FATTY ACID PROFILE AND PROXIMATE COMPOSITION OF SIRLOIN AND CHUCK OF SELECTED ETHIOPIA CATTLE TYPES von Dida, Mulatu Geleta

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Apple pomace as food fortification ingredient: A systematic review and meta‐analysis von Antonic, Bojan, Jancikova, Simona, Dordevic, Dani, Tremlova, Bohuslava

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Assessment of the chemical adulteration and hygienic quality of raw cow milk in the northwest of Iran von Moosavy, M.H, Kordasht, H. Kholafazad, Khatibi, S.A, Sohrabi, H

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How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile? von Giha, Valeria, Ordoñez, María José, Villamil, Ruby Alejandra

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Coated alginate–chitosan particles to improve the stability of probiotic yeast von Santos, Matheus A. S., Machado, Mariana T. C.

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Antimicrobial properties of poly (vinyl alcohol) films with zeolitic imidazolate framework (ZIF‐8) nanoparticles for food packaging von Hara, Yutaro, Castell‐Perez, Maria Elena, Moreira, Rosana G.

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Nutritional aspects of composite flours for baked and extruded products: A review von Amadeu, Carolina A. A., Martelli, Silvia M., Vanin, Fernanda M.

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Bitterness of fish protein hydrolysate and its debittering prospects von Idowu, Anthony Temitope, Benjakul, Soottawat

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Production and characterisation of microfluidized olive powder von Sinem, Argün, Behiç, Mert, Mecit, Öztop Halil, Aziz, Tekin

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Characterisation of fish tofu fortified with skipjack tuna (Katsuwonus pelamis) eyeball scleral cartilage biocalcium von Pudtikajorn, Khamtorn, Sae‐leaw, Thanasak, Buamard, Natchaphol, Zhou, Aimei, Ma, Lukai, Benjakul, Soottawat

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Biological Control of Microbial Pectinolytic Plant Pathogens Causing Soft Rot of Fruits and Vegetables von Asmaa, Benaissa, Merdia, Bestami, Kheira, Fellan, Rokaia, Ben Malek, Chahrazade, Djellout Nadine

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Efficient removal of chromium from electroplating sludge by a novel combined process of alkaline oxidizing roasting, water leaching and on-line adsorption von Zhong, Chengbin, Yu, Junxia, Wang, Jia, Li, Xiaodi, Guo, Li, Chi, Ruan, Chen, Yuchi, Chen, Yue

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Preparation and evaluation of low‐calorie functional ice cream containing inulin, lactulose and Bifidobacterium lactis von Hashemi, Majid, Gheisari, Hamid Reza, Shekarforoush, Shahram

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Soluble Asian sea bass bone bio‐calcium: characteristics, bioavailability across Caco‐2 cells and fortification into apple juice von Wijayanti, Ima, Benjakul, Soottawat, Saetang, Jirakrit, Prodpran, Thummanoon, Sookchoo, Pornsatit

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Proliferation of probiotics and antioxidant effects of functional oligosaccharides added in fermented dairy product von Liu, Lingxiao, Yang, Daqiao, Liu, Hualan, Guo, Wenzhu, Jiang, Zhumao, Han, Qingdian, Liu, Yunguo

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A preliminary investigation of caramelisation and isomerisation of allulose at medium temperatures and alkaline pHs: a comparison study with other monosaccharides von Ertugrul, Ulku, Tas, Ozan, Namli, Serap, Oztop, Mecit H.

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Effect of mango kernel seed starch-based active edible coating functionalized with lemongrass essential oil on the shelf-life of guava fruit von Yadav, Ajay, Kumar, Nishant, Upadhyay, Ashutosh, Singh, Anurag, Anurag, Rahul Kumar, Pandiselvam, R.

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Physico-chemical, optical, and functional characterization of the developed phytochemical rich water dispersible tablets from moringa leaf and wheat grass powder von Suraksha, Kumari, Jindal, Navdeep, Prasad, Kamlesh

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Storage stability of microencapsulated Lactobacillus rhamnosus GG in hawthorn berry tea with flaxseed mucilage von Lai, Ka‐Wai, How, Yu‐Hsuan, Pui, Liew‐Phing

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Health‐promoting effect of tofus prepared with mung bean and soybean von Han, Inhwa, Na, Sumi

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