School Lunch Programs in Brazil and the United States by Albaneide Peixinho, Daniel Balaban, Leah Rimkus, Flavia Schwartzman, Andrea Pólo Galante

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Evaluation of the acquisition of food items from family farming for school meals by Juliana Yumi Toyoyoshi, Renata de Oliveira, Maria Sineide Neres dos Santos, Monica Santiago Galisa, Andrea Polo Galante

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Sugar lowering in fermented apple-pear juice orchestrates a promising metabolic answer in the gut microbiome and intestinal integrity by Ali Zein Alabiden Tlais, Andrea Polo, Lena Granehäll, Pasquale Filannino, Olimpia Vincentini, Francesca De Battistis, Raffaella Di Cagno, Marco Gobbetti

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Sourdough fermentation and red lentil protein enrichment as sustainable valorization of pasta by-products to make new pasta by Alessandro Stringari, Ali Zein Alabiden Tlais, Andrea Polo, Hana Ameur, Tiziana De Micheli, Nicoletta Aquaro, Emanuele Zannini, Marco Gobbetti, Raffaella Di Cagno

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New fermented plant-based ingredients in sourdough breads enhanced nutritional value and impacted on gut microbiota by Federica Mastrolonardo, Alice Costantini, Andrea Polo, Michela Verni, Wilson José Fernandes Lemos Junior, Ali Zein Alabiden Tlais, Olga Nikoloudaki, Lena Birgitta Marie Granehäll, Marco Gobbetti, Erica Pontonio, Raffaella Di Cagno

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A Novel Plant‐Based Food to Enlarge the Access of Healthy Bioactive Compounds Typical of the Mediterranean Diet to Non‐Adherent People by Andrea Polo, Francesco Maria Calabrese, Ali Zein Alabiden Tlais, Ilario Ferrocino, Francesca De Filippis, Giuseppe Celano, Olimpia Vincentini, Vincenzo Valentino, Cristian Del Bo', Simona Bo, Raffaella Di Cagno, Luca Simone Cocolin, Danilo Ercolini, Maria De Angelis, Marco Gobbetti

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