•Improving nutritional properties of food products by ultrasound: Basic principles and behind mechanisms
•Hybrid food design as a way to enhance the nutritional and functional properties of animal-based products
•Turnip mosaic virus alters phosphorus metabolism and shoot-root allocation without resource competition
•Green Synthesized Selenium Nanoparticles Enhance Postharvest Nutritional Quality and Anti-Browning Capacity of Pleurotus ostreatus (Oyster Mushroom)
•A Comprehensive Review on Seaweed Preservation Techniques: Impacts on Nutritional Quality, Safety and Shelf Life
