Comparison of Physicochemical Properties, Volatile Profiles, and 5-Hydroxymethylfurfural and Acrylamide Content in Whole and Explosion-Puffed Wheat Grain by Nurzat Konkubaeva, Vitalijs Radenkovs, Lolita Tomsone, Anete Keke, Asylbek Kulmyrzaev, Ruta Galoburda

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«Green-Ligand» in Metallodrugs Design—Cu(II) Complex with Phytic Acid: Synthetic Approach, EPR-Spectroscopy, and Antimycobacterial Activity by Kseniya A. Koshenskova, Natalia V. Makarenko, Fedor M. Dolgushin, Dmitriy S. Yambulatov, Olga B. Bekker, Matvey V. Fedin, Sergei A. Dementev, Olesya A. Krumkacheva, Igor L. Eremenko, Irina A. Lutsenko

Subjects: “…copper(II) compounds…”
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Effects of different roasting conditions on sugars profile, volatile compounds, carotenoids and antioxidant activities of orange-fleshed sweet potato by Sinian He, Shengsheng He, Liya Niu, Chao Sun, Zicong Zeng, Jianhui Xiao

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Segment-based Volatile Organic Compound Emission Characteristics from Different Types of Coking Plants in China by Rumei Li, Yulong Yan, Lin Peng, Yinghui Li, Zhuocheng Liu, Zhanchun Fan, Huanfeng Li, Yang Xu, Cheng Wang, Dongmei Hu, Zhiyong Li

Subjects: “…Volatile organic compounds…”
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Two decades of fluorine chemistry in Cergy by Pytkowicz, Julien, Chaume, Grégory, Lensen, Nathalie, Chelain, Evelyne, Brigaud, Thierry

Subjects: “…Fluorinated chiral compounds…”
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Mathematical modelling of flow and adsorption in a gas chromatograph by A. Cabrera-Codony, A. Valverde, K. Born, O.A.I. Noreldin, T.G. Myers

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Immunomodulatory and anti-inflammatory potential of botanicals bioactive product (PHYTO AX'CELL™) for an improvement of the well-being of laying hens at the peak of production by Alessandro Guerrini, Roberta Salaroli, Augusta Zannoni, Giancarlo Avallone, Francesca Leone, Valentina Serra, Giulia Quaglia, Francesca del Zozzo, Thibaut Chabrillat, Claire Carlu, Caterina Lupini, Doriana Eurosia Angela Tedesco

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Formulation of unavailable diagnostic haptens for the detection of contact allergy to topical medications in the Polish Baseline Series by Radosław Śpiewak, Aldona Maciejewska, Krzysztof Niwiński

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Chemical compositions and health promoting effects of edible mushrooms from genus Russula by Xinwen Hu, Baojun Xu

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The energy potential of some high-enthalpy N-oxides as oxidizers by D. B. Lempert, E. M. Dorofeenko, S. I. Soglasnova

Subjects: “…high-enthalpy polyazotic compounds…”
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Buckwheat as an Interesting Raw Material for Agricultural Distillate Production by Szymon Ługowoj, Maria Balcerek, Katarzyna Pielech-Przybylska

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Nutritional value and antioxidant activity of ora-pro-nobis, tamarillo and green banana biomasses by Renata de Souza Ferreira, Jucenir dos Santos, Lívya Alves de Oliveira, Ceres Mattos Della Lucia, Márcia Cristina Teixeira Ribeiro Vidigal

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Inhibitory effect of coriander (Coriandrum sativum L.) extract marinades on the formation of polycyclic aromatic hydrocarbons in roasted duck wings by Yajie Yu, Yiqun Cheng, Chong Wang, Suhong Huang, Yang Lei, Ming Huang, Xibin Zhang

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Effects of Four-Week Intake of Blackthorn Flower Extract on Mice Tissue Antioxidant Status and Phenolic Content by Vedran Balta, Domagoj Đikić, Irena Crnić, Dyna Odeh, Nada Orsolic, Ivana Kmetič, Teuta Murati, Verica Dragović Uzelac, Irena Landeka Jurčević

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Evolution of free amino acids, biogenic amines and volatile compounds in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus simulans by Xuefei Shao, Huhu Wang, Xiangyu Song, Mingyuan Huang, Jian Sun, Xinglian Xu

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The role of Bacillus species in the management of plant-parasitic nematodes by Prabhakaran Vasantha-Srinivasan, Ki Beom Park, Kil Yong Kim, Woo-Jin Jung, Yeon Soo Han

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Joint exploration of network pharmacology and metabolomics on the effects of traditional Chinese medicine compounds in weaned yaks by Sijia Lu, Yanbin Zhu, Yanbin Zhu, Xiaojuan Zhang, Yangji Cidan, Wangdui Basang, Kun Li

Subjects: “…traditional Chinese medicine compounds…”
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Editorial: Chrono-immunonutrition in aquaculture towards robust and resilient fish by Byron Morales-Lange, Maria del Mar Ortega-Villaizan, Sérgio D. C. Rocha, Ruth Montero, Margareth Øverland

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Influence of the use of gum Arabic or OSA starch and the drying process on the quality of the fava bean (Vicia faba) pod flour by María del Mar Camacho, Narcisa Fernández-Vargas, Eva García-Martínez, Nuria Martínez-Navarrete

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Oil-in-Water Emulsions Made of Pistachio Oil: Physical and Chemical Properties and Stability by Lama Ismaiel, Valeria Rizzo, Carla Di Mattia, Benedetta Fanesi, Paolo Lucci, Giulia D’Alessio, Deborah Pacetti, Paola Pittia

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