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

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

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

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

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

15 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.

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

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

18 Polyphenol-rich foods and Osteoporosis.

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

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

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

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

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

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

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

26 Importance and use of reliable food composition data generation by nutrition/dietetic professionals towards solving Africa's nutrition problem: constraints and the role of FAO/INFOODS/AFROFOODS and other stakeholders in future initiatives.

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

28 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.

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

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

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

32 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.

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

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

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

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

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

38 Minimally Processed Functional Foods: Technological and Operational Pathways.

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

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

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

42 Animal foods can improve children's lives.

43 Foods tabooed for pregnant women in Abala district of Afar region, Ethiopia: an inductive qualitative study

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

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

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

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

48 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

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

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

51 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

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

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

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

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

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

57 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

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

59 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

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

61 Introduction of complementary foods in infants

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

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

64 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

65 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

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

67 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

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

69 Phytochemical-rich foods inhibit the growth of pathogenic trichomonads

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

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

72 The Complete Guide to Healing Foods

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

74 Functional Foods and Nutraceuticals

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

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

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

78 Re-discovering ancient wheat varieties as functional foods

79 Functional Foods for Childhood Development

80 Modulation of Immune Functions by Foods

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

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

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

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

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

86 Micronutrient adequacy of homemade complementary foods

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

88 Introduction of Complementary Foods and the Relationship to Food Allergy

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

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

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

92 Mycotoxin contamination in cereal-based baby foods

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

94 Rheological Properties of Specific Complete Nutrition Medical Foods for Dysphagia

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

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

97 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

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

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

100 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

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

Keyword Connections

Journals

Research Groups

Bibliographies