Functional group changes and chemical bond‐dependent dielectric properties of lotus seed flour with microwave vacuum drying November 20, 2020

Evaluation of cyromazine transferred from feed to chicken products and subsequent assessment of dietary risks to Chinese consumers November 20, 2020

Distinguishing between long‐term‐stored and fresh chili pepper powder through fingerprinting of volatiles by headspace capillary‐gas chromatography‐ion mobility spectrometry November 20, 2020

Role of chickpea flour in texturization of extruded pea protein November 20, 2020

Metal–organic framework for the extraction and detection of pesticides from food commodities November 29, 2020

Ethnoveterinary for food‐producing animals and related food safety issues: A comprehensive overview about terpenes November 27, 2020

Effects of seasoning on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in meats: A meta‐analysis November 27, 2020

Tofu products: A review of their raw materials, processing conditions, and packaging November 23, 2020

Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics November 23, 2020

From the periodic table to photochemistry with fluorescent jellies: A food science celebration of the International Year of the Periodic Table of Chemical Elements November 6, 2020

Effects of implementing flipped classroom elements and dynamic in‐class discussion on student performance November 6, 2020

Research at home: Being creative in running an undergraduate final research project in Food Science amidst the COVID‐19 crisis October 27, 2020

Designing asynchronous online fermentation science materials including using a home fermented foods project to engage online learners October 18, 2020

Incorporating community culture in teaching food innovation: Ideation, prototyping, and storytelling October 12, 2020