Consumer acceptance of protein beverage ingredients: Less is more by D. Rovai, M.E. Watson, D.M. Barbano, M.A. Drake

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Emerging ingredients for clean label products and food safety by Elizabeth Harumi Nabeshima, Paulo Eduardo da Rocha Tavares, Ana Lúcia da Silva Corrêa Lemos, Sílvia Cristina Sobottka Rolim de Moura

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Development of a Clean-Label Meat-Free Alternative to Deli Ham by Lisiane Carvalho, Beatriz Caetano, Capucine Godinot, Norton Komora, Adriana Ferreira, Célia Rocha, Bruna Barbosa, Anabela Raymundo, Isabel Sousa

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Clean-label backdoor attack on link prediction task by Junming Mo, Ming Xu, Xiaogang Xing

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Low pH-assisted hydrothermal extraction approach to recover bioactive compounds from date seeds for their potential application in emulsion stabilization by Anuj Niroula, Latifa Alblooshi, Mariam Alalawi, Ahmad Rabbani, Sajid Maqsood, Akmal Nazir

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Grape pomace as a natural source of antimicrobial agents for food preservation by Micaela Galante, María Emilia Brassesco, Carollyne Maragoni Santos, Carolina Beres, Ana Elizabeth Cavalcante Fai, Ana Elizabeth Cavalcante Fai, Ignacio Cabezudo

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Sugar cane extracts as natural taste modulators: potential for sugar reduction in beverages and beyond by Thalia Marina Llalla Vidal, Gregor Macnab, Shane Mitchell, Matthew Flavel, Matthew Flavel

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Turning nuts and peanuts into functional spreads with bioactive compounds as an opportunity for innovation by Maria Luiza Tonetto, Gerson Lopes Teixeira, Carolina Pereira Kechinski, Jane Mara Block, Maria Manuela Camino Feltes

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Protective Effect of Lactic Acid Bacteria Isolated from Ripened Foods Against <i>Listeria monocytogenes</i> in Plant-Based Fermented Dry-Cured Sausages by José M. Martín-Miguélez, Cristina Castaño, Josué Delgado, Lary Souza Olegario, Alberto González-Mohino

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Predictive Model for <i>Listeria monocytogenes</i> in RTE Meats Using Exclusive Food Matrix Data by N. A. Nanje Gowda, Manjari Singh, Gijs Lommerse, Saurabh Kumar, Eelco Heintz, Jeyamkondan Subbiah

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Effect of Fruit Powders as Natural Alternatives to Sodium Nitrite on Lipid Oxidation in Clean-Label Salami by Adriana-Ioana Moraru Manea, Ileana Cocan, Delia-Gabriela Dumbrava, Mariana-Atena Poiana

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Clean Label Approaches in Cheese Production: Where Are We? by Jaime Fernandes, Sandra Gomes, Fernando H. Reboredo, Manuela E. Pintado, Olga Amaral, João Dias, Nuno Alvarenga

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Clean-Label Strategies for the Replacement of Nitrite, Ascorbate, and Phosphate in Meat Products: A Review by Minhyeong Kim, Su Min Bae, Yeongmi Yoo, Jibin Park, Jong Youn Jeong

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Valorization of Cordia gum: A Natural Hydrocolloid for Functional Food Innovation by Singh Ashmita, Singh Brahma N., Thakur Monika

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Editorial: Sustainable functional food's sourcing, production, and process by Poonam Sharma, Tahmeena Khan, Neelam Pathak, Swati Sharma

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Inhibition of Clostridium perfringens in High-Moisture, Uncured Turkey Products by Vinegar-Based Clean-Label Ingredients During Extended Cooling by Kathleen Ann Glass, Max C Golden, McKenna Mahnke

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Citrus Peel Extract Powders as Reducing Agents for Naturally Cured Pork Sausages: Effects on Cured Color Development by Su Min Bae, Yeongmi Yoo, Jibin Park, Minhyeong Kim, Jong Youn Jeong

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Isolation and Characterization of Enterocin-Producing <i>Enterococcus faecium</i> Strains from Algerian Traditional Food “Dried Figs Marinated in Olive Oil”: Functional and Safety... by Mohamed Merzoug, Keltoum Bendida, Marwa Aireche, Zohra Yasmine Zater, Chaimaa Naila Brakna, Amaria Ilhem Hammadi, Yasmine Saidi, Svetoslav Dimitrov Todorov, Djamal Saidi

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Ultrasound assisted natural deep eutectic solvents based sustainable extraction of Spirulina platensis and orange peel extracts for the development of strawberry-cantaloupe based n... by Kashmala Chaudhary, Samran Khalid, Taghrid S. Alomar, Najla AlMasoud, Sadia Ansar, Ahmed Fathy Ghazal, Abderrahmane Aït-Kaddour, Rana Muhammad Aadil

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A sustainable approach in pumpkin seed oil processing line: Recent advances in pumpkin seed oil and oil processing by-products by Guoqiang Zhang, Jingbo Guo, Jinying Guo

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