Usability Evaluation of Foods with Function Claims Labelling as Health Information in Japan: A User-Testing Study by Yamamoto M, Yamamoto K, Takano-Ohmuro H, Yamamoto R, Saruwatari J

“…The response rate for questions critical to safe use was particularly low, averaging around 70%. …”
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Sub-critical water as a green solvent for production of valuable materials from agricultural waste biomass: A review of recent work by A. Shitu, S. Izhar, T. M. Tahir

“…Agricultural waste biomass generated from agricultural production and food processing industry are abundant, such as durian  peel, mango peel, corn straw, rice bran, corn shell, potato peel and many more. …”
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Strategies for Mainstreaming Edible Cities with Focus on the City of Lincoln: A Critical Cross-Case Study Analysis of Community Growing Groups in the UK by Hannah Williams, Amira Elnokaly

“…This paper examines the role of edible city (EC) initiatives in addressing these challenges by enhancing food security, fostering social resilience and supporting community wellbeing. …”
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UNREST AND UNFILLED STOMACHS: UNRAVELLING THE LINKAGE BETWEEN ARMED CONFLICT AND FOOD INSECURITY IN NORTH CENTRAL REGION OF NIGERIA by COMFORT FATIMOH SHEIDU, IRORO S. IZU

“…This research is critical for developing context-specific policies and interventions to tackle the challenges faced by conflict-affected communities while also promoting long-term peace and food security in Nigeria's North Central region. …”
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COVID-19’s Impact on Food Security among Urban Refugee Youth in Kenya: A Postcolonial Feminist Perspective by Cherie Enns, Samuel Owuor, Abbey Lin, Kristin Swardh, William Kolong

“…Participants engaged in semi-structured discussions about food security and other daily challenges related to their urban refugee experience. …”
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Health Inspections of Restaurant Establishments in the Attica Region, Greece. Non-compliance Data Within the Food Hygiene Sector by Olympia Chatzimpyrou, Elias Chaidoutis, Dimitrios Keramydas, Petros Papalexis, Nikolaos S. Thomaidis, Vassiliki C. Pitiriga, Panagiota Langi, Foteini Koutsiari, Ioannis Drikos, Maria Giannari, Georgios Chelidonis, Andreas Ch. Lazaris, Nikolaos Kavantzas

“…Background: Ensuring food safety is a fundamental priority for public health. …”
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Dynamic Trends in Aquatic Product Supply and Consumption in China: Implications for Sustainable Diets and Environmental Impact Reduction by Wanni Yang

“…Aquatic foods play a pivotal role in transforming food systems. …”
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The Importance of Breakfast in Enhancing Students' Focus at School by Nurul Widad Fitri Muhammad, Nur Aina Mardhiah Che Rahim, Amrina Rasyada Kamaruzaman, Noor Fatimah Mujahid, Khairulnazrin Nasir

“…One of the critical components in improving students' focus at school is a healthy breakfast. …”
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Effect of Structural Condition of Milk Processing Facilities and Food Safety Systems on Escherichia coli and Coliforms Presence in Cultured Buttermilk by Annah S. Paraffin, Titus J. Zindove, Michael Chimonyo

“…Milk processors that used unfiltered water were 1.77 times more likely to produce cultured buttermilk contaminated with E. coli (P<0.05). Processors without food safety systems like hazard analysis critical control point (HACCP) systems were more than twice likely to produce cultured buttermilk contaminated by E. coli and coliforms (P<0.05). …”
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Efficacious removal of mercury metal in food industry sewerage utilizing reduced graphene oxide adsorbent composited with magnetic nanoparticles by Adel Beig Babaei, Arash Dara, Hanieh Sadat Taheri

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Bioaugmentation strategies in co-composting anaerobically digested food waste with agricultural by-products: Enhancing fertilizer quality and microbial communities by Xuezhi Wang, Guyu You, Chenchen Liu, Yuan Sun

“…Effective management of urban solid waste is critical for achieving sustainable development goals. …”
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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

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New Insights into Duckweed as an Alternative Source of Food and Feed: Key Components and Potential Technological Solutions to Increase Their Digestibility and Bioaccessibility by Krisztina Takács, Rita Végh, Zsuzsanna Mednyánszky, Joseph Haddad, Karim Allaf, Muying Du, Kewei Chen, Jianquan Kan, Tian Cai, Péter Molnár, Péter Bársony, Anita Maczó, Zsolt Zalán, István Dalmadi

“…Studies focusing on recipe development, consumer acceptance, palatability, and odour are critical. Addressing these gaps could provide valuable insights into the nutritional potential of duckweed and support its promotion as a sustainable food source, thereby contributing to food security and improved nutrition. …”
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Automated Recipe Generation AI Tool from Food Images using Machine Learning. Approach for Ingredient Extraction and Cooking Instructions by Lwamaza, Eddy, Nuwasiima, Happy

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Bioinformatics exploration of identified garlic-derived antimicrobial peptides: a food-based approach to quorum sensing inhibition in foodborne pathogens by Mahmoud Dahab, Mohammed Aladhadh

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Making the most of existing research: an evidence gap map of the effects of food systems interventions in low-income and middle-income countries by Birte Snilstveit, Ingunn Gilje Storhaug, Charlotte Lane, Nick Moore, Mark Engelbert, Thalia Morrow Sparling, Amber Franich, Heike Rolker

“…Objective Identify and describe the available evidence on the effects food systems interventions on food security and nutrition outcomes in low-income and middle-income countries.Methods An adapted version of the high-level panel of experts food systems framework defined the interventions and outcomes included studies. …”
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Enhancing Africa’s agriculture and food systems through responsible and gender inclusive AI innovation: insights from AI4AFS network by Nicholas Ozor, Joel Nwakaire, Alfred Nyambane, Wentland Muhatiah, Cynthia Nwobodo

“…This work provides the global community, policymakers, and stakeholders with critical insights on establishing ethical, responsible, and inclusive AI practices that can be adapted to similar agricultural contexts worldwide, contributing to sustainable food systems on an international scale.…”
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Longitudinal analysis of soil erosion dynamics using the RUSLE model in Ethiopia’s Lake Ziway watershed: implications for agricultural sustainability and food security by Degfie Teku, Melak Desta Workie

“…IntroductionSoil erosion is a persistent environmental challenge in Ethiopia’s Lake Ziway Watershed, posing severe risks to agricultural sustainability, food security, and ecosystem stability. Despite its significance, limited longitudinal studies have systematically analyzed soil erosion dynamics in this region or identified critical intervention areas.MethodsThis study employs the Revised Universal Soil Loss Equation (RUSLE) model integrated with remote sensing and GIS techniques to perform a 30-year longitudinal analysis (1993–2023).ResultsThe analysis highlights spatial and temporal trends in both potential and modeled actual soil erosion rates, revealing substantial but fluctuating losses over the study period. …”
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Enhancing Qualitative Research: The Use of Design Probes and Cooking Sessions Deepens the Understanding of 9- to 11-Year-Old Children’s Food Perceptions by Lotte Pater, Elizabeth H. Zandstra, Vincenzo Fogliano, Bea L. P. A. Steenbekkers

“…Qualitative research with children is critical for tailoring interventions and decisions that directly impact their well-being and future. …”
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Nutrition Education Improves Knowledge of Iron and Iron-Rich Food Intake Practices among Young Adolescents: A Nonrandomized Controlled Trial by Michael Akenteng Wiafe, Charles Apprey, Reginald Adjetey Annan

“…Forty-two percent of participants in the interventions and 26% in the controls had good food intake status. Participants with good food intake status had mean food intake scores of 3.2±0.4 (p<0.05) and 3.8±0.7 (p<0.05) for the intervention and control groups, respectively. …”
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