1. Khoa and khoa based traditional dairy products: preparation, spoilage and shelf life extension

   • Richa Badola
   • Writdhama Prasad
   • Shaik Abdul Hussain

   Review Article 22 January 2022 Pages: 1209 - 1221

   

2. A review on application of ultrasound and ultrasound assisted technology for seed oil extraction

   • R. C. N. Thilakarathna
   • Lee Fong Siow
   • Yee Ying Lee

   Review Article Open access 31 January 2022 Pages: 1222 - 1236

   

3. Application of blockchain technology in shaping the future of food industry based on transparency and consumer trust

   • Vinay Singh
   • Sanjeev Kumar Sharma

   Review Article 20 January 2022 Pages: 1237 - 1254

   

4. A global systematic review and meta-analysis on prevalence of the aflatoxin B₁ contamination in olive oil

   • Forough Shavakhi
   • Anosheh Rahmani
   • Zahra Piravi-Vanak

   Review Article 12 January 2022 Pages: 1255 - 1264

   

5. Agave fructans: a review of their technological functionality and extraction processes

   • Wendy Guadalupe García-Villalba
   • Raúl Rodríguez-Herrera
   • Silvia Marina González-Herrera

   Review Article 07 February 2022 Pages: 1265 - 1273

6. Foodborne illnesses of Escherichia coli O157origin and its control measures

   • Songeeta Singha
   • Rajendran Thomas
   • Vivek Kumar Gupta

   Review Article 07 February 2022 Pages: 1274 - 1283

   

7. Microwave-assisted valorization and characterization of Citrus limetta peel waste into pectin as a perspective food additive

   • Poonam Sharma
   • Khwaja Osama
   • Kaiser Younis

   ORIGINAL ARTICLE 01 February 2023 Pages: 1284 - 1293

   

8. The relationship among knowledge, attitude, and behavior of workers on food safety in Taiwan’s Company A

   • Sulfath Hakkim Hazeena
   • Xiao-Han Chen
   • Ming-Kuei Shih

   ORIGINAL ARTICLE 24 February 2023 Pages: 1294 - 1302

9. Milk fermentation with prebiotic flour of Vasconcellea quercifolia A.St.-Hil.

   • Lilian de Fátima Ferreira da Silva
   • Kétlin Fernanda Rodrigues
   • Elisete Maria de Freitas

   ORIGINAL ARTICLE 06 February 2023 Pages: 1303 - 1312

   

10. Upcycling of black currant pomace for the production of a fermented beverage with Wolfiporia cocos

    • Svenja Sommer
    • Janine Laura Hoffmann
    • Holger Zorn

    ORIGINAL ARTICLE Open access 06 February 2023 Pages: 1313 - 1322

    

11. Technological characteristics of tofu from soybean coagulated with cardoon flower extract

    • Glaciela Cristina Rodrigues da Silva Scherer
    • Rosicler Colet
    • Clarice Steffens

    ORIGINAL ARTICLE 04 February 2023 Pages: 1323 - 1331

    

12. Nutritional, textural and sensory properties of lasagna dough containing air yam, a non-conventional edible plant

    • Ani Caroline Weber
    • Daniel Augusto Weber
    • Eduardo Miranda Ethur

    Original Article 09 February 2023 Pages: 1332 - 1341

    

13. Influence of different drying techniques on quality parameters of mushroom and its utilization in development of ready to cook food formulation

    • Moumita Das
    • V. P. Mayookha
    • G. Suresh Kumar

    Original Article 20 February 2023 Pages: 1342 - 1354

    

14. Evaluation the effects of temperature and packaging conditions on the quality of button mushroom during storage using e-nose system

    • Rashid Gholami
    • Nahid Aghili nategh
    • Hekmat Rabbani

    ORIGINAL ARTICLE 07 February 2023 Pages: 1355 - 1366

    

15. Detection and quantification of zearalenone and its modified forms in enzymatically treated oat and wheat flour

    • Xenia Pascari
    • Stefan Weigel
    • Ronald Maul

    ORIGINAL ARTICLE Open access 15 February 2023 Pages: 1367 - 1375

    

16. Influence of milk fat on the physicochemical property of nanoencapsulated curcumin and enhancement of its biological properties thereof

    • Pooja J. Rao
    • Hafeeza Khanum
    • Maria Sheeba Nazareth

    ORIGINAL ARTICLE 12 February 2023 Pages: 1376 - 1388

    

17. Fabrication and characterization of gelatin-based nanocomposite edible film prepared from eggshell with anthocyanin as pH indicator to assure quality of food

    • M. Priyadharshee
    • R. Preetha

    ORIGINAL ARTICLE 09 February 2023 Pages: 1389 - 1401

    

18. Calcium carbonate-enriched pumpkin affects calcium status in ovariectomized rats

    • Natalia Wawrzyniak
    • Anna Gramza-Michałowska
    • Joanna Suliburska

    Original Article Open access 10 February 2023 Pages: 1402 - 1413

    

19. Effects of different re-fermentation methods on the quality characteristics of kombucha beverages

    • Wentian Xu
    • Yingjia Tong
    • Zeqing Wang

    ORIGINAL ARTICLE 09 February 2023 Pages: 1414 - 1424

    

20. Sequential ultrasound assisted deep eutectic solvent-based protein extraction from Sacha inchi meal biomass: towards circular bioeconomy

    • Vishal Sharma
    • Mei-Ling Tsai
    • Cheng-Di Dong

    ORIGINAL ARTICLE 17 February 2023 Pages: 1425 - 1434

    

21. Eugenol nanoemulsion as bio-fumigant: enhanced insecticidal activity against the rice weevil, Sitophilus oryzae adults

    • Samar Sayed Ibrahim
    • Urvashi Sahu
    • Subramanian Ezhil Vendan

    ORIGINAL ARTICLE 07 February 2023 Pages: 1435 - 1445

    

22. Retraction Note: Influence of infrared heating processing technology on the cooking characteristics and functionality of African legumes: a review

    • Opeolu M. Ogundele
    • Eugenie Kayitesi

    Retraction Note 01 March 2023 Pages: 1446 - 1446