Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins,The role of pulsed electric fields treatment in enhancing the stability of amino acid – sugar complexes:‐ interactions between L‐Phenylalanine and β‐Cyclodextrin,Optimisation of inulin extraction from globe artichoke (Cynara cardunculus L. subsp. scolymus (L.) Hegi.) by electromagnetic induction heating process,Optimisation of aqueous extraction conditions for the recovery of phenolic compounds and antioxidants from lemon pomace,The antioxidant activity and the composition of free and bound phenolic acids in dough of wheat flour enriched by Boletus edulis after mixing and thermal processing,Antioxidant activity and typical ageing compounds: their evolutions and relationships during the storage of lager beers,Evaluation of plasma, high‐pressure and ultrasound processing on the stability of fructooligosaccharides,Assessment of black coffee temperature profiles consumed from paper‐based cups and effect on affective and descriptive product sensory attributes,Changes in the free amino acids and the biogenic amine contents during lactic acid fermentation of different lupin species,Phytochemicals content, antioxidant and hypoglycaemic activities of commercial nutmeg mace (Myristica fragrans L.) and pimento (Pimenta dioica (L.) Merr.),Nucleation of amino acid‐rich crystals on the surface of dried scallop (Chlamys farreri) during storage: formation mechanism and influence of environmental relative humidity,Effects of different cooking methods on some chemical and sensory properties of Galega kale,Impact of icing systems with aqueous, ethanolic and ethanolic‐aqueous extracts of alga Fucus spiralis on microbial and biochemical quality of chilled hake (Merluccius merluccius),Dynamic changes in phytochemical composition and antioxidant capacity in green and black mung bean (Vigna radiata) sprouts,Microbial profile and bacterial characterisation of naturally debittered Hurma olives compared to non‐debittered Erkence variety during ripening period,Effects of sodium tripolyphosphate on functional properties of low‐salt single‐step high‐pressure processed chicken breast sausage,Isosweetness concentrations of sucrose and high‐intensity sweeteners and antioxidant activity in white chocolate with functional properties,Impact of enzyme preparation and degree of hydrolysis on peptide profile and nitrogen solubility of sodium caseinate hydrolysates,Shelf life extension of fresh ginseng roots using sanitiser washing, edible antimicrobial coating and modified atmosphere packaging,Lactose hydrolysis and lactase activity in fermented mixtures containing mare's, cow's, sheep's and goat's milk.