Demand and consumption patterns of banana in Tanzania by William George

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Phytochemical profile, therapeutic potentials, nutritional composition, and food applications of ginger: a comprehensive review by Great Iruoghene Edo, Ufuoma Augustina Igbuku, Raghda S. Makia, Endurance Fegor Isoje, Tayser Sumer Gaaz, Emad Yousif, Agatha Ngukuran Jikah, Khalid Zainulabdeen, Patrick Othuke Akpoghelie, Rapheal Ajiri Opiti, Arthur Efeoghene Athan Essaghah, Dina S. Ahmed, Huzaifa Umar

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Effect of fermentation on bioactive compounds and structural properties of wheat bran by Nidhi Tiwari, Reshma Saroj, Mudasir Ahmad Malik, Devinder Kaur

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Antimicrobial resistance characterization of Staphylococcus aureus from different animal food origins in Jimma, South Western Ethiopia by Diriba Taddese, Mukarim Abdurahaman, Motuma Debelo, Eshetu Shumi, Gelana Urgessa, Dase Kefyalew, Moa Melaku, Tadele Kebeta, Gazali Abafaji

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Engineering and design of a COF-coated probe for the detection and removal of flumequine and enrofloxacin antibiotics in foodstuffs: a molecular dynamics simulation approach by Alireza Nakhaei, Heidar Raissi, Maryam Alaei, Farzaneh Farzad

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Exploration of techno-functional properties and metabolomic profile of Scleroderma texense (Phutuki Mushroom): a comparative study with Agaricus bisporus (white button mushroom) by Arun Kumar Gupta, Avinash Kumar Jha, Bindu Naik, Vijay Kumar, Sarvesh Rustagi, Milad Tavassoli

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Assessing the product attributes of Iranian localized frozen dumpling dough incorporated with fish paste by M. Shirazy, N. Mooraki, M. Honarvar

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Microbial diversity, functional attributes, and nutritional proficiency of yogurts produced in Bangladesh by Md. Tanvir Islam, M. Shaminur Rahman, Susmita Roy Chowdhury, Tanay Chakrovarty, S. M. Kador, Md. Mazharul Islam, Khondoker Tanjim Islam, Mohammad Imtiaj Uddin Bhuiyan, Ovinu Kibria Islam

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Exploring the state-of-the-art of halal food research using latent Dirichlet allocation by Abderahman Rejeb, Karim Rejeb, Imen Zrelli

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