New and Advanced Methods in Detection of Fruit Juice Adulteration: Focusing on Nano-Biosensor by Samira Shokri, Mahya Soltani, Yeganeh Mazaheri, Alieh Rezagholizade-shirvan, Mansoureh Mohammadi, Nabi Shariatifar, Tayebeh Zeinali

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An Evaluation of the Impact of Curdlan and Buttermilk Addition on the Functional Properties and Sensory Quality of Processed Cheese Analogs by Marika Magdalena Bielecka, Aleksandra Florczuk, Marek Aljewicz

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The Effect of Moringa Leaf Flour Addition in Steamed Sponge Cake Made from a Mixture of Wheat and Banana Flours by Fenny Indah Sari, Hotnida Sinaga, Linda Masniary Lubis

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Effects of UV-C Light Exposure and Refrigeration on Phenolic and Antioxidant Profiles of Subtropical Fruits (Litchi, Longan, and Rambutan) in Different Fruit Forms by Peilong Li, Xiaoming Yu, Baojun Xu

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The Chemical and Nutritional Properties of Processed Fruit Enriched with Algae by Somayeh Ranjbar-Shamsi, Anousheh Sharifan, Mozhgan Emtyazjoo, Maryam Moslehishad

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Development of an analytical method involving thiol methylation for the analysis of pentachlorothiophenol in food using gas chromatography-tandem mass spectrometry by Junhyeong Park, Adebayo J. Akinboye, Joon-Goo Lee

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Antimicrobial activity of chitosan /corn starch film incorporated with starch nanocrystals /nettle essential oil nanoemulsion for Eleutheronema tetradactylum fillet preservation by Hamed Ahari, Fatemeh Kalateh-Seifari, Shima Yousefi

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Determination of NAD+ precursors nicotinamide mononucleotide (NMN) and nicotinamide riboside (NR) in plant foods: exploring dietary sources by Gabriela Fabiana Soares Alegre, Glaucia Maria Pastore

“…This study enhances our understanding of how to optimize NAD+ levels through dietary sources and advances knowledge in food science and nutrition.…”
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Heme Iron Content in Lamb Meat Is Differentially Altered upon Boiling, Grilling, or Frying as Assessed by Four Distinct Analytical Methods by Azin Pourkhalili, Maryam Mirlohi, Ebrahim Rahimi

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ESTIMATION OF THE PERCENTAGE OF LACTOFERRIN AND IMMUNE PROTEINS IgG IN BUFFALO COLOSTRUM WITHIN FIVE DAYS OF BIRTH by Saja Qasim, Taha Mohammed, Sumyia Badawi

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Characterization and In Vitro Digestion Kinetics of Purified Pulse Starches: Implications on Bread Formulation by Oluwatoyin O. Sangokunle, Sarah G. Corwin, Bruce R. Hamaker

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Modified QuEChERS Based on Mixed Adsorbent Cleanup of Mycotoxins in Corn by Liyuan Zhang, Anna Dai, Runzhong Yu, Lili Qian

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New insights into anti-depression effects of bioactive phytochemicals by Ruohan Zhao, Jingwen Wang, Sookja Kim Chung, Baojun Xu

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Quasireversible Process of Dopamine on Copper-Nickel Hydroxide Composite/Nitrogen Doped Graphene/Nafion Modified GCE and Its Electrochemical Application by Chuan-yin Liu, Zhong-yong Liu, Rong Peng, Zhi-cheng Zhong

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Animal milk, a miracle food or a real poison ? by Larbi OUSSADOU, Louiza DJERDJAR

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A pilot investigation of a combined food literacy and exercise program for college students: a one-group pre-post intervention study by Minjeong Jeong, Jinhyun Kim, Dahye Han, Eunjin Jang, Kyoungho Choi, Sohyun Park

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(−)-Epigallocatechin-3-Gallate and Quercetin Inhibit Quiescin Sulfhydryl Oxidase 1 Secretion from Hepatocellular Carcinoma Cells by Lumin Yang, Yuying Fang, Yufeng He, Jinsong Zhang

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Anti-obesity mechanisms elucidation of essential oil components from Artemisiae Argyi Folium (Aiye) by the integration of GC-MS, network pharmacology, and molecular docking by Yongxiang Liu, Jinhai Luo, Maninder Meenu, Baojun Xu

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Polyphenols synergistic drugs to ameliorate non-alcoholic fatty liver disease via signal pathway and gut microbiota: A review by Hongcai Li, Jingjing Liang, Mengzhen Han, Zhenpeng Gao

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Assessing Sensory Characteristics and Consumer Preference of Legume-Cereal-Root Based Porridges in Nandi County by Peninah W. Gitau, Catherine N. Kunyanga, George O. Abong', John O. Ojiem, James W. Muthomi

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