Sponge cake microstructure, starch retrogradation and quality changes during frozen storage,Optimising germinated conditions to enhance yield of resveratrol content in peanut sprout using response surface methodology,Anti‐acetylcholinesterase, antidiabetic, anti‐inflammatory, antityrosinase and antixanthine oxidase activities of Moroccan propolis,Effect of starter cultures on the quality of Suan yu, a Chinese traditional fermented freshwater fish,Study on the physicochemical properties and in vitro digestibility of starch from yam with different drying methods,Lipolysis, lipid peroxidation and texture of Serrano ham processed under different ripening temperature conditions,Gluten weight in ancient and modern wheat and the reactivity of epitopes towards R5 and G12 monoclonal antibodies,Effect of sequential treatments of fermentation and ultrasonication followed by extrusion on bioactive content of apple pomace and textural, functional properties of its extrudates,Fatty acid and phytosterol accumulation during seed development in three oilseed species,Effect of monosodium glutamate on physicochemical properties and quality of Alkali‐treated Pacific white shrimp,Preparation of stable microcapsules from disrupted cell of Haematococcus pluvialis by spray drying,Optimisation of antioxidant hydrolysate production from sweet potato protein and effect of in vitro gastrointestinal digestion,Effect of combined microwave‐hot air drying and superheated steam drying on physical and chemical properties of rice,Butterfly pea (Clitoria ternatea) seed and petal extracts decreased HEp‐2 carcinoma cell viability,Physicochemical properties and storage stability of spray‐dried soya bean sprout extract,Application of the fast sensory method ‘Rate‐All‐That‐Apply’ in chocolate Quality Control compared with DHS‐GC‐MS,Effects of rice koji inoculated with Aspergillus luchuensis on the biochemical and sensory properties of a sailfin sandfish (Arctoscopus japonicus) fish sauce,Spray drying of a phenolic‐rich membrane filtration fraction of olive mill wastewater: optimisation and dried product quality,Assessment of the ability of five culture media for the detection of Escherichia coli O157,The use of an enzymatic extraction procedure for the enhancement of highland barley (Hordeum vulgare L.) phenolic and antioxidant compounds,Effects of film permeability on reducing pericarp browning, preventing postharvest decay and extending shelf life of modified atmosphere‐retail packaged longan fruits,Effect of cooking on polyphenols and antioxidant activity of Araucaria angustifolia seed coat and evaluation of phytochemical and microbiological stability over storage.