Virtual screening, molecular docking and identification of umami peptides derived from Oncorhynchus mykiss by Wenzhu Zhao, Lijun Su, Shitong Huo, Zhipeng Yu, Jianrong Li, Jingbo Liu

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Improving the stability and bioavailability of tea polyphenols by encapsulations: a review by Zhiya Yin, Ting Zheng, Chi-Tang Ho, Qingrong Huang, Qingli Wu, Man Zhang

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Carbonic anhydrase 2 mediates anti-obesity effects of black tea as thermogenic activator by Peng Ma, Jie Xiao, Biyu Hou, Ping He, Xinyu Yang, Yisa Wang, Zijing Wang, Tianshu Xu, Xiuying Yang, Xuan Zhu, Shasha Xiang, Song Li, Guanhua Du, Jian Ying, Guifen Qiang

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Dietary and lifestyle patterns identified through reduced rank regression and their association with insulin-related disorders: a prospective analysis from the Tehran Lipid and Glu... by Ebrahim Mokhtari, Hossein Farhadnejad, Farshad Teymoori, Mitra Kazemi Jahromi, Mehrnaz Nikkhah, Parvin Mirmiran, Fereidoun Azizi

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Polyphenol components in black chokeberry (Aronia melanocarpa) as clinically proven diseases control factors—an overview by Ningxuan Gao, Chi Shu, Yuehua Wang, Jinlong Tian, Yuxi Lang, Chenyu Jin, Xingyue Cui, Hanqian Jiang, Shi’an Liu, Zhiying Li, Wei Chen, Hao Xu, Bin Li

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Effects of dietary olive oil, camellia seed oil and soybean oil on serum lipid composition in women with a high risk of cardiovascular disease: a lipidomic analysis by Minyu Wu, Changfeng Hu, Lirong Shen

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Global Insights into Cultured Meat: Uncovering Production Processes, Potential Hazards, Regulatory Frameworks, and Key Challenges—A Scoping Review by Renata Puppin Zandonadi, Maíra Catharina Ramos, Flavia Tavares Silva Elias, Nathalia Sernizon Guimarães

“…Cultured meat production presents some potential hazards (chemical, biological, and physical) that require food safety considerations: (i) genetic stability of cells/cell lines; (ii) microbiological hazards related to cell lines; (iii) exposure to substances used in the production process; (iv) toxicity and allergenicity of the product or its component for the population; (v) post-harvest microbiological contamination; (vi) chemical contamination/residue levels; and (vii) nutritional aspects/risks. …”
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Exploring the Anticancer Potential of MonoHER (7-Mono-O-(β-Hydroxyethyl)-Rutoside): Mitochondrial-Dependent Apoptosis in HepG2 Cells by Chujie Li, Yue Wang, Jian Liang, Guido R. M. M. Haenen, Yonger Chen, Zhengwen Li, Ming Zhang, Ludwig J. Dubois

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Antihypertensive effects of whey protein hydrolysate involve reshaping the gut microbiome in spontaneously hypertension rats by Peipei Dou, Xiaoyi Li, Xiaoxiao Zou, Kai Wang, Lei Yao, Zhuo Sun, Hui Hong, Yongkang Luo, Yuqing Tan

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Quality Characteristics of Purslane (Portulaca oleracea L.) Leaf and Stem Powder-Supplemented Cupcakes by Muhammad Younis, Khurram Afzal, Muhammad Tauseef Sultan, Roshina Rabail, Saeed Akhtar, Tariq Ismail, Muhammad Usman Khalid, Muhammad Asim Shabbir, Rana Muhammad Aadil

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Development and Characterization of Multigrain Pan Bread Prepared Using Quinoa, Lupin, and Fenugreek Seeds with Yellow Maize as a Gluten-Free Diet by Garsa Alshehry, Eman Algarni, Huda Aljumayi, Reham M. Algheshairy, Hend F. Alharbi

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Chronic consumption of thermally processed palm oil or canola oil modified gut microflora of rats by Mengcheng Ruan, Yiran Bu, Fangjie Wu, Shijie Zhang, Rulong Chen, Na Li, Zhiguo Liu, Hualin Wang

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Assessing Sensory Characteristics and Consumer Preference of Legume-Cereal-Root Based Porridges in Nandi County by Peninah W. Gitau, Catherine N. Kunyanga, George O. Abong', John O. Ojiem, James W. Muthomi

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Sugar Profile, Mineral Content, and Rheological and Thermal Properties of an Isomerized Sweet Potato Starch Syrup by Brunson Dominque, Peter N. Gichuhi, Vijay Rangari, Adelia C. Bovell-Benjamin

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Mineral Properties and Dietary Value of Raw and Processed Stinging Nettle (Urtica dioica L.) by Laban K. Rutto, Yixiang Xu, Elizabeth Ramirez, Michael Brandt

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Exploring the Status of Preference, Utilization Practices, and Challenges to Consumption of Amaranth in Kenya and Tanzania by Winnie A. Nyonje, Ray-Yu Yang, Dyness Kejo, Anselimo O. Makokha, Willis O. Owino, Mary O. Abukutsa-Onyango

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Successful Strategy in Creating Low-FODMAP Wholegrain Bread—Simple and Global by Aleksandra M. Torbica, Vesna Vujasinović, Uroš Miljić, Goran Radivojević, Bojana Filipčev, Milorad Miljić, Miloš Radosavljević

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The Impact of Thyme and Rosemary on Prevention of Osteoporosis in Rats by Amr S. Elbahnasawy, E. R. Valeeva, Eman M. El-Sayed, I. I. Rakhimov

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Thermal Inactivation of Salmonella, Escherichia coli, and Enterococcus faecium NRRL B-2354 in Pasta Matrices by Kristi S. Gowans, Bradley J. Taylor, Brad D. Geary, Richard A. Robison, Gene J. Ahlborn

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Biomimic models for in vitro glycemic index: Scope of sensor integration and artificial intelligence by Mohammed Salman C K, Muskan Beura, Archana Singh, Anil Dahuja, Vinayak B. Kamble, Rajendra P. Shukla, Sijo Joseph Thandapilly, Veda Krishnan

“…This technological convergence represents a paradigm shift in food science analytics, promising improved throughput and precision in GI assessment. …”
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