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Sensory Dynamics in Functional and Fortified Foods: Balancing Processing Techniques, Nutrient Integration, and Consumer Preferences

• Saša Drakula
• Xiaoyan Hu
• Eleni Kasapidou

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Enhancing Gluten-Free Foods: Nutritional and Sensory Innovations with Ancient Grains

• Hayat Bourekoua
• Paucean Adriana

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Nutritional, Structural, and Functional Optimization of Dairy Products Through Advanced Processing Technologies

• Yunna Wang
• SHAOZONG WU
• Xiaoyang Pang
• Dongdong Yuan

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Innovations in Fermented Beverages: From Wine to Functional Drinks and Health Impacts

• Uroš Čakar
• Miona Belović
• Tijana Ilić

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Non-Destructive Monitoring of Agricultural Product Quality

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High-Value Utilization of Food Components to Improve Glucose and Lipid Metabolism

• Yongzhu Zhang
• Jiayan Zhang
• Vijaya Juturu
• Shengyang Ji

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Integrative Multi-omics and Artificial Intelligence (AI)-driven Approaches for Superior Nutritional Quality and Stress Resilience in Crops, Volume II

• Gurjeet Singh
• Simardeep Kaur
• Naseeb Singh
• RAKESH BHARDWAJ

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AI-Driven Non-Thermal Processing for Nutritious and Sustainable Food Innovation

• Seydi Yıkmış
• Monica Trif
• Elif AYKIN DİNÇER
• Abdullah Ates

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Engineering Hemicelluloses: (Bio)technological Horizons for Enhanced Cereal Grain Properties

• Victor Castro-Alves
• João Paulo Fabi
• Kahlile Youssef Abboud

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Advancing Food and Nutrition Science with Mass Spectrometry (MS)-Based Omics: From Technical Innovation to Translational Impact

• Melanie T Odenkirk
• Natalia Vázquez-Manjarrez
• Michiel Balvers
• Manuel Sebastian Hernandez

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Innovative Strategies to Reduce Sugar in Foods: Technological, Nutritional, Sensory, and Safety Considerations

• Veronica Maria Busch
• Diego Alberto Archaina
• Josefina Porras-Saavedra
• Gabriela Maribel Jaramillo Sánchez

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The Development of Stabilization Systems for Food Nutrients and Their Mechanisms in Nutrient Stability and Bioavailability

• Chao Ai
• Hesham Rushed El-Seedi
• Hui Teng
• Minmin Ai

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Valorizing Food By-Products: Pathways to Sustainable Nutrition and Waste Reduction

• Juliana Aparecida Correia Bento
• Mahesh Kumar Samota
• Linards Klavins
• Navneet Rai
• Esther Trigueros

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Innovative Bio-Packaging: Enhancing Food Safety and Shelf-Life

• Ahmet Yemenicioğlu
• Jean Carlos Correia Peres Costa
• Veronica Ortiz Alvarenga
• Imene CHENTIR

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Next-Generation Sensors for Improved Food Quality Control

• Federico Mazur
• Masoud Ghaani
• Azadeh Nilghaz

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Exploring the Transformative Potential of Food Biotechnology Based on Natural Resources

• David Machate
• MARIA MACIEL
• Teresinha Gonçalves Da Silva

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Transforming Food By-products into Functional Ingredients for Sustainable Nutrition

• José Pinela
• Sandrina A. Heleno
• Mostafa Gouda

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The Role of Fermentation in Enhancing the Nutritional Value of Foods

• Hui-Xin Liu
• Ramona Suharoschi
• Rodica Margaoan

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Nutritional Quality of Postharvest Fruits and Vegetables

• Yingtong Zhang
• Yingying Wei
• Zhou Qian

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Microbial Food Safety at the Nutrition Interface: Impacts on Public Health Outcomes, Risk Communication, and Food System Resilience

• Yuan Su
• Yucen Xie
• Zeynal Topalcengiz
• Lina Sheng

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Machine Learning Applications in Multi-Category Food Nutritional Assessment

• Chenlong Fan
• Guoyi Xia
• Mengmeng Qiao
• Ying Liu

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Neotropical Foods: Nutritional and Functional Aspects

• J. Mauricio Peñarrieta
• Javier A. Linares-Pastén

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Modified Proteins Modulate the Digestion and Metabolism of Essential Nutrients and Enhance Food Function

• Wenbin Zhang
• Juncai Leng
• Yan Kong
• Jamshed Tolehmurodovich Bobokalonov
• Mohamed Ghamry