Progress and future prospects of cooking robots for Chinese dishes by Yu Zhang, Zhihua Li, Xiaowei Huang, Wenting He, Zhou Qin, Junjun Kong, Xin Zhou, Jiyong Shi, Xiaobo Zou

Subjects: “…Chinese dishes…”
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The most popular local and traditional food dishes in different regions of the Kingdom of Saudi Arabia and their cultural significance by Randah M. Alqurashi, Samar M. Abdalla, Albandari Bin Ammar, Israa M. Shatwan, Abdulrahman A. Alsayegh, Aseel N. Alnasser, Jewaher T. Alfadhliah, Atheer A. Alnoubi, Ghadir A. Fallata, Omar A. Alhumaidan, Nahla M. Bawazeer

Subjects: “…local food dishes…”
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Difference Analysis of Stir-fried Chicken from Different Varieties by Ziyi HU, Mengxuan WANG, Ying WANG, Dong HAN, Xia LI, Jingjun LI, Chunhui ZHANG

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Quality and Safety of Game Meat from the Biocenosis of the Beloosipovo Mercury Deposit (part 2) by Alexander Yu. Prosekov, Olga G. Altshuler, Marina G. Kurbanova

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Simultaneous Detection of 14 Sweeteners in Pre-prepared Dishes Using High-performance Liquid Chromatography-tandem Mass Spectrometry by Xiaoyan WANG, Cheng LI, Xi YAN, Jiaxin WANG, Ziye LIU, Meiyu LIU, Sinuo TIAN

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Research Advanced on Processing and Quality Safety Control Technology of Pre-made Pork Dishes by Yu LIU, Yuwei ZHAO, Wenjie JIANG, Junjie GONG, Zhenjia ZHENG

Subjects: “…pre-made pork dishes…”
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Effect of Sterilization Methods on the Storage Quality of Soybean Protein-based Small Crisp Meat and Its Shelf Life Prediction by Ying SUN, Bin ZHOU, Long WANG, Shen LIU, Binglin LU, Lianzhou JIANG, Juyang ZHAO, Xiuqing ZHU

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Application of Image Computing in Non-Destructive Detection of Chinese Cuisine by Xiaowei Huang, Zexiang Li, Zhihua Li, Jiyong Shi, Ning Zhang, Zhou Qin, Liuzi Du, Tingting Shen, Roujia Zhang

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The Effects of Different Reheating Methods on the Quality of Pre-Cooked Braised Chicken by Sihao Liu, Yu Wang, Hewei Shi, Huijuan Zhao, Jiansheng Zhao, Shaohua Meng, Shifeng Shen, Junguang Li

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Motivational Feature “Action” in Dialectal Names of Utensils in Yakut Language by E. R. Nikolaev

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Sensory Evaluation of Prototypes of Novel Dishes and Recipes Based on Underutilized Foods by Marija Ranić, Marija Knez, Jelena Milešević, Nevena Vidović, Vuk Stevanović, Agneš Kadvan, Mirjana Gurinović

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Research Progress on Risk Factors in the Whole Supply Chain of Prepared Livestock and Poultry Meat Dishes by Ying LI, Min QIAN, Xiaofang ZENG, Weidong BAI, Qingping WU, Xiaojuan YANG, Hao DONG

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Peculiarities of dry adygh “Mate” cheese and its use in the production of culinary products in the conditions of import substitution by Z. N. Khatko, A. B. Tkhaishaova, M. A. Gasheva

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Presentational Vocabulary of Samara Dialects by T. E. Bazhenova

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Fish in the diet of peasants of the Russian North: Ethnolinguistic aspect by K. V. Osipova

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Development and Application of a Method for Pollution Level Analysis of 16 Phthalate Plasticizers in Pre-prepared Dishes by ZENG Tao, YANG Rong, LI Xiaojing, GAN Pingsheng, LIU Miao, LU Zhuliangzi, LI Yan, BAI Zhijun

Subjects: “…pre-prepared dishes; phthalate plasticizers; pollution level; gas chromatography-tandem mass spectrometry…”
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The Germination and Growth of Two Strains of <i>Bacillus cereus</i> in Selected Hot Dishes After Cooking by Josef Kameník, Marta Dušková, Alena Zouharová, Michaela Čutová, Kateřina Dorotíková, Michaela Králová, Blanka Macharáčková, Radka Hulánková

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The Effectiveness of Fork-Mashable Dishes in Managing Older Patients with Mastication and Swallowing Impairments by Kovan Ismael-Mohammed, Mireia Bolivar-Prados, Laura Laguna, Adrian Nuñez Lara, Marta Cera, Paula Viñas, Pere Clavé

Subjects: “…fork-mashable dishes…”
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A Survey Of Solar Dish Cavity Receivers Geometries by Sarmad S. A. Talib, Ra'ad K. Mohammed Al Dulaimi

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Enrichment of farinaceous dishes for functional nutrition with fruit powders of wild plants by Z. N. Khatko, T. B. Kolotiy, I. S. Polyakova

Subjects: “…farinaceous dishes…”
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