Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and α-glucosidase inhibitory activity: A response surface methodology approach by W.Y. Koh, U. Uthumporn, A. Rosma, A.R. Irfan, Y.H. Park

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Formulation of Vermicelli Mixed Corn and Rice Flour with Additional Carrageenan and Its Economic Value by Moh Saeri, Joko Mariyono, Evy Latifah, Aniswatul Khamidah, Ita Yustina, Sugiono Sugiono, Khojin Supriadi, Herman Subagio, Sri Satya Antarlina

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Main Variables Affecting a Chemical-Enzymatic Method to Obtain Protein and Amino Acids from Resistant Microalgae by J. A. Callejo-López, M. Ramírez, J. Bolívar, D. Cantero

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Changes in cold-pressed oil due to roasting of hazelnut kernels by Radovanović Mirjana, Kurtić Jelena, Petković Marko, Miletić Nemanja, Đurović Vesna

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Exploring the potential of buckwheat hull-based biosorbents for efficient water pollutant removal by Maja Adamović, Marija Stjepanović, Natalija Velić

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Physicochemical and Thermal Characteristics of Onion Skin from Fifteen Indian Cultivars for Possible Food Applications by Narashans Alok Sagar, Anil Khar, Vikas, Ayon Tarafdar, Sunil Pareek

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Rapid Screening of Volatile Organic Compounds from Aframomum danielli Seeds Using Headspace Solid Phase Microextraction Coupled to Gas Chromatography Mass Spectrometry by Mosotho J. George, Patrick B. Njobeh, Sefater Gbashi, Gabriel O. Adegoke, Ian A. Dubery, Ntakadzeni E. Madala

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Reclamation of poultry litter for the production of biochar by Rose Kukwa, Donald Kukwa, Samson Barnabas

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Green Extraction of Phenolic Compounds from <i>Aronia melanocarpa</i> Using Deep Eutectic Solvents and Antioxidant Activity Investigation by Maja Molnar, Martina Jakovljević Kovač, Lidija Jakobek, Lovro Mihajlović, Valentina Pavić

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UV-C Radiation as a Factor Reducing Microbiological Contamination of Fish Meal by Krzysztof Skowron, Justyna Bauza-Kaszewska, Zbigniew Dobrzański, Zbigniew Paluszak, Karolina Jadwiga Skowron

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Health-Promoting Constituents and Selected Quality Parameters of Different Types of Kimchi: Fermented Plant Products by Anna Korus, Emilia Bernaś, Jarosław Korus

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Polysaccharides based materials as active packaging for food applications: A review by Kusuma Isnainul, Rahmadhia Safinta Nurindra, Ma’arif Alfian

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ANTHOCYANIN AS NATURAL COLORANT: A REVIEW by Winda Nurtiana

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Encapsulated Curcuma aeruginosa: Inhibition Method of Bitter Receptor Cells from The Perspective of Wall Formation by Monang Sihombing, Victoria Kristina Ananingsih

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HPLC/MS-MS Identification of Oak Quercus aegilops Root Tannins by Ayed S. Amr, Mousa N. Ahmad, Jalal A. Zahra, Mai A. Abdullah

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Changes in the critical nutrient content of packaged foods and beverages after the full implementation of the Chilean Food Labelling and Advertising Law: a repeated cross-sectional... by Natalia Rebolledo, Pedro Ferrer-Rosende, Marcela Reyes, Lindsey Smith Taillie, Camila Corvalán

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The effect of a comprehensive intervention on anthropometric indices, dietary intake, and physical activity of adolescent boys with overweight by Fatemeh Sadat Hashemi Javaheri, Zahra Mousavi, Saeideh Mohammadi, Arezoo Amjadi, Khadijeh Abbasi Mobarakeh, Seyedeh Hayedeh Mousavi Shalmani, Mahdieh Torkaman, Masoomeh Alsadat Mirshafaei, Sara Khoshdooz, Zahra Saeedirad, Naser Kalantari, Parmis Mirzaei, Saeid Doaei, Nastaran Keshavarz Mohammadi, Maryam Gholamalizadeh

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Implementation of HACCP Management System in a Cake Manufacturing Company in Dhaka, Bangladesh: A Case Study by Md. Fahad Jubayer, Md. Sajjad Hossain, Md. Al-Emran, Md. Nasir Uddin

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Regulatory mechanisms and applications of Lactobacillus biofilms in the food industry by Peilin Yao, Peilin Yao, Effarizah Mohd Esah, Chuanping Zhao

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Emerging Trends in Bioavailability and Pharma-Nutraceutical Potential of Whey Bioactives by Adhithyan T. Pillai, Sonia Morya, Ladislaus Manaku Kasankala

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