Near-Infrared Spectroscopy Combined with Multivariate Calibration to Predict the Yield of Sesame Oil Produced by Traditional Aqueous Extraction Process by Yong-Dong Xu, Yan-Ping Zhou, Jing Chen

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Effect of Adding Thymus leptobotrys on Extra Virgin Olive Oil’s Quality and Physicochemical Parameters by Aouatif Aboudia, Manal Zefzoufi, Meriem Rafya, Naïma Zehhar, Abderraouf El Antari, Abdelaziz Abbad, Fatiha Benkhalti

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Chemometric Analysis and Physicochemical Composition of Foreign and Tunisian Olive Oil: Consumer Preferences by Kaouther Ben-Hassine, Islem Yangui, Wissem Mnif, Ameni Taamalli, Cinzia Benincasa, Naziha Kamoun, Dhafer Malouche

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Antioxidative Reactivity of L-Ascorbic Acid and D-Isoascorbic Acid Species towards Reduction of Hexachloroiridate (IV) by Han Zhang, Yanqing Xia, Peng Zhang, Liqian Hou, Ying Sun, Zhaozhan Lu, Yunfeng Tang, Hongwu Tian, Tiesheng Shi

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Blue elixir of youth and wellness: The multicomponent-multitarget paradigm of Curcuma caesia Roxb by Sabrina Burattini, Federico Gianfanti, Francesco Onesimo, Sabrina Donati Zeppa, Barbara Canonico, Mariele Montanari, Giovanna Panza, Daniele Lopez, Giosuè Annibalini, Fabiana Fanelli, Roberta Saltarelli, Michele Mari, Michele Retini, Riham Osman, Aghna Mariam, Matteo Micucci, Giovanni Caprioli, Agnese Santanatoglia, Deborah Agostini, Michela Battistelli

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Chemical Composition of Pistacia lentiscus Seeds’ Oil from Moroccan High Atlas Mountain by Brahim Ait Mohand, Abderraouf El Antari, Fatiha Benkhalti

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Enhanced Duration of Truffle Sauce Preservation due to Addition of Linoleic Acid by Bruno Tirillini, Filippo Maggi, Roberto Venanzoni, Paola Angelini

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H-Point Standard Addition Method for Simultaneous Determination of Eosin and Erytrosine by Amandeep Kaur, Usha Gupta

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Ordinal Analysis of Variation of Sensory Responses in Combination with Multinomial Ordered Logistic Regression vs. Chemical Composition: A Case Study of the Quality of a Sausage fr... by Tamar Gadrich, Francesca R. Pennecchi, Ilya Kuselman, D. Brynn Hibbert, Anastasia A. Semenova, Pui Sze Cheow

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Salicylic Acid Treatment Reduces Lipid Peroxidation and Chlorophyll Degradation and Preserves Quality Attributes of Pointed Gourd Fruit by Nitin Yadav, Anil K. Singh, Talha Bin Emran, Ratiram G. Chaudhary, Rohit Sharma, Swati Sharma, Kalyan Barman

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Iron-Binding Capacity and Antidiabetic Activity of Baby Clam (<i>Corbiculidae</i> sp.) Meat Protein Hydrolysate by Tam Dinh Le Vo, Thu Huynh, Thuy Thi Le, An Thi Tuong Tran, Bao Chi Vo

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Unlocking the potential of resistant starches from underutilized tropical fruits as substrates for fermentation into short-chain fatty acids by Stellamaris Kembabazi, Martin Mutambuka, Radhiah Shukri, Farooq Anwar, Norhasnida Zawawi

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Development of an Enriched Polyphenol (Natural Antioxidant) Extract from Orange Juice (Citrus sinensis) by Adsorption on Macroporous Resins by Luca Campone, Rita Celano, Serena Rizzo, Anna Lisa Piccinelli, Luca Rastrelli, Mariateresa Russo

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Physical, Chemical, and Antioxidant Characterization of Nano-Pomegranate Peel and Its Impact on Lipid Oxidation of Refrigerated Meat Ball by Alaa E. ElBeltagy, Mahmoud Elsayed, Sabry Khalil, Yasser F. M. Kishk, Abdel Fattah A. Abdel Fattah, Salman S. Alharthi

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Ziziphora tenuior L. Essential Oil as a Bio-Based Antimicrobial and Plant-Based Preservative for Increasing the Shelf Life of Mayonnaise by Samiyeh Sadat Khankeshizadeh, Alireza Rahman, Fereshteh Naderi, Nasim Khorshidian, Mehrdad Mohammadi

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Application of Calcium Chloride-Sodium Alginate to Improve the Texture of Quick-Frozen Heracleum moellendorffii by Xiao-mei Li, Li-kun Ren, Yang Yang, Xin Bian, Yu Fu, Lian-cheng Zhao, Zhu-jing Xing, Yan-guo Shi, Wojciech Piekoszewski, Na Zhang

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The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread by Daria Romankiewicz, Waleed Hameed Hassoon, Grażyna Cacak-Pietrzak, Małgorzata Sobczyk, Magdalena Wirkowska-Wojdyła, Alicja Ceglińska, Dariusz Dziki

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Quality Jam from Baobab (Adansonia digitata L) Fruit Pulp Powder: Formulation and Evaluation of Its Physicochemical and Nutritional Properties by Abebe Asmamaw Wasihun, Goitom Gebreyohannes Berhe, Desta Berhe Sbhatu, Kiros Hagos Abay, Gebreselema Gebreyohannes

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Phytochemical, Physiochemical, Macroscopic, and Microscopic Analysis of Rosa damascena Flower Petals and Buds by Zead Helmi Abudayeh, Uliana Karpiuk, Narjes Armoon, Qais Abualassal, Eyad Mallah, Loay Khaled Hassouneh, Yousef Aldalahmeh

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Quantitation of Phenolic Compounds Related to Antioxidant and Antiosteoporosis Activities in Ripe and Unripe Maesil (Prunus mume) by Chong Woon Cho, Young Sik Park, Xi-Tao Yan, Hyun June Kim, Young Ho Kim, Kyung Tae Kim, Chu Van Men, Jong Seong Kang

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