1. Edible insect-processing techniques: a strategy to develop nutritional food products and novelty food analogs

   • Ali Kozlu
   • Nujamee Ngasakul
   • Diana Karina Baigts-Allende

   Review Article Open access 04 March 2024 Pages: 1253 - 1267

   

2. Food authentication and adulteration control based on metrics data of foods and chemometrics

   • Ioannis Konstantinos Karabagias

   Review Article 18 February 2024 Pages: 1269 - 1283

   

3. An updated on applications and future perspectives for the valorization of purslane (Portulaca oleracea): a comprehensive review and bibliometric analysis

   • Tiago Linhares Cruz Tabosa Barroso
   • Joana de Barros Alexandre
   • Caroline Peixoto Bastos

   Review Article 04 March 2024 Pages: 1285 - 1306

   

4. Phenolic compounds profiles of different barley varieties under the action of nanocomposite complex bacterial preparation Azogran in conditions of abiotic stress

   • Iryna Skorochod
   • Ulziijargal Erdenetsogt
   • Maxim Kharkhota

   Original Paper 01 February 2024 Pages: 1307 - 1325

   

5. Harmony in the vineyard: exploring the eco-chemical interplay of Bozcaada Çavuşu (Vitis vinifera L.) grape cultivar and pollinator varieties on some phytochemicals

   • Ozkan Kaya

   Original Paper 07 February 2024 Pages: 1327 - 1339

   

6. Glycoalkaloid transformation during potato crisps production? Method validation and industrial trial

   • Marion Raters
   • Renate Strohmaier
   • Frank Heckel

   Original Paper 15 February 2024 Pages: 1341 - 1351

   

7. Convolutional neural network-support vector machine-based approach for identification of wheat hybrids

   • Mesut Ersin Sonmez
   • Kadir Sabanci
   • Nevzat Aydin

   Original Paper Open access 15 February 2024 Pages: 1353 - 1362

   

8. Identification of characteristic aroma compounds of Longjing tea and their molecular mechanisms of interaction with olfactory receptors using molecular docking

   • ZuoBing Xiao
   • TianYin Shen
   • JianCai Zhu

   Original Paper 17 February 2024 Pages: 1363 - 1378

   

9. Hybrid convolutional neural network and multilayer perceptron vision transformer model for wheat species classification task: E-ResMLP⁺

   • Emrah Dönmez

   Original Paper Open access 20 February 2024 Pages: 1379 - 1388

   

10. Study on breeding and fermentation characteristics of Saccharomyces cerevisiae for Malus asiatica wine

    • Huacheng Wang
    • Mengdi Peng
    • Hua Yang

    Original Paper 21 February 2024 Pages: 1389 - 1400

    

11. Extraction, purification, and investigation of the antibacterial potential of lysozyme isolated from the latex of Calotropis procera

    • Sakthivel Muthu
    • Venkateshbabu Gopal
    • Lakshmanan Govindan

    Original Paper Open access 21 February 2024 Pages: 1401 - 1416

    

12. The effect of transglutaminase on the characterization of lactose-free skimmed milk powder

    • Júlia d’Almeida Francisquini
    • Carolina Neves Cunha
    • Italo Tuler Perrone

    Original Paper 22 February 2024 Pages: 1417 - 1431

    

13. Classification of hazelnut varieties based on bigtransfer deep learning model

    • Emrah Dönmez
    • Serhat Kılıçarslan
    • Aykut Diker

    Original Paper Open access 27 February 2024 Pages: 1433 - 1442

    

14. Leaf mineral profiling and its correlation with oil physicochemical traits from four olive (Olea europaea L.) cultivars grown in Morocco as affected by olive ripening stages

    • Jamila Gagour
    • Mohamed Ibourki
    • Said Gharby

    Original Paper Open access 28 February 2024 Pages: 1443 - 1456

    

15. The impact of germination and thermal treatments on bioactive compounds of quinoa (Chenopodium quinoa Willd.) seeds

    • Lucie Dostalíková
    • Petra Hlásná Čepková
    • Iva Viehmannová

    Original Paper Open access 01 March 2024 Pages: 1457 - 1471

    

16. Physicochemical properties and ellagic acid accumulation in Tenebrio molitor larvae fed with pomegranate peel-enriched media

    • Zehra Gulsunoglu-Konuskan
    • Sezer Dag

    Original Paper Open access 08 March 2024 Pages: 1473 - 1483

    

17. Revealing the differences in volatile flavor compounds between traditional and modern industrial soy sauce from China and Japan through GC × GC-TOF–MS, chemometrics and sensory analysis

    • Kaijun Xie
    • Li Zhou
    • Yan Xu

    Original Paper 08 March 2024 Pages: 1485 - 1498

    

18. Decrease of cholesterol content in cereal products containing animal-based components

    • Lukáš Kolarič
    • Michaela Lauková
    • Peter Šimko

    Original Paper Open access 11 March 2024 Pages: 1499 - 1512

    

19. A deep ensemble learning method for cherry classification

    • Kiyas Kayaalp

    Original Paper Open access 11 March 2024 Pages: 1513 - 1528

    

20. Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche

    • Jaqueline de Almeida Celestino
    • Maria Esther Sad
    • Ítalo Tuler Perrone

    Original Paper 14 March 2024 Pages: 1529 - 1536