COVID-19 and Food Safety FAQ: Shopping and Handling Groceries by Michelle Danyluk, Natalie Seymour, Mary Yavelak, Candice Christian, Ben Chapman

“… This new one-page flyer answers food safety questions about preventing COVID-19 transmission when grocery shopping and handling groceries. …”
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The Food Pump of Pelocoris and Comparative Studies on Other Aquatic Hemiptera by Edwin P. Marks

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Agri-food systems: A regional perspective in innovation capabilities by Monica Gisela Dueñas Gómez, Leidy Dayhana Guarin Manrique, Efrén Romero Riaño, Luis Eduardo Becerra Ardila

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Editorial: Industry and individuals: branding, labelling, and marketing of food products by Daniel Adrian Gârdan, Daniel Adrian Gârdan, Paweł Bryła, Ionel Dumitru, Iuliana Petronela Gârdan

Subjects: “…food branding…”
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Celiac disease: Overview and considerations for development of gluten-free foods by Prakriti Jnawali, Vikas Kumar, Beenu Tanwar

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Choose MyPlate: Enjoy Your Food But Eat Less by Ashley Hamm, Karla P. Shelnutt, Gail P. A. Kauwell

“…This publication provides information about which foods make the healthiest contributions to our diets and which to limit. …”
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Self-reported food allergies in early childhood in rural Australia by Heinrich C. Weber, Heinrich C. Weber, Gaylene L. Bassett, Sukhwinder S. Sohal, Sarah J. Prior

Subjects: “…food allergy…”
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Rapid food desensitization associated with omalizumab before oral immunotherapy by Bruna Giavina-Bianchi, MD, Pedro Giavina-Bianchi, MD, PhD

Subjects: “…Food anaphylaxis…”
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Provision of essential resources as a persistence strategy in food webs by Raatz, Michael

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Eating Defensively: The Nutrition and Food Safety Benefits of Cooked Produce by Morgan Dehnard, Amy Simonne, Gail P. Kauwell

“…Current nutrition trends such as the “raw food diet” may lead consumers to believe that raw leafy vegetables are more nutritious than cooked vegetables, despite research showing that cooked vegetables make important nutritional contributions. …”
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Acceptability patterns of hypothetic taxes on different types of foods in France by Florian Manneville, Barthélemy Sarda, Emmanuelle Kesse-Guyot, Sandrine Péneau, Bernard Srour, Julia Baudry, Benjamin Allès, Yann Le Bodo, Serge Hercberg, Mathilde Touvier, Chantal Julia

Subjects: “…Food…”
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Prevalence of intestinal parasites and associated factors among food handlers in food establishments in the Lideta subcity of Addis Ababa, Ethiopia: an institution-based, cross-sectional study by Zemichael Gizaw, Woinishet Abera, Binyam Gintamo, Tewoderos Shitemaw, Zelalem Negash Mekuria

“…Stool samples were collected from food handlers and examined using direct wet mount and formalin-ether concentration techniques. …”
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Changes in the critical nutrient content of packaged foods and beverages after the full implementation of the Chilean Food Labelling and Advertising Law: a repeated cross-sectional study by Natalia Rebolledo, Pedro Ferrer-Rosende, Marcela Reyes, Lindsey Smith Taillie, Camila Corvalán

Subjects: “…Food reformulation…”
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Nutritional enrichment of traditional complementary foods using underutilized nutritious plant foods in sub-Saharan Africa: their nutritional potential and health benefits: A scoping review by Diriba Chewaka Tura, Tefera Belachew, Dessalegn Tamiru, Kalkidan Hassen Abate

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Which factors influence the transition towards a healthy and sustainable food environment in Dutch hospitals? A qualitative view from stakeholders by Joline J. Wierda, Femke van Nassau, Sanne K. Djojosoeparto, Maartje P. Poelman

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Waste and residue management: sustainable hospital catering services by Hatice Baygut, Saniye Bilici

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Optimisation of food grade mixed surfactant‐based l‐ascorbic acid nanoemulsions using response surface methodology by Tahir Mehmood

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Evaluation of the implementation of governmental policies and actions to create healthy food environments in Burkina Faso by Viviane Aurélie Tapsoba, Ella WR Compaore, Augustin Nawidimbasba Zeba, Jerome Winbetourefa Some, Julien Soliba Manga, Adama Diouf, Jean-Claude Moubarac, Stefanie Vandevijvere, Mamoudou H Dicko

Subjects: “…Food system…”
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Additives in foods marketed to children in Uruguay, an emerging Latin American country by Florencia Alcaire, Ana Giménez, Gastón Ares

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Evaluation of Candida Species on Food and Non-Food Contact Surfaces among Students Residing in School Hostels in a Tertiary Institution, Ile Ife, Osun State, Nigeria by A. A Adewoyin, Olarinde Olaniran, S. O Awoniyi, A. B Bidmus, O. C Boriwaye

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