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Multisensory flavor perception.

Natural gums and their derivatives based hydrogels: in biomedical, environment, agriculture, and food industry.

Mapping the Lobbying Footprint of Harmful Industries: 23 Years of Data From OpenSecrets.

Food environment research in Canada: a rapid review of methodologies and measures deployed between 2010 and 2021.

Lab-grown meat: the science of turning cells into steaks and nuggets.

Optimizing filters of activated carbons obtained from biomass residues for ethylene removal in agro-food industry devices.

How frequently is alcohol advertised on television in Canada?: A cross-sectional study.

A comparative analysis of unhealthy food and beverage television advertising to children in Thailand, between 2014 and 2022.

Breastfeeding, first-food systems and corporate power: a case study on the market and political practices of the transnational baby food industry in Brazil.

Corporate interest groups and their implications for global food governance: mapping and analysing the global corporate influence network of the transnational ultra-processed food industry.

Food marketing on digital platforms: what do teens see?

Differences in children's exposure to television advertising of unhealthy foods and beverages in Spain by socio-economic level.

Exposure and power of TV food advertising during the COVID-19 pandemic in Brazil: a content analysis.

Examining gender differences in adolescent exposure to food and beverage marketing through go-along interviews.

Covid-19 pandemic induced measures in food industry improves food safety as perceived by food business operators in Finland.

From bytes to bites: Advancing the food industry with three-dimensional food printing.

Spectral data fusion in nondestructive detection of food products: Strategies, recent applications, and future perspectives.

Potential use of yeast protein in terms of biorefinery, functionality, and sustainability in food industry.

Evaluation of the efficiency of thermostable L-asparaginase from B. licheniformis UDS-5 for acrylamide mitigation during preparation of French fries.

Lactobacillus-derived components for inhibiting biofilm formation in the food industry.