1 Current and potential role of specially formulated foods and food supplements for preventing malnutrition among 6- to 23-month-old children and for treating moderate malnutrition among 6- to 59-month-old children

2 Sugar-coated: exopolysaccharide producing lactic acid bacteria for food and human health applications

3 Determination of the biologically active flavour substances thujone and camphor in foods and medicines containing sage (Salvia officinalisL.)

4 Biogenic Amines in Plant-Origin Foods: Are They Frequently Underestimated in Low-Histamine Diets?

5 Self-reported hypersensitivity and allergy to foods amongst Mexican adolescents: Prevalence and associated factors.

6 A review on organophosphate Ester (OPE) flame retardants and plasticizers in foodstuffs: Levels, distribution, human dietary exposure, and future directions.

7 Plant-Based Diets for Cardiovascular Disease Prevention: All Plant Foods Are Not Created Equal.

8 Single-use sensor technology for monitoring of zearalenone in foods: ZentoSens

9 Melamine and cyanuric acid in foodstuffs from the United States and their implications for human exposure.

10 Simultaneous determination of polycyclic aromatic hydrocarbons and their chlorinated derivatives in grilled foods.

11 Evaluation of storage conditions and efficiency of a novel microencapsulated Salmonella phage cocktail for controlling S. enteritidis and S. typhimurium in-vitro and in fresh foods.

12 Cultivating a Network of Citizen-Scientists to Track Change in the Sonora-Arizona Foodshed

13 Naturally Lignan-Rich Foods: A Dietary Tool for Health Promotion?

14 Polyphenol-rich foods and Osteoporosis.

15 Chemistry of Secondary Polyphenols Produced during Processing of Tea and Selected Foods

16 Biomarker discovery and applications for foods and beverages: proteomics to nanoproteomics.

17 Photoelectrochemical immunoassay of aflatoxin B in foodstuff based on amorphous TiO and CsPbBr perovskite nanocrystals.

18 Nutritional Interventions and Considerations for the development of low calorie or sugar free foods.

19 Predicting glycemic index and glycemic load from macronutrients to accelerate development of foods and beverages with lower glucose responses

20 Influence of Extrusion Conditions on Nutritional Composition of Rice-Bambara Groundnut Complimentary Foods

21 Indian Academy of Pediatrics Guidelines on the Fast and Junk Foods, Sugar Sweetened Beverages, and Energy Drinks.

22 Combined effect of a nanoemulsion of D-limonene and nisin on Listeria monocytogenes growth and viability in culture media and foods.

23 Impact of reduced dose of ready-to-use therapeutic foods in children with uncomplicated severe acute malnutrition: A randomised non-inferiority trial in Burkina Faso.

24 A modified model of the willingness to pay for functional foods.

25 Perceptions related to breastfeeding and the early introduction of complementary foods amongst migrants in Cape Town, South Africa.

26 Counter-advertising may reduce parent's susceptibility to front-of-package promotions on unhealthy foods.

27 Promotions of breastmilk substitutes, commercial complementary foods and commercial snack products commonly fed to young children are frequently found in points-of-sale in Bandung City, Indonesia.

28 Modelling convective drying of foods: A multiphase porous media model considering heat of sorption

29 Generation of semicarbazide from natural azine development in foods, followed by reaction with urea compounds.

30 Food store environment examination - FoodSee: a new method to study the food store environment using wearable cameras.

31 The characterization of bacteriocins produced by Lactobacillus plantarum strains isolated from traditional fermented foods in Indonesia and the detection of its plantaricin-encoding genes

32 Influence of carbohydrate- and protein-based foods on the formation of polar lipid fraction during deep-frying

33 Minimally Processed Functional Foods: Technological and Operational Pathways.

34 Rapid and simultaneous determination of three fluoroquinolones in animal-derived foods using excitation-emission matrix fluorescence coupled with second-order calibration method

35 Kinetic parameters of thiamine degradation in NASA spaceflight foods determined by the endpoints method for long-term storage

36 A study on indigenous fermented foods and beverages of Kokrajhar, Assam, India

37 Animal foods can improve children's lives.

38 Paper spray: a simple and efficient means of analysis of different contaminants in foodstuffs.

39 Application of real-time PCR for tree nut allergen detection in processed foods.

40 Opinion: Putting all foods on the same table: Achieving sustainable food systems requires full accounting.

41 Functional Foods and Bioactive Compounds: A Review of Its Possible Role on Weight Management and Obesity's Metabolic Consequences.

42 The extent and nature of supermarket own brand foods in Australia: Study protocol for describing the contribution of selected products to the healthfulness of food environments 11 Medical and Health Sciences 1111 Nutrition and Dietetics 11 Medical and Health Sciences 1117 Public Health and Health Services

43 Introducing Complementary Foods to Infants: Does Age Really Matter? A Look at Feeding Practices in Two European Communities: British and Italian

44 Complementary feeding practices, dietary diversity, and nutrient composition of complementary foods of children 6-24 months old in Jimma Zone, Southwest Ethiopia

45 Complementary Feeding of Sorghum-Based and Corn-Based Fortified Blended Foods Results in Similar Iron, Vitamin A, and Anthropometric Outcomes in the MFFAPP Tanzania Efficacy Study

46 Factors associated with early introduction of complementary feeding and consumption of non-recommended foods among Dutch infants: The BeeBOFT study

47 Evaluation of the first U.S. staple foods ordinance: impact on nutritional quality of food store offerings, customer purchases and home food environments.

48 Prevalence and Characterization of Antimicrobial Resistance in Isolates from Retail Foods in Shanghai, China.

49 Current practice in the introduction of solid foods for preterm infants.

50 Development and Sensory Shelf-Life Testing of KOKO Plus: A Food Supplement for Improving the Nutritional Profiles of Traditional Complementary Foods

51 Commercially produced complementary foods in Bandung City, Indonesia, are often reported to be iron fortified but with less than recommended amounts or suboptimal forms of iron

52 Prevalence, duration, and content of television advertisements for breast milk substitutes and commercially produced complementary foods in Phnom Penh, Cambodia and Dakar, Senegal

53 Protein-reduced complementary foods based on nordic ingredients combined with systematic introduction of taste portions increase intake of fruits and vegetables in 9 month old infants: A randomised controlled trial

54 Comparison of Domestic and International Regulations for Complementary Foods for Infants and Young Children

55 Introduction of complementary foods in infants

56 Nutritional and sensory quality of complementary foods developed from bulla, pumpkin and germinated amaranth flours

57 Sensory attributes and acceptability of complementary foods fortified with Moringa oleifera leaf powder

58 Preventive lipid-based nutrient supplements given with complementary foods to infants and young children 6 to 23 months of age for health, nutrition, and developmental outcomes

59 Content of dietary fiber and vitamin A in slice jam of Tamarillo (Solanum betaceum Cav.) and watermelon albedo as complementary foods for school-age children

60 The early introduction of complementary (Solid) foods: A prospective cohort study of infants in chengdu, china

61 The effects of early nutritional interventions on the development of atopic disease in infants and children: The role of maternal dietary restriction, breastfeeding, hydrolyzed formulas, and timing of introduction of allergenic complementary foods

62 Mycotoxin co-exposures in infants and young children consuming household- and industrially-processed complementary foods in Nigeria and risk management advice

63 Phytochemical-rich foods inhibit the growth of pathogenic trichomonads

64 Sweetpotato- and cereal-based infant foods: protein quality assessment, and effect on body composition using sprague dawley rats as a model.

65 Law on infant foods inhibits the marketing of complementary foods for infants, furthering undernutrition in India

66 The Complete Guide to Healing Foods

67 Iron Bioavailability and Provitamin A from Sweet Potato- and Cereal-Based Complementary Foods

68 Functional Foods and Nutraceuticals

69 Law on infant foods inhibits the marketing of complementary foods for infants, furthering undernutrition in India

70 Complementary feeding practices and dietary intakes from complementary foods amongst weanlings in rural Malawi

71 Complementary feeding and effect of spontaneous fermentation on anti-nutritional factors of selected cereal-based complementary foods

72 Re-discovering ancient wheat varieties as functional foods

73 Functional Foods for Childhood Development

74 Modulation of Immune Functions by Foods

75 A prospective study of the introduction of complementary foods in contemporary Australian infants: What, when and why?

76 ESPGHAN's 2008 recommendation for early introduction of complementary foods: how good is the evidence?

77 Field-testing of guidance on the appropriate labelling of processed complementary foods for infants and young children in South Africa

78 Selecting desirable micronutrient fortificants for plant-based complementary foods for infants and young children in low-income countries

79 Screening for anti-nutritional compounds in complementary foods and food aid products for infants and young children

80 Micronutrient adequacy of homemade complementary foods

81 Disgusting Foods, Pure Water and Beautiful Truth for Balanced Muscle Control

82 Introduction of Complementary Foods and the Relationship to Food Allergy

83 Modified atmosphere packaging (MAP) of foods and its combination with electron beam processing

84 Comparison of the microbial composition of African fermented foods using amplicon sequencing.

85 Why do we eat cereal but not lamb chops at breakfast? Investigating Americans’ beliefs about breakfast foods

86 Mycotoxin contamination in cereal-based baby foods

87 Metabolisable energy content in canine and feline foods is best predicted by the NRC2006 equation.

88 Rheological Properties of Specific Complete Nutrition Medical Foods for Dysphagia

89 Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review

90 Texture-modified foods and thickened fluids used in dysphagia: Israeli standardised terminology and definitions

91 Systematic review and evidence based recommendations on texture modified foods and thickened liquids for adults (above 17 years) with oropharyngeal dysphagia – An updated clinical guideline

92 Case 2: Dysphagia to solid foods in a 17-month-old boy

93 Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework

94 Appropriate nutritional management in patients with impaired mastication and those with mild dysphagia: A multicenter study of the usefulness of novel foods processed and softened by enzymes

95 The impact of modification techniques on the rheological properties of dysphagia foods and liquids.

96 Rheological characterization and cluster classification of Iranian commercial foods, drinks and desserts to recommend for esophageal dysphagia diets

97 Analysis of patulin in pear- and apple-based foodstuffs by liquid chromatography electrospray ionization tandem mass spectrometry.

98 The Effect of White Rice and White Bread as Staple Foods on Gut Microbiota and Host Metabolism.

99 Intake of Refined Carbohydrates and Whole Grain Foods in Relation to Risk of Type 2 Diabetes Mellitus and Coronary Heart Disease

100 Surveying genetically modified maize in foods marketed in Algeria

101 Correction to: Lead and cadmium in foods/drinking water from Slovenian market/taps: Estimation of overall chronic dietary exposure and health risks (Food Additives & Contaminants: Part A, (2019), 36, 10, (1522-1537), 10.1080/19440049.2019.1628355)

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