主题词：Phytochemicals and Antioxidant Activities; Proteins in Food Systems; Food composition and properties; Fermentation and Sensory Analysis; Meat and Animal Product Quality; Nanocomposite Films for Food Packaging; Protein Hydrolysis and Bioactive Peptides; Microencapsulation and Drying Processes; Polysaccharides Composition and Applications; Food Chemistry and Fat Analysis; Postharvest Quality and Shelf Life Management; Microbial Metabolites in Food Biotechnology; Probiotics and Fermented Foods; Tea Polyphenols and Effects; Food Quality and Safety Studies; Essential Oils and Antimicrobial Activity; Biochemical Analysis and Sensing Techniques; Advanced Chemical Sensor Technologies; History and advancements in chemistry; Horticultural and Viticultural Research; Edible Oils Quality and Analysis; Botanical Research and Applications; Polysaccharides and Plant Cell Walls; Bee Products Chemical Analysis; Spectroscopy and Chemometric Analyses