Co-designing an impact evaluation tool for food hubs in the UK by Gemma Bridge, Effie Papargyropoulou, Sonja Woodcock, Emma Strachan, Joanna Rowlands, Elizabeth Boniface

Subjects: “…food hubs…”
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Food Systems Innovation to Nurture Equity and Resilience Globally (Food SINERGY): insights from the Food SINERGY network by Ana Deaconu, Malek Batal, Claudia Irene Calderón, Patrick Caron, Jessica McNally, Emile Frison, Geneviève Mercille, Mylène Riva, Ben Brisbois

Subjects: “…resilient food systems…”
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Microencapsulation of fermented wild blueberry to improve the stability of (poly)phenols by K.G.D. Kaushalya, H.P. Vasantha Rupasinghe

Subjects: “…Novel food processing…”
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Process-induced toxicants in food: an overview on structures, formation pathways, sensory properties, safety and health implications by Adel Mirza Alizadeh, Mansoureh Mohammadi, Fataneh Hashempour-baltork, Hedayat Hosseini, Fereidoon Shahidi

Subjects: “…Food…”
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Analysis of the contribution of Liuzhou's local specialty food (Liuzhou Luosifen) policy to regional economic development by Jing Chen, Zilong Zhao, Yingxue Jiang, Taishan Liu, Qiping Zhan

Subjects: “…specialty food…”
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Consumer-driven prepared food consumption policies: a sustainability perspective on reducing food waste by Bo Hou, Ying Chen, Zhiwei Wang

Subjects: “…food waste…”
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Advancements in Nanotechnology for Enhanced Food Safety and Hygiene: Pathogen Detection, Smart Packaging, and Preservation Applications by Farhang Hameed Awlqadr, Ammar B. Altemimi, Qausar Hamed AlKaisy, Syamand Ahmed Qadir, Aryan Mahmood Faraj, Tablo Azad H.Slih, Rawaa H. Tlay, Tarek Gamal Mohamed Abd El-Maksoud, Franscesco Cacciola

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Edible Insects and Allergy Risks: Implications for Children and the Elderly by Alessandra de Cássia Romero

Subjects: “…food allergy…”
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About necessity of stimulation and regulation of the regional agrofood market

Subjects: “…food security…”
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Factors affecting the adoption of drones in the food supply chain by Haaliema Bibi Undre, Osden Jokonya

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Investigating reformulation in the Canadian food supply between 2017 and 2020 and its impact on food prices by Emily R Ziraldo, Guanlan Hu, Ayesha Khan, Mary R L’Abbé

Subjects: “…Food price…”
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Saudi healthy plate-2024: framework for developing, modeling, and evaluating Saudi Arabia’s dietary guidelines by Omar A. Alhumaidan, Sarah M. Alkhunein, Shihana A. Alakeel, Ghadir A. Fallata, Madhawi M. Aldhwayan, Asalah Y. Alfaifi, Wala M. Albalwi, Haya AlZeer

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Improving the public's willingness to purchase near-expired food to reduce food waste: The case of milk products in China by Shujun Cheng, Xuanhao Shi, Yanjun Ren, Minjuan Zhao

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The Impact of Value Chains on Food Security by Elena G. Kazantseva, Igor I. Lyamkin

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Consumer preference and food values: can consumers in Tanzania play part in driving a sustainable food system? by Roselyne Alphonce, Yun Yun Gong, Hettie C. Schönfeldt, Lise Korsten

Subjects: “…food values…”
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Food Waste from Catering Services in Thai Hotels: A Composition Analysis and Practical Guidelines for Effective Utilization by Patranit Srijuntrapun, Patinya Sukwong

Subjects: “…Food waste…”
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Florida 4-H Food Challenge: Youth Guide by Geralyn Sachs

Subjects: “…Food Preparation…”
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Emerging Trends in Food Consumer Behaviour by Claudiu Coman, Ecaterina Coman, Teodor Florin Cilan

Subjects: “…food consumption trends…”
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How a routine checking of Escherichia coli in retailed food of animal origin can protect consumers against exposition to Campylobacter spp. and Listeria monocytogenes? by Trajković-Pavlović Ljiljana, Novaković Budimka, Martinov-Cvejin Mirjana, Gusman Vera, Bijelović Sanja, Dragnić Nataša, Balać Dragana

Subjects: “…food contamination…”
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<i>Oncom</i>: A Nutritive Functional Fermented Food Made from Food Process Solid Residue by Christofora Hanny Wijaya, Lilis Nuraida, Dwiarti Rachma Nuramalia, Sri Hardanti, Katarzyna Świąder

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