Bioactive compounds, nutritional profile and health benefits of colostrum: a review by Amrita Poonia, Shiva

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Physicochemical, antioxidant and microbial properties of sweetened yoghurt produced from partial substitution of sugar with soursop puree by Mayowa Saheed Sanusi, Musliu Olushola Sunmonu, Abdulquadri Alaka, Akeem Olayemi Raji, Ahmed Abdulazeez, Victoria Auhoiza Joshua, Ikimot Adejoke Adeyemi

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Plant-based traditional foods and beverages of Gumare Village, Botswana by Nelson Tselaesele, Geremew Bultosa, Moenyane Molapisi, Shimane Makhabu, Rosemary Kobue-Lekalake, Gulelat Desse Haki, Bonno Sekwati-Monang, Eyassu Seifu, Gaone Mokhawa, Kethabile Sonno

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Recent progress and future perspectives on non-thermal apple juice processing techniques by Shalini S. Arya, Nachal Nachiappan, Roji Waghmare, Mohmad Sayeed Bhat

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Citrullus colocynthis (bitter apple): bioactive compounds, nutritional profile, nutraceutical properties and potential food applications: a review by Vasundhara Rao, Amrita Poonia

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Bitter gourd flavored Non-Alcoholic Wheat Beer (NAWB) exhibited antidiabetic properties by modulating carbohydrate metabolizing enzymes and upregulates insulin and GLUT-2 mRNA expr... by Gbenga P. Akerele, Bukola C. Adedayo, Ganiyu. Oboh, Opeyemi B. Ogunsuyi, Idowu S. Oyeleye

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Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomace by Lixia Zhang, Chenyan Zhang, Zhaohui Wei, Wuyang Huang, Zheng Yan, Zisheng Luo, Trust Beta, Xueming Xu

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Physicochemical, in vitro starch digestibility and sensory characteristics of biofortified yellow maize-cowpea composite flours and biscuits by Emmanuel Anyachukwu Irondi, Kazeem Koledoye Olatoye, Hassan Taiye Abdulameed, Olawale Mashood Aliyu, Emmanuel Oladipo Ajani, Osayame Funmilayo Ogbebor

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Grains production in high climate change impacted regions and its potential for the supply of critical nutrients for humans nutritional well being by Tiatou Souho, Damipie Bomboma, Ella W. R. Compaoré, Abel Abli Essowèréou, Batcha Ouadja, Marcelle Kabassina, Mikemina Pilo, Rebecca Rachel Assa Epse Yao, Kou’santa Sabiba Amouzou

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Agro-industrial waste: a cost-effective and eco-friendly substrate to produce amylase by Bindu Naik, Vijay Kumar, Sheikh Rizwanuddin, Mansi Chauhan, Arun Kumar Gupta, Sarvesh Rustagi, Vivek Kumar, Sanjay Gupta

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A review on biochemical constituents of pumpkin and their role as pharma foods; a key strategy to improve health in post COVID 19 period by Ashiq Hussain, Tusneem Kausar, Sawera Sehar, Ayesha Sarwar, Muhammad Yousaf Quddoos, Jawed Aslam, Atif Liaqat, Tahira Siddique, Qurat Ul An, Samina Kauser, Abdul Rehman, Rizwan Nisar

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Emerging rapid and non-destructive techniques for quality and safety evaluation of cacao: recent advances, challenges, and future trends by Marjun C. Alvarado, Philip Donald C. Sanchez, Shiella Grace N. Polongasa

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Advances in mass transfer and fluid flows in non-thermal food processing industry – a review by Shahad Z. Al-Najjar, Zainab T. Al-Sharify, Helen Onyeaka, Taghi Miri, KeChrist Obileke, Christian K. Anumudu

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Dietary phytonutrients in common green leafy vegetables and the significant role of processing techniques on spinach: a review by Upasana Sarma, Bhavya TR

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Physicochemical and sensory characteristics of traditional Kırklareli meatballs with added cowpea (Vigna unguiculata) flour by Esra Kahraman, Orhan Dağlioğlu, İsmail Yilmaz

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A comprehensive review on bitter gourd (Momordica charantia L.) as a gold mine of functional bioactive components for therapeutic foods by K. S. Gayathry, Jenny Ann John

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Effect of GLITEROS specific-diabetes enteral formula modification based on tempe flour, jicama flour and sunflower seed flour on score pancreatic damage, number and diameter of the... by Lilis Wijayanti, Muflihatul Muniroh, Ahmad Ni’matullah Al-Baarri, Deny Yudi Fitranti, Endang Mahati, Diana Nur Afifah

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