Editorial: Sustainable food systems in Ibero-America by José A. Teixeira, José A. Teixeira, Lorenzo Pastrana

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Recombinant production of plant lectins in microbial systems for biomedical application – the frutalin case study by Carla eOliveira, José A. Teixeira, Lucília eDomingues

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Challenges in Using Ionic Liquids for Cellulosic Ethanol Production by Francieli Colussi, Héctor Rodríguez, Michele Michelin, José A. Teixeira

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Active Carboxymethyl Cellulose-Based Edible Coatings for the Extension of Fresh Goldenberries Shelf-Life by Lina F. Ballesteros, José A. Teixeira, Miguel A. Cerqueira

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Biosurfactants Produced by Marine Microorganisms with Therapeutic Applications by Eduardo J. Gudiña, José A. Teixeira, Lígia R. Rodrigues

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Effect of Ohmic Heating on the Extraction Yield, Polyphenol Content and Antioxidant Activity of Olive Mill Leaves by Fereshteh Safarzadeh Markhali, José A. Teixeira, Cristina M. R. Rocha

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Prevention of Fungal Contamination in Semi-Hard Cheeses by Whey–Gelatin Film Incorporated with <i>Levilactobacillus brevis</i> SJC120 by Sofia P. M. Silva, José A. Teixeira, Célia C. G. Silva

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Production of a Distilled Spirit Using Cassava Flour as Raw Material: Chemical Characterization and Sensory Profile by Eduardo Coelho, Lina F. Ballesteros, Lucília Domingues, Mar Vilanova, José A. Teixeira

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Optimization of Quality Properties of Gluten-Free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums by Christian R. Encina-Zelada, Vasco Cadavez, José A. Teixeira, Ursula Gonzales-Barron

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Production of Natural Pigments by <i>Penicillium brevicompactum</i> Using Agro-Industrial Byproducts by Bruna Basto, Nuno R. da Silva, José A. Teixeira, Sara C. Silvério

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Polymeric biomaterials for wound healing by Cristiana Oliveira, Cristiana Oliveira, Diana Sousa, Diana Sousa, José A. Teixeira, José A. Teixeira, Pedro Ferreira-Santos, Pedro Ferreira-Santos, Pedro Ferreira-Santos, Claudia M. Botelho, Claudia M. Botelho

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Ohmic Heating Extract of Vine Pruning Residue Has Anti-Colorectal Cancer Activity and Increases Sensitivity to the Chemotherapeutic Drug 5-FU by Meirielly S. Jesus, Ana C. Carvalho, José A. Teixeira, Lucília Domingues, Cristina Pereira-Wilson

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Nanocarriers as Active Ingredients Enhancers in the Cosmetic Industry—The European and North America Regulation Challenges by Cristiana Oliveira, Cristina Coelho, José A. Teixeira, Pedro Ferreira-Santos, Claudia M. Botelho

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Optimisation of lab-scale continuous alcohol-free beer production by Radek Lehnert, Pavel Novák, Filipe Macieira, Michal Kuřec, José A. Teixeira, Tomáš Brányik

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Integral Valorization of Pineapple (<i>Ananas comosus</i> L.) By-Products through a Green Chemistry Approach towards Added Value Ingredients by Débora A. Campos, Tânia B. Ribeiro, José A. Teixeira, Lorenzo Pastrana, Maria Manuela Pintado

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HIDROGEOLOGIA DA REGIÃO DE RIBEIRÃO PRETO (SP) by OSMAR SINELLI, ANDRÉ DAVINO, ADONIS DE SOUZA, NEIDE M.M. GONÇALVES, JOSÉ A. TEIXEIRA

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Tuning the extraction methodology targeting protein-enriched fractions from red algae by Rafaela Nunes, Pedro Ferreira-Santos, Catarina Moreira, José A. Teixeira, Cristina M.R. Rocha

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Green and Sustainable Valorization of Bioactive Phenolic Compounds from <i>Pinus</i> By-Products by Pedro Ferreira-Santos, Elisa Zanuso, Zlatina Genisheva, Cristina M. R. Rocha, José A. Teixeira

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Initial Screening of Poly(ethylene glycol) Amino Ligands for Affinity Purification of Plasmid DNA in Aqueous Two-Phase Systems by Nuno R. da Silva, Paula Jorge, José A. Martins, José A. Teixeira, João C. Marcos

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Bacteriophage Delivery Systems for Food Applications: Opportunities and Perspectives by Maria J. Costa, Lorenzo M. Pastrana, José A. Teixeira, Sanna M. Sillankorva, Miguel A. Cerqueira

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