Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs by Tomasz Daszkiewicz, Mariusz Florek, Monika Wodzak, Dorota Kubiak, Ewa Burczyk

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Plant-based burger patties are a source of bioaccessible iron and zinc by Jonas Pospiech, Johanita Kruger, Jan Frank

Subjects: “…Plant-based meat alternatives…”
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Future trends in plant-based meat: Consumer perception, market growth and health benefits by Janifer Raj Xavier, Sahana Hevlin Shashikumar, Dimple Vats, Om Prakash Chauhan

Subjects: “…Plant based meat…”
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The meat of the matter: plant-based meat analogue versus traditional meat product nutritional quality by Arshia Shireen, Amanda J. Wright

Subjects: “…plant-based meat analogue…”
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Resistance to corporate agri-food. The case of plant-based meat by Alessandro Bonanno

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Microbiological Quality of Plant-based Meat-alternative Products Collected at Retail Level in Switzerland by Karen Barmettler, Silja Waser, Roger Stephan

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Sauver la planète, un burger à la fois : Les stratégies communicationnelles de la viande végétale by Mathieu Chaput, Alexander Paulsson

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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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