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This new MDPI book compiles several manuscript highlighting the complexity of “Quality Evaluation of Plant-Derived Foods”. It should be of interest for students, researchers, and professors, as important data and methodologies are presented. Results available include not only fruit and plant characteristics, but also by-products valorization and pre-harvest application of compounds for fruit and plant quality.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- cracking index --- fruit quality --- sweet cherry fruit --- yield efficiency --- Prunus dulcis --- processing --- sensorial analysis --- fatty acids --- antioxidant --- Beetroot (Beta vulgaris L.) --- juice --- bioactive components --- fermented beverage --- probiotics --- Linum usitatissimum --- Camelina sativa --- antioxidant capacity --- bioactive compounds --- glucosinolates --- lignans --- phenols --- co-products valorization --- wheat noodles --- isomaltodextrin --- storage stability --- cooking quality --- sensory evaluation --- microstructure --- legume --- germination --- lyophilization --- chemical compounds --- FT-IR analysis --- principal component analysis --- ozone --- sea buckthorn --- mechanical properties --- microbial load --- grape peels --- pasta --- wheat flour --- fibers --- antioxidants --- biofortification --- ripening --- selenium --- Solanum lycopersicum --- volatile organic compounds (VOCs) --- rhubarb --- sugars --- organic acids --- juices --- yield of petioles --- non-browning --- polyphenol oxidase --- phenolics --- vitamin C --- glutathione --- cracking index --- fruit quality --- sweet cherry fruit --- yield efficiency --- Prunus dulcis --- processing --- sensorial analysis --- fatty acids --- antioxidant --- Beetroot (Beta vulgaris L.) --- juice --- bioactive components --- fermented beverage --- probiotics --- Linum usitatissimum --- Camelina sativa --- antioxidant capacity --- bioactive compounds --- glucosinolates --- lignans --- phenols --- co-products valorization --- wheat noodles --- isomaltodextrin --- storage stability --- cooking quality --- sensory evaluation --- microstructure --- legume --- germination --- lyophilization --- chemical compounds --- FT-IR analysis --- principal component analysis --- ozone --- sea buckthorn --- mechanical properties --- microbial load --- grape peels --- pasta --- wheat flour --- fibers --- antioxidants --- biofortification --- ripening --- selenium --- Solanum lycopersicum --- volatile organic compounds (VOCs) --- rhubarb --- sugars --- organic acids --- juices --- yield of petioles --- non-browning --- polyphenol oxidase --- phenolics --- vitamin C --- glutathione

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Lignans are a class of natural products found mainly in plants. They have a wide variety of structures and exhibit a range of potent biological activities. Lignans are also well-known components of a number of widely eaten foods and are frequently studied for their dietary impact. Owing to these factors, lignans have been extensively studied by scientists from a large number of disciplines. This collection of research and review articles describes topics ranging in scope from the recent isolation and structural elucidation of new lignans, strategies towards the chemical synthesis of lignans, assessment of their biological activities and potential for further therapeutic development. Research showing the impact of lignans in the food and agricultural industries is also presented.

taste-active compound --- heilaohu --- 9-norlignans --- antioxidant activity --- drug-like --- human health --- chemometrics --- lignan --- bitterness --- red-flowered Chinese magnolia vine --- antioxidant --- ruminant --- secoisolariciresinol diglucoside --- quantification --- intermolecular interactions --- cattle --- anti-inflammatory activity --- acyl-Claisen --- LOX --- seed --- food groups --- microtubules --- anti-proliferative --- acetylcholinesterase inhibitors --- flax --- arylnaphthalene lignan --- epiboly --- aryldihydronaphthalene lignan --- multiple bioactive components --- enterolignan --- total synthesis --- genetic --- synthesis --- cultivated --- cell cycle --- chronic diseases --- national databases --- oxidation --- chemical components --- molecular dynamics --- COX --- lignans --- hydroxycinnamic acid --- chemical structures --- Chinese magnolia vine --- stereoselective synthesis --- sPLA2 --- Bursera fagaroides --- in silico studies --- antibacterial activity --- semisynthesis --- dibenzyl butyrolactones --- flavonoid glycoside --- lignan glycoside --- chemical characterization --- hydroxymatairesinol --- podophyllotoxin --- Lespedeza cuneata --- Bursera --- oak ageing --- Schisandrae Chinensis Fructus --- F-actin --- cultivar --- UHPLC-MS/MS --- bioactivity --- podophyllotoxin-type lignans --- harmonized databases --- graph theory --- antioxidants --- health promotion --- simultaneous quantitation --- natural products --- dietary intake --- cell migration --- Lignan --- chemical space --- diet --- Lauraceae --- pharmacokinetic --- cytotoxicity --- tujia ethnomedicine --- flavonolignans --- flavonol --- adipocyte and osteoblast differentiation --- Burseraceae --- environment --- dietary lignans --- phytochemical analysis --- Schisandra chinensis --- animal health --- neolignans --- Schisandra rubriflora --- cancer --- norlignans --- wild

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The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes, and Sustainable Diets” is focused on the close correlation between the potential benefits and “functional role” of food and territory, and it includes papers on the characterization of local foods and traditional recipes as well as on the promotion of traditional dietary patterns and sustainable diets.

Klebsiella --- landraces --- conventional hams --- olive oil quality --- Food Composition Databases --- Cyprus --- traditional meat products --- sustainable development goals --- Schinziophyton rautanenii --- lupanine --- cheese --- Olea europaea L. --- environmental and socio-demographic factors --- agave sap --- environmental sustainability --- mountain --- chemometrics --- harvesting time --- metabolomics --- olive oil --- micronutrients --- typical/local foods --- Italian garlic --- carbohydrates --- innovative gastronomy --- fatty acid composition --- loyalty --- sustainability --- PCA --- processing system --- varieties --- traditional hams --- cultivar --- consumer culture theory --- post millennials --- dietary fibre --- macronutrients --- anticancer activity --- conventional sausages --- traditional food --- metallomics --- traditional foods --- antimicrobial --- altitude --- fructans --- germplasm --- local foods --- traditional recipes --- PIRG --- edible plants --- Pseudomonas --- pork --- bioactive components --- nutritional composition --- traditional dietary patterns --- climate resilience --- environmental conditions --- geographical origin --- saponins --- FTIR-ATR --- livelihood needs --- biodiversity --- sustainable diets --- fatty acids --- soluble sugars --- alkaloids --- Provolone del Monaco --- bioassay --- traditional sausages --- health --- tetraploid wheat --- antimicrobial activity --- agro-ecology biodiversity --- traditional Italian recipes --- sensorial evaluation --- food --- ecosystem goods and services --- Mediterranean --- plants adaptability --- Southern Africa --- actinomycetes --- fractions --- consumer preferences