Sesame Seeds: A Nutrient-Rich Superfood by Parisa Mostashari, Amin Mousavi Khaneghah

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Plant-based protein modification strategies towards challenges by Gulsah Karabulut, Gulden Goksen, Amin Mousavi Khaneghah

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Essential Oil Nanoemulsions—A New Strategy to Extend the Shelf Life of Smoothies by Alicja Napiórkowska, Amin Mousavi Khaneghah, Marcin Andrzej Kurek

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The application of the coacervation technique for microencapsulation bioactive ingredients: A critical review by Narmin Nezamdoost-Sani, Saber Amiri, Amin Mousavi Khaneghah

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Health benefits of resistant starch: A review of the literature by Adrianna Bojarczuk, Sylwia Skąpska, Amin Mousavi Khaneghah, Krystian Marszałek

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The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg by Parisa Mostashari, Krystian Marszałek, Aynura Aliyeva, Amin Mousavi Khaneghah

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Physicochemical, Rheological, and Sensory Properties of Gluten-Free Cookie Produced by Flour of Chestnut, Date Seed, and Modified Starch by Mehrdad Mohammadi, Nasim Khorshidian, Mojtaba Yousefi, Amin Mousavi Khaneghah

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Propionic Acid: Method of Production, Current State and Perspectives by Vahid Ranaei, Zahra Pilevar, Amin Mousavi Khaneghah, Hedayat Hosseini

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Removal of Ochratoxin A from Grape Juice by Clarification: A Response Surface Methodology Study by Majid Behfar, Ali Heshmati, Freshteh Mehri, Amin Mousavi Khaneghah

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Changes in Aflatoxin Content During the Processing of Vinegar Obtained From Grape by Ali Heshmati, Freshteh Mehri, Amir Nili-Ahmadabadi, Amin Mousavi Khaneghah

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The Use of Salvia macrosiphon and Lepidium sativum Linn. Seed Gums in Nanoencapsulation Processes: Improving Antioxidant Activity of Potato Skin Extract by Javad Tavakoli, Habib Abbasi, Aniseh Zarei Jelyani, Amin Mousavi Khaneghah

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Extraction, characterization, and application of tomato seed oil in the food industry: An updated review by K. Sangeetha, R.B. Ramyaa, Amin Mousavi Khaneghah, Mahendran Radhakrishnan

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Influence of Baking Temperature and Formulation on Physical, Sensorial, and Morphological Properties of <i>Pogácsa</i> Cake: An Image Analysis Study by Hanieh Amani, László Baranyai, Katalin Badak-Kerti, Amin Mousavi Khaneghah

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Mycotoxins in Seafood: Occurrence, Recent Development of Analytical Techniques and Future Challenges by Slim Smaoui, Teresa D’Amore, Sofia Agriopoulou, Amin Mousavi Khaneghah

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Probiotic Oxalate-Degrading Bacteria: New Insight of Environmental Variables and Expression of the oxc and frc Genes on Oxalate Degradation Activity by Dina Karamad, Kianoush Khosravi-Darani, Amin Mousavi Khaneghah, Aaron W. Miller

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Shedding rate of Brucella spp. in the milk of seropositive and seronegative dairy cattle by Faranak Abnaroodheleh, Anahita Emadi, Shojaat Dashtipour, Tariq Jamil, Amin Mousavi Khaneghah, Maryam Dadar

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Seasonal variations of potentially toxic elements (PTEs) in drinking water and health risk assessment via Monte Carlo simulation and Sobol sensitivity analysis in southern Iran's l... by Amin Mohammadpour, Saeed Rajabi, Michelle Bell, Mohammad Ali Baghapour, Aynura Aliyeva, Amin Mousavi Khaneghah

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A Comprehensive Review of Modified Atmosphere Packaging for Poultry Meat: Effects on the Qualitative Characteristics and Shelf-Life Stability by Asaad R. Al-Hilphy, Majid H. Al-Asadi, Jalilah H. Khalaf, Amin Mousavi Khaneghah

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Occurrence, identification, and decontamination of potential mycotoxins in fruits and fruit by‐products by Karthika Pushparaj, Arun Meyyazhagan, Manikantan Pappuswamy, Amin Mousavi Khaneghah, Wen‐Chao Liu, Balamuralikrishnan Balasubramanian

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Assessment of Physicochemical Properties of Orange Juice Concentrate Formulated with Pectin, Xanthan, and CMC Hydrocolloids by Mehrdad Mohammadi, Mina Mahdavi-Yekta, S. Fatemeh S. Reihani, Nasim Khorshidian, Mahdi Habibi, Amin Mousavi Khaneghah

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