Issue Information

Issue Information
Published: (2024)

Issue Information
Published: (2025)

Issue Information
Published: (2024)

Issue Information
Published: (2024)

Issue Information
Published: (2025)

Issue Information
Published: (2025)

Issue Information
Published: (2024)

Correction to “A Comparative Study of RSM and ANN Models for Predicting Spray Drying Conditions for Encapsulation of Lactobacillus casei ”
Published: (2026)

Effect of Konjac Gum on Eating Quality and Retrogradation Properties of Cooked Brown Rice
by: Fengyu Liu, et al.
Published: (2026)

Effects of Simultaneous Sitophilus zeamais and Prostephanus truncatus During Storage of Maize in Hermetic and Non‐Hermetic Conditions
by: Rashid Suleiman, et al.
Published: (2026)

Extraction and Characterization of Non‐Starch Polysaccharides From Nixtamalized Barley and Oat Bran
by: Muhammad Asad Javaid, et al.
Published: (2026)

Physicochemical Properties of Modified Wheat Bran and Its Effect on Dough Characteristics
by: Qingyuan Wang, et al.
Published: (2026)

Species‐Dependent Effects of Debittering on Lupin Flour Composition and Techno‐Functionality
by: Carolina A. Curti, et al.
Published: (2026)

A New Protocol for Measuring Gluten Index: Assessing Gluten Quality Independent of Protein Quantity
by: Kun Wang, et al.
Published: (2026)

Characteristics and Evaluation of Cooking and Eating Quality of Guangdong Simiao Rice
by: Shujuan Li, et al.
Published: (2026)

Analyzing the Empirical Rheology, Processing, Physico‐Chemical, and Digestibility Characteristics of Vigna umbellata Incorporated Pizza Base
by: Vidyashree Hosakere Nagesh, et al.
Published: (2026)

Identifying Arkansas Rice Cultivars With Similar Physicochemical Attributes and Milling Performance
by: Alan R. Vazquez, et al.
Published: (2026)

Targeted Screening of α‐Glucosidase Inhibitory Phenolic Monomers in Highland Barley
by: Xin Ren, et al.
Published: (2026)

Acknowledgment of Reviewers
Published: (2026)

Establishment of a Multi‐Index Classification System for Oat Grain Hardness Based on Phenotypic, Molecular, and Physicochemical Indicators
by: Jianduo Zhang, et al.
Published: (2026)

Effect of Physical and Chemical Properties of Kombucha‐Fermented Soy Whey on the Quality of Tofu
by: Ghada Said Baghdady, et al.
Published: (2026)

Impact of Raw Materials and Drying Temperatures on In Vitro Starch Digestibility of Durum Wheat Pasta
by: Andrea Bresciani, et al.
Published: (2026)

Detection of Changes in Taste Components During Noodle Preparation and Dough Aging
by: Tomoyuki Narisawa, et al.
Published: (2026)

Comparative Assessment of End‐Use Characteristics of Single and Variety Blend Fonio
by: Alberta N. A. Aryee, et al.
Published: (2026)

Starch Digestibility in “Double‐High” Rice: Characteristics and Pasting and Textural Determinants
by: Chengjing Liao, et al.
Published: (2026)

Soil Sulfur and Nitrogen Affect Wheat Flour Mixing Characteristics and Protein Features in Flour and Dough
by: E. T. Quayson, et al.
Published: (2026)

Impact of Intermediate Wheatgrass an Adjunct Ingredient on the Chemical Composition and Development of Aroma Compounds in Sake Brewing
by: Takehiro Murai, et al.
Published: (2026)

Effects of Early, High Moisture Harvesting on Grain, Milling, Flour, and Baking Quality of Six Winter Wheat Varieties
by: Prabath Senanayaka Mudiyanselage, et al.
Published: (2026)

Investigation Into the Role of CMC, XG, and SA in Optimizing the Texture and Specific Volume of Whole Millet Cakes
by: Jinrong Wang, et al.
Published: (2026)

Optimization of Pretreatments for Enhanced Polyphenols Retention and Antinutritional Factors Reduction in Minor Millets
by: Jagbir Kaur, et al.
Published: (2026)

Dyed Compounds in the Water Extract of Liquidambar formosana Hance Leaves and Their Antioxidant Effect on Glutinous Rice
by: Yaxuan Xiao, et al.
Published: (2026)

Enhancing the Functional, Antioxidant, and Microbiological Properties of Pearl Millet Flour: A Comprehensive Study on the Effects of Gamma Irradiation Dose
by: Suhail Ahmad Bhat, et al.
Published: (2026)

Effect of Microwave and Intense Pulsed Light Combined Treatments on the Quality of Qingke Barley Fresh Noodles During Storage
by: Zhenhua Wang, et al.
Published: (2026)

Storage Conditions and Length Affect the B Vitamin Profile of Five Different Chickpea Cultivars
by: Shirin Kazemzadeh, et al.
Published: (2026)

How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents
by: Pierre Gélinas, et al.
Published: (2026)

Evaluating Kernza ( Thinopyrum intermedium ) as a Co‐Fermentation Feedstock for Bioethanol Production
by: Edwin Bonefont, et al.
Published: (2026)