Comidas del Zopilote by Dominique Raby

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Réappropriation des systèmes alimentaires par les citoyens : une logique de Communs urbains by Myriam Bouré

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COVID-19 and Food Safety FAQ: Is Coronavirus a Food Safety Issue? (Mandarin Chinese) by Natalie Seymour, Mary Yavelak, Candice Christian, Ben Chapman, Michelle Danyluk

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Indonesian foodstuffs in facing global food crisis: Economic aspects of soybean farming by Fachrur Rozi, Herman Subagio, Dian Adi Anggraeni Elisabeth, Lyli Mufidah, Moh Saeri, Supriyadi, Rusli Burhansyah, Juliana Carolina Kilmanun, Ruly Krisdiana, Zainuri Hanif, Ernany Dwi Astuty, Rumanintya Lisaria Putri

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How does the tea L-theanine buffer stress and anxiety by Liwen Wang, Margaret Brennan, Shiming Li, Hui Zhao, Klaus W. Lange, Charles Brennan

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An antifouling polydopamine-based fluorescent aptasensor for determination of arginine kinase by Yanbo Wang, Huan Li, Jinru Zhou, Fangting Wang, Yifan Qian, Linglin Fu

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A Walk on the Wild Side: 2018 Cool-Season Forage Recommendations for Wildlife Food Plots in North Florida by A. R. Blount, M. Wallau, H. K. Ober, E. Rios, J. M. B. Vendramini, J. C. B. Dubeux, Md. A. Babar, C. L. Mackowiak, K. H. Quesenberry

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Antimicrobial resistance characterization of Staphylococcus aureus from different animal food origins in Jimma, South Western Ethiopia by Diriba Taddese, Mukarim Abdurahaman, Motuma Debelo, Eshetu Shumi, Gelana Urgessa, Dase Kefyalew, Moa Melaku, Tadele Kebeta, Gazali Abafaji

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Minerals in edible insects: A review of content and potential for sustainable sourcing by Mingxing Lu, Chenxu Zhu, Sergiy Smetana, Ming Zhao, Haibo Zhang, Fang Zhang, Yuzhou Du

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La comida ritual en las fiestas de las veintenas mexicas : un acercamiento a su tipología y simbolismo by Elena Mazzetto

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The production process of chepa shutki: A traditional Bangladeshi fermented fish product by Jasmin Ara Farhana, Sijmen E. Schoustra, Ferdous Ahamed, Bas Zwaan, Oscar van Mastrigt

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A Walk on the Wild Side: 2018 Cool-Season Forage Recommendations for Wildlife Food Plots in North Florida by A. R. Blount, M. Wallau, H. K. Ober, E. Rios, J. M. B. Vendramini, J. C. B. Dubeux, Md. A. Babar, C. L. Mackowiak, K. H. Quesenberry

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INDICATIONS OF CONSUMERS’ PROSUMER BEHAVIOUR ON THE FOOD MARKET by Marzena Lemanowicz

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Antimicrobial resistance in wild game mammals: a glimpse into the contamination of wild habitats in a systematic review and meta-analysis by Claire Julie Akwongo, Luca Borrelli, Kurt Houf, Alessandro Fioretti, Maria Francesca Peruzy, Nicoletta Murru

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The Current State of Data to Estimate Prevalence and Severity of Food Allergies in the United States by Juliana M. Ruzante, Caroline Rains, Catherine Viator, Dan Liao, Darryl Creel, Stefano Luccioli, Gabriella Anic, Beverly J. Wolpert, Christopher Warren, Laura DiGrande

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STRENGTHENING RESILIENCE: THE ROLE OF INSTITUTIONS IN FACILITATING LOCAL AGRICULTURAL ADAPTATION TO THE IMPACT OF CLIMATE CHANGE IN TANZANIA by Reginald Chetto, Makarius Mdemu, Jacob Kihila

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Editorial: Sustainable and resilient food systems in times of crises by Tarek Ben Hassen, Hamid El Bilali, Bassel Daher, Bassel Daher, Stefan Burkart

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Soul-foods as pharmaka: female bodies and poisons in the Upper Rio Negro by Pedro Lolli, Geraldo Andrello

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Contamination of Japanese Retail Foods With Enterotoxigenic Clostridium Perfringens Spores by Takahiro Ohnishi, Maiko Watanabe, Yusuke Yodotani, Emiri Nishizato, Seiya Araki, Satomi Sasaki, Yukiko Hara-Kudo, Yuka Kojima, Naoaki Misawa, Nobuhiko Okabe

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Urban and rural residence: their influence on food group consumption in Iran by Susan Darroudi, Sara Saffar Soflaei, Farzam Kamrani, Zahra Khorasanchi, Zahra Abdollahi, Nasrin Talkhi, Maryam Allahyari, Seyyed Reza Sobhani, Maryam Mohammadi-Bajgiran, Amirmohammad Naderkhmseh, Maliheh Aghasizadeh, Habibollah Esmaily, Gordon Ferns, Majid Ghayour-Mobarhan

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