主题词：Phytochemicals and Antioxidant Activities; Food composition and properties; Food Quality and Safety Studies; Meat and Animal Product Quality; Protein Hydrolysis and Bioactive Peptides; Proteins in Food Systems; Microbial Metabolites in Food Biotechnology; Probiotics and Fermented Foods; Fermentation and Sensory Analysis; GABA and Rice Research; Tea Polyphenols and Effects; Biochemical Analysis and Sensing Techniques; Polysaccharides Composition and Applications; Polysaccharides and Plant Cell Walls; Advanced Chemical Sensor Technologies; Postharvest Quality and Shelf Life Management; Phytoestrogen effects and research; Enzyme Production and Characterization; Microbial Inactivation Methods; Antioxidant Activity and Oxidative Stress; Microencapsulation and Drying Processes; Biochemical effects in animals; Essential Oils and Antimicrobial Activity; Phytase and its Applications; Listeria monocytogenes in Food Safety