Combat the growing prevalence of anaemia through underutilised iron-rich plant-based foods by Naman Kaur, Arthittaya Thuanthong, Simran Kaur, Aparna Agarwal, Manisha Sabharwal, Jatinder K. Sahu, Jayashree Arcot, Abhishek Dutt Tripathi, Pankaj Koirala, Nilesh Nirmal

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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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ECOLOGICALLY ORIENTED MATHEMATICAL MODELS OF RISK MANAGEMENT AND SAFETY by I. Gvozdkova

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Sustainable Protein Sources: Functional Analysis of <i>Tenebrio molitor</i> Hydrolysates and Attitudes of Consumers in Poland and Spain Toward Insect-Based Foods by Marcelina Maciejewska, Anna Dąbrowska, Marina Cano-Lamadrid

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Association of whole grain food consumption with lung cancer risk: a prospective cohort study by Kanran Wang, Junhan Zhao, Dingyi Yang, Mao Sun, Yongzhong Wu, Wei Zhou

Subjects: “…Whole grain foods…”
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Sürdürülebilir ve Yeni Bir “Gıda” Alternatifi Olarak Yenilebilir Böcekler by Ali Emre Andaç, Neşe Yılmaz Tuncel

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Trends in extraction and purification methods of Lignans in plant-derived foods by Yu-tong Yang, Yuan Zhang, Yu Bian, Juan Zhu, Xue-song Feng

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A Study to Determine the Mediating Effect of Novelty Seeking in the Effect of Consumers’ Personal Values on Attitudes Towards Functional Foods by Selçuk Efe Küçükkambak

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Stakeholder Theory in Action, The Impact of ESG Practices on Financial Performance in SADC Region Food Producers by Walid Khalid Mitawa, Arzu Şahin

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