主题词：Meat and Animal Product Quality; Food composition and properties; Proteins in Food Systems; Phytochemicals and Antioxidant Activities; Postharvest Quality and Shelf Life Management; Fermentation and Sensory Analysis; Animal Nutrition and Physiology; Protein Hydrolysis and Bioactive Peptides; Ruminant Nutrition and Digestive Physiology; Plant Physiology and Cultivation Studies; Phytase and its Applications; Edible Oils Quality and Analysis; Polysaccharides and Plant Cell Walls; Polysaccharides Composition and Applications; Probiotics and Fermented Foods; Horticultural and Viticultural Research; Cassava research and cyanide; Microencapsulation and Drying Processes; Microbial Metabolites in Food Biotechnology; Nanocomposite Films for Food Packaging; Food Drying and Modeling; Spectroscopy and Chemometric Analyses; Antioxidant Activity and Oxidative Stress; Potato Plant Research; Food Chemistry and Fat Analysis