Exploring the buffalo whey: a look at nanotechnology in search of strategies for the modern nutraceutical industry by Franco E. Vasile

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A review: Health promoting lactic acid bacteria in traditional Indonesian fermented foods by Lilis Nuraida

Subjects: “…Fermented foods…”
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Phenolic and amino acid profiles, and antioxidant properties of third generation snack foods adding Citrus mitis by-products and milk powder: impact of extrusion processing and mic... by Xóchitl Ariadna Ruiz-Armenta, Carlos Iván Delgado-Nieblas, José de Jesús Zazueta-Morales, Ernesto Aguilar-Palazuelos, Perla Rosa Fitch-Vargas, José Alberto Gallegos-Infante, José Ángel López-Valenzuela, María Fernanda Quintero-Soto

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Salt: Should I Cut Back? by Asmaa Fatani, Nancy J. Gal, Wendy Dahl

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Individual and community level factors associated with household level food insecurity of Ethiopia: multilevel mixed effects analysis of 2021 Performance Monitoring for Action Ethi... by Eyob Ketema Bogale, Tadele Fentabel Anagaw, Misganaw Guadie Tiruneh, Eneyew Talie Fenta, Destaw Endeshaw, Ousman Adal, Abiyu Abadi Tareke, Natnael Kebede, Amare Mebrat Delie

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Proton pump inhibitor leaflets: Is there information on deprescribing? by Marcus Vinícius Lopes Campos, Farah Maria Drumond Chequer, Luanna Gabriella Resende da Silva, André Oliveira Baldoni

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Reflections from first-generation small-scale vegetable farmers by Richard Bloomfield, Deishin Lee

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Inflationary processes under conditions of the Coronavirus pandemic by T. I. Gordievich, P. V. Ruzanov

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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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Safety assessment of the process NGR LSP used to recycle post‐consumer PET into food contact materials by EFSA Panel on Food Contact Materials (FCM), Claude Lambré, Riccardo Crebelli, Maria deSilva, Koni Grob, Maria Rosaria Milana, Marja Pronk, Gilles Rivière, Mario Ščetar, Georgios Theodoridis, Els Van Hoeck, Nadia Waegeneers, Vincent Dudler, Constantine Papaspyrides, Maria deFátima Tavares Poças, Daniele Comandella, Alexandros Lioupis, Evgenia Lampi

Subjects: “…food contact materials…”
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A sustainable approach in pumpkin seed oil processing line: Recent advances in pumpkin seed oil and oil processing by-products by Guoqiang Zhang, Jingbo Guo, Jinying Guo

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Cellular Agriculture for Production of Cell-Based Seafood: Part 2— Why should we start with lean fish? by Rose Omidvar, Razieh Farzad

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DISTRIBUTION AND POTENTIAL OF CAMELLIA SPP. IN THE CENTRAL HIGHLANDS, VIETNAM, FOR DEVELOPING HIGH-VALUE PRODUCTS IN THE FOOD INDUSTRY by Thi Thang Long Nguyen, Vu Mai Quynh Luong

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Novel Foods and EU Law: Facing Ethical Lines by Ernestyna Niemiec

Subjects: “…novel foods…”
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Karakteristik fisiko kimia dan sensoris patty burger ikan patin dengan bahan pengisi pati jagung by Emma Riftyan, Suci Rahmayani, Dewi Fortuna Ayu

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Systematic application of UPLC-Q-ToF-MS/MS coupled with chemometrics for the identification of natural food pigments from Davidson plum and native currant by Thomas Owen Hay, Melissa A. Fitzgerald, Joseph Robert Nastasi

Subjects: “…Traditional foods…”
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FOOD PRODUCT CONTAMINATION RISKS AT DIFFERENT STAGES OF PRODUCTION by O. I. Lavrukhina, V. G. Amelin, L. B. Prokhvatilova, O. I. Ruchnova

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Bazı Balık Türlerinde İz ve Toksik Metal Düzeylerinin Belirlenmesi ve İnsan Sağlığı Riskinin Değerlendirilmesi by Harun Çiftçi, Çiğdem Er Çalışkan, Kübra Öztürk

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Novel Development and Sensory Evaluation of Extruded Snacks from Unripe Banana (Musa ABB cv. Kluai ‘Namwa’) and Rice Flour Enriched with Antioxidant-Rich <i>Curcuma longa</i> Micro... by Nurulhusna Awaeloh, Surasak Limsuwan, Pinanong Na-Phatthalung, Thammarat Kaewmanee, Sasitorn Chusri

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Ekolojik Habitus Bağlamında Gıda Toplulukları Üzerine Bir Alan Araştırması by Gamze Gürler, Birtan Bozlu

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