Pureed Foods: Lentil Desserts by Wendy J Dahl, Alison O'Donoughue

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Special measures and repleteness by El-Bachir Yallaoui

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Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée by Oana Emilia Constantin, Kristina Kukurová, Ľubomír Daško, Nicoleta Stănciuc, Zuzana Ciesarova, Constantin Croitoru, Gabriela Rapeanu

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Rheological Properties of Dysphagia Food Purees Prepared according to IDDSI Framework by Zheng Wan, Yan Wang, Xiaodong Shi, Wen Hu, Yihan Zhao, Xinying Liu, Jiuming Yan, Yishu Lyu, Yu Xue, Linhua Zhou, Guoyuan Qiu, Xile Jiang

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A Purely Biomanufactured System for Delivering Nanoparticles and STING Agonists by Yu‐an Li, Yi Feng, Wenjing Li, Yuqin Zhang, Yanni Sun, Shifeng Wang, Roy Curtiss III, Huoying Shi

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Analysis of straightening formula by Devadatta M. Kulkarni

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Rings with involution whose symmetric elements are central by Taw Pin Lim

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Effect of Ohmic Heating on the Rheological Characteristics and Electrical Conductivity of Mulberry (Morus nigra) Puree by Gemala Hardinasinta, Salengke Salengke, Mursalim Mursalim, Junaedi Muhidong

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Local asymptotic normality of statistical models of discrete martingales by Vaidotas Kanišauskas

Subjects: “…discrete or purely discontinuous local martingale…”
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Consumers’ perceptions, preferences and willingness to pay for infant meat puree in China by Xiaoling Yu, Kelin Liu, Yue Cui, Changming Ma, Chaozhi Zhu, Long Xu

Subjects: “…Infant meat puree…”
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Generation of proper classes of short exact sequences by Ali Pancar

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SL$_{4}(\textbf{Z})$ is not purely matricial field by Magee, Michael, de la Salle, Mikael

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