Enhancing life with celiac disease: unveiling effective tools for assessing health-related quality of life by Ana Luísa Falcomer, Ana Luísa Falcomer, Bernardo Romão de Lima, Bernardo Romão de Lima, Priscila Farage, Samantha Fabris, Ruth Ritter, António Raposo, Edite Teixeira-Lemos, Cláudia Chaves, Renata Puppin Zandonadi

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Development and Rapid Sensory Descriptive Characterization of Cereal Bars Made with Brazilian Licuri Nut (<i>Syagrus coronata</i>) by Maximiliano Sommo, Lorena Andrade de Aguiar, António Raposo, Ariana Saraiva, Edite Teixeira-Lemos, Cláudia Chaves, Bernardo Romão

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Assessment of Validated Instruments for Measuring Cooking Skills in Adults: A Scoping Review by Maísa Fernandes Caixeta Lins, Raquel Braz Assunção Botelho, Bernardo Romão, Maria Luiza Torres, Nathalia Sernizon Guimarães, Renata Puppin Zandonadi

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Are Vegan Alternatives to Meat Products Healthy? A Study on Nutrients and Main Ingredients of Products Commercialized in Brazil by Bernardo Romão, Raquel Braz Assunção Botelho, Eduardo Yoshio Nakano, António Raposo, Heesup Han, Alejandro Vega-Muñoz, Antonio Ariza-Montes, Renata Puppin Zandonadi

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<i>Amorphophallus konjac</i>: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread by Fernanda Laignier, Rita de Cássia de Almeida Akutsu, Bernardo Romão de Lima, Renata Puppin Zandonadi, António Raposo, Ariana Saraiva, Raquel Braz Assunção Botelho

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Nutritional Profile of Commercialized Plant-Based Meat: An Integrative Review with a Systematic Approach by Bernardo Romão, Raquel Braz Assunção Botelho, Maria Luiza Torres, Dayanne da Costa Maynard, Maria Eduarda Machado de Holanda, Vinícius Ruela Pereira Borges, António Raposo, Renata Puppin Zandonadi

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Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis by Bernardo Romão, Ana Luísa Falcomer, Gabriela Palos, Sandra Cavalcante, Raquel Braz Assunção Botelho, Eduardo Yoshio Nakano, António Raposo, Faiyaz Shakeel, Sultan Alshehri, Wael A. Mahdi, Renata Puppin Zandonadi

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Vegan milk and egg alternatives commercialized in Brazil: A study of the nutritional composition and main ingredients by Bernardo Romão, Raquel Braz Assunção Botelho, Eduardo Yoshio Nakano, Vinícius Ruela Pereira Borges, Maria Eduarda Machado de Holanda, António Raposo, Heesup Han, Miseldra Gil-Marín, Antonio Ariza-Montes, Renata Puppin Zandonadi

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