Solar and open sun drying of untreated and pretreated banana stalk chips biomass: a sustainable processing of biomass using renewable solar energy by Oluseye Omotoso Agbede, Ifeoluwa Solomon Odewale, Oluwafunmilayo Abiola Aworanti, Solomon Oluyemi Alagbe, Oyetola Ogunkunle, Opeyeolu Timothy Laseinde

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Non-thermal processing as a preservation tool for health-promoting beverages by G. C. Jeevitha, R. Saravanan, Aanchal Mittal, S. Venkat Kumar

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Beef quality assessment of local and imported sources illustrating a contrary view that freezing is the best way of beef preservation using morphometric analysis by Rana Fahmi Sabala, Zeinab Shouman

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Antioxidant and anti-glycation activity of eight Moroccan honeys from different botanical origins by Houssam Lakhmili, Karima Warda, Abdelilah El-Abbassi, Abdellatif Hafidi

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Food Security: The impact of migrants and remittances in Sri Lanka by R. Jayaweera, R. Verma

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Persistence of folk dishes in the Coastal Cilento's Culinary Culture: an ethnogastronomic approach by Riccardo Motti, Danilo Ercolini, Massimo Ricciardi, Mara Gherardelli, Giuseppina Iacomino, Anna De Magistris

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Protein digestibility of soybean: how processing affects seed structure, protein and non-protein components by Vinny Kohli, Siddhartha Singha

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Physical properties of defatted and extruded black soldier fly (Hermetia illucens) larvae-based aqua-feed using a twin-screw extruder by Bernard Edah, Olufemi David Owolabi

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Feature extraction for artificial intelligence enabled food supply chain failure mode prediction by H. Trollman

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Representations of Ecuadorian cuisine in the coast and the highlands regions through the free listing technique by Marlene Rojas-Le-Fort, Isabel Patricia Valdivieso-López, Rodrigo Duarte-Casar

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Characterization of wild yeasts isolated from cereal sourdoughs and their potential for leavening wheat dough by Melaku Mekonen Kasegn, Getachew Tafere Abrha, Micheale Yifter Weldemichael, Addisu Dessalegn Berhanu, Tesfakiros Semere, Yemane Tsehaye Bayratsion, Habtamu Taddele Menghistu, Lijalem Tareke Weldeabzgi, Abraha Birhan Kassa, Etsay Mesele, Ashenafi Teklay Yaekob, Mohammed Mebrahtu Mossa, Samson Zemikael Haftu, Hailay Mehari Gebremedhn, Birhanu Kahsay Meresa, Yisehak Tsegaye Redda

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Nutritional quality and microbial diversity of Chhurpe from different milk sources: an ethnic fermented food of high-altitude regions of the Western Himalayas by Sahdev Choudhary, Kumari Shanu, Athrinandan S. Hegde, Veerbhan Kesarwani, Raman Kumar, Ravi shankar, Sarita Devi, Vidyashankar Srivatsan

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Evaluation and health risk assessment of phthalates in Okpa (cow pea pudding) packaged and cooked with polyethene bags in Nsukka, Enugu state, South-East Nigeria by Ekene John Nweze, Amarachukwu Vivian Arazu, Florence O. Nduka, Adaude Euphemia Amalunweze

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Physicochemical, microbiological, and sensorial properties of chickpea yogurt analogue produced with different types of stabilizers by Sofia Nadhirah Mohd Fazla, Anis Asyila Marzlan, Anis Shobirin Meor Hussin, Muhamad Hafiz Abd Rahim, Iffah Nadhira Madzuki, Aliah Zannierah Mohsin

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Emerging techniques for the processing of food to ensure higher food safety with enhanced food quality: a review by Harsh B. Jadhav, Pintu Choudhary

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Measurement of antioxidant synergy between phenolic bioactives in traditional food combinations (legume/non-legume/fruit) of (semi) arid regions: insights into the development of s... by Tripti Joshi, Kartik Agrawal, Manan Mangal, P. R. Deepa, Pankaj Kumar Sharma

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Development of micronutrient dense composite flour for routine enrichment of complementary foods for children 6–24 months old in Acholi sub-region of Uganda by Aliet Mmbone Ugada, Lawrence Okidi, Duncan Ongeng

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Acylated and non-acylated anthocyanins as antibacterial and antibiofilm agents by Ethel Jeyaseela Jeyaraj, Gayan Chandrajith Vidana Gamage, Jean-Christophe Cintrat, Wee Sim Choo

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A review of dairy production and utilization in Ghana and Benin by Matthew Atongbiik Achaglinkame, Linda Dari, Daniel Mörlein

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Evaluation of aflatoxin content in “Cheka” (traditional beverage in South-Western Ethiopia) and its major ingredient (maize) by Kefita Kashala Kayola, Solomon Genet Gebre, Sisay Addisu, Amanuel Dubale Kussia

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