Production of Oleic Acid Based Wax Ester Using Acidic Homogeneous Catalysts by Naowara Al-Arafi, Jumat Salimon

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Inhibitory Activities of Thai Culinary Vegetables against Key Enzymes Relevant to Diabetes Mellitus and the Kinetics of Enzyme Inhibitions by Khakhanang Ratananikom, Panorjit Nitisuk, Panida Wongpreedee, Jittawan Kubola

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Tropical and Subtropical Fruits: Postharvest Biology and Storage by Shifeng Cao, Zhenfeng Yang, Sunil Pareek

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Impact of Novel Nonthermal Processing on Food Quality: Sustainability, Modelling, and Negative Aspects by Anet Režek Jambrak, Francesco Donsì, Larysa Paniwnyk, Ilija Djekic

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Kinetics of Texture and Colour Changes in Chicken Sausage during Superheated Steam Cooking by Abdulhameed Asmaa A., Yang Tajul A., Abdulkarim A. A.

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Impact of Premna microphylla Turcz leaf water extracts on the properties of gelatin-carrageenan edible film and its application in cherry tomatoes storage by Ping-Hsiu Huang, Cen-Hao Jian, Yu-Wen Lin, Da-Wei Huang

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Microbial Safety of Low Water Activity Foods: Study of Simulated and Durban Household Samples by O. A. Ijabadeniyi, Y. Pillay

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Comprehensive Studies on Detection of Palm Oil Adulteration in Clarified Milk Fat (Ghee) by Akshay Ramani, Tanmay Hazra, Ayon Tarafdar, Ranjna Sirohi, Anamika Das, Swarnima Dey, Yogesh Kumar

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Improvement of emulsification of egg yolk powder: protein modification techniques by Rui Chuang, Mengzhuo Liu, Dekun Meng, Huajiang Zhang, Hanyu Li, Lina Xu, Ning Xia, Ahmed M. Rayan, Mohamed Ghamry

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Optimized Conditions for Flavonoid Extraction from Pomelo Peel Byproducts under Enzyme- and Ultrasound-Assisted Extraction Using Response Surface Methodology by Mai Nguyen Tram Anh, Pham Van Hung, Nguyen Thi Lan Phi

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Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods by Milan Stojanovic, Laura Marinoni, Giovanni Cabassi, Malisa Antic, Vera Lavelli

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A Study of Physical, Chemical, and Sensory Characteristics of Novel Legume Dips by Lynda Makhloufi, Mohammad I. Yamani

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The effectiveness of DASH diet nutrition education in improving adherence among hypertension patients through the use of leaflet media by Firdaus Al-Ghifari Atmadja Taufiq, Betaditya Dika, Desi Puspareni Luh, Yulmiftiyanto Nurhamzah Lutfi, Fikrinnisa Rizka, Neni, Nuraelah Almira, Eka Yunianto Andi, Arifah Qurota A'yunin Nur, Eka Fitriany Sabrina

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Ziziphora tenuior L. Essential Oil as a Bio-Based Antimicrobial and Plant-Based Preservative for Increasing the Shelf Life of Mayonnaise by Samiyeh Sadat Khankeshizadeh, Alireza Rahman, Fereshteh Naderi, Nasim Khorshidian, Mehrdad Mohammadi

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Evaluation of Halogenated Coumarins for Antimosquito Properties by Venugopala K. Narayanaswamy, Raquel M. Gleiser, Kabange Kasumbwe, Bandar E. Aldhubiab, Mahesh V. Attimarad, Bharti Odhav

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Comparative Assessment of Physical and Chemical Characteristics of Prickly Pear Seed Oil from Opuntia ficus-indica and Opuntia megacantha Varieties by Fatima Ettalibi, Abderraouf El Antari, Allal Hamouda, Chemseddoha Gadhi, Hasnaâ Harrak

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Bioactive Compounds from Food Byproducts by Alberto Fiore, Blaž Cigić, Vito Verardo

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RETRACTED: Viticulture and wine terroir:a bibliometric analyze by Wang Fei

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GOOD MANUFACTURING PRACTICES (GMP) IN SMALL ENTERPRISE OF MILKFISH SATAY by Zulfatun Najah, Gita Dwi Lestari, Ahmad Mujaki Diwan, Muhammad Dhabit Dzikribillah, Muhammad Rizal Febriansah, Rita Purnamasari, Dian Anggraeni

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Facile Synthesis of Magnetic Copolymer Microspheres Based on Poly(glycidyl methacrylate-co-N-isopropylacrylamide)/Fe3O4 by Suspension Photopolymerization by Siti Zulaikha Mazlan, Faszly Rahim, Sharina Abu Hanifah

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