Impact of geographical variation on nutritional and antioxidant properties of Basella alba L. from Sri Lanka by Lakshanee Weerasinghe Dahanayaka, Mapa Mudiyanselage Sumudu Tharangani Mapa, Chamila Chathuranga Kadigamuwa, Dhanushka Udayanga

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Hybrid Modification of Wheat Bran Using Microbial Processing and Ultrasound: Enhancements in Bran Composition and Bread Quality by Esra Sik, Hatice Bekiroglu, Necattin Cihat Icyer, Gorkem Ozulku

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Chemical Composition of Monovarietal Extra Virgin Olive Oils Obtained from Tunisian Mills: Influence of Geographical Origin by Hédia Manai-Djebali, Najla Trabelsi, Wafa Medfai, Kamel Hessini, Salma Nait Mohamed, Mónica Madrigal-Martínez, Manuel A. Martinez Cañas, Jacinto Sánchez-Casas, Nabil Ben Youssef, Imen Oueslati

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Nutritional properties of Europen eel (Anguilla anguilla) bone peptide-calcium and its apoptosis effect on Caco-2 cells by Hui Teng, Yuewei Qian, Xiaoyun Fan, Hui Cao, Yuting Tian, Lei Chen

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Effect of Fermentation Time on Nutritional, Microbiological, and Sensorial Properties of Roselle Kefir Popsicle by Nur Anisya Faten Mohd Rozali, Neneng Windayani, Wenny Bekti Sunarharum, Siti Rashima Romli, Adi MD Sikin, Wan Saidatul Syida Wan Kamarudin

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