Oleogels for development of health-promoting food products by Artur J. Martins, Antonio A. Vicente, Lorenzo M. Pastrana, Miguel A. Cerqueira

“…Oleogels can be tailored using specific triglycerides and oleogelators, that can be selected to yield targeted fatty acids, reduce higher levels of cholesterol with competing binding-molecules (e.g. phytosterols), reduce saturated fat content, lessen appetite (e.g. modelling the shape of foods) or carry exclusive bioactive compounds to be absorbed in the digestive tract. …”
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Characterization of Nutritional, Antinutritional, and Mineral Contents of Thirty-Five Sorghum Varieties Grown in Ethiopia by Masresha Minuye Tasie, Belay Gezahegn Gebreyes

“…Sorghum is an extensively researched crop in Ethiopia. However, comprehensive information on nutritional, antinutritional, and mineral content has not been generated. …”
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Chemical and Sensory Characterisation of Two Rubus rosifolius (Red Raspberry) Varieties by Theresa F. Rambaran, Camille S. Bowen-Forbes

“…With an aim to determine which variety may be more favourable for value-added food production, we undertook their physicochemical and sensory analysis. …”
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The Impact of Effective Microorganisms (EM) on Egg Quality and Laying Performance of Chickens by Alem Tadesse Atsbeha, Teweldemedhn Gebretinsae Hailu

“…Statistical analysis was carried out using JMP. Chickens fed with EM in feed and drinking water had higher egg production percentage. …”
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Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects by Dewni Gunasekara, Ashani Bulathgama, Indira Wickramasinghe

“…Hydrocolloids can act as gluten substitutes to form the structural equivalents of the gluten network in gluten-free bakery products. …”
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Comparative analysis of physicochemical properties, ginsenosides content and α-amylase inhibitory effects in white ginseng and red ginseng by Huairui Wang, Yao Cheng, Xue Zhang, Yingping Wang, Hui Zhao

“…In the present study, color parameters and scanning electron microscope (SEM) were determined to evaluate the differences of ginseng color and microstructure induced by processing procedure. …”
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Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix by Bożena Stodolak, Maja Grabacka, Anna Starzyńska-Janiszewska, Robert Duliński

“…Tempe is an Indonesian food product traditionally obtained from soybeans through solid-state fermentation with Rhizopus. …”
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Characteristics and Antioxidant Activity of Fucoidan from Sargassum hystrix: Effect of Extraction Method by Amir Husni, Nuzulia Izmi, Fatimah Zahra Ayunani, Aprilia Kartini, Naila Husnayain, Alim Isnansetyo

“…The brown seaweed was extracted using 4 methods, namely, A (0.1 N HCl, room temperature, 24 h), B (2% CaCl2, 85°C, 4 h), C (85% ethanol, room temperature, 12 h), and D (0.5% EDTA, 70°C, 3 h). …”
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Mixed vitamin C and zinc diet supplements co-administered with artemether drug improved haematological profile and survival of mice infected with Plasmodium berghei by Felicia N. Ekeh, Nkiru E. Ekechukwu, Chimdinma F. Chukwuma, Ifeanyi Oscar N. Aguzie, Chinenye M. Ohanu, Chike Ebido, Stanley N. Oluah

“…Iron and zinc deficiencies is common in malaria endemic areas and contributes to morbidity. …”
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Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch by Carlos Martín Enríquez-Castro, Patricia Isabel Torres-Chávez, Benjamín Ramírez-Wong, Armando Quintero-Ramos, Ana Irene Ledesma-Osuna, Jaime López-Cervantes, Jesús Enrique Gerardo-Rodríguez

“…The traditional and extrusion processes were carried out using the same variety of corn. From both processes, samples of ground corn, nixtamalized flour, masa, and tortillas were obtained. …”
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Comprehensive evaluation of Actinidia arguta fruit based on the nutrition and taste: 67 germplasm native to Northeast China by Mengting Song, Heran Xu, Guang Xin, Changjiang Liu, Xiaorong Sun, Yinhong Zhi, Bin Li, Yixiao Shen

“…It can provide theoretical reference for nutritional efficacy evaluation and food development of A. arguta.…”
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Highly-sensitive electrochemiluminescence biosensor for detection of inosine monophosphate in meat based on graphdiyne/AuNPs/luminol nanocomposites by Jing Liu, Yizhong Shen, Guangxian Wang, Yaodong Xiang, Yemin Guo, Xia Sun, Yuan Liu

“…We believe that this work could offer an efficient ECL platform for accurate and reliable report of IMP levels, which is significant for maintaining food quality and safety.…”
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The absorption kinetics of Antarctic krill oil phospholipid liposome in blood and the digestive tract of healthy mice by single gavage by Lin Li, Chengcheng Wang, Shan Jiang, Rong Li, Tiantian Zhang, Changhu Xue, Teruyoshi Yanagita, Xiaoming Jiang, Yuming Wang

“…Krill oil usually contains a high concentration (about 50%) of phospholipids (AKOP) rich in DHA and EPA accompanied with 30%–40% triacylglycerols. Phospholipids can be made into liposomes without emulsifiers due to its amphiphilic characteristics. …”
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TCAD analysis of the high-temperature reverse-bias stress on AlGaN/GaN HEMTs by Franco Ercolano, Luigi Balestra, Sebastian Krause, Stefano Leone, Isabel Streicher, Patrik Waltereit, Michael Dammann, Susanna Reggiani

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Elucidating the role of compositional and processing variables in tailoring the technological functionalities of plant protein ingredients by Lorenzo Barozzi, Stella Plazzotta, Ada Nucci, Lara Manzocco

“…Although pure ingredients show higher functionalities, non-protein components could contribute to interfacial properties. …”
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Lower serum magnesium concentration and higher 24-h urinary magnesium excretion despite higher dietary magnesium intake in athletes: a systematic review and meta-analysis by Haixin Zhang, Ruwen Wang, Shanshan Guo, Qianqian Tian, Shuang Zhang, Liang Guo, Tiemin Liu, Ru Wang

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Characterization of flavor fingerprinting of red sufu during fermentation and the comparison of volatiles of typical products by Peng Wang, Xiaoran Ma, Wenping Wang, Dandan Xu, Xin Zhang, Jian Zhang, Yong Sun

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In-depth study of the nutritional composition, phytochemicals, antioxidant activity, molecular docking interactions, and toxicological evaluation of Abies marocana Trab. woody biom... by Malak Zirari, Marouane Aouji, Wissal Baghdad, Mohammed Er-rajy, Hamada Imtara, Feras Abujaber, Otmane Elharrati, Omar M. Noman, Mahmoud Tarayrah, Driss Hmouni, Nouredine El Mejdoub

“…Chromatographic analysis identified linoleic acid as the main component in twig extract and 2-Bornanone as the primary constituent in cone extract. …”
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Microencapsulation of β-Carotene by Spray Drying: Effect of Wall Material Concentration and Drying Inlet Temperature by Luiz C. Corrêa-Filho, Maria M. Lourenço, Margarida Moldão-Martins, Vítor D. Alves

“…However, it is susceptible to oxidation upon exposure to oxygen, light, and heat, which can result in loss of colour, antioxidant activity, and vitamin activity. …”
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A heteropolysaccharide from Rhodiola rosea L.: preparation, purification and anti-tumor activities in H22-bearing mice by Yaru Wu, Qing Wang, Huiping Liu, Lulu Niu, Mengyu Li, Qi Jia

“…In order to explore the influence to hepatocellular carcinoma, a novel cold water-soluble polysaccharide was separated from Rhodiola rosea L. root (RLP) and then its structure and anti-cancer activities were tested. …”
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