Validation of Indigenous Knowledge Practices Among Teachers in Lower Secondary Schools in the Central Region of Uganda by Grace K. Baguma, Jesse Lukindo

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Rift Valley Fever in Rwanda Is Urging for Enhancing Global Health Security Through Multisectoral One Health Strategy by Claude Mambo Muvunyi, Jean Claude Semuto Ngabonziza, Emmanuel Edwar Siddig, Ayman Ahmed

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COVID-19 MEDIA DISCOURSE AND STIGMA: INSIGHTS INTO FOOD AVOIDANCE AND TRAVEL INTENTIONS by Mahmoud Ramadan AL-AZAB, Zakaria ELKHWESKY, Sawsan Haider Abdullah KHREIS

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High-Prevalence Stunting in Preschool Children (1–5 Years) Attending Selected Health Centers in a Food Rich Area-Bushenyi District Southwestern Uganda by Douglas, Mugarura, Herbert Izo, Ninsiima, Hellen, Kinyi, Ejike, Daniel Eze, Sam, Tumwesigire, Andrew, Ndamira

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SAKİN KENTLERDE YAŞAM VE ÇALIŞMA YAŞAMI KALİTESİ by Oğuz Başol, Nisan Nur Çakır Temel

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Effect of Cd–Zn compound contamination on the physiological response of broad bean and aphids by Liya Chen, Sijing Wan, Qintian Shen, Keting Zhao, Yanlan He, Yexin Xie, Shiyu Tao, Shuchang Zheng, Yi Zhang, Shigui Wang, Bin Tang, Yan Li, Yan Li

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Globally Important Agricultural Heritage Systems in Japan: investigating selected agricultural practices and values for farmers by Tapan Kumar Nath, Makoto Inoue, Yim Ee Wey, Saori Takahashi

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Coordination and Driving Mechanism of Water-Energy-Food-Ecology Coupling System in Inner-Mongolia Reaches of Yellow River Based on Coupling Coordination Degree Model by TAN Hanze, ZHANG Zezhong, FENG Kai, LUO Xudong, ZHOU Quancheng, LIU Yong, ZHANG Dequan

Subjects: “…water-energy-food-ecology (W-E-F-E) system…”
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Salmonella pathogenicity Island 1 undergoes decay in serovars adapted to swine and poultry by Martina Tambassi, Melissa Berni, Chiara Bracchi, Ilaria Menozzi, Alessandra Dodi, Laura Mazzera, Marina Morganti, Erika Scaltriti, Stefano Pongolini

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Effects of <i>Lactiplantibacillus plantarum</i> on Metabolites and Flavors in Synthetic Microbiota During Baijiu Fermentation by Chunyue Yan, Xurui Chen, Quan Liu, Tengyu Xu, Qian Zhang, Xueli Jin, Bei Liao, Xiong Chen, Xin Li

Subjects: “…microorganism of food fermentation…”
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Activities of the FGBI"ARRIAH"branch in the Republic of Crimea by S. I. Danilchenko, Ye. S. Kuzina, I. V. Borodkina

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« Nous sommes les gardiens du Paradis » : maîtrise des ressources et autonomie alimentaire à Rapa (archipel des Australes, Polynésie française) by Christophe Serra-Mallol

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Alpha-gal syndrome and the gastrointestinal reaction: a narrative review by Susan B. H. Propst, Dorothea K. Thompson, Dorothea K. Thompson

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Gıda Sektöründe Çalışanların Salgın Hastalık Farkındalıkları: Çanakkale İli Örneği by Mehmet Pişkin, Ömer Faruk Öztürk, Erdal Canpolat, Orkun Dalyan

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Safety evaluation of the food enzyme β‐fructofuranosidase from the non‐genetically modified Saccharomyces cerevisiae strain CNCM I‐3399 by EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Andrew Chesson, Lieve Herman, Jaime Aguilera, Magdalena Andryszkiewicz, Daniele Cavanna, Giulio diPiazza, Yi Liu

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Gas Mass Spectrometry of Industrial Yogurts by Vladimir S. Sibirtsev, Alexey G. Kuzmin, Yuri A. Titov, Anna Yu. Zaitseva, Vladislav V. Sherstnev

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Antifungal Effect of Cinnamon Bark Extract on the Phytopathogenic Fungus Fusarium sporotrichioides by Katarina Martinko, Eni Mioč

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Mixed Layer Depth Promotes Trophic Amplification on a Seasonal Scale by Tianfei Xue, Ivy Frenger, Andreas Oschlies, Charles A. Stock, Wolfgang Koeve, Jasmin G. John, A. E. Friederike Prowe

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Nowe trendy w konsumpcji na rynku kawy by Grzegorz Maciejewski, Sylwia Mokrysz

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