Prediction of traditional Chinese medicine for diabetes based on the multi-source ensemble method by Bin Yang, Qingyun Chi, Xiang Li, Jinglong Wang

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Quality Changes of Orange Juice after DPCD Treatment by Liying Niu, Dajing Li, Chunquan Liu, Wuyang Huang, Xiaojun Liao

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New anchovy burgers: a sustainable and nutritious alternative to red meat in fast food by Giovanni Luca Russo, Antonio L. Langellotti, Rossella Di Monaco, Gabriele Buonocunto, Francesca Colonna, Nunzio Velleca, Anna Ilaria Di Paola, Lucia Avella, Silvana Cavella, Paolo Masi

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Synthesis of Polydopamine Functionalized Reduced Graphene Oxide-Palladium Nanocomposite for Laccase Based Biosensor by Da-Wei Li, Lei Luo, Peng-Fei Lv, Qing-Qing Wang, Ke-Yu Lu, An-Fang Wei, Qu-Fu Wei

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Kadozan Chitosan Formulation Enhances Postharvest Quality of Fresh Indian Jujube Fruit by Lian Chen, Yixiong Lin, Hui Li, Qingqing Liu, Yihui Chen

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Effect of Enhanced Antimicrobial Fish Gelatin and Lactic Acid Coating on the Shelf Life of Fresh and Previously Frozen Shrimp by Hunter Songy, Katheryn Parraga, Wenqing Xu, Evelyn Watts

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Antioxidative Activity and Volatile Profiles of Maillard Reaction Products between Giant Salamander (Andrias davidianus) Peptides and Glucose during the Heating Process by Wenqian Wang, Shibo Zhao, Jinjin Pei, Pengfei Jiang, Wengang Jin, Ruichang Gao

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Effect of Benzothiadiazole Treatment during Veraison on Amino Acid Composition, Degradation and Metabolism in ‘Chardonnay’ Grape by GUAN Ruwen, CHEN Chunxia, ZHANG Yu, HAN Yuqi, WANG Jianfeng, WANG Feifei, WANG Huijun, WANG Bo, JIANG Yumei

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Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts by Erin K. McMurtrie, Suzanne D. Johanningsmeier

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Associations of Plasma BDNF and BDNF Gene Polymorphism with Cardiometabolic Parameters in Thai Children: A Pilot Study by Kanjana Suriyaprom, Banchamaphon Pheungruang, Somchai Pooudong, Pumpath Putpadungwipon, Chutima Sirikulchayanonta

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Sensory Characteristics and Consumer Liking of Basil Syrups ( Ocimum basilicum L.) in Different Sensory Settings by Ervina Ervina, Kyle Bryant, Dwi Larasatie Nur Fibri, Wahyudi David

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Characteristics and Functional Properties of Bioactive Oleogels: A Current Review by Md. Jannatul Ferdaus, Niaz Mahmud, Sudipta Talukder, Roberta Claro da Silva

“…Oleogels have been a revolutionary innovation in food science in terms of their health benefits and unique structural properties. …”
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Quantifying aluminum toxicity effects on corn phenotype using advanced imaging technologies by Lóránt Szőke, Brigitta Tóth, Tomislav Javornik, Boris Lazarević

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Changes in basic composition and in vitro digestive characteristics of pork induced by frozen storage by Rui Wang, Yongqing Liu, Ying He, Caiping Feng, Xiufang Xia

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COVID-19 mezi prevantif: mas an twal pou anplwaye ki nan sektè alimantè by Natalie Seymour, Mary Yavelak, Candice Christian, Ben Chapman, Emmanuel Duvalsaint, Michelle Danyluk

“…This new 2-page publication of the UF/IFAS Food Science and Human Nutrition Department is the Haitian Creole translation of FSHN20-33/FS375: COVID-19 Preventative Measures: Cloth Face Coverings for Food Employees. …”
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Application of the Box-Behnken Design for Optimizing Biodiesel Output from Castor Oil: Analysis and Characterization by Sheyda Rezaei, Seyed Saeid Mohtasebi, Barat Ghobadian, Behzad Nouri, Majid Namdari

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Optimization of HS-SPME-GC-MS for the Characterization of Key Volatile Compounds in Lentinus edodes at Different Maturity Stages by HOU Zhenshan, XU Heran, XIA Rongrong, LI Yunting, WANG Yafei, PAN Song, XIN Guang

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Quality and microbial assessment of chicken sausages treated with moringa leaf and orange peel green extracts by Suman Bishnoi, Sanjay Yadav, Gauri Jairath, Isam A. Mohamed Ahmed, Monika Rani, Yazavinder Singh

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A systematic review of nanocarriers used in medicine and beyond — definition and categorization framework by Sabine Gressler, Christina Hipfinger, Florian Part, Anna Pavlicek, Christian Zafiu, Bernd Giese

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Pasting profiles and gel properties of rice flour blended with native, cross-linked, and acetylated tapioca starch by Wongkhueng Kanyapat, Thumthanaruk Benjawan, Wandee Yuree, Lamsal Buddhi, Rungsardthong Vilai

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