Variety-based physical characterization and pre-gelatinization-induced functional-rheological changes in kidney beans by Jasjot Kaur, Rashmi Singh, Radhika Bansal, Srishti Upadhyay, Shivani Desai, Yogesh Kumar, Gourav Chakraborty, Monika Satankar, Vijay Singh Sharanagat

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Bioactive properties and therapeutic aspects of fermented vegetables: a review by Sadhisha Gunawardena, Harshani Nadeeshani, Vidun Amarasinghe, Ruvini Liyanage

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Probiotics media: significance, challenges, and future perspective - a mini review by Vijay Kumar, Bindu Naik, Akhilesh Kumar, Naresh Khanduri, Sarvesh Rustagi, Sanjay Kumar

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Unique heterocyclic phenolic compounds from shrimp (Pandalus borealis) and beyond by Akhile Collins Onodenalore, Abul Hossain, Joseph Banoub, Fereidoon Shahidi

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Survival of putative Lacticaseibacillus paracasei C1I12 after supplementation of marang (Artocarpus odoratissimus) juice by Kriza Faye A. Calumba, Carmina M. Demerey, Rovi Gem E. Villame, Zarryn D. Palangga, Jackie Lou J. Tagubase

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Comparison of immunomodulatory activity of polysaccharides and soluble dietary fibers and adsorption capacities of insoluble dietary fibers extracted from Lentinus edodes stipes by Yujiao Sun, Baobao Li, Yuanye Xue, Jiankang Wang, Bingbing Miao, Yang Liu, Yanjun Li, Yungang Cao, Dawei Chang

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Global seaweed farming and processing in the past 20 years by Lizhu Zhang, Wei Liao, Yajun Huang, Yuxi Wen, Yaoyao Chu, Chao Zhao

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Prevalence, knowledge, awareness, and attitudes towards dietary supplements among Bahraini adults: a cross-sectional study by Sabika Allehdan, Mariam Hasan, Simone Perna, Mariam Al-Mannai, Tariq Alalwan, Duha Mohammed, Mohamed Almosawi, Maha Hoteit, Reema Tayyem

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Bioactive peptides from fermented foods and their relevance in COVID-19 mitigation by Danish Rizwan, F. A. Masoodi, Shoib Mohmad Wani, Sajad Ahmad Mir

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Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt by Dupe T. Otolowo, Omolola M. Omosebi, Kudirat T. Araoye, Temiloluwa E. Ernest, Oluwatooyin F. Osundahunsi

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Scientific and technological research on the use of wine lees by Roberta Barreto de Andrade Bulos, Francine da Gama Paz, Ciro Gomes Machado, Pedro Paulo Lordelo Guimarães Tavares, Carolina Oliveira de Souza, Marcelo Andrés Umsza-Guez

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Durian (Durio zibenthinus) waste: a promising resource for food and diverse applications—a comprehensive review by Rhea Abegail J. Gamay, Patricia May N. Botecario, Philip Donald C. Sanchez, Marjun C. Alvarado

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The exploration and utilization of functional substances in edible insects: a review by Lei Qian, Pan Deng, Fajun Chen, Ye Cao, Hongwu Sun, Huaijian Liao

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Revolutionizing fruit juice: exploring encapsulation techniques for bioactive compounds and their impact on nutrition, flavour and shelf life by Carolina Gómez-Gaete, Javier Avendaño-Godoy, Danilo Escobar-Avello, Víctor H. Campos-Requena, Cristian Rogel-Castillo, Leticia M. Estevinho, Miquel Martorell, Javad Sharifi-Rad, Daniela Calina

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Protein characteristics, amino acid profile, health benefits and methods of extraction and isolation of proteins from some pseudocereals—a review by Vasundhara Rao, Amrita Poonia

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Physicochemical, in vitro antidiabetic and sensory characteristics of leavened functional bread made with Lasia spinosa and Nelumbo nucifera rhizome flours composited with wheat fl... by N. N. G. Chiranthika, A. Chandrasekara, K. D. P. P. Gunathilake

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Association between taste sensitivity, taste preference, and obesity: study of healthy snacks in children aged 9–14 years by Farapti Farapti, Afifah Nurma Sari, Chusnul Fadilla, Zuraini Mat Issa

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Antioxidant capacity of sesamol in Caenorhabditis elegans model system by Jinian Huang, Shuning Qi, Qiang Sun, Guohui Song, Jixing Tang, Yuquan Duan

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State-of-the-art non-destructive approaches for maturity index determination in fruits and vegetables: principles, applications, and future directions by Anjali, Ankita Jena, Ayushi Bamola, Sadhna Mishra, Ishika Jain, Nandini Pathak, Nishita Sharma, Nitiksha Joshi, Renu Pandey, Shakshi Kaparwal, Vinay Yadav, Arun Kumar Gupta, Avinash Kumar Jha, Saurav Bhatt, Vijay Kumar, Bindu Naik, Sarvesh Rustagi, Manpreet Singh Preet, Saamir Akhtar

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Changes in phenolic composition, antioxidant, sensory and microbiological properties during fermentation and storage of maize products by Anna Mikulajová, Zuzana Matejčeková, Zlatica Kohajdová, Silvia Mošovská, Eva Hybenová, Ľubomír Valík

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