Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes by Philip Soladoye, Yuliya Hrynets, Mirko Betti, Zeb Pietrasik

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Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds by Stanisław Kowalski, Anna Mikulec, Henryk Pustkowiak

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High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality by Thi Thu Tra Tran, Le Hong Ngoc Ngo, Nu Minh Nguyet Ton, Thi Hong Nhung Le, Thi Thuy Le, Van Viet Man Le

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Current challenges, and potential solutions to increase acceptance and long-term consumption of cultured meat and edible insects – A review by Jia Wen Xanthe Lin, Narmatha Maran, Amanda JiaYing Lim, Siew Bee Ng, Pey Sze Teo

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Impact of Innovation on Consumers Liking and Willingness to Pay for Traditional Sausages by Żakowska-Biemans Sylwia, Sajdakowska Marta, Issanchou Sylvie

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Sustainable Protein Sources: Functional Analysis of <i>Tenebrio molitor</i> Hydrolysates and Attitudes of Consumers in Poland and Spain Toward Insect-Based Foods by Marcelina Maciejewska, Anna Dąbrowska, Marina Cano-Lamadrid

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