Quality impact of sustainable ma-packaging options for emulsion-type sausage: A German case study by Imke Korte, Antonia Albrecht, Maureen Mittler, Claudia Waldhans, Judith Kreyenschmidt

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Indicator based assessment of food security in SAARC nations under the influence of climate change scenarios by Ram Kumar Singh, Pawan Kumar Joshi, Vinay Shankar Prasad Sinha, Manoj Kumar

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Lysozyme sources for disease prevention and health promotion – Donkey milk in alternative to hen egg-white lysozyme by Vita Maria Marino, Iris Schadt, Stefania La Terra, Margherita Caccamo, Cinzia Caggia

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The versatility of pulses: Are consumption and consumer perception in different European countries related to the actual climate impact of different pulse types? by Katharina Henn, Xueqian Zhang, Marianne Thomsen, Åsmund Rinnan, Wender L.P. Bredie

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Assessing cellular agriculture potential: Population homogeneity and gene expression in cultured bovine mammary epithelial cells by Zahra Sattari, Martin Krøyer Rasmussen, Nina Aagaard Poulsen, Rikke Brødsgaard Kjærup, Yuan Yue, Lotte Bach Larsen, Stig Purup

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Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization by Ana Florencia Moretti, María Candela Moure, Florencia Quiñoy, Fiorella Esposito, Nicolás Simonelli, Micaela Medrano, Ángela León-Peláez

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Are plant-based meat analogues fulfilling their potentials? An Australian perspective by Owen Miller, Christopher J. Scarlett, Benu Adhikari, Taiwo O. Akanbi

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Beyond raw: Investigating alternative preparation methods as a tool to increase acceptance of oysters in Sweden by Elena Costa, Anna-Lisa Wrange, Elizabeth S. Collier, Jun Niimi, Åsa Strand

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Texture properties of microwave post-processed 3D printed potato snack with different ingredients and infill structure by Zhenbin Liu, Min Zhang

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Perceived healthiness of foods: A systematic review of qualitative studies by Vinícius Rodrigues Arruda Pinto, Rafael Faria de Abreu Campos, Felipe Rocha, Magnus Luiz Emmendoerfer, Márcia Cristina Teixeira Ribeiro Vidigal, Samuel José Silva Soares da Rocha, Suzana Maria Della Lucia, Laura Fernandes Melo Cabral, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone

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Sensory profile characterization of non-wheat flour biscuits using Rate-All That-Apply (RATA) and emotional sensory mapping (ESM) method by Jariyah, Achmad Wahyu Hidayat, Hadi Munarko

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Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies by Bhagya Jagadiswaran, Vishvaa Alagarasan, Priyadharshini Palanivelu, Radhika Theagarajan, J.A. Moses, PhD, C. Anandharamakrishnan, PhD

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Effect of α-dl tocopherol acetate (antioxidant) enriched edible coating on the physicochemical, functional properties and shelf life of minimally processed carrots (Daucus carota s... by Divya Keshari, Abhishek Dutt Tripathi, Aparna Agarwal, Saloni Rai, Suresh Kumar Srivastava, Pankaj Kumar

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Effects of whey protein-polyphenol conjugates incorporation on physicochemical and intelligent pH-sensing properties of carboxymethyl cellulose based films by Xinru Zhao, Chen Li, Feng Xue

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Enhancing the aroma of white whole sorghum flour using supercritical carbon dioxide by Arda Tuhanioglu, Scott Lafontaine, Ali Ubeyitogullari

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Seaweeds, an aquatic plant-based protein for sustainable nutrition - A review by Kamalesh Raja, Vijayasri Kadirvel, Thiruvengadam Subramaniyan

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Induction of defense mechanisms in avocado using Mexican oregano oil-based antifungal sachet by Citlali Colín-Chávez, Jose J. Virgen-Ortiz, Marco A. Miranda-Ackerman, Orlando Hernández-Cristóbal, Miguel Ángel Martínez-Téllez, Fabiola Esquivel-Chávez, Nancy Lissete Gallegos-Santoyo

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Consumer acceptance of cultured, plant-based, 3D-printed meat and fish alternatives by Madeleine Lanz, Christina Hartmann, Paul Egan, Michael Siegrist

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Antifungal packaging with coconut oil extract improved the storage of fresh tamarillo fruits by Lissette Ariza-Corredor, Brayan A. Bohorquez-Torres, Katheryn Michell Camargo-Jimenez, Mónica Avila Murillo, Cesar A. Sierra, Diego Alzate-Sanchez

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Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory properties by Cátia Saldanha do Carmo, Anne Rieder, Paula Varela, Hanne Zobel, Tzvetelin Dessev, Solveig Nersten, Sara M. Gaber, Stefan Sahlstrøm, Svein Halvor Knutsen

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