Colada morada, a traditional Ecuadorian Day of the dead beverage: Bibliometric analysis and review of the biological activity of native Ecuadorian ingredients by Juan Carlos Romero-Benavides, Rodrigo Duarte-Casar, Marlene Rojas-Le-Fort, Natalia Bailon-Moscoso

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Inclusion of antimicrobial and antioxidant spices into milk candy towards enhancement of nutrient contents and bio-functional activities by Adeyanmola Oluwaseyi Faturoti, Clement Olusola Ogidi

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Associations between ultra-processed foods intake and preserved ratio impaired spirometry in U.S. adults by Weiliang Kong

Subjects: “…ultra-processed foods…”
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Enhancing the bioaccessibility and stability of curcumin through the formation of curcumin-piperine complexes in delivery systems based on nanoemulsions stabilized with phospholipi... by M.J. Hernández-Hernández, C.I. Beristain, M. Jiménez-Fernández, E. Bonilla-Zavaleta, L.A. Pascual-Pineda, M.P. Rascón-Díaz

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Assessing how pro-environmental perspectives impact participation in rooftop organic agriculture in urban neighborhoods by Mohammad Enamul Hoque, Abdullah Al Mamun, Perengki Susanto

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Cross-validation of the safe supplement screener (S3) predicting consistent third-party-tested nutritional supplement use in NCAA Division I athletes by Kinta D. Schott, Avaani Bhalla, Emma Armstrong, Ryan G. N. Seltzer, Floris C. Wardenaar

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Gut health-promoting foods intake in Argentine adults: The impact of knowledge, socio-demographic factors, and clinical-nutritional health by Georgina Noel Marchiori, Mayra Ainelén Loyola, Clara Marián Levy Sánchez, María Daniela Defagó, María Georgina Oberto

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Gut microbiota axis: potential target of phytochemicals from plant-based foods by Ruyu Shi, Congying Huang, Yuan Gao, Xing Li, Chunhong Zhang, Minhui Li

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Plants from Arid Zones of Mexico: Bioactive Compounds and Potential Use for Food Production by Isabel Márquez-Rangel, Mario Cruz, Alberto A. Neira-Vielma, Sonia N. Ramírez-Barrón, Pedro Aguilar-Zarate, Ruth Belmares

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Nutritional Quality Assessment of Complementary Foods Produced from Fermented and Malted Quality Protein Maize Fortified with Soybean Flour by Abiose Sumbo H., Ikujenlola Abiodun V., Abioderin Florence I.

Subjects: “…complementary foods…”
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Potential plant proteins for functional food ingredients: Composition, utilization and its challenges by Paul Ndubuisi Anyiam, Suphat Phongthai, Lutz Grossmann, Young Hoon Jung, Samart Sai-Ut, Ekasit Onsaard, Saroat Rawdkuen

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Factors Related to Diet Quality in Adolescent at Yadika 12 High School Depok by Zahra Fadhlina Hidayat, Avliya Quratul Marjan, Utami Wahyuningsih

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A framework to guide future farming research with Indigenous communities by Daniel Hayden, Amber Hayden

Subjects: “…Indigenous foods…”
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Sindrom Makan Malam, Konsumsi Ultra-processed Foods, dan Aktivitas Fisik sebagai Faktor Risiko Gizi Lebih pada Mahasiswa Fakultas Ilmu Kesehatan UPN “Veteran” Jakarta by Raishi Amatullah Hanifa, Firlia Ayu Arini, Utami Wahyuningsih

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The immunity-promoting activity of porcine placenta in mice as an immunomodulator for functional foods by Zhiwei Zhou, Dan Wang, Wei Liu, Lang He, Pengkuan Liang, Junli Hao, Qun Sun

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FEATURES OF BIOELEMENTS ACCUMULATION BY FUNGI L. EDODES DURING CULTIVATION IN SUBSTRATES ENRICHED WITH Cr, Se, Ge, Fe CITRATES by I. Andrusyshyna, O. Velikanov, D. Bakhlukov

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Drivers of food acquisition practices among adolescents in suburban food environments of Lao People’s Democratic Republic by Thidatheb Kounnavong, Miho Sato, Christopher Turner, Elaine Ferguson, Hongkham Xayavong, Manithong Vonglokham, Sharon E Cox, Junko Okumura, Kazuhiko Moji

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Celiac disease: Overview and considerations for development of gluten-free foods by Prakriti Jnawali, Vikas Kumar, Beenu Tanwar

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Proximate values and elemental analysis in wheat and soybean using inductively coupled plasma mass spectrometry by G. Kowmudi, V. Rashmi, K. Anoop, N. Krishnaveni, S. Naveen

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Perspective: Milk and Dairy Provide Affordable High-Quality Protein and Merit Inclusion in the Protein Foods Group by Adam Drewnowski

Subjects: “…USDA protein foods group…”
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