Immobilization of Purified Pectin Lyase from Acinetobacter calcoaceticus onto Magnetic Carboxymethyl Cellulose Nanoparticles and Its Usability in Food Industry by Esen Tasgin, Aynur Babagil, Hayrunnisa Nadaroglu

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Long term study on blood glucose levels in wintering great tits Parus major in sites differing in artificial food availability by Adam Kaliński, Michał Glądalski, Marcin Markowski, Joanna Skwarska, Jarosław Wawrzyniak, Jerzy Bańbura, Piotr Zieliński

“…We showed that both females and males were characterised by significantly higher glucose levels at the study site, which was characterised by the high accessibility to human-provided food sources (forest clearing) than at the site with low and irregular artificial feeding. …”
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Evaluation of Smart Portable Device for Food Diagnostics: A Preliminary Study on Cape Hake Fillets (M. capensis and M. paradoxus) by Marta Castrica, Sara Panseri, Elena Siletti, Federica Borgonovo, Luca Chiesa, Claudia M. Balzaretti

“…The new smartphone-based food diagnostic technologies offer significant advantages over traditional methods as they can be easily applied in various steps of the agrifood supply chain including household use and also in the food recovery field for charitable purposes, aimed at helping to reduce food waste. …”
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Ultra-processed food consumption and the risk of incident chronic kidney disease: a systematic review and meta-analysis of cohort studies by Bingjie Xiao, Jinxian Huang, Linyi Chen, Yujie Lin, Jianghong Luo, Huifen Chen, Lizhe Fu, Fang Tang, Wenwei Ouyang, Yifan Wu

Subjects: “…Ultra-processed food…”
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Concentrations, composition profiles, and in vitro–in silico-based mixture risk assessment of bisphenol A and its analogs in plant-based foods by Chun-Hui Chiu, Shih-Han Sun, Yun-Jia Yao, Yi Chuang, Yu-Tsung Lee, Yi-Jun Lin

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Influence of leptin administration to pregnant mice on fetal gene expression and adaptation to sweet and fatty food in adult offspring of different sexes by E. I. Denisova, E. N. Makarova

Subjects: “…adaptation to high-calorie food…”
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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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Travail et espace dans la global food. Expériences des saisonnières agricoles entre domination, reconnaissance et émancipation by Albena Tcholakova

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From staple food to market-oriented crop: commercialization level of smallholder teff (Eragrostis teff) growers in Jamma District, Ethiopia by Getachew Eshetu Gidelew, Tesfaye Lemma Tefera, Chanyalew Seyoum Aweke

“…Among the staple food crops, teff is becoming a market-oriented crop in Ethiopia. …”
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The 1st International Conference of Wheat Landraces for Healthy Food Systems (June 13 - 15, 2018,University of Bologna, Italy) by Editorial Article

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Exopolysaccharides from camel milk-derived Limosilactobacillus reuteri C66: Structural characterization, bioactive and rheological properties for food applications by A.K.M. Humayun Kober, Mohamed Abdin, Athira Subhash, Shao-Quan Liu, Enes Dertli, Basim Abu-Jdayil, Pau-Loke Show, Mutamed Ayyash

“…Food Chemistry: X…”
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Lactic Acid Bacteria from Northern Thai (Lanna) Fermented Foods: A Promising Source of Probiotics with Applications in Synbiotic Formulation by Nittiya Suwannasom, Achiraya Siriphap, Ornampai Japa, Chonthida Thephinlap, Chutamas Thepmalee, Krissana Khoothiam

Subjects: “…northern Thai (Lanna) fermented foods…”
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A Novel Model to Detect and Classify Fresh and Damaged Fruits to Reduce Food Waste Using a Deep Learning Technique by T. Bharath Kumar, Deepak Prashar, Gayatri Vaidya, Vipin Kumar, S. Deva Kumar, F. Sammy

“…Journal of Food Quality…”
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HEALTH PROMISING EFFECTS OF POTATO PEELS AND THEIR POTENTIAL EMPLOYMENTS IN FOOD AND NUTRACEUTICAL INDUSTRIES AND NONFOOD USES FROM SUSTAINABILITY POINT OF VIEW by Mushtaq Qudsia, Timar Adrian, Joly Nicolas, Spalletta Alexis, Martin Patrick, Ishtiaq Uzair

“…PPW, being a good source of valuable compounds including fiber and little protein content can be used as an exceptional ingredient in animal feed.PPW having considerable nutritional value along with bioactive and technological important properties, the sustainable processing of diverse byproducts of this waste offers great interest for pharmaceutical and food industries.…”
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Inclusive innovation for the promotion of regional food heritage: A case study of a small producers' fair model in urban spaces by Bernardo Alayza, Domingo González, Emilio Diaz, Hernán Cornejo, Maritza Canales

Subjects: “…Regional Food Heritage…”
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Impact of COVID-19 Pandemic on Food Intake, Dietary Behavior, Mental Health, and Academic Performance of a Ghanaian University Students by Clement Kubreziga Kubuga, Mary Amoako, Frank Kibikal W. Nyimagnun

“…There is a need for programs that improve stress levels, mental health, and food intake in the university setting.…”
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Corrigendum to “In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products” by Guesh Mulaw, Tesfaye Sisay Tessema, Diriba Muleta, Anteneh Tesfaye

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Trace metals potential human health risks assessment through consuming common food spices in Ado Ekiti, Southwest, Nigeria by J.A. Olusola, O.B. Akintan, O. Osanyinlusi

“…Background: The safety of food, especially among developing countries like Nigeria, is increasingly becoming a genuine call for concern due to food contamination. …”
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Black rice (Oryza sativa L.) and its anthocyanins: mechanisms, food applications, and clinical insights for postprandial glycemic and lipid regulation by Thavaree Thilavech, Tanyawan Suantawee, Charoonsri Chusak, Phim On Suklaew, Sirichai Adisakwattana

“…Food Production, Processing and Nutrition…”
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Advancing whose interests? Corporate strategy and risks to food systems transformation and public health nutrition through academic partnerships in Africa by Helen Walls, Safura Abdool Karim, Busiso Moyo

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