Published: 2026-04-28

Food Science and Technology Management

Assessment of Brown Color as an Indicator of Salty and Bitter Taste Perception: a Case of Reduced- and Low-sodium Barbecue Sauces

Jose Ramon Alonso, Sujinda Sriwattana, Busarawan Chaiya, Witoon Prinyawiwatkul

1-13

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Physics and Applied Physics

Structural and Biological Enhancement of Cu-Incorporated Biphasic Calcium Phosphate Synthesized via a Sol–Gel Combustion Method

Wutthigrai Sailuam, Sansiree Pranatso, Prutchayawoot Thopan, Napatsawan Ngamdi, Likit Temprom

14-21

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