Development and Validation of a Semi-Quantitative Food Frequency Questionnaire to Assess Dietary Intake of Turkish School-Aged Children by Güneş Fatma Esra, Elmacıoğiu Funda, Aktaç Şule, Sağlam Duygu

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A Study to Determine the Mediating Effect of Novelty Seeking in the Effect of Consumers’ Personal Values on Attitudes Towards Functional Foods by Selçuk Efe Küçükkambak

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2005-06 Farm Bill Survey: Florida Producer Views on Conservation and Environmental, Trade, and Food System and Regulatory Policies by Rodney L. Clouser

“…Published by the UF Department of Food and Resource Economics, October 2006. …”
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Promotion Strategy of Policy against Food Waste (PAFW): The Perspective on Evolutionary Game between Local Government and Large Supermarkets by Xichun Luo, Honghao Zhao

“…The implementation of PAFW is an important way to reduce food waste. Discussing how to more successfully implement PAFW to reduce food waste is of great significance in achieving sustainable development. …”
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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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Comparison of blockchain vs. centralised IT infrastructure costs for food traceability: a Thai broiler supply chain case study by Suchit Pongnumkul, Patcharawadee Ittipornpaisarn, Suporn Pongnumkul

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The interrelationship between food security, climate change, and gender-based violence: A scoping review with system dynamics modeling. by Pooja Agrawal, Lori Ann Post, Janis Glover, Denise Hersey, Piya Oberoi, Brian Biroscak

“…Through sudden disruptions in the microclimate of a region, climate shocks often have a negative impact on food security, which correlates with increases in GBV. …”
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Safety evaluation of an extension of use of the food enzyme glucose oxidase from the genetically modified Aspergillus niger strain ZGL 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, Daniele Cavanna, Yi Liu

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Bacterial Quality and Molecular Detection of Food Poisoning Virulence Genes Isolated from Nasser Lake Fish, Aswan, Egypt by Nady Khairy Elbarbary, Mohamed K. Dandrawy, Ghada Hadad, Maha Abdelhaseib, Amna A. A. Osman, Rawaf Alenazy, Ibrahim Elbagory, Neveen M. Abdelmotilib, Fagelnour Elnoamany, Ghada A. Ibrahim, Reda A. Gomaa

“…International Journal of Food Science…”
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Detection of Lard in Ink Extracted from Printed Food Packaging Using Fourier Transform Infrared Spectroscopy and Multivariate Analysis by Syazwani Ramli, Rosnita A. Talib, Russly A. Rahman, Norhazlin Zainuddin, Siti Hajar Othman, Norma M. Rashid

“…Fourier transform infrared (FTIR) spectroscopy combined with chemometrics was utilised to discriminate the presence of lard in extracted ink of printed food packaging. Two spectral regions (full spectra, 3999–649 cm−1, and combination of two regions, 3110–2630 cm−1 and 1940–649 cm−1) of lard, commercial gravure ink, and the blends of both were selected and used to develop a Soft Independent Modelling of Class Analogy (SIMCA) model. …”
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Covid-19 impact on food security and households poverty of red upland rice farmer in Semanu District, Gunungkidul Regency by Rahayu Lestari, Ayu Larasati Damas, Rozaki Zuhud, Wijaya Oki, Wisnu Rubiyanto Cahyo

“…COVID-19 shook the world and impacted the obstruction of production, distribution, buying, and selling activities, including food. Red upland rice is a primary food with a dryland cultivation system in Semanu District, Gunungkidul, the first area to cultivate red upland rice variety segreng. …”
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Characteristics of chicken production systems in rural Burkina Faso: A focus on One Health related practices and food security. by Michel Dione, Guy Ilboudo, Abdoul Aziz Ouedraogo, Sidonie Aristide Ima, Brice Ouedraogo, Theodore Knight-Jones, Assèta Kagambèga, Robyn Alders

“…We characterized village production systems in rural Burkina Faso in relation to importance to food security, biosecurity, husbandry and chicken health management. …”
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Reducing Undernutrition through Counseling on Diversified Food Intake among Adult People Living with HIV on HAART, Northern Ethiopia by Weldegebrial Hayelom Tedla, Alemseged Aregay, Kidanu Gebremariam, Mulugeta Woldu Abrha, Haftom Gebrehiwot Weldearegay

“…Counseling on well-timed and sufficient consumption of nutritious foods, economic strengthening, and livelihood activities is important. …”
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Nutritional composition and sensory properties of snack bars made from sago worm paste (Rhynchophorus ferrugineus) as an alternative food by Canti Meda, Muliawan Shinta

“…Sago worms are a sustainable and nutritious food ingredient that requires further development to increase its wider utilization. …”
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Improving school teachers’ self-efficacy and knowledge on food allergy and management of anaphylaxis using a virtual multidisciplinary workshop by Rubanandhini Nagajothi, Si Hui Goh, Hwee Hoon Lim, Wenyin Loh, Kok Wee Chong

“…Food allergies can contribute to reduced quality of life and barriers to participation in day-to-day activities.4 Therefore, it is crucial that all schools are prepared to effectively prevent and manage food-related allergic reactions.…”
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Re‐evaluation of butane (E 943a), isobutane (E 943b) and propane (E 944) as food additives by EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Bastos, Polly Boon, Biagio Fallico, Reginald Fitzgerald, Maria Jose Frutos Fernandez, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, Gabriele Gagliardi, Salvatore Multari, Josef Daniel Rasinger, Ana Maria Rincon, Camilla Smeraldi

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An Update on Mass Spectrometry-Based Methods for the Identification of Lipid C=C and Fatty Acyl Positions and Their Applications in Food Analysis by TENG Mengnan, DUAN Xiaoliang, ZHANG Dong, GUO Weiqun

“…Additionally, the applications of these methods in food analysis are discussed. Finally, this review presents an outlook on future trends in the development of MS in the accurate structure elucidation of lipid compounds in order to provide a reference for the identification and quantitative analysis of C=C and fatty acyl positions and their isomers in unsaturated lipids.…”
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Dietary Supplementation with Omega-3-PUFA-Rich Fish Oil Reduces Signs of Food Allergy in Ovalbumin-Sensitized Mice by Olívia Gonçalves de Matos, Sylvia Stella Amaral, Pedro Elias Marques Pereira da Silva, Denise Alves Perez, Débora Moreira Alvarenga, Adaliene Versiani Matos Ferreira, Jacqueline Alvarez-Leite, Gustavo Batista Menezes, Denise Carmona Cara

“…We investigated the effect of dietary supplementation with n-3 PUFA (fish oil source) in an experimental model of food allergy. Mice were sensitized (allergic group) or not (nonallergic group) with OVA and were fed with OVA diet to induce allergy signals. …”
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The impact of working capital management on the business performance: Evidence from food and beverage firms listed on the Vietnamese stock market by Nguyễn Thị Như Quỳnh, Trần Như Quỳnh

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Calorie Labeling in a Rural Middle School Influences Food Selection: Findings from Community-Based Participatory Research by Monica Hunsberger, Paul McGinnis, Jamie Smith, Beth Ann Beamer, Jean O’Malley

“…The majority of students interviewed found the calorie labels helped them choose healthier food.…”
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