Status of meat alternatives and their potential role in the future meat market - a review

Cited by (280)

Items 101–200 of 280

1. Relationship between Personal Values and Intentions to Purchase Plant-Based Meat Alternatives: Application of the Dual Concern Theory
   Ha-Won Jang, Meehee Cho · 2022 · International Journal of Environmental Research and Public Health
2. Plant-Based Meat Analogues and Consumer Interest in 3D-Printed Products: A Mini-Review
   Owen Miller, Christopher James Scarlett, Taiwo Olusesan Akanbi · 2024 · Foods
3. Termites as human foods—A comprehensive review
   Shahida Anusha Siddiqui, Ito Fernando, Yuniar Rizky Saraswati, Teguh Rahayu, Iskandar Azmy Harahap, Qifa Yao, Andrey Ashotovich Nagdalian, А. В. Блинов, Mohd Asif Shah · 2023 · Comprehensive Reviews in Food Science and Food Safety
4. Young consumers’ perceptions of and preferences for alternative meats: an empirical study in Japan and China
   Shuo Huang, Takuro Uehara · 2023 · Frontiers in Sustainable Food Systems
5. In vitro digestion mimicking conditions in adults and elderly reveals digestive characteristics of pork from different cooking ways
   Xiangyue Cao, Fan Zhao, Ziyi Lin, Xiaomei Sun, Xianming Zeng, Haoxi Liu, Yutong Li, Zihang Yuan, Yuan Su, Chong Wang et al. · 2024 · Food Research International
6. Impact of heat treatment and high moisture extrusion on the in vitro protein digestibility of sunflower and pea protein ingredients
   Zeynep Öztürk, Martina E. Lille, Natalia Rosa‐Sibakov, Nesli Sözer · 2024 · LWT
7. The meat of the matter: plant-based meat analogue versus traditional meat product nutritional quality
   Arshia Shireen, Amanda Joyce Wright · 2024 · Food Science and Human Wellness
8. Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties
   Ain Sze Wei, Fatema Hossain Brishti, Muhamad Shirwan Abdullah Sani, Ishamri Ismail, Norizah Mhd Sarbon, Mohammad Rashedi Ismail‐Fitry · 2024 · LWT
9. Influence of Light Regimes on Production of Beneficial Pigments and Nutrients by Microalgae for Functional Plant-Based Foods
   Xiang Huang, Feng Wang, Obaid Ur Rehman, Xinjuan Hu, Feifei Zhu, Renxia Wang, Ling Xu, Yi Cui, Shuhao Huo · 2025 · Foods
10. Open to experiencing…meat alternatives? The HEXACO personality model and willingness to try, buy, and pay among omnivores
    Zandria-Lynn Bates, Rhiannon MacDonnell Mesler, Jennifer Chernishenko, Cara C. MacInnis · 2023 · Food Quality and Preference
11. Characterization of plant-based meat alternatives blended with anthocyanins, chlorophyll, and various edible natural pigments
    Allah Bakhsh, Changjun Cho, Kei Anne Baritugo, Bosung Kim, Qamar Ullah, Attaur Rahman, Sungkwon Park · 2023 · International Journal of Food Properties
12. Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein and Tenebrio molitor Larvae in the Presence of Transglutaminase
    Yea‐Ji Kim, J. Kim, Ji Yoon Cha, Tae‐Kyung Kim, Hae Won Jang, Dong Hyun Kim, Yun‐Sang Choi · 2024 · Food Science of Animal Resources
13. Different interfaces for stabilizing liquid–liquid, liquid–gel and gel–gel emulsions: Design, comparison, and challenges
    Yao Lu, Yanhui Zhang, Ruoning Zhang, Yanxiang Gao, Song Miao, Like Mao · 2024 · Food Research International
14. Can cell-cultured meat from stem cells pave the way for sustainable alternative protein?
    Octavio Bignardi da Silva Nunes, Tiago Willian Buranello, Fabiana de Andrade Farias, Jenyffer Mairely Rosero, Kaiana Recchia, Fabiana Fernandes Bressan · 2025 · Current Research in Food Science
15. Nutritional composition of ultra-processed plant-based foods in the out-of-home environment: a multi-country survey with plant-based burgers
    Reina E. Vellinga, Holly L Rippin, B. G. Gonzales, Elisabeth H. M. Temme, Clare Farrand, Afton Halloran, B. Clough, Kremlin Khamarj Wickramasinghe, Mariana Santos, T. Fontes et al. · 2024 · British Journal Of Nutrition
16. Advances, applications, challenges and prospects of alternative proteins
    Xiaoxue Li, Qingqing Cao, Guishan Liu · 2024 · Journal of Food Composition and Analysis
17. Food synthetic biology-driven protein supply transition: From animal-derived production to microbial fermentation
    Yanfeng Liu, Xiaomin Dong, Bin Wang, Rongzhen Tian, Jianghua Li, Long Liu, Guocheng Du, Chen Jian · 2020 · Chinese Journal of Chemical Engineering
18. Effectiveness, Challenges, and Environmental Impacts of New Food Strategies with Plant and Animal Protein Products
    Ziane da Conceição das Mercês, Natalia Maldaner Salvadori, Sabrina Melo Evangelista, Tatiana Barbieri Cochlar, Virgílio José Strasburg, Vanuska Lima da Silva, Viviani Ruffo de Oliveira · 2024 · Foods
19. How Different Dimensions Shape the Definition of Meat Alternative Products: A Scoping Review of Evidence between 2000 and 2021
    Linsay Ketelings, Remco C. Havermans, Stef Kremers, Alie de Boer · 2023 · Current Developments in Nutrition
20. Plant-based meat analogues aggravated lipid accumulation by regulating lipid metabolism homeostasis in mice
    Yunting Xie, Linlin Cai, Zhiji Huang, Kai Shan, Xinglian Xu, Guanghong Zhou, Chunbao Li · 2023 · Food Science and Human Wellness
21. Development of plant‐based burger patties with pea protein isolate and barnyard millet flour and its storage stability in aerobic and vacuum packaging
    Cynthia Wen Xuan Neo, Yu Hsuan How, Ianne Kong, Rosnita A. Talib, Liew Phing Pui · 2024 · Journal of Food Safety
22. From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative
    Yingshuang Lu, Yan Zhang, Shuo Wang · 2024 · Journal of Agricultural and Food Chemistry
23. Future perspectives: Current trends and controversies of meat alternatives classified as ultra‐processed foods
    Seung Yun Lee, Da Young Lee, Sun Jin Hur · 2024 · Journal of Food Science
24. Plant-Based Burgers with Reduced Texture Additives: A Comparative Study of Methylcellulose and Sodium Alginate
    Irene Peñaranda, María Belén López Morales, María Dolores Garrido, Macarena Egea · 2025 · Foods
25. Livestock Farmers’ Attitudes towards Alternative Proteins
    Chloe Crawshaw, Jared R. Piazza · 2023 · Sustainability
26. Antioxidant activity of rosemary extract, acerola extract and a mixture of tocopherols in sausage during storage at 8 °C
    Henrique Hoelscher, Evilyn Fell, Rosicler Colet, Lucas Henrique do Nascimento, Ângela Signor Backes, Geciane Toniazzo Backes, Rogério Luís Cansian, Eunice Valduga, Clarice Steffens · 2023 · Journal of Food Science and Technology
27. Comparison of differences in sensory, volatile odour-activity and volatile profile of commercial plant-based meats
    Aaron Zhenghui Thong, Vicki Wei Kee Tan, Geraldine Chan, Michelle Jie Ying Choy, Ciaran Gerard Forde · 2023 · Food Research International
28. Reviving the entomophagy tradition among the younger generation: An application of the theory of planned behavior
    Shuo Huang · 2024 · Food Quality and Preference
29. The effect of mycoprotein intake on biomarkers of human health: a systematic review and meta-analysis
    Maria Shahid, Allison Gaines, Daisy H. Coyle, Roberta Alessandrini, Tim J. A. Finnigan, Gary Steven Frost, Matti Marklund, Bruce Charles Neal · 2023 · American Journal of Clinical Nutrition
30. Screening of Optimal Konjac Glucomannan–Protein Composite Gel Formulations to Mimic the Texture and Appearance of Tripe
    Qiang Zou, Yudie Liu, Linghui Luo, Yuyou Chen, Yuhan Zheng, Guilian Ran, Da-Yu Liu · 2024 · Gels
31. Research on Halal Certification in Indonesia
    Akmal Akmal · 2021 · Journal of Islamic Economic Literatures
32. Technological Aspects of Bridging the Gap Between Cell-Based Food and Conventional Meat
    Minsu Kim, Hyun Young Jung, Marie‐Pierre Ellies‐Oury, Sghaïer Chriki, Jean-François J.-F. Hocquette, Cheorun Jo · 2024 · Meat and Muscle Biology
33. A study on safety evaluation system of cultured foods among alternative proteins
    Sojeong Heo, Gawon Lee, Do‐Won Jeong · 2024 · Food Science and Biotechnology
34. Emulsion gels with chia flour enhance quality of plant-based meat analogs by reducing fat and improving texture
    Vahinika Kothuri, Dong Hyun Keum, Hyun Ju Lee, Jong-Hyun Han, Sung Gu Han · 2024 · LWT
35. Influence of meat batter addition in ground beef on structural properties and quality parameters
    Lisa M. Berger, Monika Gibis, Franziska Witte, Nino Terjung, Jochen Weiß · 2022 · European Food Research and Technology
36. Black soldier fly larvae (Hermetia illucens) as a meat replacer in a burger patty
    Leah W. Bessa, Elsje Pieterse, Jeannine Marais, Louwrens Christiaan Hoffman · 2023 · Journal of Insects as Food and Feed
37. Unlocking the Hidden Microbiome of Food: The Role of Metagenomics in Analyzing Fresh Produce, Poultry, and Meat
    T. Muñoz-Martinez, Bianca Rodríguez-Hernández, Milagros Rodríguez-Montaño, Jessica Alfau, Claudia Reyes, Yumeris Fernandez, R. Ramos, E. F. F. de Los Santos, L. O. Maroto-Martín · 2025 · Applied microbiology
38. Lotus fiber-derived scaffolds for enhanced cultured meat production: Quality and sustainability
    Yueren Wu, Yajun Li, Qing Yang, Chaoyong He, Jianping Tang, Liyang Shi, Jianwu Dai, Can Zhang · 2025 · Bioactive Materials
39. Germans' attitudes toward the microbial protein Solein® and willingness to consume it – The effect of information-based framing
    Lena Szczepanski, Sharon Sass, Christina Olding, Jacqueline Dupont, Florian Fiebelkorn · 2024 · Food Quality and Preference
40. Metabolomic changes in culture media with varying passage numbers of pig muscle stem cell culture for cultured meat production
    Doo Yeon Jung, Hyun Jung Lee, Minsu Kim, Kyeong Min Na, Do Yup Lee, Cheorun Jo · 2024 · Food Research International
41. Exploring off‐flavour compounds in soy‐based meats: Mechanisms and removal methods
    Merga Nagassa, Shudong He, Shuyun Liu, Junhui Wang, Xiaodong Cao, Shuguan Chen, Jiazhen Song, Hanju Sun · 2024 · Flavour and Fragrance Journal
42. Exploring sustenance: cereal legume combinations for vegan meat development
    Kannan Vignesh, Dev Kumar Yadav, D. D. Wadikar, Anil Dutt Semwal · 2023 · Sustainable Food Technology
43. Foodborne Pathogen Dynamics in Meat and Meat Analogues Analysed Using Traditional Microbiology and Metagenomic Sequencing
    Francesco Bonaldo, Baptiste Jacques Philippe Avot, Alessandra De Cesare, Frank M. Aarestrup, Saria Otani · 2023 · Antibiotics
44. Socioeconomic and Environmental Prospects of the Food Industry
    Aleksandra Bushueva, Tolulope Adeleye, Poritosh Roy · 2024 · Agricultural & Rural Studies
45. Development and characterization of fibrous high moisture extrudates based on pea protein isolate and whey protein
    Jie Zhang, Jingyi Yuan, Xunze Han, Quanhong Li, Xiaojun Liao, Jing Zhao · 2024 · Journal of the Science of Food and Agriculture
46. Exploring alternative sources of protein in food: Trends in nutrient and functional features
    A I Lara-Parra, Aldahir Alberto Hernández-Hernandez, Yari Jaguey-Hernández, Angélica Saraí Jiménez‐Osorio, Araceli Castañeda Ovando, Karina Aguilar-Arteaga, Javier Añorve‐Morga · 2025 · Food Research International
47. Consumers’ Purchasing Intent Regarding Conventional, Plant-Based, and Cultured Meats
    Marlee Stollar, Joy N. Rumble, Emily B. Buck, Annie R. Specht, Wuyang Hu, C.L. Knipe · 2022 · Journal of Applied Communications
48. Should and will “cultured meat” become a reality in our plates?
    Marie‐Pierre Ellies‐Oury, Sghaïer Chriki, Jean-François J.-F. Hocquette · 2022 · Advances in food and nutrition research
49. Hybrid plant-meat products – addressing the sustainability debate around processed meat consumption: a review
    Zuo Song, Ruth M. Hamill, Joseph P. Kerry · 2026 · Sustainable Food Technology
50. The scaffold concept for alternative proteins
    Valerie J.Y. Chng, Andrew C.A. Wan · 2023 · Journal of Food Engineering
51. The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat
    Sol-Hee Lee, Jungseok Choi · 2024 · Food Science of Animal Resources
52. Extraction and characterization of mung bean proteins using different alkaline solutions
    Jae Won Kim, Hyun‐Seok Kim · 2024 · Food Science and Biotechnology
53. Techno-functional and physico-chemical properties of high moisture extrudates from faba bean (Vicia faba) protein concentrate using different extrusion conditions
    Mònica Toldrà, Dolors Parés, Clara Barnés-Calle, P. Gou, Elena Fulladosa · 2025 · LWT
54. Quitting livestock farming: transfarmation pathways and factors of change from post-livestock farmers’ accounts
    Nicolas Salliou · 2023 · Frontiers in Sustainable Food Systems
55. A Review on Characteristics, Extraction Methods and Applications of Renewable Insect Protein
    Adelya Khayrova, Sergey Lopatin, В. П. Варламов · 2024 · JOURNAL OF RENEWABLE MATERIALS
56. Effect of Crude Polysaccharides from Ecklonia cava Hydrolysate on Cell Proliferation and Differentiation of Hanwoo Muscle Stem Cells for Cultured Meat Production
    Jae-Hoon Lee, Tae‐Kyung Kim, Min‐Cheol Kang, Min‐Kyung Park, Sanghun Park, Jungseok Choi, Yun‐Sang Choi · 2024 · Foods
57. Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties
    Paola Conte, Maria Paciulli, Marina Mefleh, Fatma Boukid · 2024 · European Food Research and Technology
58. Hydrogel (pectin), oleogel (oil/triglyceride) and bigel (alginate-oil/triglyceride) and their applications in meat products formulation
    Farzad Mirab Toupchi, Sajad Pirsa, Sana Mohammadi · 2025 · Carbohydrate Polymer Technologies and Applications
59. Global Comparison and Future Trends of Major Food Proteins: Can Shellfish Contribute to Sustainable Food Security?
    Elena Tamburini, David Moore, Giuseppe Castaldelli · 2025 · Foods
60. The role of oil forms in extrusion for plant-based meat analog design: A review
    Ruqi Guo, Yuyang Huang, Jiacui Shang, Yihan Song, Xiuqing Zhu, Lianzhou Jiang · 2025 · Trends in Food Science & Technology
61. Halal standards as elements in the legal framework of 3D/4D-printed food using source-composition-manufacturing and halal forensic concepts
    Ahmad Syukran Baharuddin, W.A.F.W. Ismail, A.M. Lukman, M.I.M. Ghazali, Muhammad Syafiq Alauddin, S.M. Shaarani, M.A. Wan Harun, T.M.F.H. Tuan Ibrahim · 2023 · Food Research
62. High Inter- and Intra- Diversity of Amino Acid Content and Protein Digestibility Disclosed in Five Cool Season Legume Species with a Growing Market Demand
    Elsa Mecha, Mara Lisa Alves, Andreia Bento‐Silva, Ana Bárbara Pereira, Diego Rubiales, María Carlota Vaz Patto, Maria Rosário Bronze · 2023 · Foods
63. Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat
    Paulina Zavistanavičiūtė, Jolita Klementavičiūtė, Dovilė Klupšaitė, Eglė Zokaitytė, Modestas Ružauskas, Vilija Buckiūnienė, Pranas Viškelis, Elena Bartkienė · 2023 · Foods
64. Sustainable food. Production and consumption perspectives
    2024
65. Fabrication of mycelium-gellan gum hybrids as next generation alternative protein foods produced by fermentation
    Disha Jayakumar, Ramdattu Santhapur, David Julian McClements · 2025 · Food Research International
66. Knowledge Maps and Emerging Trends in Cell-Cultured Meat since the 21st Century Research: Based on Different National Perspectives of Spatial-Temporal Analysis
    Huiqi Song, Pengwei Chen, Yiwen Sun, Jiping Sheng, Lin Zhou · 2024 · Foods
67. Trends in safety management of cultured meat and their potential considerations
    Hyun Jung Lee, Hyun Young Jung, Chang‐Kyu Lee, Sungkwon Park, Cheorun Jo · 2022 · Food and Life
68. Investigating the Nutritional and Functional Properties of Protaetia brevitarsis Larvae and Isolated Soy Protein Mixtures as Alternative Protein Sources
    Eun-Chae Cho, Surin Ahn, Hyo‐Jeong Hwang, Kyung-Ok Shin, Suwan Kim, Yean Jung Choi · 2024 · Foods
69. Sentiments, barriers and predictors of acceptance for meat alternatives among UK meat consumers
    Toritseju Begho · 2024 · Food and Humanity
70. Colour Transition Dynamics of Commercial Plant- and Animal-Based Meat Analogues
    Dhanushka Rathnayake, Jaqueline Moura Nadolny, Yasmina F. Sultanbawa, Heather Eunice Smyth · 2025 · Foods
71. Then, Now, and Next: A Systematic Review of Colour Development in Plant-based Meat Analogues through Natural Colourants
    Dhanushka Rathnayake, Jaqueline Moura Nadolny, Yasmina F. Sultanbawa, Heather Eunice Smyth · 2025 · Journal of Future Foods
72. Exploring the Impact of Lipid Structure and Composition on the Digestion of Next-Generation Meat and Dairy Analogues
    Zarnab Asif, Clive A. Prestidge, Paul Joyce · 2026 · Foods
73. Navigating Plant-based Meat Analogues: A Review of Challenges and Strategies for Consumer Acceptance
    Aaliya Tahseen, Muthukumar Muthupalani, T. Sathu, V.N. Vasudevan, Irshad. A, Preethy John · 2024 · European Journal of Nutrition & Food Safety
74. Recent Advances and Innovation in Meat with Reference to Processing Technologies
    Waseem Khalid, Zahra Maqbool, Muhammad Sajid Arshad · 2022 · IntechOpen eBooks
75. Edible dragonflies and damselflies (order Odonata) as human food – A comprehensive review
    Shahida Anusha Siddiqui, Kwasi Asante, Norhayati Ngah, Yuniar Rizky Saraswati, Yuan Seng Wu, M. Lahan, Owusu Fordjour Aidoo, Ito Fernando, Sergey Nikolaevich Povetkin, Roberto Castro‐Muñoz · 2024 · Journal of Insects as Food and Feed
76. Animal Protein Sources in Europe: Current Knowledge and Future Perspectives—A Review
    Monika Marcinkowska‐Lesiak, Michał Motrenko, Marcin Niewiadomski, Iga Głuszkiewicz, Iwona Wojtasik‐Kalinowska, Ewa Poławska · 2025 · Applied Sciences
77. Functional evaluation of wax-based oleogels as solid fat replacers for designing low saturated fat plant-based meat analogues
    Young Seo Park, Sungmin Jeong, 이수용 · 2026 · npj Science of Food
78. Comparing meat alternatives for a sustainable food system
    Tom Bry‐Chevalier · 2026 · npj Science of Food
79. Designing Highly Aligned Cultured Meat with Nanopatterns-Assisted Bio-Printed Fat Scaffolds
    Sangbae Park, Yeonggeol Hong, Sunho Park, Woochan Kim, Yonghyun Gwon, Kyoung‐Je Jang, Jangho Kim · 2023 · Journal of Biosystems Engineering
80. Qualités nutritionnelle, organoleptique et disposition à payer pour les alternatives à la viande : cas des analogues végétaux, de la « viande in vitro » et des insectes
    Valentine BOURDREZ, Sghaïer Chriki · 2022 · INRAE Productions Animales
81. Editing a mushroom with high-digestibility using a novel endo-N-acetyl-β-D-glucosaminidase
    Ying Wang, Wenjing Chen, Hongyu Chen, Ming Gong, Youran Shao, Li Wang, Dapeng Bao, Gen Zou · 2025 · International Journal of Biological Macromolecules
82. Advances in Sensory and Nutritional Innovation for Sustainable Plant-Based Meat Analogs: A Comprehensive Review
    Arezou Khezerlou, Reza Yekta, Reza Abedi‐Firoozjah, Mahmood Alizadeh Sani, David Julian McClements · 2025 · Food Reviews International
83. Alternative proteins: How do retailers drive the transition towards new sustainable consumption?
    Maria Anna Pagnanelli, Maria D’Agostini, Carlo Russo, Marcello Sansone · 2025 · British Food Journal
84. Cellulose nanofibers enable the thermoelastic structuring of agar-based gels mimicking beef intramuscular fat
    Minji Choi, Myeongsu Jo, Jungwoo Hahn, Young Jin Choi · 2026 · International Journal of Biological Macromolecules
85. Downstream Processes for Cultivated Meat
    Júlio César de Carvalho, Susan Grace Karp, Luis Daniel Goyzueta-Mamani, Giuliana Biagini, Gabriela dos Santos Costa, Leonardo Wedderhoff Herrmann, Carlos Ricardo Soccol · 2024 · Springer eBooks
86. Chloroplast expression of myoglobin and functional characterization of C. reinhardtii biomass for alternative meat applications
    Gandhali Phadnis, Gunjan Prakash · 2024 · Algal Research
87. Consumer perceptions of lab-grown cells: Awareness, barriers, and the power of information. A review
    Katalin Szendrő · 2025 · Czech Journal of Animal Science
88. Impact of implicit biases on consumer behavioural intention towards meat alternative proteins
    Clara Barnés-Calle, Alejandra Bermúdez, Oxana Lazo Zamalloa, Luís Guerrero, Anna Claret, Elena Fulladosa · 2025 · Food Research International
89. Meat analogues: an assessment of plant-based protein options and the parameters of their success: a mini review
    Mari Leland, Allison Trigg, Yuan H. Brad Kim · 2022 · Food and Life
90. What do we know today about cultured muscle to produce meat and its acceptability in the world?
    Sghaïer Chriki, Marie‐Pierre Ellies‐Oury, Jean-François J.-F. Hocquette · 2022 · Elsevier eBooks
91. Meat alternatives—market and cunsumption
    Iga Rybicka, Karolina Bohdan, Przemysław Łukasz Kowalczewski · 2024
92. Meat Alternatives and Their Impact on Human Health: A Comprehensive Review
    Emanuele Pontalti, Marco Cullere, Antonella Dalle Zotte · 2024 · Meat and Muscle Biology
93. Plant based meat products: A sustainable, promising alternative to conventional red meat
    Shashi Bala Singh, Ravishankar Patil, Viraj Kiran Jadhav · 2024 · Biomedicine
94. Cost-effectiveness of animal protein consumption in Turkey
    Mehmet Ferit Can, Hayriye Yeşim Can · 2022 · Ciência Rural
95. Mechanism of Textural Reorganization in Silkworm Chrysalis and Pea Protein Extrusion: Structural Evolution and Quality Characteristic
    Xun Zhang, Min Wu, Tao He, Dongyu Sun, Huihuang Xu, Tianqi Zhang, Wenguang Wei · 2025 · Foods
96. Harnessing novel proteins for advancing plant-based meat analogs
    Muhammad Imran, Bingfang Huang, Muhammad Adil, Kainat Aleem, Muhammad Waseem, Muhammad Faisal Manzoor, Muhammad Rizwan Javed, Muhammad Saleem, Nabindra Kumar Shrestha, Gülşah Karabulut et al. · 2025 · Journal of Food Composition and Analysis
97. Promoting artificial meat to improve food security and reduce resource-environment pressure: is it practicable in China?
    Minda Yang, Shi Min, Trung Thành Nguyễn, Ping Qing · 2024 · Frontiers in Sustainable Food Systems
98. Edible black ant Smith (Carebara vidua) as human food – A systematic review
    Shahida Anusha Siddiqui, Lee‐Hoon Ho, S.C. Adimulam, Andrey Ashotovich Nagdalian, Bara Yudhistira, Roberto Castro‐Muñoz, Salam Adnan Ibrahim · 2024 · Journal of Insects as Food and Feed
99. Production and Development of Nutraceuticals Using Sustainable Food System
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100. GIDA TEKNOLOJİSİNDE YENİLİKÇİ YAKLAŞIMLAR
     Merve Aydın, Derya Arslan, Selman Türker · 2021 · Helal ve Etik Araştırmalar Dergisi