Tea and depression by Klaus W. Lange, Yukiko Nakamura, Katharina M. Lange, Hui Zhao

“…Food Science and Human Wellness…”
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Scrolling, sharing, shaping: cognitive and behavioral effects of SNS communication on Japan’s national image in China by Tengfei Zhang

“…Humanities & Social Sciences Communications…”
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Young Consumers’ Usability Preferences for Mobile and Computer Screens for Online Shopping Activities by Shahid Kalim Khan, Naseer Abbas Khan, null Quratulain, Olga Egorova, Nimra Zia, Maria Akhtar

“…Human Behavior and Emerging Technologies…”
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A Systematic Review of Greenhouse Humidity Prediction and Control Models Using Fuzzy Inference Systems by Sebastian-Camilo Vanegas-Ayala, Julio Barón-Velandia, Daniel-David Leal-Lara

“…Advances in Human-Computer Interaction…”
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Do Social Media, Good Governance, and Public Trust Increase Citizens’ e-Government Participation? Dual Approach of PLS-SEM and fsQCA by Marlan Hutahaean, Ixora Javanisa Eunike, Andri Dayarana K. Silalahi

“…Human Behavior and Emerging Technologies…”
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How Influential Are Mental Models on Interaction Performance? Exploring the Gap between Users’ and Designers’ Mental Models through a New Quantitative Method by Bingjun Xie, Jia Zhou, Huilin Wang

“…Advances in Human-Computer Interaction…”
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Personal Assistance and Monitoring Devices Applications by Renato Ferrero, Maurizio Rebaudengo, Francisca Rosique

“…Advances in Human-Computer Interaction…”
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Pandemic Mobilities, Livelihood Disruptions, and Food Insecurities among Eastern Cape Migrants in Cape Town and Johannesburg during COVID-19 by Jonathan Crush, Godfrey Tawodzera, Maria Salamone, Zack Ahmed

“…African Human Mobility Review…”
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Anthocyanin profiles and color properties of red wines made from Vitis davidii and Vitis vinifera grapes by Yanlun Ju, La Yang, Xiaofeng Yue, Yunkui Li, Rui He, Shenglin Deng, Xin Yang, Yulin Fang

“…Food Science and Human Wellness…”
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Long short-term memory autoencoder based network of financial indices by Kamrul Hasan Tuhin, Ashadun Nobi, Mahmudul Hasan Rakib, Jae Woo Lee

“…Humanities & Social Sciences Communications…”
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Purification, characterization and hypoglycemic activity of glycoproteins obtained from pea (Pisum sativum L.) by Gaoyixin Qin, Wu Xu, Junping Liu, Liyan Zhao, Guitang Chen

“…Food Science and Human Wellness…”
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Influence of Personality on Shape-Based Design Activities by Stefano Filippi, Daniela Barattin

“…Advances in Human-Computer Interaction…”
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Contradictory Effect of Lymphocyte Therapy and Prednisolone Therapy on CD3+CD8+CD56+ Natural Killer T Population in Women with Recurrent Spontaneous Abortion by Fatemeh Rezayat, Nafiseh Esmaeil, Abbas Rezaei, Roya Sherkat

“…Journal of Human Reproductive Sciences…”
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Adenosine cyclic phosphate with ultrasonic-assisted pectinase extraction alleviated allergic reactions in RBL-2H3 through inhibiting the influx of intracellular Ca2+ by Qiao Bai, Xiaoping Feng, Yu Wang, Chunyu Wu, Ye Liu, Jiao Sun, Tianli Yue, Fangyu Long

“…Food Science and Human Wellness…”
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Structural requirements and interaction mechanisms of ACE inhibitory peptides: molecular simulation and thermodynamics studies on LAPYK and its modified peptides by Biying Zhang, Jingbo Liu, Hedi Wen, Feng Jiang, Erlei Wang, Ting Zhang

“…Food Science and Human Wellness…”
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Perceived barriers to reaching equity in effective access to diagnosis and treatment for women with breast cancer in Chile by Carla Campaña, Báltica Cabieses, Alexandra Obach, Francisca Vezzani

“…Humanities & Social Sciences Communications…”
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CEO’s entrepreneurial orientation and employees’ innovative behaviour: the roles of environmental turbulence and felt responsibility by Xiaokai Li, Lijing Zhao, Shenyang Hai

“…Humanities & Social Sciences Communications…”
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Designing of a Personality Based Emotional Decision Model for Generating Various Emotional Behavior of Social Robots by Ho Seok Ahn

“…Advances in Human-Computer Interaction…”
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Investigation of physicochemical, microbiological and sensorial properties for organic and conventional retail chicken meat by Berna Çapan, Aytunga Bağdatli

“…Food Science and Human Wellness…”
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Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model by Mingcheng Zhang, Xiaocao Zhao, Dengyong Liu, Guan Wang

“…Food Science and Human Wellness…”
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