Bioaccessibility, digestibility and nutritional properties of algae and Cyanophyceae as basis of their potential as functional food ingredients by Rocío Peñalver, Jose Manuel Lorenzo, Gema Nieto

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Phenolic compounds of green tea: Health benefits and technological application in food by José Manuel Lorenzo, Paulo Eduardo Sichetti Munekata

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Substitution of raw lucerne with raw citrus lemon by-product in silage: In vitro apparent digestibility and gas production by Maghsoud Besharati, Valiollah Palangi, Abdelfattah Zeidan Mohamed Salem, Pasquale De Palo, Jose Manuel Lorenzo, Jose Manuel Lorenzo, Aristide Maggiolino

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Characterization of Bioactive Phenolics and Antioxidant Capacity of Edible Bean Extracts of 50 Fabaceae Populations Grown in Thailand by Duangjai Tungmunnithum, Samantha Drouet, Jose Manuel Lorenzo, Christophe Hano

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Effect of Addition of Natural Antioxidants on the Shelf-Life of “Chorizo”, a Spanish Dry-Cured Sausage by Mirian Pateiro, Roberto Bermúdez, José Manuel Lorenzo, Daniel Franco

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Effect of Traditional Cooking and In Vitro Gastrointestinal Digestion of the Ten Most Consumed Beans from the Fabaceae Family in Thailand on Their Phytochemicals, Antioxidant and A... by Duangjai Tungmunnithum, Samantha Drouet, Jose Manuel Lorenzo, Christophe Hano

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Green Extraction of Antioxidant Flavonoids from Pigeon Pea (<i>Cajanus cajan</i> (L.) Millsp.) Seeds and Its Antioxidant Potentials Using Ultrasound-Assisted Methodology by Duangjai Tungmunnithum, Samantha Drouet, Jose Manuel Lorenzo, Christophe Hano

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Phenolic Compounds Obtained from <em>Olea europaea</em> By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review by Paulo E. S. Munekata, Gema Nieto, Mirian Pateiro, José Manuel Lorenzo

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Flavonoid Profiles and Antioxidant Potential of <i>Monochoria angustifolia</i> (G. X. Wang) Boonkerd & Tungmunnithum, a New Species from the Genus <i>Monochoria</i> C. Presl by Duangjai Tungmunnithum, Samantha Drouet, Laurine Garros, Jose Manuel Lorenzo, Christophe Hano

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Proximate Composition, Amino Acid Profile, and Oxidative Stability of Slow-Growing Indigenous Chickens Compared with Commercial Broiler Chickens by Antonella Dalle Zotte, Elizabeth Gleeson, Daniel Franco, Marco Cullere, José Manuel Lorenzo

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Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella by Giuseppe Natrella, Giuseppe Gambacorta, Pasquale De Palo, Jose Manuel Lorenzo, Michele Faccia

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Nutritional and Antioxidant Properties of <i>Moringa oleifera</i> Leaves in Functional Foods by Rocío Peñalver, Lorena Martínez-Zamora, José Manuel Lorenzo, Gaspar Ros, Gema Nieto

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Modulation in Techno-Functional, Textural Properties, In Vitro Starch Digestibility and Macromolecular–Structural Interactions of Pasta with Potato (<i>Solanum tuberosum</i> L.) by Savita Sharma, Nancy Malhotra, Arashdeep Singh, Rajan Sharma, Rubén Domínguez, José Manuel Lorenzo

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Evaluation of the Antioxidant and Antimicrobial Activities of Porcine Liver Protein Hydrolysates Obtained Using Alcalase, Bromelain, and Papain by Paula Borrajo, Mirian Pateiro, Mohammed Gagaoua, Daniel Franco, Wangang Zhang, José Manuel Lorenzo

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Enhancement of culled ewes’ meat quality: Effects of aging method and time by Aristide Maggiolino, Lucrezia Forte, Vincenzo Landi, Mirian Pateiro, José Manuel Lorenzo, Pasquale De Palo

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Editorial: Greening the way: Emerging green technologies in process intensification by Georgios Psakis, Georgios Psakis, Sholeem Griffin, Maria Dimopoulou, Athanasios Angelis-Dimakis, Jose Manuel Lorenzo

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Tomato as Potential Source of Natural Additives for Meat Industry. A Review by Rubén Domínguez, Patricia Gullón, Mirian Pateiro, Paulo E. S. Munekata, Wangang Zhang, José Manuel Lorenzo

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Phytochemical Composition and Biological Activities of Extracts from Early, Mature, and Germinated Somatic Embryos of <i>Cotyledon orbiculata</i> L. by Gokhan Zengin, Zoltán Cziáky, József Jekő, Kyung Won Kang, José Manuel Lorenzo, Iyyakkannu Sivanesan

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Value-Added Compound Recovery from Invasive Forest for Biofunctional Applications: <i>Eucalyptus</i> Species as a Case Study by Patricia Gullón, Beatriz Gullón, Gonzalo Astray, Paulo E. S. Munekata, Mirian Pateiro, José Manuel Lorenzo

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Chitosan/Calcium–Alginate Encapsulated Flaxseed Oil on Dairy Cattle Diet: In Vitro Fermentation and Fatty Acid Biohydrogenation by Maghsoud Besharati, Ilias Giannenas, Valiollah Palangi, Tugay Ayasan, Fatemeh Noorian, Aristide Maggiolino, Jose Manuel Lorenzo

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