Total polyphenol extraction from red sorghum grain and effects on the morphological structure of starch granules,Antioxidant and hypoglycaemic effects of tilapia skin collagen peptide in mice,Production, mode of action and sequencing of the corresponding gene of a bacteriocin produced by Lactococcus lactis 19.3,Changes in myofibrillar structure of silver carp (Hypophthalmichthys molitrix) as affected by endogenous proteolysis under acidic condition,Survival of Escherichia coli O157:H7, nitrite content and sensory acceptance of low‐salt Chinese paocai fermented by screened lactic acid bacteria,Analysis of physicochemical properties during the processing of Yiluxian, a traditional chinese low‐salt fish product,Ball milling improves extractability and antioxidant properties of the active constituents of mushroom Inonotus obliquus powders,Identification and functional characterisation of bioactive peptides in rice bran albumin hydrolysates,Preparation and optimisation of liposome‐in‐alginate beads containing oyster hydrolysate for sustained release,Analysis of polychlorinated biphenyls (PCBs), heavy metals and omega‐3 fatty acids in commercially available Korean functional fish oil supplements,Antimicrobial efficacy of gaseous chlorine dioxide against Salmonella enterica Typhimurium on grape tomato (Lycopersicon esculentum),The effect of thermal processing and storage on the physicochemical properties and in vitro digestibility of potatoes,Changes in browning‐related components of apple slices during different stages of instant controlled pressure drop‐assisted hot air drying (AD‐DIC),Effects of inulin, fructooligosaccharides/glucose and pH on the shape of the death kinetic of Lactobacillus reuteri DSM 20016,Effect of dextran glycation on nanofibril assembly of soya β‐conglycinin at pH 2.0 and the pH stability of nanofibrils,Evaluation of physicochemical properties and microbial attributes of cooked sausages stuffed in casing modified by surfactants and lactic acid after immersion vacuum cooling and long‐term storage,Microencapsulation of Nigella sativa seeds oil containing thymoquinone by spray‐drying for functional yogurt production,Anthocyanin profile of red fruits and black carrot juices, purees and concentrates by HPLC‐DAD‐ESI/MS‐QTOF,Response surface analysis and extrusion process optimisation of maize–mungbean‐based instant weaning food,Variation of composition and functional properties of gum from six Canadian flaxseed (Linum usitatissimum L.) cultivars.