Distinguishing between Traditional and Online Retailing: Evaluating E-commerce with Respect to the Food System by Angelina C. Toomey, Allen F. Wysocki

“…Wysocki, focuses on business-to-consumer (B2C) practices, and in particular, B2C methods of e-commerce with respect to online food sales. Includes references. Published by the UF Department of Food and Resource Economics, December 2009. …”
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Sneak Peek: Food, Waste, and Packaging Characteristics of South Australian School Children’s Lunchboxes by Neha Kishan Lalchandani, Clare Hume, Lynne Giles, Shona Crabb, Jo Hendrikx, Caroline Miller

“…Lunchboxes were photographed at two time points on the same day: before first morning break to capture food and packaging and post-lunch break to capture food waste. …”
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From fear to food: predation risk shapes deer behaviour, their resources and forest vegetation by Martin, Jean-Louis, Chamaillé-Jammes, Simon, Salomon, Anne, Gomez Pourroy, Devana Veronica, Schlaeflin, Mathilde, Le Saout, Soizic, Lucas, Annick, Bentaleb, Ilham, Chollet, Simon, Pattison, Jake, Martin-Blangy, Soline, Gaston, Anthony James

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New perspectives on djulis (Chenopodium formosanum Koidz.) and its potential application in functional food by Amanda Tresiliana Mulio, Chien-Shan Chiu, Yung-Jia Chan, Wen-Chien Lu, Po-Hsien Li

“…Food Chemistry: X…”
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Dried and Tested: Inoculation Method Impacts Low-Moisture Food Persistent Bacterial Populations by Manita Adhikari, Kavita Patil, Jennifer C. Acuff

“…Journal of Food Protection…”
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Who will carry out the tests that would be necessary for proper safety evaluation of food emulsifiers? by Katalin F. Csáki, Éva Sebestyén

“…Food Science and Human Wellness…”
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Characteristics of Slovenian Adults in Community-Based Whole-Food Plant-Based Lifestyle Program by Boštjan Jakše, Barbara Jakše, Stanislav Pinter, Jernej Pajek, Nataša Fidler Mis

“…We aimed to determine the anthropometric values and lifestyle factors and motives of adults to adopt a whole-food, plant-based (WFPB) lifestyle by joining our ongoing, community-based, WFPB lifestyle program 0.5–10 years ago. …”
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Characterising “obesogenic” versus “protective” food consumption, and their value chain among Ghanaian households by Reginald Adjetey Annan, Nana Ama Frimpomaa Agyapong, Robert Aidoo, Charles Apprey, Linda Nana Esi Aduku, Elizabeth C Swart

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Food Pathways of <i>Salmonella</i> and Its Ability to Cause Gastroenteritis in North Africa by Mohamed-Yousif Ibrahim Mohamed, Hazim O. Khalifa, Ihab Habib

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Small Farm Food Safety, Fresh Produce: Part 1: Introduction to the PACE Principles by Brian Lapinski, Amy Simonne, Marilyn E. Swisher

“…FCS8842/FY966: Small Farm Food Safety, Fresh Produce—Part 1: Introduction to the PACE Principles (ufl.edu) Ask IFAS: Small Farm Food Safety series (ufl.edu) …”
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Nutritional Content and Characteristics of Pumpkin Cream Soup with Tempeh Addition as Supplementary Food for Elderly by Budi Setiawan, Salma S. Aulia, Tiurma Sinaga, Ahmad Sulaeman

“…International Journal of Food Science…”
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The role of flavonoids in mitigating food originated heterocyclic aromatic amines that concerns human wellness by Hui Teng, Hongting Deng, Chang Zhang, Hui Cao, Qun Huang, Lei Chen

“…Food Science and Human Wellness…”
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BREEDING FOR ANTIOXIDANT CONTENT IN GRAIN AS A PROMISING TREND IN OBTAINING HEALTHY FOOD PRODUCTS by V. I. Polonskiy, I. G. Loskutov, A. V. Sumina

“…According to the Food Security Doctrine of the Russian Federation, there are plans for the nearest future to expand the assortment of healthy food products for the country’s population, so a search for relevant food sources is needed. …”
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Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices – Field Sanitation by Alexandra Chang, Renée M. Goodrich-Schneider, Keith R. Schneider

“…Goodrich-Schneider, and Alexandra Chang, and published by the UF Department of Food Science and Human Nutrition, March 2012. FSHN10-12/FS160: Food Safety on the Farm: Good Agricultural Practices and Good Handling Practices—Field Sanitation (ufl.edu)   …”
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Investigating the impact of microbiome-changing interventions on food decision-making: MIFOOD study protocol by Meghedi Vartanian, Konrad Jakob Endres, Yee Teng Lee, Silke Friedrich, Marie-Theres Meemken, Imke Schamarek, Kerstin Rohde-Zimmermann, Robin Schürfeld, Lina Eisenberg, Anja Hilbert, Frauke Beyer, Michael Stumvoll, Julia Sacher, Arno Villringer, Julia F. Christensen, A. Veronica Witte

“…At baseline and follow-up, food decision-making is assessed utilizing task-based MRI. …”
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A Whole-Food Plant-Based Diet Reversed Angina without Medications or Procedures by Daniele Massera, Tarique Zaman, Grace E. Farren, Robert J. Ostfeld

“…Instead, he chose to adopt a whole-food plant-based diet, which consisted primarily of vegetables, fruits, whole grains, potatoes, beans, legumes, and nuts. …”
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The role of gut microbiota and its metabolites short-chain fatty acids in food allergy by Chen Chen, Chenglong Liu, Ke Zhang, Wentong Xue

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European Food Safety Certification - The “GlobalGAP” Standard and its Accredited Certification Program by Richard C. Yudin, Keith R. Schneider

“…Published by the UF Department of Food Science and Human Nutrition, February 2008. …”
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Effect of Priming and Seed Size on Germination and Emergence of Six Food-Type Soybean Varieties by Maru K. Kering, Bo Zhang

“….), a good source of protein and oil, is used to produce nutritious isoflavone-rich soybean-based foods. The objectives of this study were (i) to determine the germination difference among soybean seeds in various seed sizes and (ii) to evaluate effects of seed pretreatment on germination and seedling emergence. …”
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Understanding the Role of Refugees' Entrepreneurship Motives and Challenges in Integration: Evidence From the Food Industry by Ibrahim Cifci, Ozan Atsız

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