Exploring Chinese Consumers’ Perception and Potential Acceptance of Cell-Cultured Meat and Plant-Based Meat: A Focus Group Study and Content Analysis by Muhabaiti Pareti, Junsong Guo, Junjun Yin, Qiankun Liu, Nadire Abudurofu, Abulizi Bulibuli, Maurizio Canavari

“…The acceptance of meat substitutes is influenced by factors including personal characteristics, price, safety, and the authenticity of taste; (4) Conclusions: The study concludes that legislative support, technological advancements in production and regulation, price reductions, and the establishment of a robust traceability system may enhance consumer confidence and acceptance of meat substitutes in China.…”
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The application of nanostructured lipid carrier for encapsulation of Rosa canina and Heracleum persicum extracts and production of mayonnaise enriched with encapsulated extracts by Hadi Dehghani Khiavi, Maryam Khakbaz Heshmati, Saeed Dadashi, Akram Pezeshki, Babak Ghanbarzadeh

“…Furthermore, the results showed that the addition of nanocarriers including RAE to mayonnaise can lead to maximum acceptability due to the reduction of undesirable characteristics such as color, aroma, and taste of the extract (RAE). …”
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Specific loss of GIPR signaling in GABAergic neurons enhances GLP-1R agonist-induced body weight loss by Jordan Wean, Allison Ho Kowalsky, Rhianna Laker, Sarah Will, Daniel J. Drucker, Christopher J. Rhodes, Randy J. Seeley

“…Regarding body weight effects, GIPR signaling is thought to involve at least two relevant mechanisms: the enhancement of food intake reduction and the attenuation of aversive effects caused by GLP-1R agonists. …”
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Probiotics and gastrointestinal disorders: an umbrella meta-analysis of therapeutic efficacy by Qingfang Zeng, Pingdong Li, Huaiyang Wu, Yunying Zhuang, Yonggang Zhang, Sanaz Asemani, Parmida Jamilian, Mehrdad Jamali, Haixia Yu

“…Results Probiotic supplementation was associated with a significant reduction in the risk of diarrhea (RR 0.44; 95% CI 0.37–0.52), nausea (RR 0.59; 95% CI 0.49–0.60), epigastric pain (RR 0.71; 95% CI 0.56–0.87), bloating (RR 0.74; 95% CI 0.64–0.84), and taste disturbance (RR 0.55; 95% CI 0.36–0.75), all with p-values < 0.001. …”
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Effect of cardanol on the physical and chemical properties of sodium caseinate-coated papers for packaging applications by Jihyeon Hwang, Yeon-Ji Jo, Dowan Kim

“…Notably, the taste and flavor of coffee packaged with commercial and CasNa/CL (100 %)-coated coffee drip bags are similar, possibly owing to the good gas barrier properties of the CasNa/CL-coated papers. …”
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Chemical Analysis and Antioxidant Activities of Resin Fractions from <i>Pistacia lentiscus</i> L. <i>var. Chia</i> in Neuroblastoma SH-SY5Y Cells by Achilleas Georgantopoulos, Foteini D. Kalousi, Federica Pollastro, Ioannis Tsialtas, Natasa P. Kalogiouri, Anna-Maria G. Psarra

“…Chios mastiha (<i>P. lenticonus</i>/Chios mastiha) is well-known for its distinctive taste and aroma and has been known since ancient times due to its healing properties in gastrointestinal and inflammatory disorders and because of its anti-bacterial and anti-fungal activities. …”
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Comparative evaluation of the impact of processing methods in determining the levels of health promoting chemical constituents and quality of green tea by Biplab Adhikary, Bishwapran Kashyap, Bappaditya Kanrar, Romen C. Gogoi, Sam Varghese, Azariah Babu

“…The most significant finding of the study revealed that when B-2 is employed for deactivation, it resulted in a substantial reduction (47%−52%) of caffeine levels without affecting the catechins content and antioxidant potential of green tea samples when compared to S-6 and P-8 methods. …”
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The Impact of Replacing Sugar in Sweets by Isomalt on Blood Glucose Management: Evidence from Recent Randomized, Controlled Trials by Lisa Schweitzer, Stephan Theis

“…Products were comparable in appearance, taste, and sweetness. 10 healthy adults (mean age: 40.6 ± 7.0 years, BMI: 23.5 ± 3.2 kg/m²) were randomly assigned to consume the sweets in the morning after an overnight fast. …”
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Enhancing Product Quality, Nutrition, Antioxidant Capacity, and Sensory Quality of Chicken Sausages by Replacing Fats with <i>Agaricus bisporus</i> and Soybean Oil by Haijuan Nan, Haixu Zhou, Tetiana M. Stepanova, Zongshuai Zhu, Bo Li

“…Sensory scores (flavor/taste/overall) increased from 6.0/5.1/6.6 to 7.2/5.6/7.4. …”
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Effect of covid-19 vaccination on long covid: systematic review by Paul Glasziou, Justin Clark, Paulina Stehlik, Oyungerel Byambasuren, Kylie Alcorn

“…The most common symptoms of long covid that were studied were fatigue, cough, loss of sense of smell, shortness of breath, loss of taste, headache, muscle ache, difficulty sleeping, difficulty concentrating, worry or anxiety, and memory loss or confusion. 12 studies reported data on vaccination before infection with the SARS-CoV-2 virus, and 10 showed a significant reduction in the incidence of long covid: the odds ratio of developing long covid with one dose of vaccine ranged from 0.22 to 1.03; with two doses, odds ratios were 0.25-1; with three doses, 0.16; and with any dose, 0.48-1.01. …”
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Pre-Treatment Effects on Chemico-Physical Characteristics of Argan Press Cake Used for Bread Production by Asma El Kaourat, Hasnae Choukri, Badr Eddine Kartah, Ahmed Snoussi, Giuseppe Zeppa, Aouatif Benali, Mouna Taghouti, Hanae El Monfalouti

“…Despite its nutritional potential, the high saponin content of APC imparts a bitter taste and anti-nutritional properties, making it unsuitable for human consumption and often wasted. …”
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Post COVID-19 among young adults– prevalence and associations with general health, stress, and lifestyle factors by Sandra Ekström, Ida Mogensen, Maria Ödling, Antonios Georgelis, Anne-Sophie Merritt, Sophia Björkander, Erik Melén, Anna Bergström, Inger Kull

“…Participants with ongoing PCC also had a reduction in well-being in longitudinal analyses (p = 0.04). …”
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The Effect of L-glutathione Postharvest Treatment on the Physicochemical Characteristics of Sabrina Strawberry Fruit during Cold Storage by Karim Mandahakki, Hamid Hassanpour

“…However, both the storage (p≤0.01) and the post-harvest GSH treatment (p≤0.05) effects on fruit weight reduction were significant and the lowest weight loss was observed in 5 days of storage and 64 mM treatment. …”
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Effect of Powder from Different Jackfruit (<i>Artocarpus heterophyllus</i> Lam.) Sections on Performance, Blood Indices, Carcass Characteristics, and Meat Quality of Rabbits by Liliana Ortega-González, Sergio Soto-Simental, Roberto González-Tenorio, Juan Ocampo-López, Héctor Hernández-Domínguez, Gerardo M. Nava-Morales, Maricela Ayala-Martínez

“…The meat color obtained from the PY group had higher whiteness, redness, and chroma values (<i>p</i> < 0.05). Higher taste and general acceptability values for meat were observed in the groups using jackfruit (SY, PY, and CY). …”
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Improving the technology of pate products by using additives from non-traditional raw materials of plant origin by Y. Matsuk, A. Geredchuk, I. Bleskov

“…Oilseed press cakes, obtained by cold pressing, are rich sources of proteins, unsaturated fatty acids, dietary fiber, microelements, and phytosterols, which contribute to cholesterol reduction. Cranberry pomace is characterized by its high content of natural antioxidants, organic acids, and polyphenols, which boost immunity and reduce inflammation. …”
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Nutritional Enhancement of Crackers Through the Incorporation of By-Products from the Frozen Pumpkin Industry by Miguel A. Gallardo, M. Esther Martínez-Navarro, Irene García Panadero, José E. Pardo, Manuel Álvarez-Ortí

“…Proximate analysis showed a marked improvement in fiber content and a slight reduction in energy value compared to wheat flour. …”
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Enhancing Shelf Life and Nutritional Quality of Lamb Burgers with <i>Brassica</i> By-Products: A Synergistic Approach Using High Hydrostatic Pressure by Matilde D’Arrigo, Jonathan Delgado-Adámez, Jesús J. García-Parra, Irene Palacios, Montaña López-Parra, Ana Isabel Andrés, María Rosario Ramírez-Bernabé

“…Sensory evaluation and affective testing revealed no significant differences in appearance, odor, taste, texture, or overall acceptability between treated and untreated samples, with high acceptance scores. …”
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Absorption and metabolism of fructose and its relationship with human health by CAI Wenwen, LI Duo

“…WHO suggests a further reduction of the intake of free sugars to below 5% of total energy intake.In conclusion, there exits a relationship between fructose and non-alcohol fatty liver, obesity, cardiovascular disease and insulin resistance. …”
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Physicochemical, anti-nutritional, and sensory characteristics of jack bean (Canavalia ensiformis L.) and velvet bean (Mucuna pruriens) tempe pretreated with different detoxificati... by Aniswatul Khamidah, Erliana Ginting, Indrie Ambarsari, Sri Satya Antarlina, Joko Susilo Utomo, Alit Pangestu, Ita Yustina, Heru Pitria Hastuti, Yessy Anna Pratiwi, Siti Dewi Indrasari, Nurmahmudi Ismail, Restu Hidayah, Gama Noor Oktaningrum

“…Likewise, the highest phytic acid reduction was noted in pressure cooking (83.10 %), while it was insignificant for both boiling treatments (58.50 %). …”
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Comparison of Patient Acceptance and Caregiver Satisfaction of Glass-Ionomer Cement vs. Silver Fluoride/Potassium Iodide Application to Manage Molar Incisor Hypomineralisation Hype... by Ramiar Karim, Walaa Ahmed, Mohamed Baider, Christian H. Splieth, Julian Schmoeckel

“…A high proportion of the children in both arms (n = 40 out of 44; 90.1%) reported a reduction in hypersensitivity in the last 12 weeks. …”
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