Untargeted Metabolomic Profiling of Aqueous and Lyophilized Pooled Human Feces from Two Diet Cohorts Using Two-Dimensional Gas Chromatography Coupled with Time-of-Flight Mass Spect... by Seo Lin Nam, Kieran Tarazona Carrillo, A. Paulina de la Mata, James J. Harynuk

“…The collected fecal samples were derived from eight healthy individuals with two different diets: vegans and omnivores, matched by age, sex, and body mass index (BMI), and stored as fecal water and lyophilized feces. …”
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Evaluación del rendimiento y otros atributos agronómicos en el germoplasma comercial de girasol argentino (1986-2006) by J. GONZÁLEZ, A.J. DE LA VEGA, N. MANCUSO, P. LUDUEÑA

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Plant-Based Fermented Beverages: Development and Characterization by Marcela Aparecida Deziderio, Handray Fernandes de Souza, Eliana Setsuko Kamimura, Rodrigo Rodrigues Petrus

“…The production of plant-based fermented beverages has been currently focused on providing a functional alternative to vegan and/or vegetarian consumers. This study primarily targeted the development and characterization of fermented beverages made up of hydrosoluble extracts of oats, almonds, soybeans, Brazil nuts, and rice. …”
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Towards de-dairyfication of the diet?—Consumers downshifting milk, yet justifying their dairy pleasures by Minna Autio, Sanna Sekki, Jaakko Autio, Katja Peltonen, Mari Niva

“…Consumers who do not use milk (e.g., vegans) have received more scholarly attention compared to those who are reducing milk consumption. …”
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Yoga practice and choices of foods, physical activity, and leisure: A convenience sampling survey from India by Shirley Telles, Sachin Kumar Sharma, Kumar Gandharva, Kumari Prasoon, Acharya Balkrishna

“…The exclusion of animal-source foods emphasizes the need for well-planned and fortified diets among vegan yoga practitioners.…”
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Plant-Based Alternatives Need Not Be Inferior: Findings from a Sensory and Consumer Research Case Study with Cream Cheese by Sara R. Jaeger, David Jin, Christina M. Roigard

“…Of note, the results were obtained among participants who were open to eating a more PB diet but were not vegetarian or vegan.…”
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Symposium: Therapeutic approach. Meal patterns and beta cells: The Case of Gabriela by Fabiana Vázquez

“…Another meal planning that is gaining more and more followers and presenting more benefits is the vegetarian diet and all its variants. People who start vegan diets and plant-based diets must receive appropriate nutritional education by specialists to avoid nutrient deficiency. …”
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An examination of relationships between vitamin B12 status and functional measures of peripheral neuropathy in young adult vegetarians by Taylor Arnold, Carol S. Johnston

“…In addition, a small pilot trial was conducted for limited-efficacy testing of vitamin B12 supplementation for reducing peripheral neuropathy.MethodsHealthy, able-bodied adults (n = 38; 19–40 years of age) reported exclusive adherence to a vegetarian or vegan diet for 3 years. Peripheral neuropathy was measured using a force plate for assessing balance, and a vibration sensitivity tester and pegboard tests to assess hand dexterity. …”
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PERBEDAAN JUMLAH LEUKOSIT CAIRAN SULKUS GINGIVA ANTARA VEGETARIAN MURNI DAN VEGETARIAN TIDAK MURNI: Kajian pada Mahasiswa di Yogyakarta by , RAHMA ARIFAH, , Drg. Hendrawati, M.Kes.

“…Vegetarians who eat only plant-based foods are called vegans or pure vegetarians, while vegetarians who eat plant foods, milk, eggs and dairy products are called impure vegetarian. …”

Creating the curriculum by Wyse, D, Baumfield, V, Egan, D, Gallagher, C, Hayward, L, Hulme, M, Leitch, R, Lingard, B, Livingston, K, Menter, I

A review of lentil (Lens culinaris Medik) value chain: postharvest handling, processing, and processed products by Yeboah, Charlotte Oduro, Sulaiman, Rabiha, Uebersax, Mark A., Dolan, Kirk D.

“…Therefore, lentil-based products can offer a healthy food choice for all consumers, including those who are vegetarian or vegans, and/or looking for meat protein alternatives due to health and/or environmental concerns. …”

Iron supplementation during the first trimester of pregnancy after a national change of recommendation: a Danish cross-sectional study by Line B. Løvschal, Stinne Høgh, Thomas Bergholt, Kate Maslin, Jill Shawe, Hanne K. Hegaard, Mie G. de Wolff

“…The pre-pregnancy factors of ≥40 years of age, the educational level below a higher degree and a vegetarian or vegan diet were identified as predictors for iron supplementation during the first trimester of pregnancy. …”
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Assessment of Early, Mid-Early, and Mid-Late Soybean (<i>Glycine max</i>) Varieties in Northern Poland by Konrad Banaś, Agnieszka Osiecka, Tomasz Lenartowicz, Agnieszka Łacka, Henryk Bujak, Marcin Przystalski

“…The soybean crop (<i>Glycine max</i>) is known for its high oil and protein content, making it a valuable resource for animal feed and a crucial ingredient in vegan and vegetarian food products. Soybean is a thermophilic short-day plant, demanding specific climatic conditions for successful cultivation. …”
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Determination of Butyrate Synthesis Capacity in Gut Microbiota: Quantification of <i>but</i> Gene Abundance by qPCR in Fecal Samples by Nikola Daskova, Marie Heczkova, Istvan Modos, Petra Videnska, Petra Splichalova, Helena Pelantova, Marek Kuzma, Jan Gojda, Monika Cahova

“…We determined <i>but</i> gene abundance in fecal DNA of subjects with opposing dietary patterns and metabolic phenotypes—lean vegans (VG) and healthy obese omnivores (OB) with known fecal microbiota and metabolome composition. …”
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Non-Invasive Method to Predict the Composition of Requeijão Cremoso Directly in Commercial Packages Using Time Domain NMR Relaxometry and Chemometrics by G. de Oliveira Machado, Gustavo Galastri Teixeira, Rodrigo Henrique dos Santos Garcia, Tiago Bueno Moraes, Evandro Bona, Poliana M. Santos, Luiz Alberto Colnago

“…Forty-five samples of commercial RC types (traditional, light, lactose-free, vegan, and fiber) were analyzed using longitudinal (T₁) and transverse (T₂) relaxation measurements in a wide bore Halbach magnet (0.23 T) with a 100 mm probe. …”
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Identification of Single and Combined Serum Metabolites Associated with Food Intake by Therese Karlsson, Anna Winkvist, Millie Rådjursöga, Lars Ellegård, Anders Pedersen, Helen M. Lindqvist

“…Fasting blood samples and a 4-day weighed food diary were collected from healthy Swedish subjects (<i>n</i> = 119) self-defined as having habitual vegan, vegetarian, vegetarian + fish, or omnivore diets. …”
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Effect of Anti-Inflammatory Diets on Pain in Rheumatoid Arthritis: A Systematic Review and Meta-Analysis by Katja A. Schönenberger, Anne-Catherine Schüpfer, Viktoria L. Gloy, Paul Hasler, Zeno Stanga, Nina Kaegi-Braun, Emilie Reber

“…Our aim was to investigate the effect of potentially anti-inflammatory diets (Mediterranean, vegetarian, vegan, ketogenic) on pain. The primary outcome was pain on a 10 cm visual analogue scale. …”
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<i>Lactobacillus</i> Strains for Vegetable Juice Fermentation—Quality and Health Aspects by Catalina Voaides, Oana Boiu-Sicuia, Florentina Israel-Roming, Medana Zamfir, Silvia Simona Grosu-Tudor, Iulia Roxana Angelescu, Calina Petruta Cornea

“…Vegetable juices are new carrier variants for beneficial bacteria, representing an alternative to dairy-fermented products, especially for vegan, strict vegetarian, or allergic consumers. …”
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Grape Pulp Fiber as Possible Fining Agents for Red Wine by Andrea Osete-Alcaraz, Lucía Osete-Alcaraz, Ana Eugenia Ortega-Regules, Ana Belen Bautista-Ortín, Encarna Gómez-Plaza

“…One of the biggest problems with the use of traditional fining agents is that some of them present allergenic characteristics or are not suitable for vegan consumers due to their animal origin. An alternative to these traditional proteinaceous agents could be cell walls from grape pulp. …”
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Recent Advances in Dietary Sources, Health Benefits, Emerging Encapsulation Methods, Food Fortification, and New Sensor-Based Monitoring of Vitamin B₁₂: A Critical Revie... by Seyed Mohammad Taghi Gharibzahedi, Maryam Moghadam, Jonas Amft, Aysu Tolun, Gauri Hasabnis, Zeynep Altintas

“…The cobalt-centered vitamin B is mainly found in animal products, posing challenges for strict vegetarians and vegans. Its bioavailability is highly influenced by intrinsic factor, absorption in the ileum, and liver reabsorption. …”
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