Plant-based protein modification strategies towards challenges by Gulsah Karabulut, Gulden Goksen, 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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Heterocyclic aromatic amines in doner kebab: Quantitation using an efficient microextraction technique coupled with reversed‐phase high‐performance liquid chromatography by Abdorreza Mohammadi, Fatemeh Barzegar, Marzieh Kamankesh, Amin Mousavi Khaneghah

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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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The combined effects of ultrasound and lactic acid in inactivating microorganisms on fresh radish (Raphanus raphanistrum subsp. sativus): Microbiological and quality changes by Seyed Mohammad Bagher Hashemi, Khadijeh Abhari, 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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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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Enhancing canola oil's shelf life with nano‐encapsulated Mentha aquatica extract for optimal antioxidant performance by Javad Tavakoli, Habib Abbasi, Sara Gashtasebi, Mohsen Salmanpour, 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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Yogurt fortification by microencapsulation of beetroot extract (Beta vulgaris L.) using maltodextrin, gum arabic, and whey protein isolate by Shima Yousefi, Mohammad Kavyanirad, Mehrnaz Aminifar, Weria Weisany, Amin Mousavi Khaneghah

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Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low‐fat cream cheese by Jalal Portaghi, Ali Heshmati, Mehdi Taheri, Ebrahim Ahmadi, Amin Mousavi Khaneghah

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Extraction of phenol compound from Mentha piperita by ultrasonic waves based on a response surface methodology by Sareh Roshanpour, Javad Tavakoli, Faranak Beigmohammadi, Shima Alaei, Amin Mousavi Khaneghah

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Antibacterial Efficacy of Essential Oils and Sodium Nitrite in Vacuum processed Beef Fillet by Farzaneh Bakhtiary, Hamid Reza Sayevand, Amin Mousavi Khaneghah, Alexander G. Haslberger, Hedayat Hosseini

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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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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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