Resistance to corporate agri-food. The case of plant-based meat by Alessandro Bonanno

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Development and Characterization of Mikania, Kapok, Wool, Sugarcane, and Pineapple Fiber Reinforced Polyester Composite by Rafid Anan, Hasan Al Mahmud, Tabriz Ahnaf Khan, Md Sakib Ul Alam Sakib, Md Shahadhat Hossain

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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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Roles of fermented plant-, dairy- and meat-based foods in the modulation of allergic responses by Muhamad Hafiz Abd Rahim, Nur Hazlin Hazrin-Chong, Hanis Hazeera Harith, Wan Abd Al Qadr Imad Wan-Mohtar, Rashidah Sukor

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Advances in plant-based raw materials for food 3D printing by Zhihao Liu, Xinna Hu, Shuyu Lu, Bo Xu, Chenyu Bai, Tao Ma, Yi Song

Subjects: “…Plant-based food raw materials…”
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Foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate mousseMendeley Data by Lea Mehren, Lena Elliger, Hanna May, Andreas Schieber, Nadine Schulze-Kaysers

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Effects of the Treatment Technology of Soybean on Volatile Flavor Compounds of Plant-based Compound Milk during Storage by Xue WANG, Youqiang YU, Xiaoyang ZHENG, Hongjiang MA, Shiwei LIU, Wenxin WANG, Fang ZHOU, Shenglin DUAN

Subjects: “…plant-based compound milk…”
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Research Progress in Sodium Reduction Strategies for Plant-Based Meat Products by WANG Rui, PENG Yu, SHAN Ziming, LI Mo, WEN Xin, NI Yuanying

Subjects: “…plant-based meat products; sodium reduction; fibrous structure formation; plant protein extraction; membrane filtration…”
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The intricate interplay between dietary habits and cognitive function: insights from the gut-brain axis by Ruyi Zhang, Ruyi Zhang, Meiya Zhang, Pengyu Wang

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Concentrations, composition profiles, and in vitro–in silico-based mixture risk assessment of bisphenol A and its analogs in plant-based foods by Chun-Hui Chiu, Shih-Han Sun, Yun-Jia Yao, Yi Chuang, Yu-Tsung Lee, Yi-Jun Lin

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Design and assembly of plant-based COVID-19 candidate vaccines: reсent development and future prospects by E. A. Uvarova, P. A. Belavin, E. V. Deineko

Subjects: “…plant-based vaccines…”
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Carbon footprint of alternative protein sources for Atlantic salmon (Salmo salar) aquaculture: A two-step systematic literature review by Javier Cantillo, Paritosh C. Deshpande

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Planting Seeds of Change in Foodstyles: Growing Brand Strategies to Foster Plant-Based Alternatives Through Online Platforms by Gino Gabriel Bonetti, Chelsea van Hooven, Maria Giovanna Onorati

Subjects: “…plant-based food industry…”
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油脂对植物基冰淇淋乳液性质及产品品质的影响 "Effect of vegetable oil on the properties of plant-based ice cream emulsion and the quality of products" by 张贵金1，范军营2，尹永智2，逯彩云2，张晖1， 王兴国1，吴港城1 ZHANG Guijin1, FAN Junying2, YIN Yongzhi2, LU Caiyun2, ZHANG Hui1, WANG Xingguo1, WU Gangcheng1"

Subjects: “…冰淇淋；油脂结晶特性；植物基冰淇淋；冰淇淋乳液 ice cream; oil crystallization characteristics; plant-based ice cream; ice cream emulsion…”
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