1 Enteral nutritional therapy for induction of remission in Crohn's disease

2 Calcium, magnesium, phosphorus and vitamin D fortification of complementary foods

3 Malian children with moderate acute malnutrition who are treated with lipid-based dietary supplements have greater weight gains and recovery rates than those treated with locally produced cereal-legume products: a community-based, cluster-randomized trial

4 Diarrhea in HIV-infected individuals: a review

5 Spread fortified with vitamins and minerals induces catch-up growth and eradicates severe anemia in stunted refugee children aged 3-6 y

6 Effect of preventive supplementation with ready-to-use therapeutic food on the nutritional status, mortality, and morbidity of children aged 6 to 60 months in Niger: a cluster randomized trial

7 Dietary fructans

8 Growth and change in blood haemoglobin concentration among underweight Malawian infants receiving fortified spreads for 12 weeks: a preliminary trial

9 polisiklik aromatik hidrokarbonların bazı gıdalarda bulunuşu ve İnsan sağlığı Üzerine etkileri

10 Natural antimicrobials for food preservation

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

12 Clinical characterization of Chilean patients with IgE-mediated food allergy.

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

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

15 A swing arm device for the acoustic measurement of food texture.

16 Latex-allergic patients sensitized to the major allergen hevein and hevein-like domains of class I chitinases show no increased frequency of latex-associated plant food allergy.

17 Applications of natural zeolites on agriculture and food production.

18 Cellulose nanofibril/silver nanoparticle composite as an active food packaging system and its toxicity to human colon cells

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

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

21 DNA-based bead array technology for simultaneous identification of eleven foodborne pathogens in chicken meat

22 In vitro digestion of meat- and cereal-based food matrix enriched with grape extracts: How are polyphenol composition, bioaccessibility and antioxidant activity affected?

23 Applying state diagrams to food processing and development.

24 Inhibitory effects of two types of food additives on biofilm formation by foodborne pathogens.

25 Adaptation, mitigation and food security: Multi-criteria ranking system for climate-smart agriculture technologies illustrated for rainfed rice in Laos

26 Novel technologies to improve food safety and quality

27 Engineering promising technologies for food innovation

28 Effect of airborne ultrasonic technology on microbial inactivation and quality of dried food ingredients

29 Plasma technology as a tool to decrease the sensitivity to water of fish protein films for food packaging

30 Personality traits and consumer acceptance of controversial food technology: A cross-country investigation of genetically modified animal products

31 Sustainable agriculture and food security in Africa: The role of innovative technologies and international organizations

32 Applications of information and communication technology for sustainable growth of SMEs in India food industry

33 Lactic acid bacteria - Promising technology for organophosphate degradation in food: A pilot study

34 Innovation hotspots in food waste treatment, biogas, and anaerobic digestion technology: A natural language processing approach

35 Greenhouse design and cooling technologies for sustainable food cultivation in hot climates: Review of current practice and future status

36 The farm income and food security implications of adopting fertilizer micro-dosing and tied-ridge technologies under semi-arid environments in central Tanzania

37 Exploring the profitability of improved storage technologies and their potential impacts on food security and income of smallholder farm households in Tanzania

38 Correction to: Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs (Journal of Food Science and Technology, (2019), 56, 6, (3126-3135), 10.1007/s13197-018-3552-9)

39 Access to clean technologies, energy, finance, and food: environmental sustainability agenda and its implications on Sub-Saharan African countries

40 Pulsed light as an emerging technology to cause disruption for food and adjacent industries – Quo vadis?

41 Corrigendum to “Factors determining the integration of nutritional genomics into clinical practice by Registered Dietitians” (Trends in Food Science & Technology (2017) 59 (139–147), (S0924224415301400) (10.1016/j.tifs.2016.11.005))

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

43 Opening up the black box: A systematic literature review of life cycle assessment in alternative food processing technologies

44 Dietary oxidised lipids, health consequences and novel food technologies that thwart food lipid oxidation: an update

45 Development of a Technology-Assisted Food Frequency Questionnaire for Elementary and Middle School Children: Findings from a Pilot Study

46 An overall perspective for the energetic valorization of household food waste using microbial fuel cell technology of its extract, coupled with anaerobic digestion of the solid residue

47 Short review: Application Areas of Industry 4.0 Technologies in Food Processing Sector

48 Digital technologies will profoundly impact the way we grow and distribute food: here’s how

49 Software Based Analysis of Food Cooling Technology

50 Functional quality in novel food sources: Genotypic variation in the nutritive and phytochemical composition of thirteen microgreens species.

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

52 Some Mineral Intakes of Koreans Estimated Using Food Composition Database and Real-time Food Analysis Data in Total Diet Study Were Comparable (P10-106-19).

53 What's Cooking? A Content and Quality Analysis of Food Preparation Mobile Applications (P16-050-19).

54 Survival of an emerging foodborne pathogen: Group B (GBS) serotype III sequence type (ST) 283-under simulated partial cooking and gastric fluid conditions.

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

56 Effect of microwave cooking on foodborne pathogens in fish

57 Efficiency of ESI and APCI ionization sources in LC-MS/MS systems for analysis of 22 pesticide residues in food matrix.

58 Characterizing the pH-Dependent Release Kinetics of Food-Grade Spray Drying Encapsulated Iron Microcapsules for Food Fortification.

59 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.

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

61 Geographic and host size variations as indicators of Anisakis pegreffii infection in European pilchard (Sardina pilchardus) from the Mediterranean Sea: Food safety implications

62 Effects of food type on the extent of drug-drug interactions between activated charcoal and phenobarbital in rats.

63 Dynamic Aroma Release from Complex Food Emulsions.

64 Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients.

65 What does Mickey Mouse know about food? Children's trust in favorite characters versus experts.

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

67 Polyphenol-rich foods and Osteoporosis.

68 Fungi and mycotoxins: Food contaminants

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

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

71 Camel health management and pastoralists’ knowledge and information on zoonoses and food safety risks in Isiolo County, Kenya

72 Suitability of the Cyclic Voltammetry Measurements and DPPH• Spectrophotometric Assay to Determine the Antioxidant Capacity of Food-Grade Oenological Tannins

73 Chlorogenic Acid: Recent Advances on Its Dual Role as a Food Additive and a Nutraceutical against Metabolic Syndrome

74 Editorial overview: Food mycology

75 Prevalence of Intestinal Parasites among Food-handlers in Shiraz, Iran

76 Enzyme Based Biomarkers – Applications in Novel Food Processing and Analysis

77 Aronia Berry Based New Food Products and Shelf Life Stability Studies

78 Prevalence of antibiotic resistance in Escherichia coli strains simultaneously isolated from humans, animals, food, and the environment: a systematic review and meta-analysis

79 Histopathological changes induced in an animal model by potentially pathogenic Enterococcus faecalis strains recovered from ready-to-eat food outlets in Osun State, Nigeria

80 Agriculture and food animals as a source of antimicrobial-resistant bacteria

81 Prevalence of extended-spectrum beta-lactamase-producing bacteria in food

82 Enzyme Based Biomarkers – Applications in Novel Food Processing and Analysis

83 Aronia Berry Based New Food Products and Shelf Life Stability Studies

84 Enzyme Based Biomarkers – Applications in Novel Food Processing and Analysis

85 Aronia Berry Based New Food Products and Shelf Life Stability Studies

86 Prevalence and Associated Factors of Intestinal Parasitic Infections among Food Handlers at Prison, East and West Gojjam, Ethiopia

87 Prevalence of antibiotic resistance in Escherichia coli strains simultaneously isolated from humans, animals, food, and the environment: a systematic review and meta-analysis

88 Histopathological changes induced in an animal model by potentially pathogenic Enterococcus faecalis strains recovered from ready-to-eat food outlets in Osun State, Nigeria

89 Agriculture and food animals as a source of antimicrobial-resistant bacteria

90 Prevalence of extended-spectrum beta-lactamase-producing bacteria in food

91 The Electrochemical Variation of a Kind of Protein Staining and Food Dye as a New Corrosion Inhibitor on Mild Steel in Acidic Medium

92 The level of household food security of urban farming and non-farming households in the informal settlement area of the Cape Town Metropole in South Africa

93 National and provincial officials' knowledge on phytosanitary matters for food security in South Africa

94 [SAFETY OF A THREE-LEVEL STEPWISE ORAL FOOD CHALLENGE FOR PEANUT ALLERGY].

95 [RISK AND MANAGEMENT OF ORAL FOOD CHALLENGE].

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

97 System Dynamics Simulation Model to Increase Paddy Production for Food Security

98 MICROENCAPSULATION OF CALCIUM LACTOBIONATE FOR PROTECTION FROM MICROORGANISMS IN A SOLID PHASE FOOD

99 REVISIÓN: MICROENCAPSULACIÓN DE ALIMENTOS FOOD MICROENCAPSULATION: A REVIEW

100 Health Food Supplements (“Health Food”) Highly Nutritious From Chlorella And Oil Catfish (Pangasius hypopthalmus)

101 Lower socioeconomic status is associated with higher intended consumption from oversized portions of unhealthy food

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