Analysis of Aroma Quality of Pearl Orchid at Different Flowering Stages and Its Scented Tea by HUANG Cuixin, KUN Jirui, LIN Yunzhi, DAI Hongwei, WENG Tianjun, LI Zhengwen, TONG Huarong

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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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Evaluating the Role of Viable Cells, Heat-Killed Cells or Cell-Free Supernatants in Bacterial Biocontrol of Fungi: A Comparison Between Lactic Acid Bacteria and <i>Pseudomonas</i> by Francesca Di Rico, Francesco Vuolo, Edoardo Puglisi

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Gooseberry Microbiota during Storage by Natalya V. Motovilova, Olga V. Golub, Galina P. Chekryga

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DEVELOPMENT OF A NEW GENERATION OF TORNUM REX MINING GRAIN DRYERS AND THEIR DESIGN METHODS by V. Fitsyk

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Antimicrobial Peptides from Porcine Blood Cruor Hydrolysates as a Promising Source of Antifungal Activity by Sara García-Vela, Aurore Cournoyer, Zain Sánchez-Reinoso, Laurent Bazinet

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Durian Rind-Based Liquid Smoke as a Natural Preservative for Chicken Meatballs: Effect of Pyrolysis Temperature and Liquid Smoke Concentration by Muhammad Faisal, Suraiya Kamaruzzaman, Ressa Fitra Adinda, Dimas Anugerah Ilahi, Taufik Hidayat, Hera Desvita

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Improvement of Bacteriocin Production by Natural Zeolite and Detection of Antibacterial Activity of Leuconostoc carnosum Purified Carnosin by Haneen A. Ibrahim, Intesar N. Khelkal, Yusra M. Muhsin

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Impact of Polysorbate 80 on the Antimicrobial Activity of Oregano and Thyme by Marta Carvalho, Joana Barbosa, Marcelo Belchior Rosendo da Silva, Helena Albano, Paula Teixeira

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Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola by Carlota Moreno, María J. Andrade-Cuvi, María J. Zaro, Magali Darre, Ariel R. Vicente, Analía Concellón

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Effectiveness of a Commercial Lactic Acid Bacteria Intervention Applied to Inhibit Shiga Toxin-Producing Escherichia coli on Refrigerated Vacuum-Aged Beef by Katie R. Kirsch, Tamra N. Tolen, Jessica C. Hudson, Alejandro Castillo, Davey Griffin, T. Matthew Taylor

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AI-Driven Meat Food Drying Time Prediction for Resource Optimization and Production Planning in Smart Manufacturing by Rajnish Rakholia, Andres L. Suarez-Cetrulo, Manokamna Singh, Ricardo Simon Carbajo

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Modeling the Combined Effects of Temperature, pH, and Sodium Chloride and Sodium Lactate Concentrations on the Growth Rate of Lactobacillus plantarum ATCC 8014 by Francieli Dalcanton, Elena Carrasco, Fernando Pérez-Rodríguez, Guiomar Denisse Posada-Izquierdo, Gláucia Maria Falcão de Aragão, Rosa María García-Gimeno

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Effects of shrimp chitosan based edible coating on the shelf life of selected vegetables in context of attaining SDGs by Munir Ibn Mahin, Md. Harun-Ar Rashid, Abdul Rabbi Mredul

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Compound lactic acid bacteria enhance the aerobic stability of Sesbania cannabina and corn mixed silage by Muhammad Tahir, Tianwei Wang, Jiaqi Zhang, Tianqi Xia, Xian Deng, Xiaofeng Cao, Jin Zhong

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Sistem Pengontrol Temperatur dan Kelembaban Otomatis untuk Ruang Penyimpanan Buah by Zulkifli Amin, Muhamad Adha

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The effect of natural antioxidants on long-term stability of sweet red pepper seed oil by Jasmina Ranilović, Tanja Cvetković, Irena Vađunec Bajrić, Vesna Kadija-Cmrk, Tihomir Moslavac, Marina Ilakovac Kveder, Dalibor Merunka, Jurica Jurec, Srećko Valić, Stela Jokić

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Effect of drying methods on phenolic compounds and antioxidant activity of Capparis spinosa L. fruits by Shima Babaei Rad, Hasan Mumivand, Saeed Mollaei, Ali Khadivi

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Characterization of the core microflora and nutrient composition in packaged pasteurized milk products during storage by Ruixue Ding, Shanshan Yang, Lijuan Geng, Yumeng Liu, Baoping He, Liyun Liu, Xiqing Yue, Rina Wu, Junrui Wu

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Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree by Joyce Ndunge Musyoka, George Ooko Abong', Daniel Mahuga Mbogo, Richard Fuchs, Jan Low, Simon Heck, Tawanda Muzhingi

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