Quality of bread rolls fortified with date fruit pomace: Structure, proximate composition, staling, and sensory evaluation by Alaa Almoumen, Huda Mohamed, Bhawna Sobti, Mutamed Ayyash, Rabih Kamleh, Ali H. Al-Marzouqi, Afaf Kamal-Eldin

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Pic2Plate: A Vision-Language and Retrieval-Augmented Framework for Personalized Recipe Recommendations by Yosua Setyawan Soekamto, Andreas Lim, Leonard Christopher Limanjaya, Yoshua Kaleb Purwanto, Suk-Ho Lee, Dae-Ki Kang

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PERTUMBUHAN PDRB TANAMAN BAHAN MAKANAN DAN KONTRIBUSINYA TERHADAP PEREKONOMIAN PROVINSI RIAU by Rini Nizar, Anto Ariyanto

Subjects: “…Growth , GRDP , Plant Food Ingredients…”
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Kelayakan Modul Submateri Tumbuhan Paku Kelas X SMA dari Hasil Inventarisasi Pteridophyta Kabupaten Sanggau by Patrisia Vika, Syamswisna Syamswisna, Hayatul Fajri

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Novel Development and Sensory Evaluation of Extruded Snacks from Unripe Banana (Musa ABB cv. Kluai ‘Namwa’) and Rice Flour Enriched with Antioxidant-Rich <i>Curcuma longa</i> Micro... by Nurulhusna Awaeloh, Surasak Limsuwan, Pinanong Na-Phatthalung, Thammarat Kaewmanee, Sasitorn Chusri

Subjects: “…herbal-based functional ingredient…”
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Fermentation of seaweed flour with various fermenters to improve the quality of fish feed ingredients by Siti Aslamyah, Muh Yusri Karim, , Badraeni

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Flowers: precious food and medicine resources by Xuqiang Liu, Senye Wang, Lili Cui, Huihui Zhou, Yuhang Liu, Lijun Meng, Sitan Chen, Xuefeng Xi, Yan Zhang, Wenyi Kang

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Availability of Zinc, Copper, Iron, Manganese, and Selenium in Feed Ingredients and Sources in Pigs by Yohan Choi, Junseon Hong, Jihwan Lee, Minju Kim

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The Effect of Herbal Medicine Mixture and Indigestion to Karapan Sapi in Sampang Regency in 2021 by Yulianti Mauludy Utami, Nusdianto Triakoso, Tjuk Imam Restiadi, Mirni Lamid, Wiwik Misaco Yuniarti, Sunaryo Hadi Warsito

Subjects: “…indigestion, karapan sapi, mixed ingredients, sampang regency…”
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Sustainable Extraction Technology of Fruit and Vegetable Residues as Novel Food Ingredients by Shiqi Zheng, Zhoumei Huang, Li Dong, Daotong Li, Xiaosong Hu, Fang Chen, Chen Ma

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Review on dietary supplements as an effective improvement of Alzheimer’s disease: focus on structures and mechanisms by Sheng Li, Yinling Wei, Zhenzhen Liang, Lingli Guo, Xiaojiang Hao, Yu Zhang

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Polyporus umbellatus, A Precious Rare Fungus With Good Pharmaceutical and Food Value by Sizhu Ren, Hua Liu, Qing Sang, Yifan Sun, Liyan Li, Wenjie Chen

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Upcycling supercritical-CO2-defatted tiger nut milk Co-products into pork burgers: A sustainable fat replacer with enhanced quality properties by Raquel Lucas-González, Carmen Botella-Martínez, Manuel Salgado-Ramos, Noelia Pallarés, Pedro V. Martínez-Culebras, Francisco J. Barba, Juana Fernández-López

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Selection strategy for encapsulation of hydrophilic and hydrophobic ingredients with food-grade materials: A systematic review and analysis by Ruihan Huang, Hongdong Song, Sen Li, Xiao Guan

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Plastic harmful ingredients reduce the level of neurofilament light chain protein by Long Li, Xiaoxiu Ma, Junwei Liu, Yongli Wu

Subjects: “…Plastic hazardous ingredients…”
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Review: Application of Protein-Based Raw Materials in Health Foods in China by Hao Duan, Gaigai Liu, Jiaqi Liu, Zhuoye Wang, Shuyuan Bao, Xinyue Chang, Wenjie Yan

Subjects: “…protein-based ingredients…”
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Strategies to improve the quality of wheat flour in baking: a review by Mariana de Paula Kraüss Ferreira, Vitor Anselmo da Guia Ribeiro, Jefferson Henrique Tiago Barros, Caroline Joy Steel

Subjects: “…Ingredients…”
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An ingredient co-occurrence network gives insight into e-liquid flavor complexity by Jeroen L. A. Pennings, Ina M. Hellmich, Sanne Boesveldt, Reinskje Talhout

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Mechanisms and new advances in the efficacy of plant active ingredients in tendon-bone healing by Yuan Li, Wei Wang, Wensheng Xu

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Application and development of CRISPR technology in the secondary metabolic pathway of the active ingredients of phytopharmaceuticals by Haixin Gao, Xinyi Pei, Xianshui Song, Shiying Wang, Zisong Yang, Jianjun Zhu, Qiupeng Lin, Qinlong Zhu, Xiangna Yang

Subjects: “…biosynthesis of active ingredients…”
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