Channels Microbial Safety of Legumes—A Review: Bacterial Contamination, Foodborne Outbreaks, and Traditional and Innovative Mitigation Strategies
The Artistic Reinterpretation of Traditional Dishes in Gastronomy: Cultural Heritage and Innovation Scale
Gas Chromatography‐Based Methods for Profiling Volatile Off‐Aroma Compounds in Grain Legumes: A Review
Comparative Physicochemical and Techno‐Functional Characterisation of Legume Protein Concentrates for Gluten‐Free Bread Applications
Science for Africa’s future food security: Valuing tradition and embracing innovation to accelerate the digital transformation of African food and agriculture systems
Sweeteners and the Gut: A Systematic Review of Synthetic Versus Natural Impacts on Gut Microbial Diversity
Antimicrobial Activity of Goat Colostrum Against Bacterial Strains Causing Food Poisoning Diseases
Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety
Evaluation of Agolin® Pig on sow and piglet performance and sow fecal microbial communities during lactation
Assessment of Heavy Metals and Antibiotics Contamination in Economically Important Mariculture Species from Penang Malaysia, with Human Health Risk Evaluation
A Novel Blend of Dietary Ingredients Mitigates Blood and Breath Ethanol Levels After Acute Alcohol Intake
Knowledge and Perception of Butchers/Meat Sellers in Tema, Ghana on Microbiological Meat Safety, Antibiotic Resistance and Residues
Safety evaluation of the food enzyme subtilisin from the genetically modified Bacillus licheniformis strain NZYM‐PD
Textural quality of Placali, a traditional food based on cassava from Côte d’Ivoire
Advancing forage innovations in upland livestock systems in Vietnam: Lessons from the Northwest Highlands
Safety evaluation of the food enzyme β‐glucosidase from the genetically modified Trichoderma reesei strain DP‐Nyk114
Revised safety evaluation of the food enzyme catalase from the non‐genetically modified Aspergillus niger strain CTS2093
Next‐Generation Sustainable Food Production Through Integrative Biotechnology, AI, and Climate‐Resilient Innovations
Safety evaluation of an extension of use of the food enzyme β‐galactosidase from the genetically modified Bacillus licheniformis strain NZYM‐BT
Response to a report published by the Office for Risk Assessment & Research of the Netherlands Food and Product Safety Authority on three EFSA quantitative pest risk assessments
Safety evaluation of an extension of use of the food enzyme glucan 1,4‐α‐maltohydrolase from the genetically modified Bacillus licheniformis strain NZYM‐FR
Safety evaluation of an extension of use of the food enzyme glucan 1,4‐α‐maltohydrolase from the genetically modified Bacillus licheniformis strain NZYM‐CY
Upcycling as a circular strategy for food waste valorization in developing countries: A systematic review and the upgrade strategic framework
Modelling foraging strategies of honey bees as agents in a dynamic landscape representation
Science for Africa’s future food security: the need for an all-Africa food supply strategy
