New sources of agriculturally valuable traits in hemp from the VIR collection for cultivar development by S. V. Grigoryev

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A sustainable approach in pumpkin seed oil processing line: Recent advances in pumpkin seed oil and oil processing by-products by Guoqiang Zhang, Jingbo Guo, Jinying Guo

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PHYSIOLOGICAL EFFICACY OF MELANIN AS A FOOD INGREDIENT by N. Cherno, A. Kapustian, K. Naumenko, L. Gural, S. Osolina

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Selectivity and Efficacy of Herbicides Applied in Pre-Emergence in Cassava Crop by Antonio Gideilson Correia da Silva, Alex Lima Monteiro, Matheus de Freitas Souza, Jesley Nogueira Bandeira, Ester Dos Santos Coelho, Bianca Pietra Santos Diniz, Aurelio Paes Barros, Daniel Valadao Silva

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Community benefits of mass distribution of three types of dual-active-ingredient long-lasting insecticidal nets against malaria prevalence in Tanzania: evidence from a 3-year clust... by Eliud Andrea Lukole, Jackie Cook, Jacklin F Mosha, Nancy S Matowo, Manisha A Kulkarni, Elizabeth Mallya, Tatu Aziz, Jacklin Martin, Mark Rowland, Immo Kleinschmidt, Alphaxard Manjurano, Franklin W Mosha, Natacha Protopopoff

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Nutritional health aspects and functional properties of nut yogurt: Future perspectives by Jiangxia Zhai, Yongliang Zhuang, Liping Sun, Ying Gu, Xuejing Fan

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The proposed protein and carbohydrate ingredients and the acceptance of moist feed by newly hatched Bigfin reef squid (Sepioteuthis lessoniana) by Natthawut Chanlek, Jirapan Satjarak, Yuzuru Ikeda, Nutt Nuntapong, Karun Thongprajukaew

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Evaluation of Juice Production Characteristics and Analysis of Characteristic Flavor Components of Phyllanthus emblica Fruit Varieties by Zifen ZHENG, Xiaowei CHEN, Bo ZOU, Yuanshan YU, Gengsheng XIAO, Lukai MA

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The potential of Sonneratia caseolaris mangrove leaves extract as a bioactive food ingredient using various water extract [version 4; peer review: 2 approved] by Maharani Pertiwi Koentjoro, Bambang Semedi, Ike Listya Anggraeni, Hartati Kartikaningsih, Nur Fitriana

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Potential plant proteins for functional food ingredients: Composition, utilization and its challenges by Paul Ndubuisi Anyiam, Suphat Phongthai, Lutz Grossmann, Young Hoon Jung, Samart Sai-Ut, Ekasit Onsaard, Saroat Rawdkuen

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A Step Forward Towards Exploring Nutritional and Biological Potential of Mushrooms: A Case Study of Calocybe gambosa (Fr.) Donk Wild Growing in Serbia by Jovana Dragan Petrovic, Ângela Fernandes, Dejan Stojković, Marina Soković, Lillian Barros, Isabel C.F.R. Ferreira, Aditya Shekhar, Jasmina Glamočlija

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Active ingredients of traditional Chinese medicine inhibit NOD-like receptor protein 3 inflammasome: a novel strategy for preventing and treating heart failure by Ruifang Lin, Ruifang Lin, Yunfeng Yu, Lixin Du, Zehui Ding, Zehui Ding, Ziyan Wang, Ziyan Wang, Jiaming Wei, Jiaming Wei, Zhihua Guo, Zhihua Guo

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Impacts of alfalfa nutrient concentrate on pellet physical attributes, growth performance, metabolism and nutritional quality of rainbow trout, Oncorhynchus mykiss by Hu Chen, Patrick C. Blaufuss, Dong-Fang Deng, Fabio Casu, Emma K. Kraco, Brian Shepherd, Wendy M. Sealey, Aaron M. Watson, Matthew F. Digman, Deborah A. Samac

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Nattokinase as a functional food ingredient: therapeutic applications and mechanisms in age-related diseases by Hao Wu, Qian Zhang, Hao Suo, Feng Xu, Wanxu Huang, Dan Ohtan Wang

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Challenges and technological requirements in agri-food waste upcycling: The case study of olive leaf extract by Małgorzata Krzywonos, Graziana Difonzo, Antonella Pasqualone

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A new method for synthesis of N,N-diethyl-m-methylbenzamide by Pham Duc Thinh, Phan Dinh Chau, Do Duc Anh, Do Ba Quyet, Vu Binh Duong

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Influence of fertilizer rates, planting density and light transmittance on yield and quality of P. cyrtonema by Yuanwei Deng, Ni Guo, Yamin Liu

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An Improved One-Pot Procedure for Preparation Of N,N -Diethyl-m-Toluamide from m-Toluic Acid by Thinh Pham Duc, Thu Nguyen Van, Phuong Bui Thu, Chau Phan Dinh, Duc Viet Le, Duong Vu Binh

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Automated Recipe Generation AI Tool from Food Images using Machine Learning. Approach for Ingredient Extraction and Cooking Instructions by Lwamaza, Eddy, Nuwasiima, Happy

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Quality of bread rolls fortified with date fruit pomace: Structure, proximate composition, staling, and sensory evaluation by Alaa Almoumen, Huda Mohamed, Bhawna Sobti, Mutamed Ayyash, Rabih Kamleh, Ali H. Al-Marzouqi, Afaf Kamal-Eldin

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