Oatmeal and wheat flour as the sources of thyroid peroxidase and proinflammatory enzymes modulators in the prevention of thyroid diseases by Urszula Gawlik, Ewa Habza-Kowalska, Katarzyna Piwowarczyk, Jarosław Czyż, Urszula Złotek

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Upcycling of food industry side streams by basidiomycetes for production of a vegan protein source by Jenny Ahlborn, Alexander Stephan, Theresa Meckel, Garima Maheshwari, Martin Rühl, Holger Zorn

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Oxidative Stability of Virgin Avocado Oil Enriched with Avocado Leaves and Olive-Fruit-Processing By-Products (Leaves, Pomace) via Ultrasound-Assisted Maceration by Ioanna Pyrka, Stavros Stefanidis, Stella A. Ordoudi, Sofia Lalou, Nikolaos Nenadis

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A Design of Experiments Approach to the Radical-Induced Oxidation of Dimeric C4-C8 Linked B-Type Procyanidins by Annik Fischer, Recep Gök, Tuba Esatbeyoglu

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Multispecies pasture diet and cow breed affect the functional lipid profile of milk across lactation in a spring-calving dairy system by Renata Kostovska, Gaetan Drouin, Joaquín J. Salas, Mónica Venegas-Calerón, Brendan Horan, John T. Tobin, Tom F. O'Callaghan, Sean A. Hogan, Alan L. Kelly, Laura G. Gómez-Mascaraque

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The Real-Time-Based Assessment of the Microbial Killing by the Antimicrobial Compounds of Neutrophils by J. T. Atosuo, E.-M. Lilius

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Evaluation of Consumption of Poultry Products Enriched with Omega-3 Fatty Acids in Anthropometric, Biochemical, and Cardiovascular Parameters by José Arias-Rico, Martha Izbeth Cerón-Sandoval, Eli Mireya Sandoval-Gallegos, Esther Ramírez-Moreno, Trinidad Lorena Fernández-Cortés, Judith Jaimez-Ordaz, Elizabeth Contreras-López, Javier Añorve-Morga

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Modification of Potato Starch by Acetylmalic Acid Chloroanhydride and Physicochemical Research of the New Product by Oksana Shulga, Natalya Simurova, Sergii Shulga, Jelyzaveta Smirnova

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Method Development for Simultaneously Determining Indomethacin and Nicotinamide in New Combination in Oral Dosage Formulations and Co-Amorphous Systems Using Three UV Spectrophotom... by Nazira Sarkis, Abdulkader Sawan

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Hyperbaric Storage at Subzero Temperature – the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork Sausages by Edyta Malinowska-Pańczyk, Katarzyna Mazur

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Characterization of Active Compounds of Different Garlic (Allium sativum L.) Cultivars by Szychowski Konrad A., Rybczyńska-Tkaczyk Kamila, Gaweł-Bęben Katarzyna, Świeca Michał, Karaś Monika, Jakubczyk Anna, Matysiak Magdalena, Binduga Urszula E., Gmiński Jan

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Study of the Effect of Methyl Jasmonate Concentration on Aflatoxin B1 Biosynthesis by Aspergillus parasiticus in Yeast Extract Sucrose Medium by Dido Maria Meimaroglou, Dia Galanopoulou, Panagiota Markaki

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Editorial: Glycobiology and glycosylation: deciphering the secrets of glycans in humans and pathogens by Parham Jabbarzadeh Kaboli, Charalampos Proestos

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Efficacious removal of mercury metal in food industry sewerage utilizing reduced graphene oxide adsorbent composited with magnetic nanoparticles by Adel Beig Babaei, Arash Dara, Hanieh Sadat Taheri

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Changes in Enzymatic Activity of Fish and Slaughter Animals Meat after High Pressure Treatment at Subzero Temperatures by Malinowska-Pańczyk Edyta, Kołodziejska Ilona

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The Neuroprotective Effect of Cornus mas on Brain Tissue of Wistar Rats by Renata Francik, Jadwiga Kryczyk, Mirosław Krośniak, Mehmet Berköz, Ilona Sanocka, Sławomir Francik

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Preparation of astaxanthin/zeaxanthin-loaded nanostructured lipid carriers for enhanced bioavailability: Characterization-, stability-and permeability study by Radić Kristina, Barbosa Ana Isabel, Reis Salette, Marijan Marijan, Lima Sofia Antunes Costa, Čepo Dubravka Vitali

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Chemometric Methods—A Valuable Tool for Investigating the Interactions Between Antifungal Drugs (Including Antifungal Antibiotics) and Food by Agnieszka Wiesner-Kiełczewska, Paweł Zagrodzki, Alicja Gawalska, Paweł Paśko

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RNAi-based ALOX15B silencing augments keratinocyte inflammation in vitro via EGFR/STAT1/JAK1 signalling by Megan A. Palmer, Rebecca Kirchhoff, Claudia Buerger, Yvonne Benatzy, Nils Helge Schebb, Bernhard Brüne

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‘The True Food of the Brain’ : protéines et constructions raciales en Angleterre, 1840-1910 by Arnaud Page

“…This article seeks to analyze how, from the 1840s to WWI, the development of food chemistry—a science then primarily concerned with the importance of proteins—contributed to strengthening this discourse. …”
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