Cholesterol oxides and quality attributes of NaCl-substituted low-fat chicken sausages prepared with different antioxidants by Kazeem D. Adeyemi, Olaife S. Olatunji, Olubunmi Atolani, Hakeem Ishola, Rafiat M. Shittu, Kehinde M. Okukpe, Victoria O. Chimezie, Muinat O. Kazeem

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Palynological, physicochemical, and organoleptic analysis of honey from different climate zones of Kazakhstan by Gaukhar Moldakhmetova, Ravil Kurmanov, Maxat Toishimanov, Kadyrbay Tajiyev, Ulzhan Nuraliyeva, Zhanar Sheralieva, Kamshat Temirbayeva, Zhulduz Suleimenova

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New Functional Formulations for Dry Seafood Concentrates and their Properties by Bogdanov Valery D., Simdiankin Andrei A., Pankina Anna V., Mostovoi Vadim D.

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The Impact of Artificial and Natural Additives in Meat Products on Neurocognitive Food Perception: A Narrative Review by Marius-Mihai Ciobanu, Elena-Iuliana Flocea, Paul-Corneliu Boișteanu

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Scientific substantination of maximum allowable concentration of fluopicolide in water by Pelo I.М., Blagaia A.V.

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DEODORIZATION OF RAW MILK IN A ROTARY SPRAY APPARATUS by Popov D.M., Tereshchuk L.V.

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Histological Studies of Sous Vide Beef Based on Best Practices in Meat Quality Formation by Arkadiy A. Koksharov, Larisa A. Mayurnikova, Anna D. Plastun, Nataliia I. Davydenko, Tatyana V. Krapiva

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Development and accelerated shelf-life assessment of coconut squash: A comprehensive evaluation of physicochemical, antioxidant, and sensory attributes by Sara Shahbaz, Iahtisham-Ul-Haq, Nirmeen Nadeem, Mahnoor Siddiqui, Robert Mugabi, Aanchal Sharma, Tawfiq Alsulami, Gulzar Ahmad Nayik

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Berry Raw Materials in Functional Soft Cheese Production by Borisova A., Ruzyanova A., Tyaglova A., Polikarpova K.

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Role and influence mechanism of different concentration of hyaluronic acid on physicochemical and organoleptic properties of yogurt by Ling Li, Beibei Zhao, Ziyun Feng, Danli Wang, Tinglan Yuan, Gongshuai Song, Seul-Ah Kim, Jinyan Gong

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The quality of the white pickled cheese in konva region by Saliha Altın, O Cenap Tekinşen

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Effect of dehydration of Syrah grape berries on the aging potential of fortified sweet wines in Ningxia of China by Xiaoxi Zhang, Kaixian Wang, Qun Wang, Zhenan Shi, Hélder Oliveira, Nuno Mateus, Fuliang Han

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