1. Nutritional and Technological Aspects of the Production of Proteic Extruded Snacks Added of Novel Raw Materials

   • Karolynne Sousa Gomes
   • Gabrielle Fusiger Berwian
   • Luciane Maria Colla

   Review 28 July 2022 Pages: 247 - 267

   

2. Super-Resolution Microscopy and Their Applications in Food Materials: Beyond the Resolution Limits of Fluorescence Microscopy

   • Susana Dianey Gallegos-Cerda
   • Josué David Hernández-Varela
   • Juan Vicente Méndez Méndez

   Review 03 August 2022 Pages: 268 - 288

   

3. Mango Seed Kernel: A Bountiful Source of Nutritional and Bioactive Compounds

   • Poonam Choudhary
   • Th. Bidyalakshmi Devi
   • Narsaiah K.

   Review 12 August 2022 Pages: 289 - 312

   

4. Non-thermal Approach for Electromagnetic Field Exposure to Unfold Heat-Resistant Sunflower Protein

   • Busra Gultekin Subasi
   • Seda Yildirim-Elikoglu
   • Esra Capanoglu

   Original Research 08 November 2022 Pages: 313 - 326

   

5. Active Films Based on Faba Bean (Vicia faba L.) Flour Incorporated with Sumac (Rhus coriaria): Assessment of Antioxidant and Antimicrobial Performances of Packaging for Shelf Life of Chicken Breast

   • Ayca Aydogdu Emir
   • Eda Yildiz
   • Gulum Sumnu

   Research 09 November 2022 Pages: 327 - 341

   

6. Antioxidant Film Based on Chitosan and Tulsi Essential Oil for Food Packaging

   • Himanshu Kumar
   • Arihant Ahuja
   • Yuvraj Singh Negi

   Research 09 November 2022 Pages: 342 - 355

   

7. Novel Bionanocomposites Based on Cinnamon Nanoemulsion and TiO₂-NPs for Preserving Fresh Chicken Breast Fillets

   • Ahmed M. Youssef
   • Hoda S. El-Sayed
   • M. E. Abd El-Aziz

   Research Open access 10 November 2022 Pages: 356 - 367

   

8. Microencapsulation of Rose Essential Oil Using Perilla Protein Isolate-Sodium Alginate Complex Coacervates and Application of Microcapsules to Preserve Ground Beef

   • Liqing Qiu
   • Min Zhang
   • Lu Chang

   Research 11 November 2022 Pages: 368 - 381

   

9. Culture-dependent and Culture-independent Evaluation of the Effect of Protective Cultures on Spoilage-related Bacteria in Vacuum-packaged Beef Mince

   • Michelle M. Xu
   • Mandeep Kaur
   • Peter J. Torley

   Research 17 November 2022 Pages: 382 - 394

   

10. Physicochemical and Functional Properties Changes in Myofibrillar Protein Extracted from Channel Catfish by a High-Voltage Electrostatic Field

    • Jian Huang
    • Feng Que
    • Lan Wang

    Research 18 November 2022 Pages: 395 - 403

    

11. Feasibility of Simultaneous Drying and Blanching Inshell Hazelnuts (Corylus avellana L.) Using Hot Air–Assisted Radio Frequency (HARF) Heating

    • Damla Dag
    • Azin Farmanfarmaee
    • Yanyun Zhao

    Research 18 November 2022 Pages: 404 - 419

    

12. A Novel Machine Learning–Based Approach for Characterising the Micromechanical Properties of Food Material During Drying

    • M. Imran. H. Khan
    • Duval Longa
    • YuanTong Gu

    Research 21 November 2022 Pages: 420 - 433

    

13. Comparison of Reduced-Salt Fish Sauces Produced Under Pressurized Carbon Dioxide Treatment From Sardinops melanostictus, Trachurus japonicus, Konosirus punctatus, Odontamblyopus lacepedii, and Their Mixture

    • Johma Tagawa
    • Seiji Noma
    • Nobuyuki Hayashi

    Research 22 November 2022 Pages: 434 - 446

    

14. Comparison of Potato Void Structures Dried by Air-Drying, Freeze-Drying, and Microwave-Vacuum-Drying, and the Physical Properties of Powders After Grinding

    • Yasumasa Ando
    • Daisuke Nei

    Research 22 November 2022 Pages: 447 - 458

    

15. TD-NMR as a Quality Control Tool for Dairy Products: a Study on Fiore Sardo PDO Cheese

    • Elena Curti
    • Roberto Anedda

    Brief Report 24 November 2022 Pages: 459 - 465