Bibliometric analysis and review of food waste management via sustainable approaches by U. Danya, M. Kamaraj, P. Suresh Babu, J. Aravind

“…This review critically examines recent trends in food waste biorefining, focusing on the latest advancements in microbial and enzymatic conversion technologies. …”
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The Use of Different Image Recognition Techniques in Food Safety: A Study by Rijwan Khan, Santosh Kumar, Niharika Dhingra, Neha Bhati

“…A substantial research has demonstrated its effectiveness for fruit and vegetable assessment and classification. It stresses the critical components of image processing technology and a survey of the most current advances across the food sector. …”
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Risk factors in street food practices in developing countries: A review by Buliyaminu Adegbemiro Alimi

“…Adoption of safety approaches that permeates the entire chain of street food business from good agricultural practices through hazard analysis critical control points strategy to good hygiene practices by farmers, vendors and consumers would significantly reduce risks in street food consumption. …”
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Factors influencing food security among fishermen households in West Java by Irbah Syahputri Rofifah, Tanziha Ikeu, Farida Baliwati Yayuk, Retna Puspita Dyah

“…Background: Food security is a critical component of sustainable development, particularly concerning health and nutrition. …”
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Tannins for food preservation and human health: A review of current knowledge by Yesim Ozogul, Yilmaz Ucar, Eskindir Endalew Tadesse, Nikheel Rathod, Piotr Kulawik, Monica Trif, Tuba Esatbeyoglu, Fatih Ozogul

“…Tannins are a type of organic compound commonly found in various plant-based foods and beverages. The majority of species in the plant kingdom comprise tannins, which serve as a defense against predators. …”
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Implementation of Modern Agricultural Food System in Timor-Leste, 1982-2007 by Joaquina Tavares, Yety Rochwulaningsih, Haryono Rinardi

“…After its independence, Timor-Leste faced new challenges in food self-sufficiency. The adoption and adaptation of new technologies in organic farming, such as the Intensive Design System (SRI) and Integrated Crop Management (ICM) are organic farming technologies. …”
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Risks to human and animal health from the presence of bromide in food and feed by EFSA Scientific Committee, Susanne Hougaard Bennekou, Ana Allende, Angela Bearth, Josep Casacuberta, Laurence Castle, Tamara Coja, Amélie Crépet, Thorhallur Halldorsson, Laurentius (Ron) Hoogenboom, Helle Knutsen, Konstantinos Koutsoumanis, Claude Lambré, Søren Nielsen, Dominique Turck, Antonio Vicent Civera, Roberto Villa, Holger Zorn, Vasileios Bampidis, Jacqueline Castenmiller, Marie‐Christine Chagnon, Bruce Cottrill, Keyvin Darney, Jürgen Gropp, Secundino Lopez Puente, Martin Rose, Marco Vinceti, Maria Bastaki, Petra Gergelová, Luna Greco, Matteo Lorenzo Innocenti, Judit Janossy, Anna Lanzoni, Andrea Terron, Diane Benford

“…Abstract The European Commission mandated EFSA to assess the toxicity of bromide, the existing maximum residue levels (MRLs), and possible transfer from feed into food of animal origin. The critical effects of bromide in experimental animals are on the thyroid and central nervous system. …”
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Food loss in Pacific Island Countries: a scoping review of the literature by Christian-Yves Amato-Ali, Viliamu Iese, Gayathri Mekala, Daniela Hidalgo, Hilda Sakiti-Waqa

“…The review also highlights critical inefficiencies in PIC food supply chains and the need for more studies outside the common root crop agricultural system. …”
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Hazard Analysis Critical Control Points (HACCP) – Principle 1: Conduct a Hazard Analysis by Ronald H. Schmidt, Debby Newslow

“…Published by the UF Department of Food Science and Human Nutrition, July 2007. FSHN07-3/FS139: Hazard Analysis Critical Control Points (HACCP)—Principle 1: Conduct a Hazard Analysis (ufl.edu) Ask IFAS: Hazard Analysis Critical Control Points (HACCP) (ufl.edu) …”
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Hazard Analysis Critical Control Points (HACCP) – Principle 1: Conduct a Hazard Analysis by Ronald H. Schmidt, Debby Newslow

“…Published by the UF Department of Food Science and Human Nutrition, July 2007. FSHN07-3/FS139: Hazard Analysis Critical Control Points (HACCP)—Principle 1: Conduct a Hazard Analysis (ufl.edu) Ask IFAS: Hazard Analysis Critical Control Points (HACCP) (ufl.edu) …”
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Changes in the nutrient composition of top-selling packaged foods and beverages in Colombia between 2016 to 2021 by Luis Carlos Forero, Luis F. Gómez, Mercedes Mora-Plazas, María Parra-Murillo, María Parra-Murillo, Sara Toquica, Lindsey Smith Taillie

“…McNemar’s test for paired data was used to evaluate changes in the proportion of each of the critical nutrients and NNS to be regulated.ResultsThere were no significant changes in sodium, saturated fat, trans fat, or free sugar in foods or beverages prior to policy implementation. …”
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Farming and ranching through wildfire: Producers' critical role in fire risk management and emergency response by Natalia Pinzón, Ryan E. Galt, Leslie M. Roche, Tracy Schohr, Brian Shobe, Vikram Koundinya, Katie Brimm, Jacob Powell

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Economic Activities of German Local Authorities – Critical Notes from a Public Finance Perspective by Thomas Döring, Birgit Aigner-Walder

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Fast Food Delivery Service Application: A Case Study of Cephas Inn. by Namanya, Deus

“…Usually, some agencies and other de-institutionalized sources become operative in producing and transferring a great variety of delivery services. Fast food delivery service applications accelerate the opportunities of providing newer food delivery services to people more comfortably and effectively, though often criticized in terms of being able to meet the needs of clients and the authenticity of such information. …”
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Differences of type of foods consumed by households in urban and rural West Java, Indonesia by Annisa Nurhidayati Vieta, Riyadi Hadi

“…Dietary diversity is a critical indicator of food and nutrition security, with a minimum consumption of four food groups shown to lower the risk of malnutrition and related health issues. …”
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Mathematical Model of Solid Food Pasteurization by Ohmic Heating: Influence of Process Parameters by Francesco Marra

“…Pasteurization of a solid food undergoing ohmic heating has been analysed by means of a mathematical model, involving the simultaneous solution of Laplace’s equation, which describes the distribution of electrical potential within a food, the heat transfer equation, using a source term involving the displacement of electrical potential, the kinetics of inactivation of microorganisms likely to be contaminating the product. …”
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Food Insecurity and Coping Strategies in War-Affected Urban Settings of Tigray, Ethiopia by Hafte Gebreselassie Gebrihet, Yibrah Hagos Gebresilassie, Mekonen Aregai Gebreselassie

“…Armed conflict remains a significant global issue, with several studies highlighting its detrimental impact on the affected communities, making it a critical area of research. This study aimed to examine the effects of prolonged armed conflict on food security among urban households in Tigray, Ethiopia, and to examine their coping mechanisms. …”
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Recent breakthroughs of non-thermal cold plasma food processing: A review by Muhammad Umair, Song Xun, Saqib Jabbar, Muhammad Abid, Muhammad Shahid Riaz Rajoka, He Zhendan

“…Key topics addressed included structural and functional properties of a biopolymer surface, topographical changes, the concerns regarding the critical outcome on the polymer qualities and highlighting the potential of ACP in cleaning and deposition biopolymers to reduce environmental impact and preserve food quality. …”
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Validation of the Food Safe Zone questionnaire for families of individuals with Prader-Willi syndrome by Elisabeth M. Dykens, Elizabeth Roof, Hailee Hunt-Hawkins, Theresa V. Strong

“…Conclusions The psychometrically sound FSZ holds promise for future research, especially on the effects of food safety tactics on family members. In future clinical trials, the FSZ could also be used to help parents think critically about their food safety tactics in relation to their child’s hyperphagia, or as an exploratory endpoint; if hyperphagia is lessened, so too may food safety tactics, thereby enhancing familial quality of life.…”
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Assessing Food Waste Compost as a Substrate Amendment for Tomato and Watermelon Seedlings by Allyson N. Hamilton, Matthew B. Bertucci, Kristen E. Gibson, Mary C. Savin, D.E. Kirkpatrick, R.C. Woody-Pumford

“…Source material for the FWC included food scraps from a commercial partner and wood chips from a local tree service company. …”
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