Vegan YouTubers Performing Ethical Beliefs by Kim Harding, Abby Day

Subjects: “…veganism…”
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The Biology of Veganism: Plasma Metabolomics Analysis Reveals Distinct Profiles of Vegans and Non-Vegetarians in the Adventist Health Study-2 Cohort by Fayth L. Miles, Michael J. Orlich, Andrew Mashchak, Paulette D. Chandler, Johanna W. Lampe, Penelope Duerksen-Hughes, Gary E. Fraser

“…Analysis of metabolic profiles in vegans and non-vegetarians revealed vast differences in these two dietary groups, reflecting differences in consumption of animal and plant products. …”
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Dietetics Program Directors in the United States Support Teaching Vegetarian and Vegan Nutrition and Half Connect Vegetarian and Vegan Diets to Environmental Impact by Irana W. Hawkins, Irana W. Hawkins, A. Reed Mangels, Robert Goldman, Richard J. Wood

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Vegan : over 90 mouthwatering recipes for all occassions / by 382506 Tony, Weston, Bishop, Yvonne

Subjects: “…Vegan cookery…”

The vegan industrial complex: the political ecology of not eating animals by Amy Trauger

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Repeated hypocalcemia in a patient with “Hikikomori” following veganism by Keisuke Suzuki, Kazuyuki Miyamoto, Shutaro Ozawa, Raichi Kawakami, Motoyasu Nakamura, Gen Inoue, Akihito Kato, Yoko Tarumi, Masaharu Yagi, Kenji Dohi

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Supermercados 'Vegan Friendly'. A propósito de Mercadona by Teresa Giménez-Candela

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Placing a Well-Designed Vegan Diet for Slovenes by Boštjan Jakše

Subjects: “…vegan diet…”
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Standardization of Aquafaba Production and Application in Vegan Mayonnaise Analogs by Yue He, Sarah K. Purdy, Timothy J. Tse, Bunyamin Tar’an, Venkatesh Meda, Martin J. T. Reaney, Rana Mustafa

“…Aquafaba samples, both freeze-dried and spray-dried, were used to make egg-free, vegan mayonnaise. Mayonnaise and analog physicochemical characteristics, microstructure, and stability were tested and compared to mayonnaise prepared using egg yolk. …”
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Investigation of Millennials' Perception of Vegan Trends and Future Needs by Eun-Hye Song, Bok-Mi Jung

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Yenice Mutfak Kültürünün Vegan Mutfak Kapsamında İncelenmesi by Nuray Türker, Sibel Ayyıldız

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Vegan Diet and the Gut Microbiota Composition in Healthy Adults by Emily A. Losno, Katharina Sieferle, Federico J. Armando Perez-Cueto, Christian Ritz

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Mistol-Based Vegan Beverages for a Healthy Diet by R. Villalba, J. Belotto, E. Coronel, A. Suárez, S. Caballero, L. Mereles

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Vegans, Vegetarians and Pescatarians Are at Risk of Iodine Deficiency in Norway by Synne Groufh-Jacobsen, Sonja Y. Hess, Inger Aakre, Elin Lovise Folven Gjengedal, Kristina Blandhoel Pettersen, Sigrun Henjum

“…We aimed to assess iodine status, dietary intake, supplement and macroalgae use, and iodine knowledge in vegans, vegetarians and pescatarians. In this study, 115 vegans, 55 vegetarians and 35 pescatarians from the Oslo region of Norway, aged 18–60 years, participated. …”
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Restrained Eating and Vegan, Vegetarian and Omnivore Dietary Intakes by Anna Brytek-Matera

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Vegetarianism and Veganism from a Moral Point of View by Francesco Allegri

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The Vegan Food Experience: Searching for Happiness in the Norwegian Foodscape by Giovanna Bertella

Subjects: “…veganism…”
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Dietary identity and embitterment among vegans, vegetarians and omnivores by Heike Reuber, Beate Muschalla

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Vegan Egg: A Future-Proof Food Ingredient? by Fatma Boukid, Mohammed Gagaoua

“…Vegan eggs are designed with the aim to provide a healthier and more sustainable alternative to regular eggs. …”
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Veganism: A Phenomenological Study of the Gender-Specific Motivations by Wong, Siqi

“…However, statistics have shown that the number of female vegans are quadruple of male vegans. This purpose of this research paper is to analyze the gendered-specific motivations for people in Singapore in adopting and maintaining a vegan lifestyle through a phenomenological approach so as to effectively advocate for veganism as part of sustainable consumerism.…”
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