Nutraceuticals: Recent Advances of Bioactive Food Components by Pyo-Jam Park, Thomas Ty Wang, Eun-Kyung Kim, Qian Zhong-Ji

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Healthy Eating: Scrambling for a Variety of Foods by Linda B. Bobroff

“…FCS8615/FY672: Healthy Eating: Scrambling for a Variety of Foods (ufl.edu) …”
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Anne Zeide, US History in 15 Foods. by Antonija Cavcic

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CKD: A Guide to Higher Fiber Foods by Wendy J. Dahl, Nancy J. Gal

“…People with CKD may find it difficult to consume enough fiber-rich foods while following the other diet recommendations for CKD. …”
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Food services and customer loyalty in the hospitality industry by Vitor Roslindo Kuhn, Antônio Carlos Benetti, Sara Joana Gadotti dos Anjos

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Healthy Living: Scrambling for a Variety of Foods by Linda B. Bobroff

“…FCS8615/FY672: Healthy Eating: Scrambling for a Variety of Foods (ufl.edu) …”
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MyPlate Foods to Increase: Fruits and Vegetables by Jonathan Holzinger, Karla Shelnutt, Gail Kauwell

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Editorial: Transdisciplinary communication for sustainable food systems by Shugo Watabe, Yaqin Hu, Hayato Maeda, Chunhong Yuan

Subjects: “…food system…”
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Alternative futures of food consumption in Tehran metropolis by Farshid Azizkhani, Mohammad Rahim Eivazi, Majid mokhtarianpour, Muhammad Reza Esmaili Givi

Subjects: “…geography of food…”
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Healthy Eating: Improving Your Convenience Foods by Emily Minton, Linda B. Bobroff

Subjects: “…Convenience foods…”
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The Role of Health-Conscious Decisions in Food Consumption by Erzsébet Peter, Nikoletta Kaszás, Kornél Németh

Subjects: “…food balance…”
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Healthy Eating: Scrambling for a Variety of Foods by Linda B. Bobroff

“…FCS8615/FY672: Healthy Eating: Scrambling for a Variety of Foods (ufl.edu) …”
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TRENDS IN Y GENERATION’S BEHAVIOUR ON THE FOOD MARKET by Barbara Kucharska, Mirosława Malinowska

“…The aim of the article is to identify Y generation’s behaviour on the food market in the context of dominant consumer trends. …”
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Minimizing Food Safety Hazards for Organic Growers by Amy Simonne, Danielle Treadwell

“…FCS-8872, a 9-page fact sheet by Amy Simonne and Danielle Treadwell, integrates the key requirements of the Food and Drug Administration Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables (FDA GAPs) and the USDA National Organic Program (NOP) in order to emphasize the areas in which producers can most significantly reduce the food safety risk for their consumers. …”
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Opinion Leadership and the Perceived Economics of Local Food by Layne S. Marshall, Melissa R. Taylor, Alexa J. Lamm

“… This EDIS document is the third in a series discussing how Extension can more efficiently encourage citizens to join the local food movement by effectively utilizing and leveraging opinion leaders. …”
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Reducing Your Risk for Cancer: The Power of Food by Jodi Fitzgerald, Danielle Nelson, Madison Woodard, Jeanette Andrade

“…Written by Jodi Fitzgerald, Danielle Nelson, Madison Woodard, and Jeanette Andrade, and published by the UF/IFAS Food Science and Human Nutrition Department. https://edis.ifas.ufl.edu/fs392 …”
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MyPlate Foods to Increase: Fruits and Vegetables by Jonathan Holzinger, Karla Shelnutt, Gail Kauwell

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Farmers’ markets contribution to the resilience of the food systems by Agathe Lucas, Roberta Moruzzo, Giulia Granai

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Food as Medicine: Can nutrition be a prescription? by Andrea Krenek, Anne Mathews, Wendy Dahl

“…This publication dives into how nutrients connect to disease and uses of Food as Medicine as an overview for general learners. …”
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The Food of Calligrapha Bigsbyana, a Chrysomelid Beetle by Robert W. Hegner

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