FOOD INNOVATION AND ADVANCES

主题词：Phytochemicals and Antioxidant Activities; Fermentation and Sensory Analysis; Postharvest Quality and Shelf Life Management; Proteins in Food Systems; Microbial Inactivation Methods; Microencapsulation and Drying Processes; Food composition and properties; Meat and Animal Product Quality; Food Drying and Modeling; Nanocomposite Films for Food Packaging; Spectroscopy and Chemometric Analyses; Polysaccharides and Plant Cell Walls; Seaweed-derived Bioactive Compounds; Microbial Metabolites in Food Biotechnology; Botanical Research and Applications; Plant Physiology and Cultivation Studies; Protein Hydrolysis and Bioactive Peptides; Advanced Chemical Sensor Technologies; Polysaccharides Composition and Applications; Horticultural and Viticultural Research; Food Quality and Safety Studies; Biochemical Analysis and Sensing Techniques; Food Chemistry and Fat Analysis; Probiotics and Fermented Foods; Food Allergy and Anaphylaxis Research