Ambul Banana (Musa acuminata, AAB) Treated with Induced Ripening Agents” by S. D. T. Maduwanthi, R. A. U. J. Marapana

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Supercritical fluid extraction and encapsulation of Rivas (Rheum ribes) flower: Principal component analysis (PCA) by Seyyed Ali Hoseini, Mohsen Vazifedoost, Bahareh Hajirostamloo, Zohreh Didar, Mohamad Mehdi Nematshahi

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Growing Chlorella vulgaris in Photobioreactor by Continuous Process Using Concentrated Desalination: Effect of Dilution Rate on Biochemical Composition by Ângelo Paggi Matos, Regina Coeli de Oliveira Torres, Luiz Rodrigo Ito Morioka, Elisa Helena Siegel Moecke, Kepler Borges França, Ernani Sebastião Sant’Anna

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Impact of Enzymatic Degradation Treatment on Physicochemical Properties, Antioxidant Capacity, and Prebiotic Activity of Lilium Polysaccharides by Kaitao Peng, Yujie Zhang, Qi Zhang, Yunpu Wang, Yuhuan Liu, Xian Cui

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Characterization of Broad Spectrum Bacteriophage vB ESM-pEJ01 and Its Antimicrobial Efficacy Against Shiga Toxin-Producing <i>Escherichia coli</i> in Green Juice by Eun Jeong Park, Seungki Lee, Jong Beom Na, Ye Bin Kim, Kee Man Lee, Seon Young Park, Ji Hyung Kim

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Drying kinetic models, thermodynamics, physicochemical qualities, and bioactive compounds of avocado (Persea americana Mill. Hass variety) seeds dried using various drying methods by Desta Dugassa Fufa, Tilahun Bekele, Aynadis Tamene, Geremew Bultosa

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Effects of interactions between microorganisms and lipids on inferior volatile compound production during cold storage of grouper (Epinephelus coioides) by Yuanming Chu, Jinfeng Wang, Jing Xie

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Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products by Jing Yang, Zihan Li, Xinping Lin, Sufang Zhang, Chaofan Ji

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Estimation of Dietary Acrylamide Exposure of Ethiopian Population Through Coffee Consumption by Dhaba Mengesha, Negussie Retta, Henok Ashagrie Deribew, Markos Makiso Urugo, Paulos Getachew

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Blockade of 4-1BB and 4-1BBL Interaction Reduces Obesity-Induced Skeletal Muscle Inflammation by Ngoc Hoan Le, Chu-Sook Kim, Thai Hien Tu, Hye-Sun Choi, Byung-Sam Kim, Teruo Kawada, Tsuyoshi Goto, Taesun Park, Jung Han Yoon Park, Rina Yu

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Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits by Garcia-Serna Esther, Martinez-Saez Nuria, Mesias Marta, Morales Francisco J., Castillo M. Dolores del

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Chemical and sensory differentiation of Nemea PDO sub-zones wines: two vintages experiment by Miliordos Dimitrios Evangelos, Goulioti Elli, Lola Despina, Kanapitsas Alexandros, Kontoudakis Nikolaos, Kotseridis Yorgos

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Optimization of Enzymatic Hydrolysis Process, Structural Characterization and Antioxidant Activity Analysis of Gastrodia elata Polysaccharide by Yunfei HU, De ZHOU, Qinglan ZENG, Jinsong HE, Ming ZHAO, Qingyan TANG

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Lipofundin-Induced Hyperlipidemia Promotes Oxidative Stress and Atherosclerotic Lesions in New Zealand White Rabbits by Livan Delgado Roche, Emilio Acosta Medina, Ángela Fraga Pérez, María A. Bécquer Viart, Yosdel Soto López, Viviana Falcón Cama, Ana M. Vázquez López, Gregorio Martínez-Sánchez, Eduardo Fernández-Sánchez

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Effect of Microwave Heat Processing on Nutritional Indices, Antinutrients, and Sensory Attributes of Potato Powder-Supplemented Flatbread by Muhammad Waseem, Saeed Akhtar, Nazir Ahmad, Tariq Ismail, Claudia E. Lazarte, Majid Hussain, Muhammad Faisal Manzoor

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Broccoli, Artichoke, Carob and Apple By-Products as a Source of Soluble Fiber: How It Can Be Affected by Enzymatic Treatment with Pectinex^® Ultra SP-L, Viscozyme<sup>®</... by Pablo Ayuso, Rocío Peñalver, Jhazmin Quizhpe, María de los Ángeles Rosell, Gema Nieto

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