Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage by Yun-a Kim, Sanghun Park, Yunhwan Park, Gyutae Park, Sehyuk Oh, Jungseok Choi

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Measuring Food Insecurity: The Problem with Semantics by Rachel M. Sumsion, Haylie M. June, Michael R. Cope

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Physical and Chemical Effects of Different Working Gases in Coffee Brewing: A Case Study of Caffè Firenze by Giulia Angeloni, Piernicola Masella, Lorenzo Guerrini, Agnese Spadi, Maria Bellumori, Marzia Innocenti, Alessandro Parenti

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Occurrence and Residue Concentration of Coccidiostats in Feed and Food of Animal Origin; Human Exposure Assessment by Rossana Roila, Raffaella Branciari, Ivan Pecorelli, Elisa Cristofani, Cristiano Carloni, David Ranucci, Laura Fioroni

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Role of Coffee Caffeine and Chlorogenic Acids Adsorption to Polysaccharides with Impact on Brew Immunomodulation Effects by Cláudia P. Passos, Rita M. Costa, Sónia S. Ferreira, Guido R. Lopes, Maria T. Cruz, Manuel A. Coimbra

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Small RNAs, Degradome, and Transcriptome Sequencing Provide Insights into Papaya Fruit Ripening Regulated by 1-MCP by Jiahui Cai, Ziling Wu, Yanwei Hao, Yuanlong Liu, Zunyang Song, Weixin Chen, Xueping Li, Xiaoyang Zhu

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Polyphenols: From Theory to Practice by Alberto Bertelli, Marco Biagi, Maddalena Corsini, Giulia Baini, Giorgio Cappellucci, Elisabetta Miraldi

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Shared but Threatened: The Heritage of Wild Food Plant Gathering among Different Linguistic and Religious Groups in the Ishkoman and Yasin Valleys, North Pakistan by Muhammad Abdul Aziz, Arshad Mehmood Abbasi, Zahid Ullah, Andrea Pieroni

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<i>Vibrio parahaemolyticus</i> Isolates from Asian Green Mussel: Molecular Characteristics, Virulence and Their Inhibition by Chitooligosaccharide-Tea Polyphenol Conjugates by Suriya Palamae, Ajay Mittal, Mingkwan Yingkajorn, Jirakrit Saetang, Jirayu Buatong, Anuj Tyagi, Prabjeet Singh, Soottawat Benjakul

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High-Resolution X-ray Phase-Contrast Imaging and Sensory and Rheometer Tests in Cooked Edamame by Masafumi Hidaka, Shuhei Miyashita, Naoto Yagi, Masato Hoshino, Yukiya Kogasaka, Tomoyuki Fujii, Yoshinori Kanayama

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Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults by Hye-Ji Seo, Seo-Jin Chung, Mi-Sook Cho, Ju-Yeon Park, Jieun Oh

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Cooked Rice Textural Properties and Starch Physicochemical Properties from New Hybrid Rice and Their Parents by Yan Gao, Lin Zhang, Weiwei Chen, Weiyong Zhou, Guofu Deng, Gaoxing Dai, Jinsong Bao

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Impact of Ultra-High Pressure Homogenization on the Structural Properties of Egg Yolk Granule by Romuald Gaillard, Alice Marciniak, Guillaume Brisson, Véronique Perreault, James D. House, Yves Pouliot, Alain Doyen

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Developing New Health Material: The Utilization of Spray Drying Technology on Avocado (<i>Persea Americana</i> Mill.) Seed Powder by Karen Alissa, Yu-Chi Hung, Chih Yao Hou, GiGi Chin Wen Lim, Jhih-Ying Ciou

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Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles by Anju Pokharel, Randhir Kumar Jaidka, N. U. Sruthi, Rewati Raman Bhattarai

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Development of a Magnetic Molecularly Imprinted Microsphere-Based Signal Amplified Semi-Homogeneous Method for Multidetection of Five Progestins in Milk by Yan Su, Gelin Liu, Haozhe Hou, Yaojia Peng, Jianping Wang

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Seafood Choice and Consumption Behavior: Assessing the Willingness to Pay for an Edible Sea Urchin by Alessandro Petrontino, Fabio Madau, Michel Frem, Vincenzo Fucilli, Rossella Bianchi, Adele Annarita Campobasso, Pietro Pulina, Francesco Bozzo

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Cultivation Factors That Affect Amyloid-β Aggregation Inhibitory Activity in <i>Perilla frutescens</i> var. <i>crispa</i> by Keiya Shimamori, Tomohiko Nambu, Daiki Kawamata, Masahiro Kuragano, Naoki Nishishita, Toshifumi Iimori, Shinya Yamanaka, Koji Uwai, Kiyotaka Tokuraku

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The Effect of Dietary Inclusion of Microalgae <i>Schizochytrium</i> spp. on Ewes’ Milk Quality and Oxidative Status by Foivos Zisis, Panagiota Kyriakaki, Fotis F. Satolias, Alexandros Mavrommatis, Panagiotis E. Simitzis, Athanasios C. Pappas, Peter F. Surai, Eleni Tsiplakou

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Enrichment of Olive Fruits in Antioxidant Content by Pre-Harvest Salicylic Acid Treatment by Gracia Patricia Blanch, María C. Gómez-Jiménez, María Luisa Ruiz del Castillo

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