Effect of Controlled Microbial Fermentation on Nutritional and Functional Characteristics of Cowpea Bean Flours

Different Processing Practices and the Frying Life of Refined Canola Oil

Assessing the Nutritional Value of Root and Tuber Crops from Bolivia and Peru

Integrated Process for Sequential Extraction of Bioactive Phenolic Compounds and Proteins from Mill and Field Olive Leaves and Effects on the Lignocellulosic Profile

Consumer Preferences and Sensory Profile Related to the Physico-Chemical Properties and Texture of Different Maize Tortillas Types

Microbial Load and Antibiotic Resistance Patterns of Escherichia coli and Enterococcus faecalis Isolates from the Meat of Wild and Domestic Pigeons

Swordfish or Shark Slice? A Rapid Response by COIBar–RFLP

Alessandra Raffa,Anna Maria Pappalardo,Concetta Federico,Luana Rossitto,Salvatore Saccone,Venera Ferrito

Agaricus brasiliensis KA21 May Prevent Diet-Induced Nash Through Its Antioxidant, Anti-Inflammatory, and Anti-Fibrotic Activities in the Liver

Anna Nakamura,Kayo Kumadaki,Kazuo Tsubota,Mitsuhiro Watanabe,Naho Kitamura,Qi Zhu,Sena Uchida,Yoko Yokoyama

Factors Influencing Consumers’ Perceptions of Food: A Study of Apple Juice Using Sensory and Visual Attention Methods

Ewa Sikorska,Katarzyna Pawlak-Lemańska,Katarzyna W？odarska,Tomasz Górecki

Development, Characterization, and Bioactivity of Non-Dairy Kefir-Like Fermented Beverage Based on Flaxseed Oil Cake

Artur Bartkowiak,Emilia Droz？owska,Hanna Zielińska-Bli？niewska,Monika M？？yńska,Monika Sienkiewicz,Paulina Siedlecka,Pawe？ Kwiatkowski,？ukasz ？opusiewicz

Antimicrobial Properties of Encapsulated Antimicrobial Natural Plant Products for Ready-to-Eat Carrots

Broccoli (Brassica oleracea L. var. italica) Sprouts as the Potential Food Source for Bioactive Properties: A Comprehensive Study on In Vitro Disease Models

A Comparison of Two Sensory Panels Trained with Different Feedback Calibration Range Specifications via Sensory Description of Five Beers

Evaluation of Continuous UVC Treatments and its Combination with UHPH on Spores of Bacillus subtilis in Whole and Skim Milk

Artur X. Roig-Sagués,Idoia Codina-Torrella,Jezer N. Sauceda-Gálvez,María Martinez-Garcia,Ma Manuela Hernández-Herrero,Ramón Gervilla

Are the Innovative Electronic Labels for Extra Virgin Olive Oil Sustainable, Traceable, and Accepted by Consumers?

Characterization of Maltase and Sucrase Inhibitory Constituents from Rhodiola crenulata

Jung-Feng Hsieh,Wen-Tai Li,Yu-Hsuan Chuang

Characterization of Listeria Monocytogenes Originating from the Spanish Meat-Processing Chain

Amanda Felices-Mercado,Camino García-Fernández,Carlos Alonso-Calleja,Rosa Capita

Bioactive Compounds from Norway Spruce Bark: Comparison Among Sustainable Extraction Techniques for Potential Food Applications

Modern Extraction and Purification Techniques for Obtaining High Purity Food-Grade Bioactive Compounds and Value-Added Co-Products from Citrus Wastes

Kinetics of Whey Protein Glycation Using Dextran and the Dry-Heating Method

Online Prediction of Physico-Chemical Quality Attributes of Beef Using Visible—Near-Infrared Spectroscopy and Chemometrics

Effects of Harvest Time on the Aroma of White Wines Made from Cold-Hardy Brianna and Frontenac Gris Grapes Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry-Olfactometry

Antihyperuricemia, Antioxidant, and Antibacterial Activities of Tridax procumbens L.

Round Faces Are Associated with Sweet Foods: The Role of Crossmodal Correspondence in Social Perception

Beef Tenderness Prediction by a Combination of Statistical Methods: Chemometrics and Supervised Learning to Manage Integrative Farm-To-Meat Continuum Data

Mineral Elements in the Raw Milk of Several Dairy Farms in the Province of Alberta

Origanum syriacum Essential Oil Chemical Polymorphism According to Soil Type

Preventive Effect of Lactobacillus fermentum CQPC08 on 4-Nitroquineline-1-Oxide Induced Tongue Cancer in C57BL/6 Mice

Preventive Effects of Different Fermentation Times of Shuidouchi on Diphenoxylate-Induced Constipation in Mice

Prevalence, Virulence, and Antimicrobial Resistance of Campylobacter spp. in Raw Milk, Beef, and Pork Meat in Northern Poland

Phytochemicals in Daucus carota and Their Health Benefits—Review Article

The Optimization of Plasma-Activated Water Treatments to Inactivate Salmonella Enteritidis (ATCC 13076) on Shell Eggs

Chang-Wei Hsieh,Chia-Min Lin,Chih-Yao Hou,Chun-Ping Hsiao,Jong-Shinn Wu,Yu-Chi Chu

Influence of Combined Effect of Ultra-Sonication and High-Voltage Cold Plasma Treatment on Quality Parameters of Carrot Juice

Separation and Enrichment of Antioxidant Peptides from Whey Protein Isolate Hydrolysate by Aqueous Two-Phase Extraction and Aqueous Two-Phase Flotation

Long Term Exposure to Low Ethylene and Storage Temperatures Delays Calyx Senescence and Maintains ‘Afourer’ Mandarins and Navel Oranges Quality

Quality Characteristics Analysis and Remaining Shelf Life Prediction of Fresh Tibetan Tricholoma matsutake under Modified Atmosphere Packaging in Cold Chain

The Effects of Adding Different Stabilizers in Brine on the Physicochemical, Sensory, Microbiological and Textural Properties of White Cheese

Unravelling the Effects of Soluble Dietary Fibre Supplementation on Energy Intake and Perceived Satiety in Healthy Adults: Evidence from Systematic Review and Meta-Analysis of Randomised-Controlled Trials

Pure Polyphenols and Cranberry Juice High in Anthocyanins Increase Antioxidant Capacity in Animal Organs

Emerging Marine Biotoxins in Seafood from European Coasts: Incidence and Analytical Challenges

Food Supply Chain Stakeholders’ Perspectives on Sharing Information to Detect and Prevent Food Integrity Issues

Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour

Two-Way Characterization of Beekeepers’ Honey According to Botanical Origin on the Basis of Mineral Content Analysis Using ICP-OES Implemented with Multiple Chemometric Tools

Effect of Moist Cooking Blanching on Colour, Phenolic Metabolites and Glucosinolate Content in Chinese Cabbage (Brassica rapa L. subsp. chinensis)

Analysis of Volatile Constituents in Platostoma palustre (Blume) Using Headspace Solid-Phase Microextraction and Simultaneous Distillation-Extraction

Autochthonous and Probiotic Lactic Acid Bacteria Employed for Production of “Advanced Traditional Cheeses”

Anti-adipogenic Effect of β-Carboline Alkaloids from Garlic (Allium sativum)

Jaecheol Lee,Ki Hong Nam,Ki Hyun Kim,Kwang Ho Lee,Mun Seok Jo,Sang Ah Yi,Su Cheol Baek,Yong Hoon Lee

The Honey Volatile Code: A Collective Study and Extended Version

Anastasia V. Badeka,Ioannis K. Karabagias,Vassilios K. Karabagias

The Effect of Ingredient Item Depiction on the Packaging Frontal View on Pre- and Post-Consumption Product Evaluations

Antioxidant Characterization and Biological Effects of Grape Pomace Extracts Supplementation in Caenorhabditis elegans