Reflections from first-generation small-scale vegetable farmers by Richard Bloomfield, Deishin Lee

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Inflationary processes under conditions of the Coronavirus pandemic by T. I. Gordievich, P. V. Ruzanov

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Changes in Nutrition, Food Safety, and Physical Activity Behaviors: A Comparison Between the Peak Health and Performance and Teen Cuisine Curricula by Tyler B. Becker, Ronald J. Gibbs Jr.

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Safety assessment of the process NGR LSP used to recycle post‐consumer PET into food contact materials by EFSA Panel on Food Contact Materials (FCM), Claude Lambré, Riccardo Crebelli, Maria deSilva, Koni Grob, Maria Rosaria Milana, Marja Pronk, Gilles Rivière, Mario Ščetar, Georgios Theodoridis, Els Van Hoeck, Nadia Waegeneers, Vincent Dudler, Constantine Papaspyrides, Maria deFátima Tavares Poças, Daniele Comandella, Alexandros Lioupis, Evgenia Lampi

Subjects: “…food contact materials…”
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Karahanlılar Devri’ndeki Uygurların Yeme İçme Kültürü Hakkında by Esra Emet, Esra Emet

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A sustainable approach in pumpkin seed oil processing line: Recent advances in pumpkin seed oil and oil processing by-products by Guoqiang Zhang, Jingbo Guo, Jinying Guo

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Cellular Agriculture for Production of Cell-Based Seafood: Part 2— Why should we start with lean fish? by Rose Omidvar, Razieh Farzad

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Safety evaluation of the food enzyme fructan β‐fructosidase from the genetically modified Trichoderma reesei strain AR‐577 by EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Andrew Chesson, Lieve Herman, Natália Kovalkovičová, Jaime Aguilera, Magdalena Andryszkiewicz, Daniele Cavanna, Yi Liu

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FOOD PRODUCT CONTAMINATION RISKS AT DIFFERENT STAGES OF PRODUCTION by O. I. Lavrukhina, V. G. Amelin, L. B. Prokhvatilova, O. I. Ruchnova

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Bazı Balık Türlerinde İz ve Toksik Metal Düzeylerinin Belirlenmesi ve İnsan Sağlığı Riskinin Değerlendirilmesi by Harun Çiftçi, Çiğdem Er Çalışkan, Kübra Öztürk

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Novel Development and Sensory Evaluation of Extruded Snacks from Unripe Banana (Musa ABB cv. Kluai ‘Namwa’) and Rice Flour Enriched with Antioxidant-Rich <i>Curcuma longa</i> Micro... by Nurulhusna Awaeloh, Surasak Limsuwan, Pinanong Na-Phatthalung, Thammarat Kaewmanee, Sasitorn Chusri

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Ekolojik Habitus Bağlamında Gıda Toplulukları Üzerine Bir Alan Araştırması by Gamze Gürler, Birtan Bozlu

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Association of ultra-processed food-related metabolites with selected biochemical markers in the UK Biobank by Anthony Kityo, Byeonggeun Choi, Jung-Eun Lee, Chulho Kim, Sang-Ah Lee

Subjects: “…Ultra-processed food…”
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Kimler, Neden Organik Gıda Satın Alıyor? Bir Alan Araştırması by Sabahattin Çelik

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Second-round effects of food prices on core inflation in Turkey by Türken Fatma, Yildirim Mustafa Ozan

Subjects: “…food prices…”
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New sources of agriculturally valuable traits in hemp from the VIR collection for cultivar development by S. V. Grigoryev

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Foreign direct investment in the food industry in Poland by Ambroziak Łukasz

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Algılanan Değer, Güven ve Promosyonun Elektronik Kulaktan Kulağa Pazarlama Üzerine Etkisi: Online Yemek Siparişi Üzerine Bir Araştırma by İbrahim Avcı

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Should the Food and Drug Administration Limit Placebo-Controlled Trials? by Max Goodman, Connor Pedersen

Subjects: “…Food and Drug Administration…”
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Survivability of Probiotic Microflora in Fermented and Non-Fermented Mare’s Milk: A Comparative Study by Anna Mituniewicz-Małek, Małgorzata Ziarno, Izabela Dmytrów, Katarzyna Szkolnicka

Subjects: “…functional food products…”
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