Microbiological Safety of Leafy Vegetables Produced at Houeyiho and Sèmè-Kpodji Vegetable Farms in Southern Benin: Risk Factors for Campylobacter spp. by Sylvain Daton Kougblénou, Alidéhou Jerrold Agbankpé, Justin Gbèssohélé Béhanzin, Tamègnon Victorien Dougnon, Alidah Victonie Aniambossou, Lamine Baba-Moussa, Honoré Sourou Bankolé

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Changes in Acidity, TSS, and Sugar Content at Different Storage Periods of the Postharvest Mango (Mangifera indica L.) Influenced by Bavistin DF by Md. Khairul Islam, M. Z. H. Khan, M. A. R. Sarkar, Nurul Absar, S. K. Sarkar

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Effect of Freezing on the Shelf Life of Salmon by Paul Dawson, Wesam Al-Jeddawi, Nanne Remington

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Isolation of Prebiotics from Artocarpus integer’s Seed by Joel-Ching-Jue Wong, Siew-Ling Hii, Chen-Chung Koh

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Chemical Safety and Quality Attributes of Dried Sausage Snacks Stored in Modified Atmosphere by Jagoda Majcherczyk, Ireneusz Maciejaszek, Krzysztof Surówka

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Effect of Thermal Processing on Physicochemical and Antioxidant Properties of Raw and Cooked Moringa oleifera Lam. Pods by Abdur Razzak, Keya Rani Roy, Ummay Sadia, Wahidu Zzaman

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The Use of Sage Oil Macerates (Salvia officinalis L.) for Oxidative Stabilization of Cod Liver Oil in Bulk Oil Systems by Agnieszka M. Hrebień-Filisińska, Artur Bartkowiak

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Microwave-Assisted Extraction of Pectin from “Saba” Banana Peel Waste: Optimization, Characterization, and Rheology Study by Joel P. Rivadeneira, Tao Wu, Quincy Ybanez, Adeliza A. Dorado, Veronica P. Migo, Fidel Rey P. Nayve, Katherine Ann T. Castillo-Israel

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Mass Transfer during Atmospheric and Vacuum Frying of Chorizo by Piedad Margarita Montero Castillo, Lesly Torres Díaz, Sandy Torres Díaz, Diofanor Acevedo Correa, Raúl J. Martelo Gómez

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Assessment of Enzymatic Browning and Evaluation of Antibrowning Methods on Dates by Mariam Al-Amrani, Ahmed Al-Alawi, Insaaf Al-Marhobi

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The Effects of Dairy Product Label Information on Cognition of Consumers: The Case of the China Choices by Ce Xu, Can Liu, Jingmin Cheng

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Spray Dried Extract of Phormidium valderianum as a Promising Source of Natural Antioxidant by Dipan Chatterjee, Paramita Bhattacharjee, Gour Gopal Satpati, Ruma Pal

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Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina) by Noelia Z. Palavecino Prpich, Marcela P. Castro, María E. Cayré, Oscar A. Garro, Graciela M. Vignolo

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Extraction and Characterisation of African Star Apple (Chrysophyllum albidum) Seed Oil and the Adsorptive Properties of the Fruit Shell in Ghana by Michael A. Anang, Michael Oteng-Peprah, Kwasi Opoku-Boadu

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Characteristics and Antioxidant Activity of Fucoidan from Sargassum hystrix: Effect of Extraction Method by Amir Husni, Nuzulia Izmi, Fatimah Zahra Ayunani, Aprilia Kartini, Naila Husnayain, Alim Isnansetyo

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Green Extraction Methods for Recovery of Antioxidant Compounds from Epicarp, Seed, and Seed Tegument of Avocado var. Hass (Persea americana Mill.) by Juan F. Grisales-Mejía, Harlen Torres-Castañeda, Margarita M. Andrade-Mahecha, Hugo A. Martínez-Correa

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Influence of Shade in Cocoa Agroforestry Systems on Physicochemical and Functional Characteristics of Cocoa Beans in Bonon, Central-West Côte d’Ivoire by Affoué Tatiana Kouassi, Adjoua Christiane Eunice Boko, Sika Hortense Blei, Djédoux Maxime Angaman, Yao Sadaiou Sabas Barima

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First Characterization of Kombucha Beverages Brewed in Argentina: Flavors, Off-Flavors, and Chemical Profiles by Tobías Moccia, Carolina Antuña, Clara Bruzone, Julieta Amalia Burini, Diego Libkind, Lucía Paula Alvarez

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Effect of Steam Blanching, Dehydration Temperature & Time, on the Sensory and Nutritional Properties of a Herbal Tea Developed from Moringa oleifera Leaves by Yasara W. H. Wickramasinghe, Indira Wickramasinghe, Isuru Wijesekara

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Characterization of Spirulina-Alginate Beads Formed Using Ionic Gelation by Deepak Rajmohan, Danielle Bellmer

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