Fructans, water‐soluble fibre and fermentable sugars in bread and pasta made with ancient and modern wheat,The phenolic composition and antioxidant capacity of soluble and bound extracts in selected dietary spices and medicinal herbs,Preparation, characterisation and structure of rabbit (Hyla rabbit) skin gelatine,Effect of Mentha spicata L. and Mentha aquatica L. essential oils on the microbiological properties of fermented dairy product, kashk,Enzymatic synthesis of mannitol dioctanoate and its utilisation in the preparation of structured edible oil,Development of microbiologically safe mung bean sprouts using combination treatment of sodium hypochlorite and gamma radiation,Improvement of Chinese noodle quality by supplementation with arabinoxylans from wheat bran,In vitro antioxidant activities of hydrolysates obtained from Iranian wild almond (Amygdalus scoparia) protein by several enzymes,Effect of high power ultrasonic treatment on whey protein foaming quality,Commiphora myrrha (Nees) Engl. extracts: evaluation of antioxidant and antiproliferative activity and their ability to reduce microbial growth on fresh‐cut salad,Spray‐drying of pomegranate juice with prebiotic dietary fibre,Effects of fruit juice concentrate production on individual anthocyanin species in elderberry,Microencapsulation of bioactive compounds from mulberry (Morus alba L.) leaf extracts by protein–polysaccharide interactions,Antagonism between Saccharomyces cerevisiae and Williopsis mrakii and significance for mixed yeast alcoholic beverage fermentations,Phosphorylation of peptidoglycan from Lactobacillus acidophilus and its immunoregulatory function,Effect of puffing conditions on physical properties and rehydration characteristic of instant rice product,Antioxidant and antibacterial activities of peptide fractions from flaxseed protein hydrolysed by protease from Bacillus altitudinis HK02,Improved analysis of sinigrin in Ethiopian mustard,Bioactive components, ABTS radical scavenging capacity and physical stability of orange, yellow and purple sweet potato (Ipomoea batatas) powder processed by convection‐ or vacuum‐drying methods,Ultrasound‐based, in‐line monitoring of anaerobe yeast fermentation: model, sensor design and process application,Extraction, optimisation and characterisation of phenolics from Thymus vulgaris L.: phenolic content and profiles in relation to antioxidant, antidiabetic and antihypertensive properties,Calcium sulphate‐induced soya bean protein tofu‐type gels: influence of denaturation and particle size,Effects of oxidised linoleic acid on the formation of Nε‐carboxymethyl‐lysine and Nε‐carboxyethyl‐lysine in Maillard reaction system,Effects of pretreatment and drying methods on molecular structure, functional properties and thermal stability of fibre powder exhibiting colour from Centella asiatica L.,Multivariate analysis for the safety assessment of genetically modified rices in the anti‐nutrients and phenolic compounds,Ethylene production, respiration and gas exchange modelling in modified atmosphere packaging for banana fruits,Aroma compounds in fresh and dried mango fruit (Mangifera indica L. cv. Kent): impact of drying on volatile composition,The prevention of fish spoilage by high antioxidant Australian culinary plants: Shewanella putrefaciens growth inhibition,Incorporation of canola proteins extracted by electroactivated solutions in gluten‐free biscuit formulation of rice–buckwheat flour blend: assessment of quality characteristics and textural properties of the product.