Oxide-Based Nanocomposites for Food Packaging Application: A Review by Aisha Idris Ali, Munir Abba Dandago, Fatima Idris Ali, Genitha Immanuel, Jishnu Naskar

Subjects: “…food packaging…”
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Rapid food desensitization associated with omalizumab before oral immunotherapy by Bruna Giavina-Bianchi, MD, Pedro Giavina-Bianchi, MD, PhD

Subjects: “…Food anaphylaxis…”
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Provision of essential resources as a persistence strategy in food webs by Raatz, Michael

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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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Acceptability patterns of hypothetic taxes on different types of foods in France by Florian Manneville, Barthélemy Sarda, Emmanuelle Kesse-Guyot, Sandrine Péneau, Bernard Srour, Julia Baudry, Benjamin Allès, Yann Le Bodo, Serge Hercberg, Mathilde Touvier, Chantal Julia

Subjects: “…Food…”
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Prevalence of intestinal parasites and associated factors among food handlers in food establishments in the Lideta subcity of Addis Ababa, Ethiopia: an institution-based, cross-sectional study by Zemichael Gizaw, Woinishet Abera, Binyam Gintamo, Tewoderos Shitemaw, Zelalem Negash Mekuria

“…Stool samples were collected from food handlers and examined using direct wet mount and formalin-ether concentration techniques. …”
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Changes in the critical nutrient content of packaged foods and beverages after the full implementation of the Chilean Food Labelling and Advertising Law: a repeated cross-sectional study by Natalia Rebolledo, Pedro Ferrer-Rosende, Marcela Reyes, Lindsey Smith Taillie, Camila Corvalán

Subjects: “…Food reformulation…”
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Nutritional enrichment of traditional complementary foods using underutilized nutritious plant foods in sub-Saharan Africa: their nutritional potential and health benefits: A scoping review by Diriba Chewaka Tura, Tefera Belachew, Dessalegn Tamiru, Kalkidan Hassen Abate

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‘It looks better than a bowl of mush’: Views on the use of food design strategies, including 3D food printing, to improve meals for people with dysphagia by Bronwyn Hemsley

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Factors influencing street-vended foods quality and safety in developing countries: a review by O. A. Bassitou Koumassa, Romaric Ouétchéhou, Mathias Hounsou, Oscar Zannou, D. Sylvain Dabadé

Subjects: “…Street food…”
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Les recettes de cuisine dans Châtelaine : des indices d’évolution au regard des normes du bien manger (1960 à 2009) by Jean-Philippe Laperrière

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Conveniencialização da comida e do comer by Maycon Noremberg Schubert

Subjects: “…Convenience food…”
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Ultra Processed Food Addiction among People: A Mini-Review of the Evidence by Mahsa Rezazadegan, Reza Amani

Subjects: “…ultra-processed food…”
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Decifrar os significados atribuídos à recuperação de alimentos. Um estudo de caso em Montpellier, França. by Andréia Tecchio, Geneviève Cortes, Elodie Valette

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Características do acesso aos alimentos em Erechim, Rio Grande do Sul, Brasil by Zenicléia Angelita Deggerone, Fabiane Wiederkehr, Cibele Lúcia Bombardelli

Subjects: “…Food supply. Food Deserts. Inequalities.…”
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Décrypter les sens à donner à la récupération alimentaire. Une étude de cas dans la ville de Montpellier, France by Andréia Tecchio, Geneviève Cortes, Elodie Valette

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Correct Management of Agroecosystem, Source of New Nutrition by Jan Sandner

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Evaluation of Candida Species on Food and Non-Food Contact Surfaces among Students Residing in School Hostels in a Tertiary Institution, Ile Ife, Osun State, Nigeria by A. A Adewoyin, Olarinde Olaniran, S. O Awoniyi, A. B Bidmus, O. C Boriwaye

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Healthy food prescription incentive programme for adults with type 2 diabetes who are experiencing food insecurity: protocol for a randomised controlled trial, modelling and implementation studies by Colleen Norris, Tyler Williamson, Richard Oster, Dana Lee Olstad, Laura White, David J T Campbell, Sharlette Dunn, Kim D Raine, Mary L'Abbé, Richard Lewanczuk, Lorraine L Lipscombe, Eldon Spackman, Reed Beall, Kienan Williams, Sara Scott, Gabrielle L Zimmermann, Kerry A McBrien, Kieran J D Steer, Catherine B Chan, Sheila Tyminski, Seth Berkowitz, Alun L Edwards, Terry Saunders-Smith, Saania Tariq, Naomi Popeski, Sara Nejatinamini, Aruba Naser, Carlota Basualdo-Hammond, Petra O’Connell, Judy Seidel, Jason Cabaj

“…Introduction The high cost of many healthy foods poses a challenge to maintaining optimal blood glucose levels for adults with type 2 diabetes mellitus who are experiencing food insecurity, leading to diabetes complications and excess acute care usage and costs. …”
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Which factors influence the transition towards a healthy and sustainable food environment in Dutch hospitals? A qualitative view from stakeholders by Joline J. Wierda, Femke van Nassau, Sanne K. Djojosoeparto, Maartje P. Poelman

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