Foods

Article	Citations
Impacts of the Russia-Ukraine War on Global Food Security: Towards More Sustainable and Resilient Food Systems?	344
Functionality of Ingredients and Additives in Plant-Based Meat Analogues	301
Foods for Plant-Based Diets: Challenges and Innovations	293
Potential Health Benefits of Plant Food-Derived Bioactive Components: An Overview	272
Conceptual Models of Food Choice: Influential Factors Related to Foods, Individual Differences, and Society	223
Edible Films and Coatings as Food-Quality Preservers: An Overview	215
Functionality of Food Components and Emerging Technologies	212
The Russia-Ukraine Conflict: Its Implications for the Global Food Supply Chains	208
Salmonella, Food Safety and Food Handling Practices	206
Nutritional Composition and Bioactive Compounds in Tomatoes and Their Impact on Human Health and Disease: A Review	198
Food Ingredients and Active Compounds against the Coronavirus Disease (COVID-19) Pandemic: A Comprehensive Review	183
Innovations in Smart Packaging Concepts for Food: An Extensive Review	178
Essential Oils and Their Major Components: An Updated Review on Antimicrobial Activities, Mechanism of Action and Their Potential Application in the Food Industry	165
Grape Pomace Valorization: A Systematic Review and Meta-Analysis	164
Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation	147
Plant Proteins for Future Foods: A Roadmap	143
Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies—A Revisit	139
Microalgae as Sources of High-Quality Protein for Human Food and Protein Supplements	139
Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein	135
Guava (Psidium guajava L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Bioactivities	133
Current Advancements in Pectin: Extraction, Properties and Multifunctional Applications	125
Chemical Composition, Nutrient Quality and Acceptability of Edible Insects Are Affected by Species, Developmental Stage, Gender, Diet, and Processing Method	125
Transformation of the Food Sector: Security and Resilience during the COVID-19 Pandemic	123
Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention	123
Health Benefits and Side Effects of Short-Chain Fatty Acids	122

Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties	119
Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges	118
Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study	117
The Concept of Postbiotics	115
Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues	114
Functional Performance of Plant Proteins	113
An Overview of Histamine and Other Biogenic Amines in Fish and Fish Products	110
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins	104
Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey	104
Role of Lactic Acid Bacteria in Food Preservation and Safety	102
High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties	100
Postbiotics: Current Trends in Food and Pharmaceutical Industry	99
Algae as Food in Europe: An Overview of Species Diversity and Their Application	99
Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations	99
Kefir and Its Biological Activities	98
Miniaturized NIR Spectroscopy in Food Analysis and Quality Control: Promises, Challenges, and Perspectives	97
Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects	97
Antiviral, Antibacterial, Antifungal, and Antiparasitic Properties of Propolis: A Review	96
Polyphenols as Plant-Based Nutraceuticals: Health Effects, Encapsulation, Nano-Delivery, and Application	94
Innovative Antimicrobial Chitosan/ZnO/Ag NPs/Citronella Essential Oil Nanocomposite—Potential Coating for Grapes	94
Food Texture Design by 3D Printing: A Review	93
Mineral Biofortification of Vegetables as a Tool to Improve Human Diet	91
Food Colour Additives: A Synoptical Overview on Their Chemical Properties, Applications in Food Products, and Health Side Effects	90
A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration	89
Nutritional and Bioactive Components of Pomegranate Waste Used in Food and Cosmetic Applications: A Review	88
Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges	88
Animal and Plant Protein Oxidation: Chemical and Functional Property Significance	87
Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance	86
High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure	86
Natural Bioactive Compounds from Food Waste: Toxicity and Safety Concerns	86
A Comprehensive Review on Valorization of Agro-Food Industrial Residues by Solid-State Fermentation	85
A Review of Health-Beneficial Properties of Oats	84
Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods	83
Bioactive Ingredients and Medicinal Values of Grifola frondosa (Maitake)	83
Consumer Acceptance of Plant-Based Meat Substitutes: A Narrative Review	83
Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review	83
Food Waste Biorefinery: Pathway towards Circular Bioeconomy	83
A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins	82
Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies	82
The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances	82
Technological Applications of Natural Colorants in Food Systems: A Review	81
The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review	81
Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application	80
Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging	80
Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions	79
Blockchain-Based Traceability System That Ensures Food Safety Measures to Protect Consumer Safety and COVID-19 Free Supply Chains	79
Dietary Regulation of Oxidative Stress in Chronic Metabolic Diseases	79
What Is the Color of Milk and Dairy Products and How Is It Measured?	79
Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application	78
Bacterial Biofilms and Their Implications in Pathogenesis and Food Safety	78

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties	77
Barley Protein Properties, Extraction and Applications, with a Focus on Brewers’ Spent Grain Protein	77
Polyphenols: From Theory to Practice	76
Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs	76
Quality Assessment of Chilled and Frozen Fish—Mini Review	76
By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization	75
Modern Processing of Indian Millets: A Perspective on Changes in Nutritional Properties	75
Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains	75
Chinese Consumers’ Attitudes and Potential Acceptance toward Artificial Meat	74
Antibiotic Use in Livestock and Residues in Food—A Public Health Threat: A Review	74
Meat and Human Health—Current Knowledge and Research Gaps	74
Bioactive (Poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants	73
Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation	73
Casein Micelles as an Emerging Delivery System for Bioactive Food Components	72
A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables	72
Morus alba L. Plant: Bioactive Compounds and Potential as a Functional Food Ingredient	72
Microbial Interactions within the Cheese Ecosystem and Their Application to Improve Quality and Safety	71
Meat Analogues in the Perspective of Recent Scientific Research: A Review	71
Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and Their Applications in Functional Food Development	70
Microalgae: Bioactive Composition, Health Benefits, Safety and Prospects as Potential High-Value Ingredients for the Functional Food Industry	70
Effects of Ultrasonic Treatment on the Structure, Functional Properties of Chickpea Protein Isolate and Its Digestibility In Vitro	70
Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile	70
Safety and Transfer Study: Transfer of Bromoform Present in Asparagopsis taxiformis to Milk and Urine of Lactating Dairy Cows	69
Exploring the Future of Edible Insects in Europe	69
Recovery of Polyphenols from Agri-Food By-Products: The Olive Oil and Winery Industries Cases	68
Explaining Chinese Consumers’ Green Food Purchase Intentions during the COVID-19 Pandemic: An Extended Theory of Planned Behaviour	68
The Comparison of Fatty Acid Composition and Lipid Quality Indices in Hard Cow, Sheep, and Goat Cheeses	68
The Effect of Trans Fatty Acids on Human Health: Regulation and Consumption Patterns	67
Presence of Perfluoroalkyl and Polyfluoroalkyl Substances (PFAS) in Food Contact Materials (FCM) and Its Migration to Food	67
Possibilities of the Development of Edible Insect-Based Foods in Europe	67
Biological and Pharmacological Potential of Xylitol: A Molecular Insight of Unique Metabolism	67
Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)	66
Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds	66
Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles	66
Development of Multifunctional Pullulan/Chitosan-Based Composite Films Reinforced with ZnO Nanoparticles and Propolis for Meat Packaging Applications	66
Antimicrobial Resistance in the Food Chain: Trends, Mechanisms, Pathways, and Possible Regulation Strategies	65
Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach	65
Cordyceps militaris: An Overview of Its Chemical Constituents in Relation to Biological Activity	65
Recovery of Bioactive Compounds from Pomegranate (Punica granatum L.) Peel Using Pressurized Liquid Extraction	65
Phenolic Compounds as Markers of Wine Quality and Authenticity	64
Consumer Trust in Food and the Food System: A Critical Review	64
Edible Coatings Containing Oregano Essential Oil Nanoemulsion for Improving Postharvest Quality and Shelf Life of Tomatoes	64
Characterization of Anthocyanin Associated Purple Sweet Potato Starch and Peel-Based pH Indicator Films	64
Sensory Analysis and Consumer Research in New Meat Products Development	64
Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry	64
From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing	63
Functionality and Applicability of Starch-Based Films: An Eco-Friendly Approach	63
Microalgae Derived Astaxanthin: Research and Consumer Trends and Industrial Use as Food	63
Biopolymer-Based Sustainable Food Packaging Materials: Challenges, Solutions, and Applications	63
Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts	63
Sustainable Applications for the Valorization of Cereal Processing By-Products	63
Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil	62
Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments	61
Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review	61
Characterization and Cell Viability of Probiotic/Prebiotics Film Based on Duck Feet Gelatin: A Novel Poultry Gelatin as a Suitable Matrix for Probiotics	61
Bioactive Compounds, Health Benefits and Food Applications of Grape	61
Biotechnological Processes in Fruit Vinegar Production	60
Gluten-Free Bread and Bakery Products Technology	60
In Vitro Bile Salt Hydrolase (BSH) Activity Screening of Different Probiotic Microorganisms	60
Eating Fermented: Health Benefits of LAB-Fermented Foods	60
Nutritional Profile and Health Benefits of Ganoderma lucidum “Lingzhi, Reishi, or Mannentake” as Functional Foods: Current Scenario and Future Perspectives	59
Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review	59
Citrinin in Foods and Supplements: A Review of Occurrence and Analytical Methodologies	59
Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review	59
Glyphosate Use, Toxicity and Occurrence in Food	58
Phenolic Compounds in Whole Grain Sorghum and Their Health Benefits	58
A Literature Review on Maillard Reaction Based on Milk Proteins and Carbohydrates in Food and Pharmaceutical Products: Advantages, Disadvantages, and Avoidance Strategies	58
Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases	58
Natural Deep Eutectic Solvents (NADESs) Combined with Sustainable Extraction Techniques: A Review of the Green Chemistry Approach in Food Analysis	58
Bioactive Compounds in Waste By-Products from Olive Oil Production: Applications and Structural Characterization by Mass Spectrometry Techniques	58
Arabinoxylans as Functional Food Ingredients: A Review	58
Salmonella in Chicken Meat: Consumption, Outbreaks, Characteristics, Current Control Methods and the Potential of Bacteriophage Use	58
Migration of Various Nanoparticles into Food Samples: A Review	58
Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods	57
Extraction of Carotenoids from Pumpkin Peel and Pulp: Comparison between Innovative Green Extraction Technologies (Ultrasonic and Microwave-Assisted Extractions Using Corn Oil)	57
Impact of Plant-Based Meat Alternatives on the Gut Microbiota of Consumers: A Real-World Study	57
Clean Label Alternatives in Meat Products	57
The 10,000-Year Success Story of Wheat!	57
Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications	57
Advances in Extraction Methods to Recover Added-Value Compounds from Seaweeds: Sustainability and Functionality	56

Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation	56
Changes in the Food-Related Behaviour of Italian Consumers during the COVID-19 Pandemic	56
The Sources, Synthesis and Biological Actions of Omega-3 and Omega-6 Fatty Acids in Red Meat: An Overview	56
Red Fruits Composition and Their Health Benefits—A Review	56
Microbes: Food for the Future	56
Antiviral Properties of Polyphenols from Plants	56
Dietary Curcumin Alleviated Acute Ileum Damage of Ducks (Anas platyrhynchos) Induced by AFB1 through Regulating Nrf2-ARE and NF-κB Signaling Pathways	56
Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues	56
Part Meat and Part Plant: Are Hybrid Meat Products Fad or Future?	56
Food Ingredients and Nutraceuticals from Microalgae: Main Product Classes and Biotechnological Production	55
Molecular Approaches to Agri-Food Traceability and Authentication: An Updated Review	55
Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality	55
A Preliminary Study of Chemical Profiles of Honey, Cerumen, and Propolis of the African Stingless Bee Meliponula ferruginea	55
Food Choice Determinants and Perceptions of a Healthy Diet among Italian Consumers	55
Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing	55
Application of Emulsion Gels as Fat Substitutes in Meat Products	55
Nutritional and Antioxidant Properties of Moringa oleifera Leaves in Functional Foods	55
Pulsed Electric Field: Fundamentals and Effects on the Structural and Techno-Functional Properties of Dairy and Plant Proteins	55
Strategies to Improve Meat Products’ Quality	55
Antifungal Preservation of Food by Lactic Acid Bacteria	54
Mid-Infrared Spectroscopy as a Valuable Tool to Tackle Food Analysis: A Literature Review on Coffee, Dairies, Honey, Olive Oil and Wine	54
Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys	54
Morphology Development and Flow Characteristics during High Moisture Extrusion of a Plant-Based Meat Analogue	54
Brown Algae as Functional Food Source of Fucoxanthin: A Review	54
Traditional Applications of Tannin Rich Extracts Supported by Scientific Data: Chemical Composition, Bioavailability and Bioaccessibility	53
Moringa oleifera: An Unknown Crop in Developed Countries with Great Potential for Industry and Adapted to Climate Change	53
A Comprehensive Review of the Cardioprotective Effect of Marine Algae Polysaccharide on the Gut Microbiota	53
An Overview of Sensory Characterization Techniques: From Classical Descriptive Analysis to the Emergence of Novel Profiling Methods	53
Towards Sustainable Shifts to Healthy Diets and Food Security in Sub-Saharan Africa with Climate-Resilient Crops in Bread-Type Products: A Food System Analysis	53
High Protein Substitutes for Gluten in Gluten-Free Bread	53
Plasma-Activated Water (PAW) as a Disinfection Technology for Bacterial Inactivation with a Focus on Fruit and Vegetables	53
Seaweed Polysaccharide in Food Contact Materials (Active Packaging, Intelligent Packaging, Edible Films, and Coatings)	53
Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review	53
Antioxidant and Anti-Inflammatory Effects of Zingiber officinale roscoe and Allium subhirsutum: In Silico, Biochemical and Histological Study	53
Anti-Viral and Immunomodulatory Properties of Propolis: Chemical Diversity, Pharmacological Properties, Preclinical and Clinical Applications, and In Silico Potential against SARS-CoV-2	52
3D Printing of Steak-like Foods Based on Textured Soybean Protein	52
Bio-Based Active Packaging: Carrageenan Film with Olive Leaf Extract for Lamb Meat Preservation	52
Bromelain, a Group of Pineapple Proteolytic Complex Enzymes (Ananas comosus) and Their Possible Therapeutic and Clinical Effects. A Summary	52
Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems	52
Challenges for Upcycled Foods: Definition, Inclusion in the Food Waste Management Hierarchy and Public Acceptability	52
Biomanufacturing of Tomato-Derived Nanovesicles	52
Flavonoids as Human Intestinal α-Glucosidase Inhibitors	52
Current Trends in the Production of Probiotic Formulations	52
The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index	52
Characteristics and Antioxidant Potential of Cold-Pressed Oils—Possible Strategies to Improve Oil Stability	52
Effects of CaCl2 Treatment Alleviates Chilling Injury of Loquat Fruit (Eribotrya japonica) by Modulating ROS Homeostasis	52
Bioactive Compounds in Wild Nettle (Urtica dioica L.) Leaves and Stalks: Polyphenols and Pigments upon Seasonal and Habitat Variations	51
Bioplastics for Food Packaging: Environmental Impact, Trends and Regulatory Aspects	51
Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread	51
Trends of Using Sensory Evaluation in New Product Development in the Food Industry in Countries That Belong to the EIT Regional Innovation Scheme	51
Ozone Treatments for Preserving Fresh Vegetables Quality: A Critical Review	51
Dining Tables Divided by a Border: The Effect of Socio-Political Scenarios on Local Ecological Knowledge of Romanians Living in Ukrainian and Romanian Bukovina	51
Comparison of Flavonoid O-Glycoside, C-Glycoside and Their Aglycones on Antioxidant Capacity and Metabolism during In Vitro Digestion and In Vivo	51
Omega-3 Polyunsaturated Fatty Acids and the Intestinal Epithelium—A Review	51
Physicochemical and Structural Characterization of Potato Starch with Different Degrees of Gelatinization	51
Some Important Metabolites Produced by Lactic Acid Bacteria Originated from Kimchi	51
Deep Eutectic Solvent-Assisted Extraction, Partially Structural Characterization, and Bioactivities of Acidic Polysaccharides from Lotus Leaves	51
Coffee By-Products and Their Suitability for Developing Active Food Packaging Materials	51
The Role of Amaranth, Quinoa, and Millets for the Development of Healthy, Sustainable Food Products—A Concise Review	51
Beneficial Effects of Yoghurts and Probiotic Fermented Milks and Their Functional Food Potential	51
Recent Developments in Seafood Packaging Technologies	51
Risk of Bacillus cereus in Relation to Rice and Derivatives	50
Meat Analogues: Relating Structure to Texture and Sensory Perception	50
Design of a Blockchain-Enabled Traceability System Framework for Food Supply Chains	50
Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review	50
Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain	50
Almond By-Products: Valorization for Sustainability and Competitiveness of the Industry	50
Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives	49
Thermal Degradation Kinetics of Anthocyanins Extracted from Purple Maize Flour Extract and the Effect of Heating on Selected Biological Functionality	49
A Review of Registered Clinical Trials on Dietary (Poly)Phenols: Past Efforts and Possible Future Directions	49
Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues	49
Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification	49
Green Extraction Techniques for Obtaining Bioactive Compounds from Mandarin Peel (Citrus unshiu var. Kuno): Phytochemical Analysis and Process Optimization	49
Research Advances on Health Effects of Edible Artemisia Species and Some Sesquiterpene Lactones Constituents	49
Probiotics as a Possible Strategy for the Prevention and Treatment of Allergies. A Narrative Review	49
A Systematic Review of Listeria Species and Listeria monocytogenes Prevalence, Persistence, and Diversity throughout the Fresh Produce Supply Chain	49
The “Vertigo” of the Food Sector within the Triangle of Climate Change, the Post-Pandemic World, and the Russian-Ukrainian War	49
Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota	49
Biological Functions of Exopolysaccharides from Lactic Acid Bacteria and Their Potential Benefits for Humans and Farmed Animals	48
Could Japonica Rice Be an Alternative Variety for Increased Global Food Security and Climate Change Mitigation?	48
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage	48
Natural Antimicrobials as Additives for Edible Food Packaging Applications: A Review	48
Preparation of Protein Oleogels: Effect on Structure and Functionality	48
COVID-19 Lockdown and Self-Perceived Changes of Food Choice, Waste, Impulse Buying and Their Determinants in Italy: QuarantEat, a Cross-Sectional Study	48
Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties	48
Gastrointestinal Microbiota and Their Manipulation for Improved Growth and Performance in Chickens	48
Hydrogels: Characteristics and Application as Delivery Systems of Phenolic and Aroma Compounds	47
3D Printing of Shiitake Mushroom Incorporated with Gums as Dysphagia Diet	47
Proteins from Agri-Food Industrial Biowastes or Co-Products and Their Applications as Green Materials	47
Gathered Wild Food Plants among Diverse Religious Groups in Jhelum District, Punjab, Pakistan	47
Chemical Characterization, Antioxidant and Antimicrobial Properties of Goji Berries Cultivated in Serbia	47
Current Progress in the Utilization of Soy-Based Emulsifiers in Food Applications—A Review	47
Postharvest Ultraviolet Radiation in Fruit and Vegetables: Applications and Factors Modulating Its Efficacy on Bioactive Compounds and Microbial Growth	47
Consumer Preference, Quality, and Safety of Organic and Conventional Fresh Fruits, Vegetables, and Cereals	47
Bioaccessibility and Bioactivity of Cereal Polyphenols: A Review	47