Phytase Production by Aspergillus niger CFR 335 and Aspergillus ficuum SGA 01 through Submerged and Solid-State Fermentation by Gunashree B. Shivanna, Govindarajulu Venkateswaran

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New food sources and production systems: a comparison of international regulations and China’s advancements in novel foods with synthetic biology by Xin Liu, Di Wu, Yi Shao, Yongning Wu

“…These advancements pose regulatory challenges and opportunities, with China emerging as a critical player in adopting and regulating new food technologies. This review explores the international landscape of new food sources and production systems (NFPS), focusing on China’s role and regulatory approaches compared to global practices. …”
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UHPLC-MS/MS based comprehensive phenolic profiling, antimicrobial and antioxidant activities of Indian Rhodomyrtus tomentosa fruits by A Divya Priya, Asha Martin

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IMPORTANCE OF MEDIA EDUCATION FOR YOUNG PEOPLE IN THE FIELD OF FOOD BIOTECHNOLOGY by O. N. Goryacheva, S. A. Goryacheva

“…Awareness of citizens about food technologies and genetically modified foods has been analysed. …”
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Comprehensive GC-MS Characterization and Histochemical Assessment of Various Parts of Three <i>Colchicum</i> Species from Bulgarian Flora by Ivayla Dincheva, Ilian Badjakov, Vasil Georgiev, Ivanka Semerdjieva, Radka Vrancheva, Ivan Ivanov, Atanas Pavlov

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Effect of laccase from Trametes versicolor on the oxidative stability of edible vegetable oils by G.K. Guerberoff, C.C. Camusso

“…Laccase have become important, industrially relevant enzymes that can be used for a number of diverse applications such waste detoxification, textile dye transformation, food technologic uses, biosensor and analytical applications, bioethanol production, among others. …”
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Interfacial reactions between solid Ni and liquid Sn-Zn alloys by Gandova V.

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Pea protein-based pickering emulsions: Mechanistic insights into its modification and innovations for food applications by Nita Aryanti, Alifia Rizki Adina, Aininu Nafiunisa, Dyah Hesti Wardhani

“…By consolidating recent breakthroughs, this study underscores the transformative potential of pea protein as a cornerstone for sustainable food technologies. It highlights critical opportunities for advancing its applications in diverse food products.…”
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Yield, Quality, Antioxidants, and Mineral Composition of Traditional Italian Storage Onion Cultivars in Response to Protein Hydrolysate and Microalgae Biostimulation by Alessio Vincenzo Tallarita, Otilia Cristina Murariu, Tomas Kopta, Florin Daniel Lipșa, Leonardo Gomez, Eugenio Cozzolino, Pasquale Lombardi, Silvio Russo, Gianluca Caruso

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Ni-Bi-Zn ternary system investigation using diffusion couples technique by Gandova V.D.

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The Role of Mechanical Mixing and Biologically Active Additives in Enhancing Cutlet Quality by Tetiana Prylipko, Tetiana Koval, Volodymyr Kostash, Volodymyr Tkachuk, Vita Kostash

“… The research relevance is determined by the need to understand the effect of mechanical mixing and the use of biologically active additives on the quality of cutlet mass, which will optimize food technologies and create products with improved texture and nutritional value. …”
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Comparative analyses of thermodynamic properties assessments, performed by geometric models: Application to the Ni-Bi-Zn system by Gandova V., Vassilev G.

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WORLD EXPERIENCE IN ADMINISTRATIVE AND LEGAL SUPPORT OF FOOD SECURITY by Yuliya Pustovit, Olena Dragan, Alina Berher

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Fermented sugarcane juice-derived probiotic Levilactobacillus brevis RAMULAB54 enhances lipid metabolism and glucose homeostasis through PPAR-γ activation by V. B. Chandana Kumari, Ramith Ramu, Sujay S. Huligere, Shashank M. Patil, Shivasharanappa Nayakvadi, Sharath Bijoor, Uma Venkateswaran Manjappara, Mohammad Z. Ahmed, Ling Shing Wong

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Factors Related to Diet Quality in Adolescent at Yadika 12 High School Depok by Zahra Fadhlina Hidayat, Avliya Quratul Marjan, Utami Wahyuningsih

“…Data shows an increase in the consumption of high-fat and high-sodium foods. Technological advancements have made foods more accessible, in 2020 Indonesia had the highest food delivery service usage in Southeast Asia. …”
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EXPANDING NASA FUNCTIONALITY USING ITS API AND IMPROVING INTEREST AMONG PEOPLE IN SPACE EXPLORATION by Y. V. Popov, K. O. Kirei

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Model of Close Packing for Determination of the Major Characteristics of the Liquid Dispersions Components by Kiril Hristov Kolikov, Dimo Donchev Hristozov, Radka Paskova Koleva, Georgi Aleksandrov Krustev

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ADAPTIVE VISION AI by V. Vodyanitskyi, V. Yuskovych-Zhukovska

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Description of the genetic collection of strawberry (<i>Fragaria × ananassa</i> Duch.) cultivars according to the components of their fruit antioxidant complex by E. V. Zhbanova, I. V. Luk’yanchuk

“…Their chemical composition (ascorbic acid and anthocyanin contents) was analyzed at the Laboratory of Biochemistry and Food Technologies according to the standard methods.Results and conclusions. …”
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AN ASSESSMENT METHOD FOR THE CONTROL SYSTEMS QUALITY by Г. І. Манко

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