Posición técnica de la Asociación Mexicana de Gastroenterología sobre las bebidas vegetales a base de soya by R. Vázquez-Frias, M.E. Icaza-Chávez, M.A. Ruiz-Castillo, M. Amieva-Balmori, G.A. Argüello-Arévalo, R.I. Carmona-Sánchez, M.V. Flores-Bello, V. Hernández-Rosiles, G. Hernández-Vez, I. Medina-Vera, E. Montijo-Barrios, I. Núñez-Barrera, B.A. Pinzón-Navarro, C.A. Sánchez-Ramírez

Subjects: “…Plant-based beverages…”
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Perception, knowledge, and insights on the Brazilian consumers about nut beverages by Victor Jonas da Rocha Esperança, Isabelle Paes Leme de Castro, Thaisa Santos Marques, Otniel Freitas-Silva

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Ultrasound and Thermosonication as Promising Technologies for Processing Plant-Based Beverages: A Review by Dalia M. Sotelo-Lara, Genaro G. Amador-Espejo, Diego F. Álvarez-Araiza, Alondra K. Cordero-Rivera, Karla G. Millán-Quintero, Rocío Campos-Vega, Rita M. Velázquez-Estrada

Subjects: “…plant-based beverages…”
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A comparison of the quality of ultra-high-temperature milk and its plant-based analogs by T. Daszkiewicz, M. Florek, D. Murawska, A. Jabłońska

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Plant-Based Beverages: Consumption Habits, Perception and Knowledge on a Sample of Portuguese Citizens by Ofélia Anjos, Patrícia C. P. Pires, Joana Gonçalves, Letícia M. Estevinho, António G. Mendonça, Raquel P. F. Guiné

Subjects: “…plant-based beverages…”
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Characterizing Spoilage of Coconut-based Creamers: A Multifaceted Approach to Identify Problematic Bacteria and Their Potential Sources in a New Product Category by Samantha Kilgore, Jared D. Johnson, Joy Waite-Cusic

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Dynamic Thermal Treatments in Green Coconut Water Induce Dynamic Stress Adaptation of <i>Listeria innocua</i> That Increases Its Thermal Resistance by Gerardo A. González-Tejedor, Alberto Garre, Asunción Iguaz, Ricardo Wong-Zhang, Pablo S. Fernández, Arícia Possas

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Comprehensive studies on the stability of yogurt-type fermented soy beverages during refrigerated storage using dairy starter cultures by Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, Mariola Kozłowska

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Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages by Małgorzata Ziarno, Patrycja Cichońska

Subjects: “…plant-based beverages…”
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An investigation into consumer perception of the aftertaste of plant-based dairy alternatives using a word association task by Jamal Amyoony, Rachael Moss, Tanvi Dabas, Mackenzie Gorman, Christopher Ritchie, Jeanne LeBlanc, Matthew B. McSweeney

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Consumption vs. non-consumption of plant-based beverages: A case study on factors influencing consumers' choices by Francesco Sottile, Stefano Massaglia, Valentina Maria Merlino, Cristiana Peano, Giulia Mastromonaco, Ferdinando Fornara, Danielle Borra, Oriana Mosca

Subjects: “…plant-based beverages…”
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Impact of Lactic Acid Fermentation on the Organic Acids and Sugars of Developed Oat and Buckwheat Beverages by Kübra Küçükgöz, Anna Franczak, Wiszko Borysewicz, Klaudia Kamińska, Muhammad Salman, Wioletta Mosiej, Marcin Kruk, Danuta Kołożyn-Krajewska, Monika Trząskowska

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Role of Quinoa (<i>Chenopodium quinoa</i> Willd) and Chickpea (<i>Cicer arietinum</i> L.) Ratio in Physicochemical Stability and Microbiological Quality of Fermented Plant-Based Be... by John Hurtado-Murillo, Wendy Franco, Ingrid Contardo

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Selenium in plant-based beverages: How can in vitro bioaccessibility contribute to an accurate daily intake? by José Luan da Paixão Teixeira, Raquel Fernanda Milani, Marcelo Antonio Morgano

Subjects: “…Plant-based beverages…”
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Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits by Belén Hidalgo-Fuentes, Edgar de Jesús-José, Anselmo de J. Cabrera-Hidalgo, Ofelia Sandoval-Castilla, Teodoro Espinosa-Solares, Ricardo. M. González-Reza, María L. Zambrano-Zaragoza, Andrea M. Liceaga, José E. Aguilar-Toalá

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Proposed Nutrient Standards for Plant-Based Beverages Intended as Milk Alternatives by Adam Drewnowski, Christiani Jeyakumar Henry, Johanna T. Dwyer

Subjects: “…plant-based beverages…”
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Consumer perceptions of plant based beverages: The Ghanaian consumer's perspective by Jacqueline Baaba Acquah, Joris Gerald Niilante Amissah, Nicole Sharon Affrifah, Tim J Wooster, Angelina Opoku Danquah

Subjects: “…Plant-based beverages…”
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Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages by Patrycja Cichońska, Ewa Domian, Małgorzata Ziarno

Subjects: “…plant-based beverages…”
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Plant-Based Beverages from Germinated and Ungerminated Seeds, as a Source of Probiotics, and Bioactive Compounds with Health Benefits—Part 1: Legumes by Adriana Dalila Criste, Adriana Cristina Urcan, Cristian Ovidiu Coroian, Lucian Copolovici, Dana Maria Copolovici, Ramona Flavia Burtescu, Neli Kinga Oláh

Subjects: “…plant-based beverages…”
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Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics by Patrycja Cichońska, Małgorzata Ziarno

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