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A vision on the ‘foodture’ role of dietary exposure sciences in the interplay between food safety and nutrition

  • Published:2022-02 Issue: Volume:120 Page:288-300
  • ISSN:0924-2244
  • Container-title:Trends in Food Science & Technology
  • language:en
  • Short-container-title:Trends in Food Science & Technology

Author:

Jeddi Maryam ZareORCID,Boon Polly E.,Cubadda Francesco,Hoogenboom Ron,Mol Hans,Verhagen HansORCID,Sijm Dick T.H.M.ORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference117 articles.

1. Smart agriculture for food quality: Facing climate change in the 21st century;Agrimonti;Critical Reviews in Food Science and Nutrition,2021

2. Toxicological profile for iodine. US department of health human services. Agency for toxic substances and disease registry,2004

3. Food safety during seaweed cultivation at offshore wind farms: An exploratory study in the North Sea;Banach;Marine Policy,2020

4. Chemical migration and food contact materials;Barnes,2006

5. Fü r Risikobewertung, Bundesinstitut, Health risks linked to high iodine levels in dried algae,2007

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1. Cultural context shapes the carbon footprints of recipes;International Journal of Gastronomy and Food Science;2024-12

2. Review: Impact of food safety on global trade;Veterinary Medicine and Science;2024-08-19

3. Vertical Vibratory Mixers in Flour-Mixing Technology;Food Processing: Techniques and Technology;2024-03-28

4. CuO/TiO2/MXene-Based Sensor and SMS-TENG Array Integrated Inspection Robots for Self-Powered Ethanol Detection and Alarm at Room Temperature;ACS Sensors;2024-02-15

5. Organic Amendments as Strategies in Traditional and Conventional Agriculture in Developing Countries;Handbook of Nature-Based Solutions to Mitigation and Adaptation to Climate Change;2023-12-15
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