Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Sanitary Facilities by Jessica A. Lepper, Renée Goodrich Schneider, Aswathy Sreedharan, Keith R. Schneider

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Isolation of escherichia coli 0157:h7 in animal originated foods in kars region by Özkan Aslantaş, Pınar Yıldız

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Quantification and discovery of PCR inhibitors found in food matrices commonly associated with foodborne viruses by Cassandra Suther, Matthew D. Moore

“…Food Science and Human Wellness…”
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Updated Mini-Review on Polychlorinated Diphenyl Ethers (PCDEs) in Food: Levels and Dietary Intake by Jose L. Domingo

“…Journal of Food Protection…”
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The role of community gardens in the life of Krakow residents in the context of food sovereignty and social integration by Joanna Patrycja Rajca, Klaudia Kajzar

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Towards a Fair Agro-food Regime? A Regulationist Reading of the Fairtrade System by Juan Ignacio Staricco

“…However, this reorganization of the food regime is being done on the basis of the appropriation of demands for a more socially, economically and environmentally sustainable agri-food system. …”
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Innovative Application of Fermented Red Bean Seeds in Constructing Foods with Increased Biological Activity by Małgorzata Gumienna, Małgorzata Lasik-Kurdyś, Krystyna Szymandera-Buszka, Barbara Górna-Szweda, Dorota Walkowiak-Tomczak, Anna Jędrusek-Golińska

“…Foods…”
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Food for thought: interpreting the parable of the loyal and wise slave in Q 12:42-44 by L. Howes

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Functional Foods: Exploring the Health Benefits of Bioactive Compounds from Plant and Animal Sources by Versha Dixit, S. William Joseph Kamal, Pranjali Bajrang Chole, Deen Dayal, Kundan Kumar Chaubey, Anish Kumar Pal, Jobi Xavier, B. T. Manjunath, Rakesh Kumar Bachheti

“…Journal of Food Quality…”
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Macro world in nano hands: Nano revolutions in medicine and food processing with the aid of nanosensors by Gayatri Kotekar, Sucheta Gaikwad, Anukriti Nigam

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Combat the growing prevalence of anaemia through underutilised iron-rich plant-based foods by Naman Kaur, Arthittaya Thuanthong, Simran Kaur, Aparna Agarwal, Manisha Sabharwal, Jatinder K. Sahu, Jayashree Arcot, Abhishek Dutt Tripathi, Pankaj Koirala, Nilesh Nirmal

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Microbial Safety of Low Water Activity Foods: Study of Simulated and Durban Household Samples by O. A. Ijabadeniyi, Y. Pillay

“…Journal of Food Quality…”
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COVID-19 and Food Safety FAQ: Is Coronavirus a Concern with Takeout? (Mandarin Chinese) by Natalie Seymour, Mary Yavelak, Candice Christian, Ben Chapman, Michelle Danyluk

“… This is the Mandarin Chinese translation of FSHN20-21/FS349: COVID-19 and Food Safety FAQ: Is Coronavirus a Concern with Takeout?. …”
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Colloidal nanoparticles prepared from zein and casein: interactions, characterizations and emerging food applications by Yi Wang, Wusigale, Yangchao Luo

“…Food Science and Human Wellness…”
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The water-agro-food system: upscaling from the Seine river basin to the global scale by Billen, Gilles, Garnier, Josette

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Impact of Fisheries Exports on the Participation of Fisheries in Ensuring Food Security of the Country and the Arctic Region by Anatoliy M. Vasilyev

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Presenting the model of managerial competencies of women in the industry (case study: Sabah Food Company) by masoomeh samadi, mohammad mohammadi, Hamid Rezaei Far, hossein hakimpour

“…The statistical population of the present study included 10 female managers in the food industry. Sampling was done by a targeted technique. …”
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Balancing environmental impact: A sustainability index analysis of sorghum production for food and feed by A. Prabowo, R.N. Hayati, S. Minarsih, B. Haryanto, D.D. Ludfiani, A. Supriyo, S. Subiharta, E. Nurwahyuni, Y. Hindarwati, M.N. Setiapermas, S. Sudarto, S. Samijan, B. Utomo, E. Winarn, N.D. Suretno, W. Wibawa, S. Agustini, A. Prasetyo, F.R.P. Hantoro, W. Hariyanto, V.E. Aristya

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Databases and Associated Bioinformatic Tools in Studies of Food Allergens, Epitopes and Haptens – a Review by Bucholska Justyna, Minkiewicz Piotr, Darewicz Małgorzata, Iwaniak Anna

“…Polish Journal of Food and Nutrition Sciences…”
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Customer-perceived importance of restaurant attributes for casual dining, fast food and coffee shops by Rachel Dyah Wiastuti, Basri Rashid

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