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ABSTRACT The present study aimed to calculate the quality of life scores (Short Form-36) of veterinary students in Turkey and review their scores with regards to different socio-demographic characteristics. A total of 12...

Abstract The rapid growth of ultra-processed food (UPF) production, marketing, and consumption in Sub-Saharan Africa (SSA) is driving dietary shifts linked to obesity and other diet-related non-communicable diseases (NCD...

Huangjing (Polygonati Rhizoma) is an important medicinal and edible herb, which can be taken orally, brewed in tea, steeped in wine, or used in food processing.The fibrous roots of Polygonum cyrtonema, usually discarded ...

L-Ergothioneine （L-EGT） is a histidine-derived compound widely present in edible mushrooms， certain legumes， animal organ meats， which must be obtained through dietary intake as it can’t be synthesized by hum...

ObjectiveTo investigate occurrence of alternaria toxins various food marketed in China， and to evaluate dietary exposure and their potential health risks.MethodsA total of 7 694 samples of 11 types foods， including w...

Ageing is a complex biological process marked by gradual functional decline, reduced cellular resilience, and increased vulnerability to chronic diseases. Maintaining cell health has become a crucial strategy for extendi...

ObjectiveTo investigate the microbial contamination of student meals in Yuexiu District of Guangzhou City over seven consecutive years， and to provide a reference for regulatory authorities.MethodsTotally 296 student m...

Abstract Animal-based foods such as meat, dairy, and eggs contain abundant essential proteins, vitamins, and minerals that are crucial for human nutrition. Therefore, there is a worldwide growing demand for animal-based ...

IntroductionIodide is an essential trace nutrient in foods like seaweed, seafood, and iodized salt, with balanced intake critical for thyroid function and metabolic health. Accurate trace detection is key for nutrition e...

Abstract Background No mandatory policies currently exist to address food environments in Belgium. Monitoring commitments and practices by food industry actors is essential for increasing accountability. The aim of this ...

Abstract Blue Foods from aquaculture and fishing vessels are essential for global diets and economies, yet shrimp aquaculture faces mounting challenges in supply, disease, climate, and market sustainability. This review ...

Human milk oligosaccharides （HMOs） are the key bioactive components in breast milk， which have multiple functions such as promoting brain development， regulating immune system and maintaining intestinal health. W...

ObjectiveTo investigate the contamination levels of foods such as woodear， Tremella fuciformis （white jelly fungus）， and rice noodles caused by Burkholderia gladioli pv. cocovenenans， and to elucidate the patho...

Abstract This study was conducted to investigate the recent research trends of alternative protein foods being developed to replace traditional livestock foods and thus determine the current state of the technology and t...

ObjectiveIn the experiment，using liquid-liquid extraction solid-phase extraction method to remove fat content and interfering impurities from cocoa products，establishing a high performance liquid chromatography metho...

Abstract Very few starter cultures were specifically developed for African cereal foods. This study aimed to develop starter cultures for cereal fermentations that can be stored at ambient temperature. Model mahewu ferme...

Batter is a semiliquid mixture made up of flour, water, and other ingredients composed of biopolymers such as carbohydrates, proteins, fibers, and lipids and is used to make cake, muffins, and crepes or to coat certain f...

Abstract Background Childhood malnutrition is a major public health concern as it is associated with significant short‐ and long‐term morbidity and mortality. Objectives To comprehensively review the evidence for the...

This systematic review, conducted under the COST Action CA20218 “Promoting Innovation of fermented foods” (PIMENTO), aimed to evaluate whether sourdough- and regular-bread fermentation improve iron bioavailability, a...

Milk and dairy products have long played a central role in human nutrition due to their rich content of essential nutrients and bioactive compounds. The growing interest in functional foods—offering health benefits bey...

ObjectiveTo analyze the epidemiological characteristics of the occurrence of Salmonella food poisoning in China and to provide a basis for the development of preventive and control measures.MethodsFood poisoning events c...

ObjectiveAn epidemiological investigation and analysis were conducted on an outbreak of food-borne disease to explore the patterns of occurrence， the critical points of on-site management and countermeasures for food-b...

ObjectiveTo investigate and analyze the epidemiological characteristics of an outbreak of foodborne disease in school K， explore key procedures and response measures for on-site management of such outbreaks， and to p...

ObjectiveTo investigate the contamination characteristics of furan and methylfuran in imported canned food and to evaluate the dietary exposure risk of furan in Chinese population.MethodsBased on convenient sampling meth...