How can Early Life Flavor Experiences Affect Food Preferences? by Seray Kabaran

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From Concept to Creation by Maricica STOICA, Carmelia Mariana BĂLĂNICĂ-DRAGOMIR, Cezar Ionuț BICHESCU, Alina Mihaela CEOROMILA, Angela Stela IVAN, Larisa ȘAVGA, Dimitrie STOICA

Subjects: “…new foods…”
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Consumer’s willingness to try new microalgae-based food in Indonesia by A.S.H. Wahyuningtyas, Z. Abidin, W.D.R. Putri, Jaya Mahar Maligan, Gladys Oryz Berlian, Priskilah Febi Widya Ningrum

Subjects: “…New food…”
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Production and characterization of kombucha-like beverage by cocoa (Theobroma cacao) by-product as raw material by Lívia de Matos Santos, Mariana Nougalli Roselino, Janaína de Carvalho Alves, Suelen Neris Almeida Viana, Elis dos Reis Requião, Jéssica Maria Rio Branco dos Santos Ferro, Carolina Oliveira de Souza, Camila Duarte Ferreira Ribeiro

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New food sources and production systems: a comparison of international regulations and China’s advancements in novel foods with synthetic biology by Xin Liu, Di Wu, Yi Shao, Yongning Wu

Subjects: “…new food sources…”
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APPLICATION OF SCIENTIFIC AND TECHNICAL CREATIVITY METHODS AT THE STAGE OF NEW PRODUCT DEVELOPMENT by Krapiva T.V., Urzhumova A.I., Mayurnikova L.A., Novoselov S.V.

Subjects: “…new food products…”
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