Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Water by Keith R. Schneider, Renée M. Goodrich-Schneider, Douglas L. Archer

“…Published by the UF Department of Food Science and Human Nutrition, April 2010. FSHN06-02/FS136: Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Water (ufl.edu) …”
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The impact of health information seeking and social influence on functional food purchase intention by Yaoze Gong, Fareyha Said, Wajiha Haq, Jiankun Gong, Iffat Aksar

Subjects: “…Healthy and functional food…”
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Validation of the Food Safe Zone questionnaire for families of individuals with Prader-Willi syndrome by Elisabeth M. Dykens, Elizabeth Roof, Hailee Hunt-Hawkins, Theresa V. Strong

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Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Traceback by Alexandra Chang, Alina Balaguero, Renée M. Goodrich-Schneider, Keith R. Schneider

“…Schneider, is part of the Food Safety on the Farm series and discusses the need for traceback requirements to identify and eliminate sources of microbial hazards, outbreaks, and food contamination. …”
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A global analysis of portion size recommendations in food-based dietary guidelines by Fanny Salesse, Fanny Salesse, Alison L. Eldridge, Tsz Ning Mak, Eileen R. Gibney, Eileen R. Gibney

Subjects: “…food-based dietary guidelines…”
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Cortical and subcortical activities during food rewards versus social interaction in rats by Florbela Rocha-Almeida, Ana R. Conde-Moro, Antonio Fernández-Ruiz, José M. Delgado-García, Agnès Gruart

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Food-derived protein hydrolysates and peptides: anxiolytic and antidepressant activities, characteristics, and mechanisms by Wenhui Li, Yu Xi, Junru Wang, Yinxiao Zhang, He Li, Xinqi Liu

“…Food Science and Human Wellness…”
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Contemporary urbanization in the Brazilian Amazon: food markets, multisited households and ribeirinho livelihoods by Tatiana Schor, Gustavo S. Azenha, Estevan Bartoli

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FOOD THERAPY AND EDUCATION NEXUS AGRONOMIC FRAMEWORK. EVIDENCE FROM MOUNTAIN BERRIES by R. Brejea, M. Covaci, B. Covaci, C. Selma

Subjects: “…food education and behavior…”
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Prediction of Quality Food Sale in Mart Using the AI-Based TOR Method by Daniyal Irfan, Xuan Tang, Vipul Narayan, Pawan Kumar Mall, Swapnita Srivastava, V. Saravanan

“…Journal of Food Quality…”
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COVID-19 and Food Safety FAQ: Is Coronavirus a Concern on Fresh Produce? by Natalie Seymour, Mary Yavelak, Candice Christian, Ben Chapman, Michelle Danyluk

“… CDC, FDA and USDA are not aware of any reports at this time of human illnesses that suggest coronavirus can be transmitted by food or food packaging. However, it is always important to follow good hygiene practices (i.e., wash hands and surfaces often, separate raw meat from other foods, cook to the right temperature, and refrigerate foods promptly) when handling or preparing foods. …”
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Overview on Untargeted Methods to Combat Food Frauds: A Focus on Fishery Products by Giuseppina M. Fiorino, Cristiano Garino, Marco Arlorio, Antonio F. Logrieco, Ilario Losito, Linda Monaci

“…Journal of Food Quality…”
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Gut microbiota axis: potential target of phytochemicals from plant-based foods by Ruyu Shi, Congying Huang, Yuan Gao, Xing Li, Chunhong Zhang, Minhui Li

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Evaluating bacterial resistance to antimicrobials in isolated bacteria from food contact surfaces by Paola Andrea Caro-Hernández, Juan Camilo Orozco-Mera, Olga Lucia Castaño-Henao, Mauricio Alberto Quimbaya-Gómez

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Seabuckthorn juice alleviates allergic symptoms in shrimp-induced food allergy mice by Hong Ren, Xiaofan Zhu, Shiyu Zhai, Xiaoping Feng, Zhuomin Yan, Jiao Sun, Ye Liu, Zhenpeng Gao, Fangyu Long

“…Food Science and Human Wellness…”
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Biotechnological processing procedures of collagen-containing raw materials for creation of functional foods by Anna V. Shсhekotova, Irina S. Khamagaeva, Vladimir Zh. Tsyrenov, Natal'ya V. Darbakova, Sof'ya N. Khazagaeva

Regulatory Compliance of Health Claims on Omega-3 Fatty Acid Food Supplements by Jelena Banović Fuentes, Ivana Beara, Ljilja Torović

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Chemical Composition of Covered and Naked Spring Barley Varieties and Their Potential for Food Production by Šterna Vita, Zute Sanita, Jansone Inga, Kantane Inara

“…Polish Journal of Food and Nutrition Sciences…”
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Mathematical Model of Solid Food Pasteurization by Ohmic Heating: Influence of Process Parameters by Francesco Marra

“…Pasteurization of a solid food undergoing ohmic heating has been analysed by means of a mathematical model, involving the simultaneous solution of Laplace’s equation, which describes the distribution of electrical potential within a food, the heat transfer equation, using a source term involving the displacement of electrical potential, the kinetics of inactivation of microorganisms likely to be contaminating the product. …”
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Food Symbolism and Imagery in the Polish Translations of William Shakespeare’s The Merry Wives of Windsor by Katarzyna Jaworska-Biskup

Subjects: “…food…”
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