GPCRs in hypothalamic neurons and their roles in controlling food intake and metabolism by Tian Qiu, Tian Qiu, Ou Fu, Ou Fu

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THE ASYMMETRY OF INFORMATION ON FOOD MARKET AND CONSUMERS’ PREFERENCES – SOME ASPECTS by Renata Nestorowicz

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The Food Safety Modernization Act and the FDA Facility Registration Program by Susanna Richardson, Renée M. Goodrich-Schneider, Mark A. Ritenour, Michelle D. Danyluk, Keith R. Schneider

“…The Food Safety Modernization Act that President Obama signed into law January 4, 2011 represents the most sweeping update to food safety regulation since the Federal Food, Drug, and Cosmetic Act of 1938. …”
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Reducing Your Risk for Type 2 Diabetes: The Power of Food by Elena Torna, Jodi D. Fitzgerald, Danielle Nelson, Madison Woodard, Jeanette Andrade

“…This new 14-page publication of the UF/IFAS Food Science and Human Nutrition Department describes the modifiable risk factors for type 2 diabetes and tips to reduce your risk for diabetes. …”
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Redesign of food packaging using Kansei Engineering and sustainability design by Adiyanto Okka, Hananti Zulfah, Uswatun Khasanah Stania

“…One of the efforts that are widely used by Small Medium Enterprises (SMEs) in the food sector is to improve their packaging. Current packaging developments are also starting to collaborate elements of sustainability and also the feelings of consumers. …”
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Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities by Mallari Praveen, Simone Brogi

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Genetically modified foods: A critical review of their promise and problems by Chen Zhang, Robert Wohlhueter, Han Zhang

Subjects: “…Genetic modified (GM) food…”
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The Role of the Codex Alimentarius in Determining International Standards for Pesticides and Food by Frederick M. Fishel

“… People have the right to expect their food to be safe, of good quality, and suitable for consumption, and national governments must ensure that food imported from other countries is safe. …”
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Packaging of organic food—the dilemma of consumers’ internal and external motives by Olena Nifatova, Olena Nifatova, Kseniia Bliumska-Danko, Kseniia Bliumska-Danko, Sandra Charreire-Petit, Yuriy Danko

Subjects: “…packaging of organic food…”
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Healthy Living for Elders: Food Can Affect Your Medicines by Paulina Wittkowsky

“… Food can affect the way prescription and over-the-counter medicines work. …”
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Symptoms affecting patient’s intake of food with lymphoma in outpatient chemotherapy by Andressa Madalozo Laffitte, Carolina Lane Alves Farias, Jessica Wszolek

“…The objective of the study was evaluate the pos- sible gastrointestinal symptoms presented by the patient during treatment and relates them to food intake and nutritional status. The subjective global assessment was performed; body mass index, arm muscle area and assessed food intake, as well as presence of gastrointestinal symptoms in patients with lymphoma undergoing outpatient chemotherapy. …”
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A Review: Application of Bromelain Enzymes in Animal Food Products by Ririn Fatma Nanda, Rini Bahar, Daimon Syukri, Nguyen Ngoc Anh Thu, Anwar Kasim

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A New Mathematical Model for Food Thermal Process Prediction by Dario Friso

“…A mathematical model was developed to correlate the four heat penetration parameters of 57 Stumbo’s tables (18,513 datasets) in canned food: g (the difference between the retort and the coldest point temperatures in the canned food at the end of the heating process), fh/U (the ratio of the heating rate index to the sterilizing value), z (the temperature change required for the thermal destruction curve to traverse one log cycle), and Jcc, (the cooling lag factor). …”
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Sources of Lipopeptides and Their Applications in Food and Human Health: A Review by Shuyi Chen, Sumin Chen, Xin Yu, Caijing Wan, Ying Wang, Lianxin Peng, Qiang Li

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Antimicrobial Characterization of Erythorbyl Laurate for Practical Applications in Food and Cosmetics by Jin-Woo Kim, Hyunjong Yu, Kyung-Min Park, Pahn-Shick Chang

“…In this study, antimicrobial spectrum of erythorbyl laurate (EL) against bacteria and fungi, leading to food-borne and infectious skin diseases, was evaluated for its practical applications in food and cosmetics. …”
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Antimicrobial Activity of Pomegranate Peel and Its Applications on Food Preservation by Jing Chen, Chunling Liao, Xiaolu Ouyang, Ibrahim Kahramanoğlu, Yudi Gan, Mingxi Li

“…Journal of Food Quality…”
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A SHORT REVIEW OF BONGKREKIC ACID IN FOOD SAFETY PERSPECTIVE by Rifqi Ahmad Riyanto

Subjects: “…bongkrekic acid, food safety, toxin, tempe…”
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Resistance to corporate agri-food. The case of plant-based meat by Alessandro Bonanno

Subjects: “…sociology of agriculture and food…”
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Scaling up Sustainable Agriculture and Food Security With Nanoscience and Technology by Goshen David Miteu, Olayemi Ojeokun, Irenosen Addeh, Afolabi Ayomide, Temidayo Olayinka, Sunday Godwin James, Oluwatobi Adeyemo, Elohozino Oghale Benneth

Subjects: “…food security…”
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Eating Defensively: The Nutrition and Food Safety Benefits of Cooked Produce by Morgan Dehnard, Amy Simonne, Gail P. Kauwell

“…Current nutrition trends such as the “raw food diet” may lead consumers to believe that raw leafy vegetables are more nutritious than cooked vegetables, despite research showing that cooked vegetables make important nutritional contributions. …”
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