Concepedia

Clean-label Alternatives

Clean-Label Alternatives is a formulation strategy in food science that consists of substituting synthetic additives with naturally derived, minimal-processing, and consumer-transparent ingredients to meet clean-label product demands while maintaining functional performance in food systems.

33

Publications

1.8K

Citations

132

Authors

45

Institutions

Publications per year

2017–2026

32

Parents

Publications

33

Antioxidant and Antimicrobial Activities of (‐)‐Epigallocatechin‐3‐gallate (EGCG) and its Potential to Preserve the Quality and Safety of Foods

Mehdi Nikoo, Joe M. Regenstein, Hassan Ahmadi Gavlighi · Comprehensive Reviews in Food Science and Food Safety · 2018 · 189 citations

, , +17

Chlorogenic Acid Oxidation and Its Reaction with Sunflower Proteins to Form Green‐Colored Complexes

Sabrina R. Wildermuth, Erin E. Young, Lilian Were · Comprehensive Reviews in Food Science and Food Safety · 2016 · 149 citations

, , +15

Clean label: Why this ingredient but not that one?

Sara Maruyama, Nadia A. Streletskaya, Juyun Lim · Food Quality and Preference · 2020 · 139 citations

, , +6

Green or clean? Perception of clean label plant-based products by omnivorous, vegan, vegetarian and flexitarian consumers

Ana Teresa Noguerol, M. Jesús Pagán, Purificación García‐Segovia et al. · Food Research International · 2021 · 122 citations · Full text

, , +11

Spreadable plant‐based cheese analogue with dry‐fractioned pea protein and inulin–olive oil emulsion‐filled gel

Marina Mefleh, Antonella Pasqualone, Francesco Caponio et al. · Journal of the Science of Food and Agriculture · 2022 · 98 citations · Full text

, , +15

1–5 of 33

Authors

132

  1. GN
    Gema Nieto

    Universidad de Murcia, Spain

    2 publications · 128 citations

    2

    h-index

  2. MH
    María Hayes

    Teagasc - The Irish Agriculture and Food Development Authority, Ireland

    2 publications · 69 citations

    2

    h-index

  3. JL
    Juyun Lim

    Oregon State University, United States

    2 publications · 166 citations

    2

    h-index

  4. SM
    Sara Maruyama

    Oregon State University, United States

    2 publications · 166 citations

    2

    h-index

  5. LM
    Lorena Martínez‐Zamora

    Universidad de Murcia, Spain

    2 publications · 128 citations

    2

    h-index

1–5 of 132

Institutions

45

  1. Teagasc - The Irish Agriculture and Food Development Authority

    Carlow, Ireland

    2 h-index

    4 publications

    138 citations

  2. Universidad de Murcia

    Murcia, Spain

    2 h-index

    8 publications

    572 citations

  3. Oregon State University

    Corvallis, United States

    2 h-index

    6 publications

    498 citations

  4. Rede de Química e Tecnologia

    Porto, Portugal

    2 h-index

    11 publications

    488 citations

  5. Amano Enzyme (Japan)

    Nagoya, Japan

    2 h-index

    7 publications

    156 citations

  6. Kyungsung University

    Busan, South Korea

    1 h-index

    3 publications

    33 citations

  7. University of Lisbon

    Lisbon, Portugal

    1 h-index

    3 publications

    123 citations

  8. Lithuanian University of Health Sciences

    Kaunas, Lithuania

    1 h-index

    4 publications

    224 citations

1–8 of 45

Venues

  1. Food Research International

    3 publications · 207 citations

    3

    h-index

  2. 2

    h-index

  3. Future Foods

    2 publications · 115 citations

    2

    h-index

  4. Foods

    2 publications · 109 citations

    2

    h-index

  5. Applied Sciences

    2 publications · 84 citations

    2

    h-index

1–5