Comparative analysis of cellular structures in fresh and dehydrated tropical fruits using confocal microscopy

in Sustainable Food Processing

• A. Espeleta-Maya
• J. Martínez-Trinidad
• L. Moreno-Pacheco
• R. A. García-León

Correction: The patent innovation ecosystem of China's ready-to-cook foods industry: spatiotemporal evolution, technical clustering, and collaborative network analysis

in Sustainable Food Processing

• Jingwen Cai
• Haoqian Hu
• Yifen Yin
• Yuanyuan Yu
• Chunning Wang

Effect of spray drying conditions on the physicochemical, thermal, and microstructural properties of coffee mucilage powder (Coffea arabica–Castillo)

in Sustainable Food Processing

• Juan David Rivera Escobar
• Jose Luis Hoyos Concha
• Diego Fernando Roa-Acosta
• Jhan Carlos Delgado
• Victor Hugo Rosero-Benavides
• Gerardo Andres Torres

The resilient Merlot: from global growth to sustainable viticulture and winemaking in the age of climate change

in Sustainable Food Processing

• Emma Gridello
• Andrea Colautti
• Michela Pellegrini
• Giuseppe Comi
• Lucilla Iacumin

Novel ready-to-eat rice containing seaweed and shellfish with potential application as space food: overall food quality and antioxidant efficacy

in Sustainable Food Processing

• Eun Bi Jeon
• Jung-Suck Lee
• Myung-Cheol Oh
• Shin Young Park

Life cycle assessment of agro-industrial residues valorization processes to obtain phenolic-rich extracts

in Sustainable Food Processing

• Serena Carpentieri
• Antoine Ghanem
• Khaoula Khwaldia
• Ana Sanches Silva
• Giovanna Ferrari

Non-timber forest products and the bioeconomy: linking livelihood security and biodiversity conservation (2015–2025 trends)

in Sustainable Food Processing

• Tejaswi Boyapati
• Kasiviswanathan Muthukumarappan

Alternative proteins: innovations in sources, processing, and consumption

in Sustainable Food Processing

• Simar Preet Kaur
• Narashans Alok Sagar
• Nitu Rani

Evaluating the nutritional, physicochemical, and quality characteristics of different treated freeze-dried Barhi dates

in Sustainable Food Processing

• Hassan Barakat
• Muath Almemoni
• Tariq Alsayqal

Effect of different particle-sized lotus leaf powder dried by different conditions on shelf-life of green wheat leaf beverage

in Sustainable Food Processing

• Panpan Guo
• Zhuangzhuang Qiu

Comparative study of L/D lactic acid production in cultures of probiotic strains supplemented with carbohydrates from agave and other agroindustrial resources

in Sustainable Food Processing

• Juan Luis Morales-Landa
• Estefania Lazcano-Díaz
• Erandi Escamilla-García
• Alan Gael Pérez-De la Rosa
• Noé Luiz-Santos

Correction: Extraction and physicochemical properties of gelatin from chicken feet of different ages and its effect on sensory evaluation of the developed yogurt

in Sustainable Food Processing

• Rasha Hamed Hussein
• M. Abd Elgadir
• Abdalbasit A. Mariod
• Ibrahim Alnughaymishi

The patent innovation ecosystem of China’s ready-to-cook foods industry: spatiotemporal evolution, technical clustering, and collaborative network analysis

in Sustainable Food Processing

• Jingwen Cai
• Haoqian Hu
• Yifen Yin
• Yuanyuan Yu
• Chunning Wang

Potency of coffee by-products as sustainable added material in bio/edible film development

in Sustainable Food Processing

• Ata Aditya Wardana
• Noor Ariefandie Febrianto
• Vincensius Marcellino
• Laras Putri Wigati
• Francis Ngwane Nkede
• Fumina Tanaka
• Fumihiko Tanaka

Evaluation of energy and exergy analysis of apple juice production and waste valorization processes

in Sustainable Food Processing

• Duygu Cabuk Kok
• Seda Genc
• Yekta Goksungur

Correction: Comparative life cycle assessment of perennial and annual crop production: impact of farming systems and management practices

in Sustainable Food Processing

• Christophe David
• Xabier Amaro
• Kurt A. Rosentrater
• Sami Ghnimi

Rosemary extract as a natural antioxidant in structured lipid systems: a sustainable approach to enhance stability of perilla seed oil based omega-3 fatty acid rich margarine

in Sustainable Food Processing

• Aishwarya Dhiman
• Rajni Chopra

Bringing some balance to fat bashing

in Sustainable Food Processing

• Joanne Slavin
• Erik Meijaard
• Douglas Sheil

Retraction: RuBisCO: a sustainable protein ingredient for plant-based foods

in Sustainable Food Processing

Microalgae-derived antioxidants and antimicrobials: a sustainable approach for natural food preservatives

in Sustainable Food Processing

• Laishram Amarjit Singh
• Pritee Kumari
• Priyanshu Kumar
• Ankush Yadav
• Rupesh Bhardwaj
• Prashant Swapnil
• Mukesh Meena

Valorizing indigenous goat milk: functional, nutritional, and sensory properties of Halloumi cheese from northern Kazakhstan

in Sustainable Food Processing

• Zarina Kapshakbayeva
• Assiya Utegenova
• Zhanna Assirzhanova
• Aliya Agibaeva
• Karina Omarova
• Madina Jumazhanova
• Shynar Kyrykbayeva
• Gulmira Baybalinova
• Altyngul Khaimuldinova
• Assemgul Baikadamova

Enhancing resource efficiency and value addition in food and agricultural by-product processing: a green recycling approach

in Sustainable Food Processing

• Pei Fu
• Yi Zhang

Algae digestate biostimulants as an innovative solution for food system sustainability and productivity improvement

in Sustainable Food Processing

• Inese Skapste
• Ilze Vircava
• Kristiana Skutele
• Uldis Žaimis
• Gunta Grinberga-Zalite
• Andra Zvirbule

Comparison of coagulant-induced changes in isoflavone content, and texture profile of Himalayan black soybean-based tofu

in Sustainable Food Processing

• Sofiya Anjum
• Vasudha Agnihotri
• Smita Rana