Sessiz Direniş: Veganlık ve Vejetaryenliğin Toplumsal İzleri by Aslıhan Ulu

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

“…Moreover, traditional kabanos sausages had a higher pH than their vegetarian alternatives. Indicators of the nutritional value of lipids and pH of vegetarian frankfurters and salami were higher than those of their meat counterparts. …”
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Reassessing Nutritional Supplementation Program: The Impact of Maternal Vitamin B12 Levels on Feto-Maternal Outcomes by Pranjali Dhume, Reshu Rawal, Ashish Vadhera, Ankur Shah, Madhusudan Dey, Sunil Chawla, Suyash Goel, Simran Gilhotra, Ankita Sharma

“…RESULTS: It was found that most of the women with low B12 levels were vegetarian and had co-existent folic acid deficiency. …”
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Popular Diets: Raw Foods by Alexa Barad, Daniela Rivero-Mendoza, Wendy J. Dahl

“… The raw foods diet has its roots in a vegetarian movement dating back to the 1800s. As the name implies, a raw foods diet is a dietary pattern composed of mostly or completely raw, unprocessed foods. …”
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Popular Diets: Raw Foods by Alexa Barad, Daniela Rivero-Mendoza, Wendy J. Dahl

“… The raw foods diet has its roots in a vegetarian movement dating back to the 1800s. As the name implies, a raw foods diet is a dietary pattern composed of mostly or completely raw, unprocessed foods. …”
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Le végétarisme dans l’Allemagne contemporaine et l’héritage de la Lebensreform by Anne-Marie Pailhès

“…In order to better define this way of thinking, we will go back to the roots of German vegetarianism, recall the ascetic demand for moral purity that has always accompanied them, and compare the collective vegetarian experiences at the time of Lebensreform with their current commercial dissemination, without neglecting their anarchistic component.…”
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Non-alcoholic fatty liver disease (NAFLD): A comparative study of clinico-socio-demographic characteristics among two diverse Indian population by Prangya Paramita Sahoo, Mukta Singh, Dibyalochan Prahraj, Dawesh Prakash Yadav, Ayaskanta Singh, Kanishka Uthansigh, Girish Kumar Pati

“…Statistically significant dietary preferences, were noticed in-between the 2 states with majority from Odisha favoring non-vegetarian diets (90.6%) compared to Uttar Pradesh (75.06%). …”
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A Consumer’s Guide to Eggs by Jeanine Beatty, Karla Shelnutt, Gail P. A. Kauwell

“…Most food stores in the United States offer many varieties of chicken eggs to choose from — white, brown, organic, cage free, vegetarian, omega-3 fatty acid enriched, and more. The bottom line is that buying eggs is not as simple as it used to be because more choices exist today. …”
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A Consumer’s Guide to Eggs by Jeanine Beatty, Karla Shelnutt, Gail P. A. Kauwell

“…Most food stores in the United States offer many varieties of chicken eggs to choose from — white, brown, organic, cage free, vegetarian, omega-3 fatty acid enriched, and more. The bottom line is that buying eggs is not as simple as it used to be because more choices exist today. …”
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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

“…Plant-based meat analogues (PBMA) are formulated to mimic the sensory characteristics of traditional meat products (TMP) using vegetarian ingredients and are increasingly popular with the trend towards plant-based diets, even among meat-eating consumers. …”
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Alimentation d’une population historique by Estelle Herrscher

“…Two main dietary trends have been detected, one mainly vegetarian and the other based upon meat and dairy products. …”
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Role of dietary and nutritional interventions in ceramide-associated diseases by Shengnan Wang, Zihui Jin, Biyu Wu, Andrew J. Morris, Pan Deng

“…Dietary interventions including the Mediterranean diet, lacto-ovo-vegetarian diet, calorie-restricted diet, restriction of dairy product consumption, and dietary supplementation with polyunsaturated fatty acids, dietary fibers, and polyphenols, all have beneficial effects on modulating ceramide levels. …”
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Features of the restaurant market and consumer behavior in the Moscow restaurant business segment: study results by A. N. Timokhovich

“…The main trends of the Moscow restaurant market are: restaurants’ focus on preparing healthy food and vegetarian cuisine; use of farm products and local ingredients in prepared dishes; technological innovations implementation that simplify consumer experience; focus on the principles of sustainable development and environmental friendliness in the business model; restaurant formats variety. …”
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Reference Ranges for Serum Uric Acid among Healthy Assamese People by Madhumita Das, N. C. Borah, M. Ghose, N. Choudhury

“…Majority of the population were nonvegetarian (98.6%, n=1450) and only 1.4% (n=20) were vegetarian. The mean age, weight, height, and uric acid of the studied group were 53.6±11.3 years, 62.6±10.5 kg, 160±9.4 cm, and 5.5±1.4 mg/dL, respectively. …”
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Mineral Properties and Dietary Value of Raw and Processed Stinging Nettle (Urtica dioica L.) by Laban K. Rutto, Yixiang Xu, Elizabeth Ramirez, Michael Brandt

“…We recommend fresh or processed nettle as a high-protein, low-calorie source of essential nutrients, minerals, and vitamins particularly in vegetarian, diabetic, or other specialized diets.…”
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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

“…A total of 100 PBMA (84 vegan and 16 vegetarian products) was analyzed qualitatively for the presence of Salmonella, Listeria monocytogenes and quantitatively for Staphylococcus aureus, Bacillus cereus group members, Enterobacteriaceae, and the total viable count. …”
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An analysis on role of iron deficiency in febrile seizure among children in 6 months to 5 years: A case-control study by Haridev Sankar, Vanishree Shriram, Sivaprakasam Elayaraja

“…Notably, cases had a lower prevalence of non-vegetarian diets and a higher incidence of family histories related to seizures. …”
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Does the consumption of soya products affect cholesterol levels, blood pressure, or other cardiovascular health indicators? by Aleksandra Walendzik, Kinga Racisz, Joanna Duda, Jakub Kędzia, Alicja Obcowska, Paweł Racisz, Łukasz Sencerek

“…Its consumption is increasing due to a strong interest in vegetarian cuisine, in which soy is an important element. …”
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Unfaithful Words: Tolerance by Ferenc Ruzsa

“…Buddhism is as tolerant as a deer is vegetarian. The deer does not refrain from eating flesh: it has absolutely no wish to eat, touch, or even smell meat. …”
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THE NEW APPROACH ON FOOD QUALITY: AN IMPORTANT FACTOR ON CONSUMER BEHAVIOR AND TRENDS IN FOOD QUALITY by Johana Paluchová

“…Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements (kosher, halal, vegetarian), or medical conditions (e.g., diabetes, or allergies) and because of the article shows some of new trends at food market in Europe. …”
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