Mass transfer rate and osmotic treatment efficiency of peaches by Lončar B., Nićetin M., Filipović J., Filipović V., Knežević V., Pezo L., Šuput D.

“…Acta Universitatis Sapientiae: Alimentaria…”
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Effect of postharvest management on the microbial quality of potato (Solanum tuberosum L.) tubers by Ahmed M., Gungula D. T., Tame V. T.

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The Himalayan ethnic beverage tongba with therapeutic properties in high-altitude illnesses and metabolomic similarities to Japanese sake by Majumder S., Chakraborty S., Ghosh A., Bhattacharya M.

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Exploring the effects of comminution level and natural antioxidant incorporation on the quality and oxidative stability of turkey meat system by Kavuşan H. S., Çalişkan S., Turgut F., Serdaroğlu M.

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The role of circular economy in food waste management in fulfilling the United Nations’ sustainable development goals by Prokic D., Stepanov J., Curcic Lj., Stojic N., Pucarevic M.

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Assessment of sodium chloride tolerance and antibiotic resistance of Citrobacter braakii EC-PS1 and Macrococcus caseolyticus Li-PT1 isolated from artisanal cheeses by György É., Laslo É., Unguran K. A.

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Mineral and anti-nutritional properties of pearl millet and pumpkin leaf flour as affected by fermentation by Ojo O. A., Oshin A., Obadina O. A., Oke E. K.

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Classification of different types of flours available in the Romanian market based on the nutrition content by Bodor K., Szilágyi J., Szakács O., Salamon B., Bodor Zs.

“…Acta Universitatis Sapientiae: Alimentaria…”
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Stress response in bacteria originated from dairy products by Laslo É., György É., Szentpáli M.-R.

“…Acta Universitatis Sapientiae: Alimentaria…”
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Nutritional quality and health benefits of roselle calyces by Raphael D. O., Ademoyegun O. T., Ahmed R. S.

“…Acta Universitatis Sapientiae: Alimentaria…”
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The combined effect of time and temperature during oven drying on red grape pomace polyphenols, pigments, and antioxidant properties by Alibade A., Lalas S. I., Lakka A., Chatzilazarou A., Makris D. P.

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The production methods of selenium nanoparticles by Khandsuren B., Prokisch J.

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Laboratory-scale extraction of Hildegardia barteri (Mast.) Kosterm. seed oil with different solvents, purified with membrane filtration by Adeniyi A. E., Aremo J. O., Oluwadare A. O., Upendra S.

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Osmotic dehydration of wild garlic in sucrose–salt solution by Nićetin M., Filipović V., Filipović J., Lončar B., Cvetković B., Knežević V., Šuput D.

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Milk powder incorporation in the cereal-based Nepalese indigenous food bhakka and its quality assessment by Dahal S., Bhattarai G., Timsina P., Rajbanshi B. K., Dangal A., Bohara A.

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Development and comparative analysis of protein-polyphenol-fibre bars as nutritional supplements suitable for healthy senior consumers by Jolji M., Pecsenye B., Mposula Z., Aleya A., Kiss T., Mathé E.

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Proximate composition and sensory acceptability of cowpea-based pudding produced from cowpea cultivated using different weed control methods by Oke E. K., Hammod B. A., Adeola A. A., Ojo O. A., Omoniyi S.A.

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The role of selenium in nutrition and the manufacturing of selenium-enriched milk by Tóth R. Juhászné, Kiss D., Csapó J.

“…Acta Universitatis Sapientiae: Alimentaria…”
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