Nature's chefs: Uniting the hidden diversity of food making and preparing species across the tree of life by Taylor, Brad W, Allf, Bradley, Hopkins, Skylar R, Irwin, Rebecca E, Jewell, Michelle, Nevo, Omer, Nichols, Lauren M, Rodríguez Valerón, Nabila, Evans, Joshua D, Sörensen, Pia M, Dunn, Robert R

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Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients by Rodríguez Valerón, Nabila, Mak, Tiffany, Jahn, Leonie J, Arboleya, Juan Carlos, Sörensen, Pia M

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Characterization of kokumi γ-glutamyl peptides and volatile aroma compounds in alternative grain miso fermentations by Valerón, Nabila Rodríguez, Mak, Tiffany, Jahn, Leonie J., Arboleya, Juan Carlos, Sörensen, Pia M.

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Silkworm (Bombyx mori) frass as a novel culinary ‘tea’ application in gastronomy: Aroma profile, volatile compounds, and consumer acceptance by Valerón, Nabila Rodríguez, Kothe, Caroline Isabel, Prado, Diego, Munk, Rasmus, Sörensen, Pia M.

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The Pinaceae species, flavor attributes for new culinary spices by Valerón, Nabila Rodríguez, Vásquez, Diego Prado, Munk, Rasmus

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Pieris rapae (cabbage butterfly), from invasive species to new culinary ingredient by Rodríguez Valerón, Nabila, Prado Vásquez, Diego, Olaizola García, Mikel, Munk, Rasmus

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From waste to a new sustainable ingredient in the kitchen: Red king crab abdominal flap (Paralithodescamtschaticus) by Rodríguez Valerón, Nabila, Prado Vásquez, Diego, Rodgers, Ryan, Rugset, Kjell Olav, Munk, Rasmus

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Bioluminescence experience in the holistic cuisine: Making contact through living light and sound by Espinosa Rodríguez, Giordano, Arboleya, Juan Carlos, Prado, Diego, Munk, Rasmus, Rodríguez Valerón, Nabila

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GastronOmics: Edibility and safety of mycelium of the oyster mushroom Pleurotus ostreatus by van Dam, Loes, Cruz-Morales, Pablo, Rodriguez Valerón, Nabila, Calheiros de Carvalho, Ana, Prado Vásquez, Diego, Lübke, Moritz, Kloster Pedersen, Line, Munk, Rasmus, Sommer, Morten Otto Alexander, Jahn, Leonie Johanna

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GastronOmics: Edibility and safety of mycelium of the oyster mushroom Pleurotusostreatus by van Dam, Loes, Cruz-Morales, Pablo, Rodriguez Valerón, Nabila, Calheiros de Carvalho, Ana, Prado Vásquez, Diego, Lübke, Moritz, Kloster Pedersen, Line, Munk, Rasmus, Sommer, Morten Otto Alexander, Jahn, Leonie Johanna

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From lab to table: Expanding gastronomic possibilities with fermentation using the edible fungus Neurospora intermedia by Maini Rekdal, Vayu, Rodriguez-Valeron, Nabila, Olaizola Garcia, Mikel, Prado Vásquez, Diego, Sörensen, Pia M., Munk, Rasmus, Keasling, Jay D.

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