Nutritional and Sensory Properties of Formulated Biscuits Supplemented with Vernonia amygdalina Del Leaves And Heteroclarias Spp Viscera Oil by Omolola Soji-Omoniwa, Omolade Bosede Olugbenga, Phoebe Adedamola Adewuyi, Olatunji Peter Ajao, Daniel Olasunkanmi Awe, Pelumi Zecharaiah Olawale, Khadijah Adedolapo Badmos, Jubril Akinpelumi Omotosho

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Refining and conching alter the volatile composition of dark chocolate — Revealing profile changes in aroma-active volatiles and volatile organic compounds by Yvonne Guckenbiehl, Eva Ortner, Isabell Rothkopf, Andrea Buettner

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Anti-Glycemic and Anti-Hepatotoxic Effects of Mangosteen Vinegar Rind from Garcinia mangostana Against HFD/STZ-Induced Type II Diabetes in Mice by Karim Naymul, Jeenduang Nutjaree, Tangpong Jitbanjong

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Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains by Paucar-Menacho Luz María, Dueñas Montserrat, Peñas Elena, Frias Juana, Martínez-Villaluenga Cristina

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Nutritional Quality of Edible Marine Bivalves from the Southern Coast of Italy, Mediterranean Sea by Francesca Biandolino, Antonella Di Leo, Isabella Parlapiano, Loredana Papa, Santina Giandomenico, Lucia Spada, Ermelinda Prato

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Effects of γ-Irradiation of Wild Thyme (Thymus serpyllum L.) on the Phenolic Compounds Profile of Its Ethanolic Extract by Janiak Michał A., Slavova-Kazakova Adriana, Kancheva Vessela D., Ivanova Milena, Tsrunchev Tsvetelin, Karamać Magdalena

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Continuous Consumption of Reused Palm Oil Induced Hepatic Injury, Depletion of Glutathione Stores, and Modulation of Cytochrome P450 Profiles in Mice by Waranya Chatuphonprasert, Yollada Sriset, Kanokwan Jarukamjorn

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Oxidative Stability and Quality Parameters of Veal During Ageing by Mateja Lušnic Polak, Mojca Kuhar, Iva Zahija, Lea Demšar, Tomaž Polak

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Evaluation of Chitosan/Fructose Model as an Antioxidant and Antimicrobial Agent for Shelf Life Extension of Beef Meat During Freezing by Shaheen Mohmed S., Shaaban Hamdy A., Hussein Ahmed M.S., Ahmed Mohamed B.M., El-Massry Khaled, El-Ghorab Ahmed

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1H NMR-Based Metabolic Profiling of Urine from Mice Fed Lentinula edodes-Derived Polysaccharides by Xu Xiaofei, Yang Jiguo, Ning Zhengxiang, Zhang Xuewu

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Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition by Nowicka Katarzyna, Jaworska Danuta, Przybylski Wiesław, Górska Ewa, Tambor Krzysztof, Półtorak Andrzej

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Effect of Quercetin on Bone Mineral Status and Markers of Bone Turnover in Retinoic Acid-Induced Osteoporosis by Oršolić Nada, Jeleč Željko, Nemrava Johann, Balta Vedran, Gregorović Gordana, Jeleč Dražen

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Nutritional Composition of Five Varieties of Pap Commonly Consumed in Maroua (Far-North, Cameroon) by Ponka Roger, Bouba Armand Abdou, Fokou Elie, Beaucher Eric, Piot Michel, Leonil Joëlle, Gaucheron Frédéric

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Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil by Bolumar Tomas, Toepfl Stefan, Heinz Volker

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Strawberry Polyphenol-Rich Fractions Can Mitigate Disorders in Gastrointestinal Tract and Liver Functions Caused by a High-Fructose Diet in Experimental Rats by Ewa Żary-Sikorska, Bartosz Fotschki, Monika Kosmala, Joanna Milala, Paulius Matusevicius, Aleksandra Rawicka, Jerzy Juśkiewicz

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Optimization of Distillation Conditions for Improved Recovery of Phthalides from Celery (Apium graveolens L.) Seeds by Adam Kokotkiewicz, Anna Badura, Żaneta Tabaczyńska, Andżelika Lorenc, Adam Buciński, Maria Luczkiewicz

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Effect of the Growth Stage of False Flax (Camelina sativa L.) on the Phenolic Compound Content and Antioxidant Potential of the Aerial Part of the Plant by Magdalena Karamać, Francesco Gai, Pier Giorgio Peiretti

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Effects of Four-Week Intake of Blackthorn Flower Extract on Mice Tissue Antioxidant Status and Phenolic Content by Vedran Balta, Domagoj Đikić, Irena Crnić, Dyna Odeh, Nada Orsolic, Ivana Kmetič, Teuta Murati, Verica Dragović Uzelac, Irena Landeka Jurčević

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Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins by Sobral Pablo A., Ossa J. Sebastian Henao, Palazolo Gonzalo G., Wagner Jorge R.

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Chemical Characterization of Major and Minor Compounds of Nut Oils: Almond, Hazelnut, and Pecan Nut by Gabriel D. Fernandes, Raquel B. Gómez-Coca, María del Carmen Pérez-Camino, Wenceslao Moreda, Daniel Barrera-Arellano

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