In Vitro Digestion Patterns of Advanced Glycation End Products and α-Dicarbonyls in Biscuits and the Modulatory Effects of Ferulic Acid and Epicatechin by Xiaoxiang Peng, Huiyu Hu, Yuwei Liu, Jia Li, Yilun Huang, Haiwa Wang, Ziyi Wang, Yuting Wang

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Challenges and mitigation strategies for control of 3-MCPDEs and GEs in edible oil processing industries – A comprehensive review by Sanjay Kumar Singh, Neeraj P. Awasthi, P.K.S. Yadav

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Safety of the extension of use of partially defatted chia seed (Salvia hispanica L.) powder with a high fibre content as a novel food pursuant to Regulation (EU) 2015/2283 by EFSA Panel on Nutrition, Novel Foods and Food Allergens (EFSA NDA Panel), Dominique Turck, Torsten Bohn, Jacqueline Castenmiller, Stefaan De Henauw, Karen Ildico Hirsch‐Ernst, Alexandre Maciuk, Inge Mangelsdorf, Harry J McArdle, Androniki Naska, Carmen Pelaez, Kristina Pentieva, Alfonso Siani, Frank Thies, Sophia Tsabouri, Marco Vinceti, Margarita Aguilera‐Gómez, Francesco Cubadda, Thomas Frenzel, Marina Heinonen, Rosangela Marchelli, Monika Neuhäuser‐Berthold, Morten Poulsen, Miguel Prieto Maradona, Josef Rudolf Schlatter, Henk vanLoveren, Wolfgang Gelbmann, Katerina Gerazova‐Efremova, Ruth Roldán‐Torres, Helle Katrine Knutsen

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Exploring Formation and Control of Hazards in Thermal Processing for Food Safety by Zeyan Liu, Shujie Gao, Zhecong Yuan, Renqing Yang, Xinai Zhang, Hany S. El-Mesery, Xiaoli Dai, Wenjie Lu, Rongjin Xu

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Post-Certification Quality Analysis of Traditional Indian Fried Snacks by Surya Sasikumar Nair, Ansa Varghese, Monika Trząskowska, Wojciech Kolanowski, Anna Katarzyna Mazurek-Kusiak, Joanna Trafiałek

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Potential of Hyperthermophilic L-Asparaginase from <i>Thermococcus sibiricus</i> to Mitigate Dietary Acrylamide Assessed Using a Simplified Food System by Maria Dumina, Stanislav Kalinin, Dmitry Zhdanov

Subjects: “…food-processing contaminants…”
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