Affordability of sugar-sweetened beverages and nonessential energy-dense foods after taxation, Mexico, 2010–2022 by Néstor A. Sánchez-Ortiz, Adriana Vargas Flores, Jesús E. Morales-Ríos, J. Alai Quiroz-Reyes, M. Arantxa Colchero

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Food recalls: An unnecessary and preventable factor in food waste by Rubén Morawicki

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Dynamiques de création et trajectoires d’Ateliers de transformation collectifs (ATC) dans la région Occitanie by Agnès Terrieux, Mohamed Gafsi, Ugo Fiaschi

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Characterization of differences in volatile compounds and metabolites of six varieties of potato with different processing properties by Wenyuan Zhang, Liang Li, Yaqi Zhao, Haixia Yang, Xuejie Zhang, Zhanquan Zhang, Xue Wang, Zhenzhen Xu, Wanxing Wang, Jianjun Deng

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Knowing Your Product Costs: A Primer for Farmers and Food Entrepreneurs by Kevin Athearn, Mark Yarick, Natasha Parks

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LINKING SMALL-SCALE FARMERS TO MARKET THROUGH AN EFFICIENT SUPPLY CHAIN MANAGEMENT by Lê Như Bích

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Development of a sustainable route for the production of high‐fructose syrup from the polyfructan inulin by Kongkona Saikia, Hridya Radhakrishnan, Abiram Karanam Rathankumar, Siva Gokul Senthil Kumar, Shravani Kalita, Jenet George, Sivanesan Subramanian, Vaidyanathan Vinoth Kumar

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Toxicity of formaldehyde, and its role in the formation of harmful and aromatic compounds during food processing by Xiaoyan Sun, Chunmin Yang, Weiyue Zhang, Jie Zheng, Juanying Ou, Shiyi Ou

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Small-Scale Juicing of Florida-Grown 'UFSun' Peaches by Savanna J. Curtis, Ali Sarkhosh, Paul J. Sarnoski, Charles A. Sims, Andrew J. MacIntosh

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Food manipulation and processing in wild western gorillas of Central African Republic: implications for studying behavioural variability by Shelly Masi, Ellen JM Meulman, Françoise Aubaile, Sabrina Krief, Angelique Todd, Emanuelle Pouydebat

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Cooperation of Enterprises of the Sector of Food Processing Industry with the Entities Rendering Business Services by Robert Nowacki, Katarzyna Wasilik

Subjects: “…food processing industry…”
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The Addition of Tomato and Spinach Powder to Semolina Pasta: A Study of the Impact of the Production Process and Cooking on Phenolic Compounds by Silvia Marzocchi, Federica Pasini, Renzo Santi, Maria Fiorenza Caboni

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Utilization of Cempedak (Artocarpus champeden) by Communities in Sabun Village, Central Aitinyo Sub-district, Maybrat Regency, West Papua Province by Ariance Juli Ross Nauw, Sepus M Fatem, Susilo Budi Husodo, Mecky Sagrim

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Application and Development Trend of Laser Technology in Food 3D Printing by TONG Qiang, XIAO Shuailei, JIANG Yu, DONG Xiuping, PANG Guibing

Subjects: “…food 3d printing; additive manufacturing; laser technology; food processing…”
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Development and Optimization of a Real-Time Monitoring System of Small-Scale Multi-Purpose Juice Extractor by Tae-Hyeon Kim, Jae-Min Jung, Wang-Hee Lee

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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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Utilization of ICT for industrial promotion on a japanese remote island by Hiroaki Kammura

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BananaImageBD: A comprehensive banana image dataset for classification of banana varieties and detection of ripeness stages in BangladeshMendeley Data by Md Hasanul Ferdaus, Rizvee Hassan Prito, Ahmed Abdal Shafi Rasel, Masud Ahmed, Md. Jahid Hassan Saykot, Shanjida Sultan Shanta, Sonali Akter, Ankan Chandra Das, Mohammad Manzurul Islam, Mahamudul Hasan, Md Sawkat Ali

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High-throughput analysis of microbiomes in a meat processing facility: are food processing facilities an establishment niche for persisting bacterial communities? by Zhaohui S. Xu, Vi D. Pham, Xianqin Yang, Michael G. Gänzle

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AI-Driven Meat Food Drying Time Prediction for Resource Optimization and Production Planning in Smart Manufacturing by Rajnish Rakholia, Andres L. Suarez-Cetrulo, Manokamna Singh, Ricardo Simon Carbajo

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