Effectiveness of traffic light system on Brazilian consumers perception of food healthfulness by Mayara Lima, Marcela de Alcantara, Amauri Rosenthal, Rosires Deliza

“…Food Science and Human Wellness…”
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Knowing Your Product Costs: A Primer for Farmers and Food Entrepreneurs by Kevin Athearn, Mark Yarick, Natasha Parks

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Food Safety Knowledge, Attitudes, and Practices among Vegetable Handlers in Bangladesh by Ismat Ara Begum, Mohammad Jahangir Alam, Bhavani Shankar, Tamanna Mastura, Gregory Cooper, Karl Rich, Panam Parikh, Nazmun N. Ratna, Suneetha Kadiyala

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Microbial Biomass as a Bioresource of Functional Food Ingredients: A Review by Elena M. Serba, Tatyana V. Yuraskina, Liubov V. Rimareva, Polina Yu. Tadzibova, Elena N. Sokolova, Galina S. Volkova

Subjects: “…food products…”
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Teach Aquaculture Curriculum: What Makes a Good Fish Food? by Craig S. Kasper, Cortney L. Ohs, Brian E. Myers, Frank A. Chapman, Amber L. Garr, R. Leroy Creswell, Carlos V. Martinez, Elisa J. Livengood

“…In this activity for grades 9-12, students will learn the common ingredients in fish food, design their own fish food, and discover how water stability relates to fish nutrition, production, and the environment. …”
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Application and Development Trend of Laser Technology in Food 3D Printing by TONG Qiang, XIAO Shuailei, JIANG Yu, DONG Xiuping, PANG Guibing

Subjects: “…food 3d printing; additive manufacturing; laser technology; food processing…”
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A Mechanistic Study on the Non-genotoxic Carcinogenicity of the Food Contaminant Semicarbazide by Daniel P. Fitzpatrick

“…Semicarbazide was brought to the forefront of scientific discussions by the scientific community in the early 2000’s as the substance was discovered in several food products from both synthetic and natural sources. …”
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Cleaning and Sanitizing the Kitchen: Using Inexpensive Household Food-Safe Products by Janet Buffer, Lydia Medeiros, Mary Schroeder, Patricia Kendall, Jeff LeJeune, John Sofos, Amy Simonne

“…Consumers can protect themselves by preventing the spread of germs by both cleaning and sanitizing surfaces where food is prepared. This 3-page fact sheet provides instructions for sanitizing with bleach, vinegar, or hydrogen peroxide; and how to purchase "green" sanitizing products. …”
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Economic Contributions of Agriculture, Natural Resources, and Food Industries in Florida in 2015 by Alan W. Hodges, Mohammad Rahmani, Christa D. Court

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Economic Impact of Tyson Foods' Plant Closure in Northeast Florida, 2002 by Tom Stevens, Alan Hodges, David Mulkey

“… This is EDIS document FE369, a publication of the Department of Food and Resource Economics, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL. …”
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Enhancing food and nutrition security in Himalayan foothills with neglected and underutilized millets by Raja Rajendra Timilsina, Hari Prashad Joshi, Dil Bahadur Rahut

Subjects: “…Food security…”
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Federal Regulation of the Food Industry: Part 2, Federal Regulatory Agencies by Ronald H. Schmidt, Douglas L. Archer, Michael T. Olexa

“… This document provides a general overview of federal government organizations with emphasis on those agencies involved with the regulation of the food industry. This document is FSHN05-11, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. …”
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Economic Impacts of Agricultural, Food, and Natural Resource Industries in Florida in 2004 by Alan W. Hodges, Mohammad Rahmani, W. David Mulkey

“…Published by the UF Department of Food and Resource Economics, December 2006. …”
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Sustainable Innovations in Steam Generation for Food Sterilization Processes: A Review by Atheer Abdul Amir Al-Mtury, Sabah Malik Al-Shatty, Asaad R. Al-Hilphy, Muhammad Faisal Manzoor

“…The thermal treatment of canned food should reduce bacteria levels by 12 log cycles in low-acid foods to meet safety limits. …”
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THE EFFECT OF PHALERIA MACROCARPA ETHNIC FOOD COMPLEMENTARY TO DECREASE BLOOD PRESSURE by Muhammad Fathur Rizal, Joni Haryanto, Eka Mishbahatul Mar'ah Has

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Tannins for food preservation and human health: A review of current knowledge by Yesim Ozogul, Yilmaz Ucar, Eskindir Endalew Tadesse, Nikheel Rathod, Piotr Kulawik, Monica Trif, Tuba Esatbeyoglu, Fatih Ozogul

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Post-disaster food insecurity: Hurricane Maria as a case study by Jill Mark, David de Angel Sola, Nicolas Rosario-Matos, Leyao Wang

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Analysis and modeling of factor determinants of food provision at consumer market of Ukraine by O. Panukhnyk, N. Popadynets, Y. Fedotova

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Determination of user experience on food business websites by using Neuromarketing techniques by Erhan Babaç, Hilmi Rafet Yüncü

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Cleaning and Sanitizing the Kitchen: Using Inexpensive Household Food-Safe Products by Janet Buffer, Lydia Medeiros, Mary Schroeder, Patricia Kendall, Jeff LeJeune, John Sofos, Amy Simonne

“…Consumers can protect themselves by preventing the spread of germs by both cleaning and sanitizing surfaces where food is prepared. This 3-page fact sheet provides instructions for sanitizing with bleach, vinegar, or hydrogen peroxide; and how to purchase "green" sanitizing products. …”
Get full text