Translating the Brazilian Dietary Guidelines into clinical practice: innovative strategies for healthcare professionals by Vanessa Del Castillo Silva Couto, Maria Laura da Costa Louzada, Patrícia Constante Jaime

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A quantitative environmental impact assessment of Australian ultra-processed beverages and impact reduction scenarios by Kim Anastasiou, Michalis Hadjikakou, Ozge Geyik, Gilly A. Hendrie, Phillip Baker, Richard Pinter, Mark Lawrence

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Study on the Visual Experience of IP Image Design for Fruit-Based Foods by WU Qi-han, ZHOU Rui

Subjects: “…fruit-based foods…”
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Lactic Acid Bacteria from Northern Thai (Lanna) Fermented Foods: A Promising Source of Probiotics with Applications in Synbiotic Formulation by Nittiya Suwannasom, Achiraya Siriphap, Ornampai Japa, Chonthida Thephinlap, Chutamas Thepmalee, Krissana Khoothiam

Subjects: “…northern Thai (Lanna) fermented foods…”
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A Novel Wild-Type <i>Lacticaseibacillus paracasei</i> Strain Suitable for the Production of Functional Yoghurt and Ayran Products by Ioanna Prapa, Chrysoula Pavlatou, Vasiliki Kompoura, Anastasios Nikolaou, Electra Stylianopoulou, George Skavdis, Maria E. Grigoriou, Yiannis Kourkoutas

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Effect of plant-based functional foods for the protection against salt-induced endothelial dysfunction by Sheung Yin San, Jennifer. M.F. Wan, Jimmy Chun Yu Louie

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Sociodemographic Factors Associated with Purchasing Frozen, Fresh, Canned, and Dried Produce in a Nationally Representative Sample of United States Households by Graham E Bastian, Joslyn K Russell, Annie J Roe, Raveen Rani

Subjects: “…frozen foods…”
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Safety of a change of specifications of phytosterols/phytostanols as a novel food pursuant to Regulation (EU) 2015/2283 by EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Dominique Turck, Torsten Bohn, Montaña Cámara, Jacqueline Castenmiller, Stefaan De Henauw, Karen Ildico Hirsch‐Ernst, Ángeles Jos, Alexandre Maciuk, Inge Mangelsdorf, Breige McNulty, Androniki Naska, Kristina Pentieva, Alfonso Siani, Frank Thies, Margarita Aguilera‐Gómez, Francesco Cubadda, Thomas Frenzel, Marina Heinonen, Monika Neuhäuser‐Berthold, Helle Katrine Knutsen, Morten Poulsen, Miguel Prieto Maradona, Josef Rudolf Schlatter, Alexandros Siskos, Henk vanLoveren, Wolfgang Gelbmann, Harry J. McArdle

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Superfoods: exploring sustainability perspectives between nutrient synthesizers and accumulators by G. Santunione, G. Montevecchi, G. Montevecchi

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Investigating Escherichia Coli (E. Coli) Contamination of Street Foods in Manjari Kabale District. by Unasi, Daniel

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Safety of oil from Schizochytrium limacinum (strain ATCC‐20889) for use in infant and follow‐on formula as a novel food pursuant to Regulation (EU) 2015/2283 by EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Dominique Turck, Torsten Bohn, Montaña Cámara, Jacqueline Castenmiller, Stefaan De Henauw, Karen Ildico Hirsch‐Ernst, Ángeles Jos, Alexandre Maciuk, Inge Mangelsdorf, Breige McNulty, Androniki Naska, Kristina Pentieva, Alfonso Siani, Frank Thies, Margarita Aguilera‐Gómez, Francesco Cubadda, Thomas Frenzel, Marina Heinonen, Helle Katrine Knutsen, Monika Neuhäuser‐Berthold, Morten Poulsen, Miguel Prieto Maradona, Josef Rudolf Schlatter, Alexandros Siskos, Henk vanLoveren, Irene Nuin Garciarena, Emanuela Turla, Harry J. McArdle

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Discovery and Characterization of Novel Esterases with Ethyl Carbamate-Hydrolyzing Activity by LIU Qingtao, ZHU Sibao, WANG Tianwen, LI Chuang, QIAN Senhe, ZHANG Wenqing, CHENG Fan, TIAN Shufang

Subjects: “…ethyl carbamate; ethyl carbamate-hydrolyzing enzyme; esterase; traditional fermented foods; food safety…”
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Distribution, traditional utilization, processing, and health benefits associated with the consumption of morama bean [Tylosema escululetum (Burch.)]: a survey from selected distri... by John Gwamba, Samuel Imathiu, John Kinyuru, Arnold Onyango, Masa Veronica Motaung

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Fostering unsustainability? An analysis of 4-year-olds' dietary impacts in Sweden by Maria Jacobsen, Lotta Moraeus, Emma Patterson, Anna Karin Lindroos, Mattias Eriksson, Elin Röös

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GWAS Identifies SNP Markers and Candidate Genes for Off-Flavours and Protein Content in Faba Bean (<i>Vicia faba</i> L.) by Antonio Lippolis, Boudewijn Hollebrands, Valentina Acierno, Catrienus de Jong, Laurice Pouvreau, João Paulo, Salvador A. Gezan, Luisa M. Trindade

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The association between consumption of ultra-processed foods and sperm quality parameters: a cross-sectional study by Mitra Soltani, Mohammad Reza Ahmadi, Zainab Shateri, Zahra Maghsoudi, Milad Rajabzadeh-Dehkordi, Moein Askarpour, Amir Hossein Asadi, Mehran Nouri

Subjects: “…Ultra-processed foods…”
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Bioactive compounds from Chinese herbal plants for neurological health: mechanisms, pathways, and functional food applications by Wang Meng, Wang Chao, Zhao Kaiwei, Ma Sijia, Sang Jiajia, Xu Shijie

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Effects of Rosa roxburghii &amp; edible fungus fermentation broth on immune response and gut microbiota in immunosuppressed mice by Dechang Xu, Jielun Hu, Yadong Zhong, Yanli Zhang, Wenting Liu, Shaoping Nie, Mingyong Xie

Subjects: “…Fermented foods…”
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The Influence of Healthy Lifestyle on Willingness to Consume Healthy Food Brands: A Perceived Value Perspective by Elizabeth Emperatriz García-Salirrosas, Jorge Alberto Esponda-Perez, Dany Yudet Millones-Liza, Karla Liliana Haro-Zea, Luiggi Agustin Moreno-Barrera, Ghenkis Amilcar Ezcurra-Zavaleta, Luis Alberto Rivera-Echegaray, Manuel Escobar-Farfan

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<i>Bridelia ferruginea</i> Tea Consumption Improves Antioxidant Status in Individuals Living with Type 2 Diabetes by Collins Afriyie Appiah, Jennifer Ngounda, Mavis Boakye-Yiadom, Felix Charles Mills-Robertson, Mariette Nel, Rabia Johnson, Corinna Walsh

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