Application of Nordic Keyhole and Nutri-Score for assessment of nutritional quality of plant-based dairy analogues

Authors: Hanieh Moshtaghian, Elinor Hallström, Marta Bianchi, Susanne Bryngelsson

Source: BMC Nutrition, Vol 11, Iss 1, Pp 1-11 (2025)

Subject Terms: Keyhole, Nutri-Score, Front Of Pack nutrition labelling, Food labelling, Dairy substitutes, Plant Based food, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456, Medicine (General), R5-920

File Description: electronic resource

Relation: https://doaj.org/toc/2055-0928

Access URL: https://doaj.org/article/144268e5b9d64f14bb10ec0f35349514

Planting Seeds of Change in Foodstyles: Growing Brand Strategies to Foster Plant-Based Alternatives Through Online Platforms

Authors: Gino Gabriel Bonetti, Chelsea van Hooven, Maria Giovanna Onorati

Source: Gastronomy, Vol 2, Iss 4, Pp 169-190 (2024)

Subject Terms: plant-based food industry, innovative market entry strategies, growth strategies, brand “platformization”, multidimensional approach, caring lifestyles, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://www.mdpi.com/2813-513X/2/4/13; https://doaj.org/toc/2813-513X

Access URL: https://doaj.org/article/f10e6ce243514e15b60169cf7c52a538

Physico-chemical properties of agar extracted from Gracilariopsis longissima (formerly Gracilaria verrucosa) and development of plant-based food jellies

Authors: Udari Menaka, Isuru Wijesekara

Source: Food Chemistry Advances, Vol 6, Iss , Pp 100938- (2025)

Subject Terms: Red seaweeds, Gracilariopsis longissima (formerly G. verrucosa), Agar, Gelatine, Plant-based food jellies, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772753X25000541; https://doaj.org/toc/2772-753X

Access URL: https://doaj.org/article/e80c407c653a4438bb5990f66deb4883

I eat, therefore I am? Revealing differences and incongruences in dietary identities among omnivores and flexitarians in Europe

Authors: Bayudan, Simoun ^{a, ⁎, 1}, Deltomme, Berre ^{a, 1}, Rini, Listia ^a, Faber, Ilona ^b, Bom Frøst, Michael ^b, Perez-Cueto, Federico J.A ^c, Guadarrama, Elsa ^d, Zannini, Emanuele ^e, Schouteten, Joachim Jietse ^a, De Steur, Hans ^a

Source: In Appetite 1 March 2025 207

Goal-framing theory and sustainable food choices: Leveraging spillover to activate moral goals

Authors: Isbanner, Sebastian ^{a, ⁎}, Fechner, David ^b, Attwood, Sophie ^c

Source: In Appetite 1 March 2025 207

Challenge your customer: How businesses may trigger change in perceived barriers, capability, and consumption

Authors: Stancu, Catalin M. ^{a, b}, Aschemann-Witzel, Jessica ^{a, ⁎}, Grønhøj, Alice ^a, Mulders, Maartje D.G.H. ^a

Source: In Appetite 1 February 2025 206

Maillard reaction products in plant-based dairy alternatives and their release during simulated gastrointestinal digestion

Authors: Kira Bieck, Franziska Ebert, Tilman Grune, Jana Raupbach

Source: Current Research in Food Science, Vol 10, Iss , Pp 100994- (2025)

Subject Terms: CML, CEL, Digestion, Maillard reaction, MG-H1, Plant-based food, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2665927125000255; https://doaj.org/toc/2665-9271

Access URL: https://doaj.org/article/444d6c03e53848f698b853a91394e5e5

What we talk about when we talk about vegetarian diets: Insights into vegetarian practices in China

Authors: Chen, Zheng ^{a, b}, Lin, Jiahui ^b, Zeng, Guojun ^{b, ⁎}

Source: In Appetite 1 July 2025 211

Food and health professionals and aspirant professionals’ knowledge, attitude, and practices related to the risks and benefits of dietary patterns: A structural equation modelling approach in three European countries

Authors: Mihalache, Octavian Augustin ^{a, ⁎}, Nicolau, Anca Ioana ^b, Elliott, Christopher ^c, Dall'Asta, Chiara ^a

Source: In Future Foods June 2025 11

“What's for dinner?” understanding family food decision-making and wishes of children and their caregivers for plant-based alternatives in family main meals

Authors: Pater, Lotte ^{a, ⁎}, Zandstra, Elizabeth H. ^{b, c}, Fogliano, Vincenzo ^a, Steenbekkers, Bea L.P.A. ^a

Source: In Appetite 1 May 2025 209

Attitudes and behaviour intention in consuming plant-based food: Evidence from young tourists in Indonesia

Authors: Christina Koh, Dwi Suhartanto, Anthony Brien, Tomy Andrianto, Eryd Saputra, Asman Abnur

Source: Tourism and Hospitality Management, Vol 30, Iss 2, Pp 259-268 (2024)

Subject Terms: consumption value, environmental concern, attitude, plant-based food, behavioural intention, Hospitality industry. Hotels, clubs, restaurants, etc. Food service, TX901-946.5

File Description: electronic resource

Relation: https://thm.fthm.hr/images/issues/vol30no2/9_Koh_Suhartanto_Brien_Andrianto_Saputra_Abnur; https://doaj.org/toc/1847-3377

Access URL: https://doaj.org/article/c3e0f508694344f5bcb1866b04820716

Probiotics and Prebiotics in the Aspect of Health Benefits and the Development of Novel Plant-Based Functional Food

Authors: Barbara Sionek, Aleksandra Szydłowska

Source: Applied Sciences, Vol 15, Iss 6, p 3137 (2025)

Subject Terms: probiotics, postbiotics, functional plant-based food products, food product development, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999

File Description: electronic resource

Relation: https://www.mdpi.com/2076-3417/15/6/3137; https://doaj.org/toc/2076-3417

Access URL: https://doaj.org/article/41bfae9987784f61ba3f1a46bdbe82cd

Cross-Analytical Strategies to Tackle 'Medicines in Disguise' Presented as Food Supplements, a New Threat for Human Health

Authors: Judith Nzoughet Kouassi, Chouaha Bouzidi, Béatrice Nicolai, Farah Ben Jamaa, Annabelle Dugay, Jérôme Langrand, Dominique Vodovar, Pascal Houzé, Laurence Labat, Bruno Mégarbane, Cinzia Bocca, Pascal Reynier, Nicolas Guiblin, Sylvie Michel, Xavier Cachet

Source: Molecules, Vol 30, Iss 6, p 1372 (2025)

Subject Terms: plant-based food supplement, adulteration, medicine in disguise, liquid chromatography (LC), high-resolution mass spectrometry (HRMS), nuclear magnetic resonance (NMR), Organic chemistry, QD241-441

File Description: electronic resource

Relation: https://www.mdpi.com/1420-3049/30/6/1372; https://doaj.org/toc/1420-3049

Access URL: https://doaj.org/article/fbaf6738a1e34924bd79bceba43c6b8d

Effects of Animal-Based and Plant-Based Nitrates and Nitrites on Human Health: Beyond Nitric Oxide Production

Authors: Valentina Membrino, Alice Di Paolo, Tiziana Di Crescenzo, Monia Cecati, Sonila Alia, Arianna Vignini

Source: Biomolecules, Vol 15, Iss 2, p 236 (2025)

Subject Terms: nitrite, nitrate, food additives, nitric oxide, plant-based food, animal-based food, Microbiology, QR1-502

File Description: electronic resource

Relation: https://www.mdpi.com/2218-273X/15/2/236; https://doaj.org/toc/2218-273X

Access URL: https://doaj.org/article/359d3f7e9f0d43a2bba54a008cdbf726

Evaluation of bioaccessibility and bioavailability of dietary bioactives and their application in food systems

Authors: Jia, Hanbing ^a, Ren, Feiyue ^{a, ⁎}, Liu, Hongzhi ^{a, b, ⁎⁎}

Source: In Food Bioscience December 2024 62

Intra-annual and regional variability of the oleic acid and linoleic acid content of pumpkin seed oil over a 10-year period

Authors: Vincek, Valentina ^a, Vincek, Dragutin ^b, Makovec, Melita ^c, Šamec, Dunja ^{d, ⁎}

Source: In Journal of Food Composition and Analysis November 2024 135

Insights into plant-based food resource harvesting and processing: A microfossil analysis of stone tools at the Xinzhai Site, China

Authors: Li, Jingshan ^a, Zhai, Shaodong ^{b, ⁎}, Zhao, Chunqing ^b

Source: In Journal of Archaeological Science: Reports September 2024 57

Climate Change and Plant Foods: The Influence of Environmental Stressors on Plant Metabolites and Future Food Sources

Authors: Ivana Šola, Danijela Poljuha, Ivana Pavičić, Ana Jurinjak Tušek, Dunja Šamec

Source: Foods, Vol 14, Iss 3, p 416 (2025)

Subject Terms: climate change, environmental stressors, phytochemicals, plant-based food sources, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/14/3/416; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/64ab9d151aed4e20be6e2488f8e6c3f5

Isolation and Identification of Novel Non-Dairy Starter Culture Candidates from Plant Matrix Using Backslopping Propagation

Authors: Maret Andreson, Jekaterina Kazantseva, Aili Kallastu, Taaniel Jakobson, Inga Sarand, Mary-Liis Kütt

Source: Fermentation, Vol 10, Iss 12, p 663 (2024)

Subject Terms: plant-based food, backslopping technique, lactic acid bacteria, metagenetic analysis, non-dairy starter cultures, MALDI-TOF, Fermentation industries. Beverages. Alcohol, TP500-660

File Description: electronic resource

Relation: https://www.mdpi.com/2311-5637/10/12/663; https://doaj.org/toc/2311-5637

Access URL: https://doaj.org/article/b6c876f0d7f84178a362ca974b6c3733

A matter of identity: Promoting plant-based food among meat-eaters through a common identity priming

Authors: Donato, Carmela ^{a, ⁎}, Monsurrò, Luigi ^b, Di Cioccio, Martina ^c

Source: In Journal of Retailing and Consumer Services July 2024 79