Social Initiatives in Food Consumption and Distribution as Part of Sustainable Consumption and Sharing Economy by Katarzyna Bachnik, Justyna Szumniak-Samolej

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Consumers’ Awareness on Organic Food: Case of Urban Sri Lanka by S.H. Pushpa Malkanthi, S.D. Dilini Rathnachandra, W.A. Ruwani N. Weerasinghe

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A comparative study on pesticide residue profiles in locally grown rice from conventional and sustainable agricultural methods by Indra Purnama, Farag M. Malhat, Anisa Mutamima, Fikratul Ihsan, Amalia

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Polyphenol content and antioxidant activity of phytoestrogen containing food and dietary supplements: DPPH free radical scavenging activity by HPLC by Klarić Daniela Amidžić, Mornar Ana, Kovačić Jelena, Jeličić Mario-Livio, Brusač Edvin, Brletić Iva, Klarić Ilija

Subjects: “…functional food…”
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The Food Safety Modernization Act (FSMA) Preventive Controls for Animal Food by Jason M. Scheffler, Chad Carr

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Situation factors in purchasing organic food by Čolović Milica, Mitić Vladimir

Subjects: “…organic food…”
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Microfluidic biosensors for rapid detection of foodborne pathogenic bacteria: recent advances and future perspectives by Jian Zhang, Chuanlong Ma, Yaping Du, Jiangbo Huang, Li Xue

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16S rRNA metabarcoding applied to the microbiome of insect products (novel food): a comparative analysis of three reference databases by Gabriele Spatola, Alice Giusti, Laura Gasperetti, Roberta Nuvoloni, Alessandra Dalmasso, Francesco Chiesa, Andrea Armani

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What’s happening in the kitchen? The influence of nutritional knowledge, attitudes and, practices (KAP), and kitchen characteristics on women’s dietary quality in Ethiopia by Temesgen Awoke Yalew, Masresha Tessema, Edward Lahiff

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Le développement de filières locales est-il gage d’une écologisation des pratiques agricoles ? by Hélène Brives, Claire Heinisch, Mathieu Désolé, Carole Chazoule, Perrine Vandenbroucke

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CHANGING ASPECTS OF BAMBARA GROUNDNUT EXPLOITATION: 1. LIMITATIONS AND ALLEYWAYS FOR FUTURE EXPANSION by Elias Mjaika Ndifon, Magaret Chiv, Solomon Hemba Chia

Subjects: “…climate change, complete food, production constraint, soil fertility, uses, yield…”
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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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How Trichoderma Enhances Plant Defense Enzymes in Food Crops: Current Insights and Future Perspectives in Asia by Hasan Albana, Nurbailis Nurbailis, Darnetty Darnetty

Subjects: “…Food crops, induce systemic resistance, plant defense enzymes, Trichoderma spp.…”
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Sushi Reverses Course: Consuming American Sushi in Tokyo by Matthew Allen, Rumi Sakamoto

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Bioactive peptides and antinutrients in chickpea: description and properties (a review) by M. Ahangaran, D. A. Afanasev, I. M. Chernukha, N. G. Mashentseva, M. Gharaviri

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Screening and identification of purine degrading Lactobacillus fermentum 9-4 from Chinese fermented rice-flour noodles by Lianghua Lu, Tiantian Liu, Xiaoling Liu, Chenghua Wang

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A Systematic Review of Opportunities and Limitations of Innovative Practices in Sustainable Agriculture by Anita Boros, Eszter Szólik, Goshu Desalegn, Dávid Tőzsér

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Application of Nano-Titanium Dioxide in Food Antibacterial Packaging Materials by Jiarui Li, Dequan Zhang, Chengli Hou

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Genomic Diversity and Potential Transmission and Persistence of Salmonella in the Cambodian Vegetable Supply Chain by Abimel Salazar, Navin Sreng, Chanthol Peng, Yehzi Fu, Erin M. Nawrocki, Taejung Chung, Jessie Vipham, Edward G. Dudley, Jasna Kovac

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Oral administration of Bacillus coagulans TQ-35 alleviates allergic responses in OVA-sensitive BALB/c mice by Yifan Wang, Shanjun Chen, Chong Wang, Yi Zhang, Hongliang Zeng, Linglin Fu, Yanbo Wang

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