Effect of maize type and extrusion‐cooking conditions on starch digestibility profiles,Extracts of common pulses demonstrate potent in vitro anti‐adipogenic properties,Quality identification and evaluation of Pu‐erh teas of different grade levels and various ages through sensory evaluation and instrumental analysis,Effects of reaction parameters on generation of volatile compounds from the Maillard reaction between L‐ascorbic acid and glycine,Effect of pH and chitosan concentration on gelation of protein concentrate from giant squid mantle (Dosidicus gigas),Improvement of the quality of gluten‐free sponge cake using different levels and particle sizes of carrot pomace powder,Effects of artificial lighting on bioactivity of sweet red pepper (Capsicum annuum L.),Effect of cultivar, cultivation year and dehulling on raffinose family oligosaccharides in Australian sweet lupin (Lupinus angustifolius L.),Discrimination of edible fungi varieties and evaluation of their umami intensities by using an electronic tongue method,Microwave‐assisted extraction in goji berries: effect on composition and bioactivity, evaluated through conventional and nonconventional methodologies,Comparison of antioxidant capacity of commonly consumed youth beverages in the United States,Polyphenolic and phytochemical content of Cucumis sativus seeds and study on mechanism of preservation of nutritional and quality outcomes in enriched mayonnaise,Chia (Salvia hispanica L.) as fat replacer in sweet pan breads,Evaluation of polyphenolic fingerprints and antioxidant profiles of wild fruits,Effects of different osmo‐dehydrofreezing treatments on the volatile compounds, phenolic compounds and physicochemical properties in mango (Mangifera indica L.),Effect of extraction method and ripening stage on banana peel pigments,Effect of agitated bed drying on the retention of phenolic compounds, anthocyanins and antioxidant activity of roselle (Hibiscus sabdariffa L.),Production and characterisation of skate skin gelatin films incorporated with thyme essential oil and their application in chicken tenderloin packaging,Preparation and application of a flaxseed meal protein film containing lemongrass (Cymbopogon citratus) oil,Improved microstructure and properties of the gelatin film produced through prior cross‐linking induced by horseradish peroxidase, glucose oxidase and glucose,Comparison of phytochemical profiles, antioxidant and cellular antioxidant activities of seven cultivars of Aloe,Cooking and texture properties of gluten‐free fettuccine processed from defatted flaxseed flour and rice flour,Effects of UV‐C irradiation on the physiological and antioxidant responses of button mushrooms (Agaricus bisporus) during storage,Improved extraction of disulphide‐rich bioactive proteins from soya hulls: characterisation of a novel aspartic proteinase,Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch,Encapsulationof lycopene from watermelon in calcium‐alginate microparticles using an optimised inverse‐gelation method by response surface methodology,Rheological and sensory properties of fish gelatin gels as influenced by agar from Gracilaria tenuistipitata,Changes of porcine pancreas α‐amylase in activity and secondary conformations under inhibition of tea polyphenols.