Vol. 6 No. 1 (2022)

Published: December 30, 2022

Willingness to pay and sensory acceptability for minimally processed vegetables: behavior of consumers with different household incomes

Fernanda Gugole Ottaviano, Soledad Arce, Miriam Sosa
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The impact of climate variability on agricultural food crop production and output: the case of some selected communities in Offinso South District of Ghana

Philip Osei Bonsu, Ronald Osei Mensah, Agyemang Frimpong
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The sugarcane byproducts to a food security in an ecofriendly way: A review

Oscar Almazán del Olmo, Indira Pérez
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Agaricus brasiliensis (Sun mushroom) and its therapeutic potential: A review

Aline Mayrink de Miranda
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The “manna” extracted from the ash trees still cultivated in Sicily from mythical food to pharmaceutical and nutraceutical resource

Vivienne Spadaro, Francesco Maria Raimondo
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Interdictory contribution of Vitamin D to prevent corona virus infections

Neelam Lahari, Vinoy K Shrivastava, Arathi Sreenikethanam, Subhisha Raj, Amit K Bajhaiya
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Role of CRISPR-Cas9 in agricultural science

Prodipto Bishnu Angon
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Health literacy as a means of empowering people

Martín Zilic, Omar Salazar, Loreto Viveros
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Food insecurity in America Latina and Caribbean: reflections in a pandemic context

Leonardo Xavier da Silva
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Beneficial effects of a ketogenic diet in a woman with Charcot-Marie-Tooth disease

Elvira Rostanzo, Anna Maria Aloisi
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Pretreatments, dehydration methods and packaging materials: effects on the nutritional quality of tomato powder: a review

Lamesgen Yegrem, Lejalem Abeble Dagnaw
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An updated review of published human health risk-benefit assessment studies in the scientific literature

Taya Huang, Cherie Ko, Karen Hooper, Benjamin PC Smith
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