Microencapsulation techniques and encapsulating materials influenced the shelf life and digestion release of vitamin E and isoflavones in soymilk powder by Pakkawat Detchewa, Chutima Aphibanthammakit, Anuchita Moongngarm, Sylvie Avallone, Patcharee Prasajak, Chadaporn Boonpan, Varathip Ruangdath, Wichien Sriwichai

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Beyond their nutritional value, school meal programs support agricultural and food transition toward sustainability by creating multi-sectoral values in France by Sylvie Avallone, Sophie Nicklaus, Céline Giner, Juliana F. W. Cohen, Juliana F. W. Cohen, Stéphane Verguet

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Nutritional and microbiological dynamics in the preparation of prahoc fish paste. by Channmuny Thanh, Sylvie Avallone, Vincent Chochois, Caroline Douny, Kevin Bethune, Hasika Mith, Chanthol Peng, Adrien Servent, Ingrid Collombel

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Policy insights for national school meals programmes: Annual Research Statements to the members of the School Meals Coalition - 2022, 2023, and 2024 by Research Consortium for School Health and Nutrition, Donald A.P. Bundy, Linda Schultz, Kate Morris, Jasmine Catmull, Georgia Crowley, Sarah Vickers, Patricia Eustachio Colombo, Muna Osman, Gilbert Miki, Edward Makumbe, Noam Angrist, Stéphane Verguet, Sylvie Avallone, Heli Kuusipalo, Aurélie Fernandez, R. Gopinath, Abimbola Adesanmi, Samrat Singh, Jean D’Amour Manirere, Silvia Pastorino, Jacqueline Kungú, Dirce Maria Lobo Marchioni, Semiramis Domene

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