Issue Information

Preparation and Evaluation of Biodegradable Film From Zinc Oxide Nanoparticles‐Carboxymethyl Cellulose‐Gelatin Containing Salvia viridis Anthocyanin
by: Ebrahim Biabani Aghdam, et al.
Published: (2025)

The Effect of Cold‐Temperature Storage on Lipid Stability, Physicochemical Characteristics and Texture Profiles of Plant‐Based Meat Analogues
by: Owen Miller, et al.
Published: (2025)

Structural Characterization and Functional Properties of Turmeric Pomace Polysaccharides‐Curcumin Nanoparticles
by: Bangfeng Yin, et al.
Published: (2025)

Ammoniation of Dietary Flavonoids Containing a Pyrogallol Group With Amino Acids at 37°C
by: Haolin Zhang, et al.
Published: (2025)

Food Fortification: Strategy to Combat Hidden Hunger: A Systematic Review
by: Gaurav Chaudhary, et al.
Published: (2025)

The Role of Proteins in the Sensory Perception/Organoleptic Properties of Food
by: Tharuka Wijesekara, et al.
Published: (2025)

A Mini Review: Key Applications and Advances of Photodynamic Inactivation Against Bacteria in the Food Industry
by: Huajian Ou, et al.
Published: (2025)

Protein From Plants and Insects: A Glimpse Into the Future
by: Federico Casanova
Published: (2025)

An Update on Bioactive Lipids: Fatty Acid Esters of Hydroxy Fatty Acids in Food
by: Lipsa Rani Nath, et al.
Published: (2025)

Formation of Spiro‐ and A‐Type‐Linked Procyanidins Through Oxidation of Dimeric B‐Type Procyanidins
by: Annik Fischer, et al.
Published: (2025)

Guidelines for the Extraction of Plant Polyphenols Using Microwave‐Assisted Techniques
by: Pengren Zou, et al.
Published: (2025)

Uric Acid‐Lowering and Anti‐Hyperuricemia Effects of Plant‐Based Nutraceuticals and Foods: A Review
by: Linwei He, et al.
Published: (2025)

Protocol for the Preparation of Polyphenols‐Polysaccharide Nanoparticles
by: Chenxu Bao, et al.
Published: (2025)

Overcoming Toxicity Barriers for Boosting Nisin Synthesis in Lactococcus lactis Strain via Adaptive Laboratory Evolution
by: Xinyue Liu, et al.
Published: (2025)

Digestive Characteristics and Stability of Walnut Polyphenols From Diaphragma juglandis Fructus, Walnut Pellicle, and Flowers of Juglans regia
by: Lin Wang, et al.
Published: (2025)

Selenium Biofortification of Solanum Vegetables Modulates Their Phytoconstituents, Agronomic and Antioxidant Properties
by: Opeyemi Babatunde Ogunsuyi, et al.
Published: (2025)

Ultrasound‐Assisted Hydration and Its Effect on the Antinutrient Factors and Structural Properties of Pearl Millet
by: Annet Mary Anto, et al.
Published: (2025)

Cultivated Meat: Pioneering Sustainable Solutions for Global Food Challenges
by: Hangxin Zhu, et al.
Published: (2025)

Combination of Natural Extracts and Nanotechnology for Food Preservation and Packaging
by: Monica Rosa Loizzo
Published: (2025)

Oxidative Assemblies of Flavonoids (Quercetin, Morin) to Form Dimer in Weak Base Circumstances and Its Mechanism Analysis by UPLC‐ESI‐TSQ‐MS/MS
by: Pengren Zou, et al.
Published: (2025)

Hydroxyl Groups on the B Ring of Flavonols Significantly Impact the Energy and Lipid Metabolism in Mice: A Biochemical and Gut Microbiota Approach
by: Weizhi Zhong, et al.
Published: (2025)

Building Your Own Database for Foodomics: Tips and Tricks
by: Felipe Sanchez Bragagnolo, et al.
Published: (2025)

Preparation of a Novel Yeast Protein‐Based Shrimp With Addition of Lotus Seedpod Procyanidins as an Anti‐Glycation Agent
by: Siyu Han, et al.
Published: (2025)

Ameliorating Shelf Life and Physicochemical Characteristics of UF White Soft Cheese Using Free or Microencapsulated Lb. rhamnosus and Lb. paracasei as a Sustainable Food System
by: Adel Mahmoud Mohamed Kholif, et al.
Published: (2025)

Black Garlic: Production Process, Bioactive Compounds, and Health Effects
by: Hatice Kubra Sasmaz, et al.
Published: (2025)

Lueyang Black‐Boned Chicken and Black Bean Soup Promoting the Acute Healing of Skin Wounds, Accompanying Special Flavor Substances
by: Mengya Zhao, et al.
Published: (2025)

Synergistic Effect of Hesperidin, Acarbose, and Exercise Combination on Neuroinflammation and Neurochemical Alterations in Diabetic Encephalopathy Rat Model
by: Idowu Sunday Oyeleye, et al.
Published: (2025)

Chitosan‐Based pH‐Responsive Films and Edible Coatings to Enhance Fruit Shelf‐Life: Impact of Plant Biomolecules and Composition
by: Arun K. Singh
Published: (2025)

The Effect of Purslane (Portulaca oleracea) on Anthropometric and Lipid Parameters: A Systematic Review and Meta‐Analysis
by: Dyari H. Ahmed, et al.
Published: (2025)

Combined Effects of Cutting Orientation and Frying Techniques on the Physicochemical Properties and Quality of Fried Sweet Potato ( Ipomoea batatas ) Chips
by: Richard Osae, et al.
Published: (2025)

Food Chemistry International
by: Fang Chen, et al.
Published: (2025)

Physicochemical Properties and Antioxidant Activity of Apocynum Honey in Different Regions of Xinjiang
by: Na Zhang, et al.
Published: (2025)

Medicinal Pasta Alleviates Oxidative Stress and Metabolic Complications in Diabetic Rats
by: Bukola Christiana Adedayo, et al.
Published: (2025)

Natural Preservatives and Antioxidants From Agriculture: Next Generation Alternatives
by: Deniz Günal‐Köroğlu, et al.
Published: (2025)

Optimization and Characterization of Naringin‐Loaded Microcapsules Prepared With Caramel Polymer via Anti‐Solvent Precipitation
by: Athulya Sojan, et al.
Published: (2025)

Metabolomic Profiling of Probiotic Lactobacillus acidophilus Strain LA01 on Bovine Bone Powder Fermentation
by: Ruijie Zhang, et al.
Published: (2025)