Editorial: Hold the salt: dietary sodium's effect on cardiovascular and kidney diseases de réir Marcelo Perim Baldo, Maria do Carmo Serrano, Maria do Carmo Serrano, Ashley Pitzer Mutchler, Youngseung Lee

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From a Coriander Mayonnaise to a Vegan Analogue: Assessing pH and Salt Influence in a <i>Saccharomyces cerevisiae</i> Yeast Protein Extract and <i>Chlorella vulgaris</i> Mixed Syst... de réir Pedro Coelho, Carmo Serrano, Norton Komora, Anabela Raymundo

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The influence of salt reduction with encapsulated oleoresins on the quality of mayonnaise, mustard, and ketchup de réir Carmo Serrano, Carmo Serrano, Margarida Sapata, Diogo Castelo-Branco, Ana Tasso, António Marques, António Marques, Cláudia Viegas, Diogo Figueira, Norton Komora

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Exploring the Potential of Anthocyanin-Based Edible Coatings in Confectionery—Temperature Stability, pH, and Biocapacity de réir Carmo Serrano, Beatriz Lamas, M. Conceição Oliveira, Maria Paula Duarte

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Microencapsulation of Essential Oils and Oleoresins: Applications in Food Products de réir Beatriz Fernandes, M. Conceição Oliveira, Ana C. Marques, Rui Galhano dos Santos, Carmo Serrano

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Beyond Thymol and Carvacrol: Characterizing the Phenolic Profiles and Antioxidant Capacity of Portuguese Oregano and Thyme for Food Applications de réir Ana Rita Soares Mateus, Carmo Serrano, Carina Almeida, Andreia Soares, Violeta Rolim Lopes, Ana Sanches-Silva

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Chemical Profile and Biological Activities of <i>Brassica rapa</i> and <i>Brassica napus</i> Ex Situ Collection from Portugal de réir Carmo Serrano, M. Conceição Oliveira, V. R. Lopes, Andreia Soares, Adriana K. Molina, Beatriz H. Paschoalinotto, Tânia C. S. P. Pires, Octávio Serra, Ana M. Barata

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