NMR analysis of aldehydes in Sicilian extra-virgin olive oils by DPFGSE techniques by Enrico Rotondo, Andrea Salvo, Daniele Giuffrida, Giacomo Dugo, Archimede Rotondo

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1st European Symposium on Phytochemicals in Medicine and Food—Insight into the conference by Jelena B. Popović‐Djordjević

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A proteomic insight reveals the role of food-associated Lactiplantibacillus plantarum C9O4 in reverting intestinal inflammation by Maria Concetta Cufaro, Roberta Prete, Federica Di Marco, Giusi Sabatini, Aldo Corsetti, Natalia Garcia Gonzalez, Piero Del Boccio, Natalia Battista

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Recent advances on the structure identification of components in food by Min Zhao, Jin‐Long Tian

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Chemical composition and antioxidant-prooxidant potential of a polyphenolic extract and a proanthocyanidin-rich fraction of apple skin by Ana María Mendoza-Wilson, Sergio Ivan Castro-Arredondo, Angélica Espinosa-Plascencia, María del Refugio Robles-Burgueño, René Renato Balandrán-Quintana, María del Carmen Bermúdez-Almada

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PENGEMBANGAN BUKU AJAR KIMIA BAHAN PANGAN TERINTEGRASI ETNOSAINS SEBAGAI SUMBER BELAJAR MAHASISWA CALON GURU by Woro Sumarni, Sri Supanti

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Development of ready-to-drink tea with Lactobacillus plantarum Dad-13 based on the vulnerability aspects of the production process by Guritno, A. D., Aini, N. N., Dharmawati, M. S., Rahayu, E. S.

Subjects: “…Food Chemistry and Molecular Gastronomy (excl. Wine)…”
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Potential Beneficial Effects and Pharmacological Properties of Ergosterol, a Common Bioactive Compound in Edible Mushrooms by Panthakarn Rangsinth, Rajasekharan Sharika, Nattaporn Pattarachotanant, Chatrawee Duangjan, Chamaiphron Wongwan, Chanin Sillapachaiyaporn, Sunita Nilkhet, Nichaporn Wongsirojkul, Anchalee Prasansuklab, Tewin Tencomnao, George Pak-Heng Leung, Siriporn Chuchawankul

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INCORPORATION OF ESSENTIAL OILS FROM Piper aduncum INTO FILMS MADE FROM ARROWROOT STARCH: EFFECTS ON THEIR PHYSICOCHEMICAL PROPERTIES AND ANTIFUNGAL ACTIVITY by Anna Carolina Fernandes Valadares, Cassia Cristina Fernandes, Josemar Gonçalves de Oliveira Filho, Isabella Pelosi Borges de Deus, Thayanara Mayara de Lima, Elizabeth Aparecida Josefi da Silva, Edson Luiz Souchie, Mayker Lazaro Dantas Miranda

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Comparative analysis of the proximate and elemental composition of the blue crab Callinectes sapidus, the warty crab Eriphia verrucosa, and the edible crab Cancer pagurus by Maurizio Zotti, Laura Del Coco, Sandra Angelica De Pascali, Danilo Migoni, Salvatrice Vizzini, Giorgio Mancinelli, Francesco Paolo Fanizzi

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Editorial: Probiotics, prebiotics, synbiotics, postbiotics, & paraprobiotics - New perspective for functional foods and nutraceuticals by Reshma B Nambiar, Anand Babu Perumal, Taofik Shittu, Emmanuel Rotimi Sadiku, Periyar Selvam Sellamuthu

Subjects: “…food chemistry…”
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Editorial: Antioxidant properties of phytochemicals by Fujie Yan, Jitbanjong Tangpong, Wei Chen

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A Catalog of Natural Products Occurring in Watermelon—Citrullus lanatus by Maria Sorokina, Kira S. McCaffrey, Erin E. Deaton, Guoying Ma, José M. Ordovás, Penelope M. Perkins-Veazie, Christoph Steinbeck, Amnon Levi, Laurence D. Parnell

Subjects: “…food chemistry…”
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Improving the Functionality of Chocolate by Incorporating Vegetal Extracts by Fibri, Dwi Larasatie Nur

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FERMENTASI SORGUM MERAH (Sorghum bicolor L. Moench) SOSOH OLEH Amylomyces rouxii ATAU Rhizopus oligosporus SERTA PENGARUHNYA TERHADAP KECERNAAN PATI DAN PROTEIN by CHRISTIA, ABDI

Subjects: “…Food Chemistry and Molecular Gastronomy (excl. Wine)…”

Microbial quality and constraints affecting of cow milk supply chain in Nekemte City, Ethiopia by Alemu Oli Tola, Habtamu Fekadu Gemede

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Editorial: Rising stars in Food Chemistry by Shuai Chen, Biao Yuan, Fuguo Liu, Yahong Han

Subjects: “…Food Chemistry…”
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Protease technology for obtaining a soy pulp extract enriched in bioactive compounds: isoflavones and peptides by Angel Orts, Elisa Revilla, Bruno Rodriguez-Morgado, Angélica Castaño, Manuel Tejada, Juan Parrado, Albert García-Quintanilla

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Editorial: Food Melanoidins: Chemistry and Nutrition by Fernando M. Nunes, Maria Dolores Del Castillo, Franck Carbonero

Subjects: “…food chemistry…”
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Characterization of odour-active volatiles and sensory analyses of roasted oak (Quercus humboldtii Bonpl.) acorns, a coffee substitute by Liseth DÍAZ-ROJAS, Nathaly GALÁN-BERNAL, Diana Paola FORERO, Edgar Leonardo LINARES, Juan Camilo MARÍN-LOAIZA, Coralia OSORIO

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