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

Advancing the thermodynamic approach with the predictive model for the freeze-drying of meat

in Sustainable Food Processing

• Oznur Oztuna Taner

Sustainable microgreen production through automated cultivation systems: nutritional and functional profiling via multivariate analysis

in Sustainable Food Processing

• Figen Taşcı Durgut
• Funda Eryılmaz Açıkgöz
• Fatma Funda Özdüven
• Seydi Yıkmış

In vitro anticancer and antifungal effects of Lactobacillus paracasei supernatants: a step toward sustainable food systems

in Sustainable Food Processing

• Berna Erdal
• Bahar Yilmaz
• Esra Bozgeyik
• Seydi Yıkmış
• Isam A. Mohamed Ahmed
• Moneera O. Aljobair
• Monica Trif

Application of Pickering emulsion-based coatings/films stabilized with chitosan nanoparticles for the preservation of fresh postharvest commodities

in Sustainable Food Processing

• Ata Aditya Wardana
• Vincensius Marcellino
• Laras Putri Wigati
• Francis Ngwane Nkede
• Fumina Tanaka
• Fumihiko Tanaka
• R. Haryo Bimo Setiarto

Editorial: Machine learning and predictive microbiology: enhancing food safety models

in Sustainable Food Processing

• Raúl Avila-Sosa
• Guadalupe Virginia Nevárez-Moorillón

Synergistic effects of turmeric, banana peels, and onion extracts on broiler performance, mechanical properties, microbial quality, and chicken meat quality assessment

in Sustainable Food Processing

• Ahmed M. Abdulfattah
• Fayez Alsulaimani
• Ahmed M. Basri
• Nashi K. Alqahtani
• Hilary Uguru
• Okeoghene Eboibi
• D. E. Edafiadhe
• Rokayya Sami
• Mahmoud Helal

Transforming palm oil production: sustainable techniques and waste management strategies for Cameroon's smallholder farmers

in Sustainable Food Processing

• Lacour M. Ayompe
• Raymond N. Nkongho
• Ada N. Acobta
• Cargele Masso
• Benis N. Egoh

Applying 1D convolutional neural networks to advance food security in support of SDG 2

in Sustainable Food Processing

• Ghada Alturif
• Alaa A. El-Bary
• Radwa Ahmed Osman

Exploring biochemical, extraction, and catalytic processes for sustainable sesame crop valorization in biorefinery applications

in Sustainable Food Processing

• Juan M. González
• Fabiana Franceschi
• Karina Ojeda-Delgado
• Eduardo Sánchez-Tuirán

Impact of hot-air and infrared-assisted solar drying on the drying characteristics and physicochemical properties of cacao beans (Theobroma cacao L.)

in Sustainable Food Processing

• Edwin O. Baldeón
• Lizbeth R. Mamani-Olgado
• Bernardo O. Yépez Silva-Santisteban
• Gabriela C. Chire-Fajardo
• Nubia C. Martínez-Guerrero
• Milber O. Ureña-Peralta

Advancing sustainable juice processing through thermosonication: functional enrichment of apple juice with pollen

in Sustainable Food Processing

• Seydi Yıkmış
• Melikenur Türkol
• Nazan Tokatlı Demirok
• Berna Al
• Isam A. Mohamed Ahmed
• Moneera O. Aljobair

Modeling and optimization of essential oils and extracts for meat quality evaluation during storage, with high-performance liquid chromatography analysis of aflatoxin levels

in Sustainable Food Processing

• Sarah Alharthi
• Rokayya Sami
• Hilary Uguru
• Ruqaiah I. Bedaiwi
• Awatif M. Almehmadi
• Suzan A. Abushal
• Roqayah H. Kadi
• Buthaina M. Aljehany
• Eman A. Abduljawad
• Abeer A. Aljehani