61. Expression of Concern. Issue 1 (17th February 2021) Journal: EFood Issue: Volume 2:Issue 1(2021) Page Start: 47 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
62. Extraction Methods of Virgin Coconut Oil and Palm‐pressed Mesocarp Oil and their Phytonutrients. Issue 6 (7th November 2020) Authors: Sundrasegaran, Sreeranjini; Mah, Siau Hui Journal: EFood Issue: Volume 1:Issue 6(2020) Page Start: 381 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
63. Feed‐induced Variation in the Carotenoid Composition of Brine Shrimp. Issue 3 (5th June 2020) Authors: Huang, Jin; Hui, Bodi Journal: EFood Issue: Volume 1:Issue 3(2020) Page Start: 247 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
64. Foam‐mat dried modified aloe polysaccharide powder: Optimization and physiochemical characterization. Issue 2 (2nd April 2023) Authors: Roy, Tapas; Alam, Mohammed Shafiq Journal: EFood Issue: Volume 4:Issue 2(2023) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
65. Food Hygienic Practices and Safety Measures among Street Food Vendors in Zanzibar Urban District. Issue 4 (30th June 2020) Authors: Hassan, Jamila K.; Fweja, Leonard W.T. Journal: EFood Issue: Volume 1:Issue 4(2020) Page Start: 332 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
66. Food safety, waste management, and sustainability issues in Turkey. Issue 4 (28th July 2022) Authors: Ozkan, Gulay; Capanoglu, Esra Journal: EFood Issue: Volume 3:Issue 4(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
67. Food‐derived Acetylcholinesterase Inhibitors as Potential Agents against Alzheimer's Disease. Issue 2 (25th March 2021) Authors: Aluko, Rotimi E. Journal: EFood Issue: Volume 2:Issue 2(2021) Page Start: 49 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
68. Formation of Three Selected AGEs and their Corresponding Intermediates in Aldose‐ and Ketose‐lysine Systems. Issue 3 (14th May 2020) Authors: Xue, Chaoyi; Shi, Zhenhua; He, Zhiyong; Wang, Zhaojun; Qin, Fang; Chen, Jie; Zeng, Maomao Journal: EFood Issue: Volume 1:Issue 3(2020) Page Start: 270 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
69. Guideline for extraction, qualitative, quantitative, and stability analysis of anthocyanins. Issue 1 (4th January 2023) Authors: Yan, Shulei; Li, Yue; Liu, Jingjing; Si, Dun; Zhang, Xinfeng Journal: EFood Issue: Volume 4:Issue 1(2023) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
70. Guideline for screening antioxidant against lipid‐peroxidation by spectrophotometer. Issue 2 (28th March 2023) Authors: Li, Yue; Si, Dun; Sabier, Maidinai; Liu, Jingjing; Si, Jinping; Zhang, Xinfeng Journal: EFood Issue: Volume 4:Issue 2(2023) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗