{"status":"ok","message-type":"work-list","message-version":"1.0.0","message":{"facets":{},"total-results":2280001,"items":[{"indexed":{"date-parts":[[2025,10,31]],"date-time":"2025-10-31T08:03:36Z","timestamp":1761897816725,"version":"build-2065373602"},"reference-count":6,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2023,3,23]],"date-time":"2023-03-23T00:00:00Z","timestamp":1679529600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>In the coming decades, feeding the growing world population is going to become a global food-supply challenge for our existing food systems [...]<\/jats:p>","DOI":"10.3390\/foods12071359","type":"journal-article","created":{"date-parts":[[2023,3,23]],"date-time":"2023-03-23T02:35:26Z","timestamp":1679538926000},"page":"1359","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Innovative Foods: The Future Food Supply, Nutrition and Health"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5625-5182","authenticated-orcid":false,"given":"Malik Altaf","family":"Hussain","sequence":"first","affiliation":[{"name":"School of Science, Western Sydney University, Richmond, NSW 2753, Australia"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2569-8620","authenticated-orcid":false,"given":"Alaa El-Din Ahmed","family":"Bekhit","sequence":"additional","affiliation":[{"name":"Department of Food Science, University of Otago, Dunedin 9054, New Zealand"}]}],"member":"1968","published-online":{"date-parts":[[2023,3,23]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"13","DOI":"10.1016\/j.gfs.2019.08.002","article-title":"The second green revolution: Innovative urban agriculture\u2019s contribution to food security and sustainability\u2014A review","volume":"22","author":"Armanda","year":"2019","journal-title":"Glob. Food Secur."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1101","DOI":"10.3390\/ijgi3031101","article-title":"The potential of urban agriculture in Montr\u00e9al: A quantitative assessment","volume":"3","author":"Haberman","year":"2014","journal-title":"ISPRS Int. J. Geo-Inf."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Bekhit, A.E.-D.A., Riley, W.W., and Hussain, M.A. (2022). Alternative Proteins: Safety and Food Security Considerations, CRC Press. [1st ed.].","DOI":"10.1201\/9780429299834"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"240","DOI":"10.1016\/j.cofs.2021.08.003","article-title":"Bioavailability of nutrients from edible insects","volume":"41","author":"Ojha","year":"2021","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_5","unstructured":"(2023, February 22). Food Safety. Available online: https:\/\/www.who.int\/news-room\/fact-sheets\/detail\/food-safety#:~:text=An%20estimated%20600%20million%20%E2%80%93%20almost,healthy%20life%20years%20(DALYs)."},{"key":"ref_6","unstructured":"(2023, February 22). Recall of Long Life Almond Milk Product, Available online: https:\/\/www.health.nsw.gov.au\/news\/Pages\/20230216_00.aspx."}],"container-title":["Foods"],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/7\/1359\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T19:01:09Z","timestamp":1760122869000},"score":30.830515,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/7\/1359"}},"issued":{"date-parts":[[2023,3,23]]},"references-count":6,"journal-issue":{"issue":"7","published-online":{"date-parts":[[2023,4]]}},"alternative-id":["foods12071359"],"URL":"https:\/\/doi.org\/10.3390\/foods12071359","ISSN":["2304-8158"],"issn-type":[{"type":"electronic","value":"2304-8158"}],"published":{"date-parts":[[2023,3,23]]}},{"indexed":{"date-parts":[[2024,5,12]],"date-time":"2024-05-12T06:30:09Z","timestamp":1715495409512},"reference-count":0,"publisher":"Oxford University Press","isbn-type":[{"value":"9780190846640","type":"print"},{"value":"9780197569573","type":"electronic"}],"content-domain":{"domain":[],"crossmark-restriction":false},"published-print":{"date-parts":[[2018,11,8]]},"abstract":"<p>What animals are consumed for food, and how do they differ nutritionally?<\/p>\n               <p>Between 1970 and 2011, the number of animals raised for food increased three-fold, from 7.3 billion to 24.2 billion. A wide variety of animals are eaten across the world and contribute up...<\/p>","DOI":"10.1093\/wentk\/9780190846640.003.0016","type":"book-chapter","created":{"date-parts":[[2020,11,12]],"date-time":"2020-11-12T17:53:01Z","timestamp":1605203581000},"source":"Crossref","is-referenced-by-count":0,"title":["Land Animals and Animal-Based Foods"],"prefix":"10.1093","author":[{"given":"P.K.","family":"Newby","sequence":"first","affiliation":[]}],"member":"286","published-online":{"date-parts":[[2020,11,12]]},"container-title":["Food and Nutrition"],"original-title":["Land Animals and Animal-Based Foods"],"language":"en","deposited":{"date-parts":[[2022,7,5]],"date-time":"2022-07-05T21:41:46Z","timestamp":1657057306000},"score":26.571182,"resource":{"primary":{"URL":"https:\/\/whateveryoneneedstoknow.com\/view\/10.1093\/wentk\/9780190846640.001.0001\/isbn-9780190846640-book-part-16"}},"issued":{"date-parts":[[2018,11,8]]},"ISBN":["9780190846640","9780197569573"],"references-count":0,"URL":"https:\/\/doi.org\/10.1093\/wentk\/9780190846640.003.0016","published":{"date-parts":[[2018,11,8]]}},{"indexed":{"date-parts":[[2026,4,11]],"date-time":"2026-04-11T02:07:07Z","timestamp":1775873227665,"version":"3.50.1"},"reference-count":112,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2021,9,3]],"date-time":"2021-09-03T00:00:00Z","timestamp":1630627200000},"content-version":"am","delay-in-days":367,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#am"},{"start":{"date-parts":[[2020,9,3]],"date-time":"2020-09-03T00:00:00Z","timestamp":1599091200000},"content-version":"vor","delay-in-days":2,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/100005825","name":"National Institute of Food and Agriculture","doi-asserted-by":"publisher","award":["831"],"award-info":[{"award-number":["831"]}],"id":[{"id":"10.13039\/100005825","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100005825","name":"National Institute of Food and Agriculture","doi-asserted-by":"publisher","award":["2016\u201008782"],"award-info":[{"award-number":["2016\u201008782"]}],"id":[{"id":"10.13039\/100005825","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Nutrition Bulletin"],"published-print":{"date-parts":[[2020,9]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>There is increasing concern about the negative impact of the modern food system on the health of both us and our planet. As the global population continues to increase, we need to feed everyone without irreparably harming the environment. Moreover, the food produced should be affordable, convenient, safe, nutritious and sustainable. This article reviews some of the recent technological advances being employed to design foods to improve their healthiness and sustainability. In particular, emphasis is placed on how processed foods can be redesigned to make them healthier by altering the nature and structural organisation of their constituents to modulate the way they behave inside our bodies. This includes reducing the levels of undesirable food constituents, such as saturated fat, salt and sugar, as well as incorporating health\u2010promoting ingredients such as vitamins, minerals, bioactive compounds, prebiotics and probiotics. Moreover, foods are being designed to be masticated and digested more slowly or to release their constituents at particular locations along our gastrointestinal tract, which may help to fight obesity and diabetes by reducing appetite. A focus will also be placed on some of the new technologies being developed to create alternatives to animal products, such as meat, milk and egg, which should reduce the amount of meat consumed and alleviate some of its negative impacts on our environment.<\/jats:p>","DOI":"10.1111\/nbu.12457","type":"journal-article","created":{"date-parts":[[2020,9,3]],"date-time":"2020-09-03T15:17:18Z","timestamp":1599146238000},"page":"341-354","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":69,"title":["Future foods: Is it possible to design a healthier and more sustainable food supply?"],"prefix":"10.1111","volume":"45","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9016-1291","authenticated-orcid":false,"given":"D. J.","family":"McClements","sequence":"first","affiliation":[{"name":"Department of Food Science University of Massachusetts Amherst MA USA"}]}],"member":"311","published-online":{"date-parts":[[2020,9,3]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.numecd.2017.10.020"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2018.06.006"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.gfs.2017.04.001"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1111\/bcp.12935"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.12014"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.12473"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.3945\/an.113.004325"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0093370"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1111\/nbu.12452"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2012.08.005"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foostr.2016.08.002"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2016.1180501"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2018.07.018"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2013.792236"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2017.06.060"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.1177\/0884533610385707"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jada.2009.05.027"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00253-018-9099-x"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.1111\/nure.12086"},{"key":"e_1_2_10_21_1","volume-title":"World Livestock 2011: Livestock in Food Security","author":"FAO (Food and Agriculture Organization of the United Nations)","year":"2011"},{"key":"e_1_2_10_22_1","doi-asserted-by":"publisher","DOI":"10.1533\/9780857093639.335"},{"key":"e_1_2_10_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2010.02.004"},{"key":"e_1_2_10_24_1","doi-asserted-by":"publisher","DOI":"10.21603\/2308-4057-2018-2-392-402"},{"key":"e_1_2_10_25_1","volume-title":"Plant\u2010Based Market Overview","author":"GFI (Good Food Institute)","year":"2019"},{"key":"e_1_2_10_26_1","doi-asserted-by":"publisher","DOI":"10.1093\/cdn\/nzy077"},{"key":"e_1_2_10_27_1","doi-asserted-by":"crossref","first-page":"717","DOI":"10.3945\/ajcn.117.160440","article-title":"Ultra\u2010processed foods in human health: a critical appraisal","volume":"106","author":"Gibney MJ","year":"2017","journal-title":"American Journal of Clinical Nutrition"},{"key":"e_1_2_10_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cocis.2013.04.003"},{"key":"e_1_2_10_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2018.12.006"},{"key":"e_1_2_10_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2018.06.011"},{"key":"e_1_2_10_31_1","volume-title":"Nutraceuticals: Efficacy, Safety and Toxicity","author":"Gupta CG","year":"2016"},{"key":"e_1_2_10_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cmet.2019.05.008"},{"key":"e_1_2_10_33_1","volume-title":"Beyond Meat\u2019s Beyond Burger Life Cycle Assessment: a detailed comparison between a plantbased and an animal\u2010based protein source","author":"Heller MC","year":"2018"},{"key":"e_1_2_10_34_1","doi-asserted-by":"publisher","DOI":"10.1111\/nbu.12152"},{"key":"e_1_2_10_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2016.05.028"},{"key":"e_1_2_10_36_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2009.01457.x"},{"key":"e_1_2_10_37_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2015.1118009"},{"key":"e_1_2_10_38_1","doi-asserted-by":"publisher","DOI":"10.1017\/S1368980019001344"},{"key":"e_1_2_10_39_1","doi-asserted-by":"publisher","DOI":"10.1002\/mnfr.201801012"},{"key":"e_1_2_10_40_1","first-page":"46","article-title":"Formulating with animal free ingredients","volume":"73","author":"Kinney MJ","year":"2019","journal-title":"Food Technology"},{"key":"e_1_2_10_41_1","doi-asserted-by":"publisher","DOI":"10.1146\/annurev-genom-083115-022438"},{"key":"e_1_2_10_42_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2019.00085"},{"key":"e_1_2_10_43_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1541-4337.2006.tb00081.x"},{"key":"e_1_2_10_44_1","doi-asserted-by":"publisher","DOI":"10.3390\/gels4020047"},{"key":"e_1_2_10_45_1","doi-asserted-by":"publisher","DOI":"10.1002\/aocs.12180"},{"key":"e_1_2_10_46_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2007.02.009"},{"key":"e_1_2_10_47_1","doi-asserted-by":"publisher","DOI":"10.1373\/clinchem.2017.273532"},{"key":"e_1_2_10_48_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.5b04217"},{"key":"e_1_2_10_49_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.13227"},{"key":"e_1_2_10_50_1","doi-asserted-by":"publisher","DOI":"10.1111\/nbu.12453"},{"key":"e_1_2_10_51_1","doi-asserted-by":"publisher","DOI":"10.1111\/nbu.12450"},{"key":"e_1_2_10_52_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-012-1000-9"},{"key":"e_1_2_10_53_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2005.01.023"},{"key":"e_1_2_10_54_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2019.01.041"},{"key":"e_1_2_10_55_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0007114517000125"},{"key":"e_1_2_10_56_1","doi-asserted-by":"publisher","DOI":"10.1080\/00963402.2017.1413059"},{"key":"e_1_2_10_57_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.est.5b01614"},{"key":"e_1_2_10_58_1","doi-asserted-by":"publisher","DOI":"10.1146\/annurev.food.080708.100722"},{"key":"e_1_2_10_59_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-030-12995-8"},{"key":"e_1_2_10_60_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.semcancer.2017.06.003"},{"key":"e_1_2_10_61_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408390902841529"},{"key":"e_1_2_10_62_1","doi-asserted-by":"publisher","DOI":"10.1146\/annurev-food-032814-014043"},{"key":"e_1_2_10_63_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.12170"},{"key":"e_1_2_10_64_1","doi-asserted-by":"publisher","DOI":"10.1002\/biof.5520230403"},{"key":"e_1_2_10_65_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodpol.2013.06.008"},{"key":"e_1_2_10_66_1","doi-asserted-by":"publisher","DOI":"10.1017\/S1368980018003762"},{"key":"e_1_2_10_67_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.clnesp.2017.01.004"},{"key":"e_1_2_10_68_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2014.10.114"},{"key":"e_1_2_10_69_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2007.00274.x"},{"key":"e_1_2_10_70_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41893-018-0189-7"},{"key":"e_1_2_10_71_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2019.02.033"},{"key":"e_1_2_10_72_1","doi-asserted-by":"publisher","DOI":"10.1111\/nbu.12456"},{"key":"e_1_2_10_73_1","doi-asserted-by":"publisher","DOI":"10.1126\/science.aaq0216"},{"key":"e_1_2_10_74_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.rser.2011.07.115"},{"key":"e_1_2_10_75_1","doi-asserted-by":"publisher","DOI":"10.1002\/mnfr.201700030"},{"key":"e_1_2_10_76_1","doi-asserted-by":"publisher","DOI":"10.1590\/S0101-20612014000100001"},{"key":"e_1_2_10_77_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2017.02009"},{"key":"e_1_2_10_78_1","doi-asserted-by":"publisher","DOI":"10.3945\/ajcn.113.081745"},{"key":"e_1_2_10_79_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1541-4337.2006.tb00076.x"},{"key":"e_1_2_10_80_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2016.04.125"},{"key":"e_1_2_10_81_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2014.887055"},{"key":"e_1_2_10_82_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00253-016-8068-5"},{"key":"e_1_2_10_83_1","doi-asserted-by":"publisher","DOI":"10.1001\/jamainternmed.2018.7289"},{"key":"e_1_2_10_84_1","doi-asserted-by":"publisher","DOI":"10.1039\/C6FO01099G"},{"key":"e_1_2_10_85_1","doi-asserted-by":"publisher","DOI":"10.1080\/03066150.2015.1101455"},{"key":"e_1_2_10_86_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-016-2328-3"},{"key":"e_1_2_10_87_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.plipres.2008.12.001"},{"key":"e_1_2_10_88_1","first-page":"17","article-title":"Is the future of meat animal\u2010free?","volume":"72","author":"Specht L","year":"2018","journal-title":"Food Technology"},{"key":"e_1_2_10_89_1","doi-asserted-by":"publisher","DOI":"10.1042\/BIO04004018"},{"key":"e_1_2_10_90_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cocis.2013.04.007"},{"key":"e_1_2_10_91_1","doi-asserted-by":"publisher","DOI":"10.1021\/am503341j"},{"key":"e_1_2_10_92_1","doi-asserted-by":"publisher","DOI":"10.1093\/fqsafe\/fyy001"},{"key":"e_1_2_10_93_1","doi-asserted-by":"publisher","DOI":"10.1080\/08905436.2011.547332"},{"key":"e_1_2_10_94_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu10020161"},{"key":"e_1_2_10_95_1","doi-asserted-by":"publisher","DOI":"10.1038\/nrd.2017.154"},{"key":"e_1_2_10_96_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods6100087"},{"key":"e_1_2_10_97_1","doi-asserted-by":"publisher","DOI":"10.1111\/joss.12159"},{"key":"e_1_2_10_98_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-017-2915-y"},{"key":"e_1_2_10_99_1","doi-asserted-by":"publisher","DOI":"10.1039\/b804863k"},{"key":"e_1_2_10_100_1","first-page":"1595","article-title":"A review on the sugar alternates","volume":"10","author":"Wal P","year":"2019","journal-title":"International Journal of Pharmaceutical Sciences and Research"},{"key":"e_1_2_10_101_1","volume-title":"Cellular Agriculture: An Extension of Common Production Methods for Food","author":"Waschulin V","year":"2018"},{"key":"e_1_2_10_102_1","doi-asserted-by":"publisher","DOI":"10.1039\/C8FO00791H"},{"key":"e_1_2_10_103_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00253-002-0931-x"},{"key":"e_1_2_10_104_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0140-6736(18)31788-4"},{"key":"e_1_2_10_105_1","doi-asserted-by":"publisher","DOI":"10.1186\/s40104-019-0350-9"},{"key":"e_1_2_10_106_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2015.10.020"},{"key":"e_1_2_10_107_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2010.548108"},{"key":"e_1_2_10_108_1","doi-asserted-by":"publisher","DOI":"10.1146\/annurev-food-072913-100350"},{"key":"e_1_2_10_109_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10068-016-0248-7"},{"key":"e_1_2_10_110_1","first-page":"1","article-title":"The role of the microbiome in human health and disease: an introduction for clinicians","volume":"356","author":"Young VB","year":"2017","journal-title":"British Medical Journal"},{"key":"e_1_2_10_111_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408390903372466"},{"key":"e_1_2_10_112_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11483-015-9418-z"},{"key":"e_1_2_10_113_1","doi-asserted-by":"publisher","DOI":"10.5604\/12321966.1120608"}],"container-title":["Nutrition Bulletin"],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/nbu.12457","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/nbu.12457","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/am-pdf\/10.1111\/nbu.12457","content-type":"application\/pdf","content-version":"am","intended-application":"syndication"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/nbu.12457","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,9,5]],"date-time":"2023-09-05T19:55:57Z","timestamp":1693943757000},"score":25.858105,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/nbu.12457"}},"issued":{"date-parts":[[2020,9]]},"references-count":112,"journal-issue":{"issue":"3","published-print":{"date-parts":[[2020,9]]}},"alternative-id":["10.1111\/nbu.12457"],"URL":"https:\/\/doi.org\/10.1111\/nbu.12457","archive":["Portico"],"ISSN":["1471-9827","1467-3010"],"issn-type":[{"value":"1471-9827","type":"print"},{"value":"1467-3010","type":"electronic"}],"published":{"date-parts":[[2020,9]]},"assertion":[{"value":"2020-02-27","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2020-07-14","order":1,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2020-09-03","order":2,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]},{"indexed":{"date-parts":[[2022,4,1]],"date-time":"2022-04-01T19:42:27Z","timestamp":1648842147774},"reference-count":0,"publisher":"OMICS Publishing Group","issue":"05","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["J Nutr Food Sci"],"published-print":{"date-parts":[[2016]]},"DOI":"10.4172\/2155-9600.c1.025","type":"journal-article","created":{"date-parts":[[2016,10,12]],"date-time":"2016-10-12T06:51:07Z","timestamp":1476255067000},"source":"Crossref","is-referenced-by-count":0,"title":["Nutrition concept in current and future: Innovative foods, relation of anticancer foods and anticancer components in foods"],"prefix":"10.4172","volume":"06","author":[{"given":"Ozlem","family":"Tokusoglu","sequence":"first","affiliation":[]}],"member":"2674","container-title":["Journal of Nutrition &amp; Food Sciences"],"deposited":{"date-parts":[[2017,4,13]],"date-time":"2017-04-13T19:01:41Z","timestamp":1492110101000},"score":25.715155,"resource":{"primary":{"URL":"https:\/\/www.omicsonline.org\/conference-proceedings\/nutrition-2016_keynote.digital"}},"issued":{"date-parts":[[2016]]},"references-count":0,"journal-issue":{"issue":"05","published-print":{"date-parts":[[2016]]}},"URL":"https:\/\/doi.org\/10.4172\/2155-9600.c1.025","ISSN":["2155-9600"],"issn-type":[{"value":"2155-9600","type":"electronic"}],"published":{"date-parts":[[2016]]}},{"indexed":{"date-parts":[[2025,10,16]],"date-time":"2025-10-16T00:33:14Z","timestamp":1760574794215,"version":"build-2065373602"},"reference-count":0,"publisher":"Burleigh Dodds Science Publishing","isbn-type":[{"type":"print","value":"9781786767493"}],"content-domain":{"domain":[],"crossmark-restriction":false},"published-print":{"date-parts":[[2021,12,7]]},"abstract":"<jats:p>Agri-food supply and value chain markets have become increasingly complex due to the changes in consumers demands, the development of complex food standards associated with food safety and quality, advances in technology (e.g. big data, machine learning), and changes in the food industry structure. However, recent issues related to food authenticity, adulteration, fraud, mislabelling, traceability and provenance have added a new dimension to consumers\u2019 concerns, and food industry and regulatory bodies worldwide. The incorporation of sensing technologies combined with data analytics, are determining a paradigm shift in the way food ingredients and foods are both evaluated and monitored. This chapter discusses the utilisation of data analytics and sensing technologies to address issues related with food authenticity, adulteration, fraud, traceability and provenance in the food supply and value chains. In particular, this chapter will focus on the use of rapid analytical methods based in vibrational spectroscopy in combination with data analytics.<\/jats:p>","DOI":"10.19103\/as.2021.0097.21","type":"book-chapter","created":{"date-parts":[[2021,12,10]],"date-time":"2021-12-10T06:21:15Z","timestamp":1639117275000},"page":"29-42","source":"Crossref","is-referenced-by-count":0,"title":["Advances in fingerprint and rapid methods for improved traceability in agri-food supply chains"],"prefix":"10.19103","author":[{"name":"ARC Industrial Transformation Training Centre for Uniquely Australian Foods and Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Australia","sequence":"first","affiliation":[]},{"given":"Daniel","family":"Cozzolino","sequence":"first","affiliation":[]},{"given":"Heather E.","family":"Smyth","sequence":"additional","affiliation":[]},{"name":"ARC Industrial Transformation Training Centre for Uniquely Australian Foods and Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Australia","sequence":"additional","affiliation":[]},{"given":"Yasmina","family":"Sultanbawa","sequence":"additional","affiliation":[]},{"name":"ARC Industrial Transformation Training Centre for Uniquely Australian Foods and Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Australia","sequence":"additional","affiliation":[]}],"member":"8180","container-title":["Burleigh Dodds Series in Agricultural Science","Developing smart agri-food supply chains: Using technology to improve safety and quality"],"link":[{"URL":"https:\/\/ebookengine.eb20.com\/auth.ee?rc=bds&i=9781801463416&vm=dlafree&cid=C627B423-0C56-4435-AE74-0B311C503588&fn=Gareth&sn=Malcolm&e=gmalcolm@turnitin.com&oid=crossref&p=0","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,15]],"date-time":"2025-10-15T09:00:10Z","timestamp":1760518810000},"score":25.309488,"resource":{"primary":{"URL":"https:\/\/www.bdspublishing.com\/webshop\/chapters\/crops\/agri-food-systems\/supply-chain-management\/advances-in-fingerprint-and-rapid-methods-for-improved-traceability-in-agri-food-supply-chains\/"}},"issued":{"date-parts":[[2021,12,7]]},"ISBN":["9781786767493"],"references-count":0,"URL":"https:\/\/doi.org\/10.19103\/as.2021.0097.21","ISSN":["2059-6936"],"issn-type":[{"type":"print","value":"2059-6936"}],"published":{"date-parts":[[2021,12,7]]}},{"indexed":{"date-parts":[[2025,1,29]],"date-time":"2025-01-29T05:34:44Z","timestamp":1738128884383,"version":"3.33.0"},"reference-count":14,"publisher":"SAGE Publications","issue":"3","license":[{"start":{"date-parts":[[1983,10,1]],"date-time":"1983-10-01T00:00:00Z","timestamp":433814400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food Nutr Bull"],"published-print":{"date-parts":[[1983,10]]},"DOI":"10.1177\/156482658300500318","type":"journal-article","created":{"date-parts":[[2018,11,2]],"date-time":"2018-11-02T14:57:30Z","timestamp":1541170650000},"page":"1-7","source":"Crossref","is-referenced-by-count":0,"title":["Staple Foods in Papua New Guinea: Their Relative Supply in Urban Areas, 1971 to 1981"],"prefix":"10.1177","volume":"5","author":[{"given":"Tim","family":"Spencer","sequence":"first","affiliation":[{"name":"Papua New Guinea Institute of Medical Research, Madang, Papua New Guinea"}]},{"given":"Peter","family":"Heywood","sequence":"additional","affiliation":[{"name":"Papua New Guinea Institute of Medical Research, Madang, Papua New Guinea"}]}],"member":"179","published-online":{"date-parts":[[1983,10,1]]},"reference":[{"volume-title":"Proceedings of the Second Papua New Guinea Food Crops Conference","author":"Bourke R. M.","key":"bibr1-156482658300500318"},{"journal-title":"Food Policy","author":"National Planning Office","key":"bibr2-156482658300500318"},{"volume-title":"Urban Growth, 1980 National Population Census","year":"1981","author":"Harding J.","key":"bibr3-156482658300500318"},{"volume-title":"Proceedings of the Second Papua New Guinea Food Crops Conference","author":"Carrad B.","key":"bibr4-156482658300500318"},{"key":"bibr5-156482658300500318","doi-asserted-by":"publisher","DOI":"10.1080\/03670244.1983.9990729"},{"volume-title":"A Time to Plant and a Time to Uproot, A History of Agriculture in Papua Now Guinea","year":"1981","author":"Denoon D.","key":"bibr6-156482658300500318"},{"volume-title":"Agriculture in the Economy","year":"1978","author":"Hale P. R.","key":"bibr7-156482658300500318"},{"key":"bibr8-156482658300500318","doi-asserted-by":"publisher","DOI":"10.1002\/j.1834-4461.1952.tb00566.x"},{"key":"bibr9-156482658300500318","first-page":"18","volume":"7","author":"Epstein S.","year":"1969","journal-title":"Industrial Rev."},{"key":"bibr10-156482658300500318","first-page":"134","volume":"22","author":"McCullough A. R.","year":"1971","journal-title":"Papua Now Guinea Agric. J."},{"volume-title":"Proceedings of the First Papua New Guinea Food Crops Conference","year":"1975","author":"von Fleckenstein F.","key":"bibr11-156482658300500318"},{"volume-title":"\u201cLong Term Trends in Vegetable Prices and Supply.\u201d","year":"1977","author":"MacEwan J.","key":"bibr12-156482658300500318"},{"volume-title":"National Institutes of Health; Nutrition Program, Center for Disease Control; and Food and Agriculture Organization of the United Nations, Food Policy and Nutrition Division, Food Composition Table for Use in East Asia, DREW Publication No.","year":"1972","author":"U.S. Department of Health, Education, and Welfare","key":"bibr13-156482658300500318"},{"volume-title":"Proceedings of the Second Papua New Guinea Food Crops Conference","author":"Rooney W. J.","key":"bibr14-156482658300500318"}],"container-title":["Food and Nutrition Bulletin"],"language":"en","link":[{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1177\/156482658300500318","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1177\/156482658300500318","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,1,28]],"date-time":"2025-01-28T09:15:00Z","timestamp":1738055700000},"score":25.1289,"resource":{"primary":{"URL":"https:\/\/journals.sagepub.com\/doi\/10.1177\/156482658300500318"}},"issued":{"date-parts":[[1983,10]]},"references-count":14,"journal-issue":{"issue":"3","published-print":{"date-parts":[[1983,10]]}},"alternative-id":["10.1177\/156482658300500318"],"URL":"https:\/\/doi.org\/10.1177\/156482658300500318","ISSN":["0379-5721","1564-8265"],"issn-type":[{"type":"print","value":"0379-5721"},{"type":"electronic","value":"1564-8265"}],"published":{"date-parts":[[1983,10]]}},{"indexed":{"date-parts":[[2022,3,29]],"date-time":"2022-03-29T21:45:38Z","timestamp":1648590338971},"reference-count":1,"publisher":"The Korean Society of Food Science and Nutrition","issue":"10","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of the Korean Society of Food Science and Nutrition"],"published-print":{"date-parts":[[2010,10,31]]},"DOI":"10.3746\/jkfn.2010.39.10.1535","type":"journal-article","created":{"date-parts":[[2010,12,6]],"date-time":"2010-12-06T00:59:42Z","timestamp":1291597182000},"page":"1535-1544","source":"Crossref","is-referenced-by-count":5,"title":["An Evaluation of Food Safety Sanitation Management Practices of Food Manufacturing Companies that Supply Foods to School Foodservice"],"prefix":"10.3746","volume":"39","author":[{"given":"Yun-Hwa","family":"Kim","sequence":"first","affiliation":[]},{"given":"Yeon-Kyung","family":"Lee","sequence":"additional","affiliation":[]}],"member":"2056","reference":[{"key":"key-10.3746\/jkfn.2010.39.10.1535-16","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2007.11.010"}],"container-title":["Journal of the Korean Society of Food Science and Nutrition"],"original-title":["\ud559\uad50\uae09\uc2dd \uc2dd\uc7ac\ub8cc \uc81c\uc870.\uac00\uacf5\uc5c5\uccb4\uc758 \uc704\uc0dd\uad00\ub9ac \uc2e4\ud0dc \uc870\uc0ac"],"language":"en","link":[{"URL":"http:\/\/ocean.kisti.re.kr\/downfile\/crosscheck\/kfn\/JAKO201032654094268.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2018,3,27]],"date-time":"2018-03-27T08:49:10Z","timestamp":1522140550000},"score":24.993044,"resource":{"primary":{"URL":"http:\/\/www.dbpia.co.kr\/Journal\/ArticleDetail\/NODE01540959"}},"issued":{"date-parts":[[2010,10,31]]},"references-count":1,"journal-issue":{"issue":"10","published-print":{"date-parts":[[2010,10,31]]}},"URL":"https:\/\/doi.org\/10.3746\/jkfn.2010.39.10.1535","ISSN":["1226-3311"],"issn-type":[{"value":"1226-3311","type":"print"}],"published":{"date-parts":[[2010,10,31]]}},{"indexed":{"date-parts":[[2024,9,13]],"date-time":"2024-09-13T13:54:32Z","timestamp":1726235672740},"reference-count":0,"publisher":"MDPI","isbn-type":[{"type":"electronic","value":"9783036591018"},{"type":"print","value":"9783036591001"}],"content-domain":{"domain":[],"crossmark-restriction":false},"published-print":{"date-parts":[[2023,10,27]]},"DOI":"10.3390\/books978-3-0365-9101-8","type":"book","created":{"date-parts":[[2023,11,6]],"date-time":"2023-11-06T08:17:02Z","timestamp":1699258622000},"source":"Crossref","is-referenced-by-count":0,"title":["Food Supplements and Functional Foods Assessment for Health and Nutrition"],"prefix":"10.3390","member":"1968","language":"en","deposited":{"date-parts":[[2023,11,6]],"date-time":"2023-11-06T08:19:45Z","timestamp":1699258785000},"score":24.984396,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/books\/book\/8125"}},"subtitle":["Food Supplements and Functional Foods Assessment for Health and Nutrition"],"editor":[{"given":"Laura","family":"Dom\u00ednguez D\u00edaz","sequence":"first","affiliation":[]},{"given":"Monta\u00f1a","family":"C\u00e1mara","sequence":"additional","affiliation":[]},{"given":"Virginia","family":"Fern\u00e1ndez-Ruiz","sequence":"additional","affiliation":[]}],"issued":{"date-parts":[[2023,10,27]]},"ISBN":["9783036591018","9783036591001"],"references-count":0,"URL":"https:\/\/doi.org\/10.3390\/books978-3-0365-9101-8","published":{"date-parts":[[2023,10,27]]}},{"indexed":{"date-parts":[[2022,4,4]],"date-time":"2022-04-04T23:50:12Z","timestamp":1649116212192},"reference-count":0,"publisher":"SNF Swedish Nutrition Foundation","issue":"1","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Food &amp; Nutrition Research"],"DOI":"10.3402\/fnr.v50i1.1548","type":"journal-article","created":{"date-parts":[[2012,12,20]],"date-time":"2012-12-20T09:25:03Z","timestamp":1355995503000},"source":"Crossref","is-referenced-by-count":1,"title":["Can we predict who adopts health-promoting foods? Users of functional foods in Finland"],"prefix":"10.29219","volume":"50","author":[{"given":"Mari","family":"Niva","sequence":"first","affiliation":[]}],"member":"11752","published-online":{"date-parts":[[2006,3,1]]},"container-title":["Food &amp; Nutrition Research"],"link":[{"URL":"https:\/\/foodandnutritionresearch.net\/index.php\/fnr\/article\/download\/364\/400\/","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2018,7,8]],"date-time":"2018-07-08T14:22:22Z","timestamp":1531059742000},"score":24.953234,"resource":{"primary":{"URL":"http:\/\/www.foodandnutritionresearch.net\/index.php\/fnr\/article\/view\/1548"}},"issued":{"date-parts":[[2006,3,1]]},"references-count":0,"journal-issue":{"issue":"1","published-online":{"date-parts":[[2006,3,1]]}},"URL":"https:\/\/doi.org\/10.3402\/fnr.v50i1.1548","ISSN":["1654-661X","1654-6628"],"issn-type":[{"value":"1654-661X","type":"electronic"},{"value":"1654-6628","type":"print"}],"published":{"date-parts":[[2006,3,1]]}},{"indexed":{"date-parts":[[2025,8,2]],"date-time":"2025-08-02T17:41:05Z","timestamp":1754156465365,"version":"3.41.2"},"reference-count":0,"publisher":"Emerald","issue":"5","license":[{"start":{"date-parts":[[2009,9,11]],"date-time":"2009-09-11T00:00:00Z","timestamp":1252627200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/www.emeraldinsight.com\/page\/tdm"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrition &amp; Food Science"],"published-print":{"date-parts":[[2009,9,11]]},"DOI":"10.1108\/nfs.2009.01739eab.020","type":"journal-article","created":{"date-parts":[[2014,11,15]],"date-time":"2014-11-15T07:41:43Z","timestamp":1416037303000},"source":"Crossref","is-referenced-by-count":0,"title":["Functional foods"],"prefix":"10.1108","volume":"39","member":"140","container-title":["Nutrition &amp; Food Science"],"language":"en","link":[{"URL":"http:\/\/www.emeraldinsight.com\/doi\/full-xml\/10.1108\/nfs.2009.01739eab.020","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/www.emeraldinsight.com\/doi\/full\/10.1108\/nfs.2009.01739eab.020","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,7,24]],"date-time":"2025-07-24T22:48:44Z","timestamp":1753397324000},"score":24.919342,"resource":{"primary":{"URL":"http:\/\/www.emerald.com\/nfs\/article\/448474"}},"issued":{"date-parts":[[2009,9,11]]},"references-count":0,"journal-issue":{"issue":"5","published-print":{"date-parts":[[2009,9,11]]}},"alternative-id":["10.1108\/nfs.2009.01739eab.020"],"URL":"https:\/\/doi.org\/10.1108\/nfs.2009.01739eab.020","ISSN":["0034-6659"],"issn-type":[{"type":"print","value":"0034-6659"}],"published":{"date-parts":[[2009,9,11]]},"article-number":"nfs.2009.01739eab.020"},{"indexed":{"date-parts":[[2025,8,2]],"date-time":"2025-08-02T19:49:03Z","timestamp":1754164143262,"version":"3.41.2"},"reference-count":0,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2020,6,1]],"date-time":"2020-06-01T00:00:00Z","timestamp":1590969600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2020,6,1]],"date-time":"2020-06-01T00:00:00Z","timestamp":1590969600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2023,2,10]],"date-time":"2023-02-10T00:00:00Z","timestamp":1675987200000},"content-version":"vor","delay-in-days":984,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"content-domain":{"domain":["cdn.nutrition.org","elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Current Developments in Nutrition"],"published-print":{"date-parts":[[2020,6]]},"DOI":"10.1093\/cdn\/nzaa043_053","type":"journal-article","created":{"date-parts":[[2020,5,29]],"date-time":"2020-05-29T06:53:17Z","timestamp":1590735197000},"page":"nzaa043_053","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"S2","title":["Assessing Inconsistency in Home Food Supply and Association with Brain Activation for Palatable Foods Among Low-Income Women"],"prefix":"10.1016","volume":"4","author":[{"given":"Alla","family":"Hill","sequence":"first","affiliation":[]},{"given":"Conner","family":"Wallace","sequence":"additional","affiliation":[]},{"given":"Steven","family":"Fordahl","sequence":"additional","affiliation":[]},{"given":"Jigna","family":"Dharod","sequence":"additional","affiliation":[]}],"member":"78","container-title":["Current Developments in Nutrition"],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S247529912307720X?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S247529912307720X?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/academic.oup.com\/cdn\/article-pdf\/4\/Supplement_2\/202\/33313063\/nzaa043_053.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"syndication"},{"URL":"http:\/\/academic.oup.com\/cdn\/article-pdf\/4\/Supplement_2\/202\/33313063\/nzaa043_053.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,7,31]],"date-time":"2025-07-31T20:54:54Z","timestamp":1753995294000},"score":24.866735,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S247529912307720X"}},"issued":{"date-parts":[[2020,6]]},"references-count":0,"alternative-id":["S247529912307720X"],"URL":"https:\/\/doi.org\/10.1093\/cdn\/nzaa043_053","ISSN":["2475-2991"],"issn-type":[{"type":"print","value":"2475-2991"}],"published":{"date-parts":[[2020,6]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Assessing Inconsistency in Home Food Supply and Association with Brain Activation for Palatable Foods Among Low-Income Women","name":"articletitle","label":"Article Title"},{"value":"Current Developments in Nutrition","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1093\/cdn\/nzaa043_053","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"Copyright \u00a9 2020 American Society for Nutrition. Published by Elsevier Inc.","name":"copyright","label":"Copyright"}],"article-number":"nzaa043_053"},{"indexed":{"date-parts":[[2024,9,5]],"date-time":"2024-09-05T16:31:36Z","timestamp":1725553896107},"reference-count":5,"publisher":"Elsevier","isbn-type":[{"type":"print","value":"9780122270550"}],"license":[{"start":{"date-parts":[[2003,1,1]],"date-time":"2003-01-01T00:00:00Z","timestamp":1041379200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"published-print":{"date-parts":[[2003]]},"DOI":"10.1016\/b0-12-227055-x\/00630-1","type":"book-chapter","created":{"date-parts":[[2004,12,8]],"date-time":"2004-12-08T21:20:00Z","timestamp":1102540800000},"page":"3276-3282","source":"Crossref","is-referenced-by-count":1,"title":["INFANT FOODS | Weaning Foods"],"prefix":"10.1016","author":[{"given":"A.M.","family":"Fehily","sequence":"first","affiliation":[]}],"member":"78","reference":[{"key":"10.1016\/B0-12-227055-X\/00630-1_bib1","first-page":"17","article-title":"Processed cereal-based foods and baby foods for infants and young children","volume":"L49","year":"1996","journal-title":"Official Journal of the European Communities"},{"key":"10.1016\/B0-12-227055-X\/00630-1_bib2","first-page":"23","article-title":"Amending directive 96\/5\/EC on processed cereal-based foods and baby foods for infants and young children","volume":"L167","year":"1998","journal-title":"Official Journal of the European Communities"},{"year":"1999","series-title":"Committee on Toxicity of Chemicals in Food, Consumer Products and the Environment. Peanut Allergy","key":"10.1016\/B0-12-227055-X\/00630-1_bib3"},{"article-title":"Report on Health and Social Subjects No. 45","year":"1994","series-title":"Weaning and the Weaning Diet","key":"10.1016\/B0-12-227055-X\/00630-1_bib4"},{"year":"1992","series-title":"Food and Nutrient Intakes of British Infants Aged 6\u201312 Months","author":"Mills","key":"10.1016\/B0-12-227055-X\/00630-1_bib5"}],"container-title":["Encyclopedia of Food Sciences and Nutrition"],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:B012227055X006301?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:B012227055X006301?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2019,1,31]],"date-time":"2019-01-31T22:56:27Z","timestamp":1548975387000},"score":24.733852,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/B012227055X006301"}},"issued":{"date-parts":[[2003]]},"ISBN":["9780122270550"],"references-count":5,"URL":"https:\/\/doi.org\/10.1016\/b0-12-227055-x\/00630-1","published":{"date-parts":[[2003]]}},{"indexed":{"date-parts":[[2025,5,2]],"date-time":"2025-05-02T04:09:38Z","timestamp":1746158978195,"version":"3.40.4"},"reference-count":0,"publisher":"Medwin Publishers","issue":"2","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["FSNT"],"abstract":"<jats:p>The primary task of a healthy diet is to meet metabolic needs and provide enough energy and nutrients for the body to work. However, consumers who have changed their production and consumption motifs in recent years. They have begun to take preventive measures against diseases as well as seek solutions to health problems with the aim of having a healthy and quality life. Functional food consumption also emerges as one of the measures taken by today\u2019s more conscious consumers. Various food and food ingredients are known to have beneficial effects on our health, but they have begun to focus more on their biological regulatory roles through the macro- and micro-components they contain. We reviewed the factors that have driven the functional food development. Morever, lots of research is required to further understand the molecular benefits of food additives and ingredients that are used for food itself or for food enrichment. New strategies become imperative to improve the health and nutritional profile of functional foods and reducing the effects on the environment.<\/jats:p>","DOI":"10.23880\/fsnt-16000298","type":"journal-article","created":{"date-parts":[[2023,8,22]],"date-time":"2023-08-22T04:54:15Z","timestamp":1692680055000},"page":"1-3","source":"Crossref","is-referenced-by-count":0,"title":["Functional Foods: Bridging Health and Food"],"prefix":"10.23880","volume":"8","author":[{"given":"Din\u00e7ay","family":"AA","sequence":"first","affiliation":[]}],"member":"9969","published-online":{"date-parts":[[2023,4,27]]},"container-title":["Food Science &amp; Nutrition Technology"],"original-title":["Functional Foods: Bridging Health and Food"],"deposited":{"date-parts":[[2023,8,22]],"date-time":"2023-08-22T04:54:33Z","timestamp":1692680073000},"score":24.70777,"resource":{"primary":{"URL":"https:\/\/medwinpublishers.com\/FSNT\/functional-foods-bridging-health-and-food.pdf"}},"issued":{"date-parts":[[2023,4,27]]},"references-count":0,"journal-issue":{"issue":"2","published-online":{"date-parts":[[2023,4,27]]}},"URL":"https:\/\/doi.org\/10.23880\/fsnt-16000298","ISSN":["2574-2701"],"issn-type":[{"type":"electronic","value":"2574-2701"}],"published":{"date-parts":[[2023,4,27]]}},{"indexed":{"date-parts":[[2024,9,11]],"date-time":"2024-09-11T02:43:13Z","timestamp":1726022593285},"edition-number":"0","reference-count":1,"publisher":"CRC Press","isbn-type":[{"type":"electronic","value":"9780429119736"}],"content-domain":{"domain":[],"crossmark-restriction":false},"published-print":{"date-parts":[[2001,10,30]]},"DOI":"10.1201\/9781420038392-24","type":"book-chapter","created":{"date-parts":[[2021,4,10]],"date-time":"2021-04-10T19:18:07Z","timestamp":1618082287000},"page":"457-470","source":"Crossref","is-referenced-by-count":0,"title":["Food Labeling: Foods and Dietary Supplements"],"prefix":"10.1201","member":"301","reference":[{"key":"ref14","unstructured":"1. Food and Drug Administration, US Department of Health and Human Services. Code of Federal Regulations, Title 21, Parts 100-169. Washington, DC: Superintendent of Documents, US Government Printing Office, 2000."}],"container-title":["Handbook of Nutrition and Food"],"language":"en","deposited":{"date-parts":[[2021,4,10]],"date-time":"2021-04-10T19:18:48Z","timestamp":1618082328000},"score":24.571169,"resource":{"primary":{"URL":"https:\/\/www.taylorfrancis.com\/books\/9781420038392\/chapters\/10.1201\/9781420038392-24"}},"issued":{"date-parts":[[2001,10,30]]},"ISBN":["9780429119736"],"references-count":1,"URL":"https:\/\/doi.org\/10.1201\/9781420038392-24","published":{"date-parts":[[2001,10,30]]}},{"indexed":{"date-parts":[[2024,9,10]],"date-time":"2024-09-10T22:46:23Z","timestamp":1726008383885},"edition-number":"0","reference-count":1,"publisher":"CRC Press","isbn-type":[{"type":"electronic","value":"9780429118432"}],"content-domain":{"domain":[],"crossmark-restriction":false},"published-print":{"date-parts":[[2007,8,24]]},"DOI":"10.1201\/9781420008890-8","type":"book-chapter","created":{"date-parts":[[2020,12,11]],"date-time":"2020-12-11T21:23:46Z","timestamp":1607721826000},"page":"87-102","source":"Crossref","is-referenced-by-count":0,"title":["Food Labeling: Foods and Dietary Supplements"],"prefix":"10.1201","member":"301","reference":[{"key":"ref3","unstructured":"1. Food and Drug Administration, U.S. Department of Health and Human Services. Code of Federal Regulations, Title 21, Parts 100\u2013169. Washington, DC: Superintendent of Documents, U.S. Government Printing Offi ce, 2005. http:\/\/www.dfsan.fda. gov\/~dms\/reg-2.html"}],"container-title":["Handbook of Nutrition and Food"],"language":"en","deposited":{"date-parts":[[2021,4,10]],"date-time":"2021-04-10T18:10:27Z","timestamp":1618078227000},"score":24.495548,"resource":{"primary":{"URL":"https:\/\/www.taylorfrancis.com\/books\/9781420008890\/chapters\/10.1201\/9781420008890-8"}},"issued":{"date-parts":[[2007,8,24]]},"ISBN":["9780429118432"],"references-count":1,"URL":"https:\/\/doi.org\/10.1201\/9781420008890-8","published":{"date-parts":[[2007,8,24]]}},{"indexed":{"date-parts":[[2024,9,11]],"date-time":"2024-09-11T02:23:03Z","timestamp":1726021383238},"edition-number":"0","reference-count":1,"publisher":"Apple Academic Press","isbn-type":[{"type":"electronic","value":"9780429090783"}],"content-domain":{"domain":[],"crossmark-restriction":false},"published-print":{"date-parts":[[2013,11,23]]},"DOI":"10.1201\/b16307-17","type":"book-chapter","created":{"date-parts":[[2013,12,4]],"date-time":"2013-12-04T16:06:01Z","timestamp":1386173161000},"page":"249-266","source":"Crossref","is-referenced-by-count":0,"title":["Exercise and Functional Foods"],"prefix":"10.1201","member":"301","reference":[{"key":"ref10","doi-asserted-by":"crossref","unstructured":"1. Buono MJ, Wall AJ: Effect of hypohydration on core temperature during exercise in temperate and hot environments. Pflugers Arch 2000, 440:476-480.","DOI":"10.1007\/s004240000298"}],"container-title":["Functional Foods"],"language":"en","deposited":{"date-parts":[[2021,4,10]],"date-time":"2021-04-10T18:37:50Z","timestamp":1618079870000},"score":24.490139,"resource":{"primary":{"URL":"https:\/\/www.taylorfrancis.com\/books\/9781482232752\/chapters\/10.1201\/b16307-17"}},"issued":{"date-parts":[[2013,11,23]]},"ISBN":["9780429090783"],"references-count":1,"URL":"https:\/\/doi.org\/10.1201\/b16307-17","published":{"date-parts":[[2013,11,23]]}},{"indexed":{"date-parts":[[2026,2,28]],"date-time":"2026-02-28T08:56:50Z","timestamp":1772269010404,"version":"3.50.1"},"reference-count":0,"publisher":"PeerJ","content-domain":{"domain":[],"crossmark-restriction":false},"DOI":"10.7717\/peerj.19606\/table-1","type":"component","created":{"date-parts":[[2025,6,27]],"date-time":"2025-06-27T04:20:41Z","timestamp":1750998041000},"source":"Crossref","is-referenced-by-count":0,"title":["Table 1: Food nutrition parameters in five Thai traditional fermented foods."],"prefix":"10.7717","member":"4443","deposited":{"date-parts":[[2025,6,27]],"date-time":"2025-06-27T04:20:44Z","timestamp":1750998044000},"score":24.432167,"resource":{"primary":{"URL":"https:\/\/peerj.com\/articles\/19606\/table-1"}},"issued":{"date-parts":[[null]]},"references-count":0,"URL":"https:\/\/doi.org\/10.7717\/peerj.19606\/table-1","relation":{"is-component-of":[{"id-type":"doi","id":"10.7717\/peerj.19606","asserted-by":"object"}]}},{"indexed":{"date-parts":[[2022,3,31]],"date-time":"2022-03-31T14:26:52Z","timestamp":1648736812033},"reference-count":0,"publisher":"Scientific Societies","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["CFW"],"published-print":{"date-parts":[[2011]]},"DOI":"10.1094\/cfw-56-4-0174","type":"journal-article","created":{"date-parts":[[2011,7,12]],"date-time":"2011-07-12T10:40:57Z","timestamp":1310467257000},"source":"Crossref","is-referenced-by-count":0,"title":["Nutrition: The Food Safety\u2013Nutrition Nexus"],"prefix":"10.1094","author":[{"family":"Jones","sequence":"first","affiliation":[]}],"member":"1665","container-title":["Cereal Foods World"],"deposited":{"date-parts":[[2011,7,12]],"date-time":"2011-07-12T10:41:07Z","timestamp":1310467267000},"score":24.319012,"resource":{"primary":{"URL":"http:\/\/www.aaccnet.org\/publications\/plexus\/cfw\/pastissues\/2011\/abstracts\/CFW-56-4-0174.html"}},"issued":{"date-parts":[[2011]]},"references-count":0,"URL":"https:\/\/doi.org\/10.1094\/cfw-56-4-0174","ISSN":["0146-6283","0146-6283"],"issn-type":[{"value":"0146-6283","type":"print"},{"value":"0146-6283","type":"electronic"}],"published":{"date-parts":[[2011]]}},{"indexed":{"date-parts":[[2022,9,21]],"date-time":"2022-09-21T05:40:01Z","timestamp":1663738801786},"reference-count":0,"publisher":"Sciencedomain International","issue":"5","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["EJNFS"],"DOI":"10.9734\/ejnfs\/2015\/20989","type":"journal-article","created":{"date-parts":[[2015,8,26]],"date-time":"2015-08-26T11:07:15Z","timestamp":1440587235000},"page":"608-609","source":"Crossref","is-referenced-by-count":0,"title":["Evolution of Foods in Europe: Novel Foods, Foods Reformulation, Food Fortification and Nutrient Profiles"],"prefix":"10.9734","volume":"5","author":[{"given":"Hans","family":"Verhagen","sequence":"first","affiliation":[]}],"member":"4694","published-online":{"date-parts":[[2015,1,10]]},"container-title":["European Journal of Nutrition &amp; Food Safety"],"link":[{"URL":"http:\/\/www.sciencedomain.org\/download\/MTA4MTJAQHBm.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2022,9,20]],"date-time":"2022-09-20T09:26:16Z","timestamp":1663665976000},"score":24.300636,"resource":{"primary":{"URL":"https:\/\/journalejnfs.com\/index.php\/EJNFS\/article\/view\/925"}},"issued":{"date-parts":[[2015,1,10]]},"references-count":0,"journal-issue":{"issue":"5","published-online":{"date-parts":[[2015,1,10]]}},"URL":"https:\/\/doi.org\/10.9734\/ejnfs\/2015\/20989","ISSN":["2347-5641"],"issn-type":[{"value":"2347-5641","type":"electronic"}],"published":{"date-parts":[[2015,1,10]]}},{"indexed":{"date-parts":[[2026,3,26]],"date-time":"2026-03-26T14:43:14Z","timestamp":1774536194938,"version":"3.50.1"},"reference-count":94,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2020,1,27]],"date-time":"2020-01-27T00:00:00Z","timestamp":1580083200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This paper investigates the contribution of business model innovations in the advancement of novel food supply chains. Through a systematic literature review, the notable business model innovations in the food industry are identified, surveyed, and evaluated. Findings reveal that the innovations in value proposition, value creation processes, and value delivery processes of business models are the successful strategies proposed in food industry. It is further disclosed that rural female entrepreneurs, social movements, and also urban conditions are the most important driving forces causing farmers to reconsider their business models. In addition, the new technologies and environmental factors are the secondary contributors in business model innovation for the food processors. It is concluded that digitalization has disruptively changed the food distributor models. E-commerce models and Internet-of-Things are reported as the essential factors causing retailers to innovate their business models. Furthermore, consumption demand and product quality are two main factors affecting the business models of all the firms operating in the food supply chain regardless of their positions in the chain. The findings of the current study provide an insight into the food industry to design a sustainable business model to bridge the gap between food supply and food demand.<\/jats:p>","DOI":"10.3390\/foods9020132","type":"journal-article","created":{"date-parts":[[2020,1,27]],"date-time":"2020-01-27T11:41:57Z","timestamp":1580125317000},"page":"132","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":57,"title":["Food Supply Chain and Business Model Innovation"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0440-6564","authenticated-orcid":false,"given":"Saeed","family":"Nosratabadi","sequence":"first","affiliation":[{"name":"Doctoral School of Management and Business Administration, Szent Istvan University, 2100 Godollo, Hungary"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7924-0426","authenticated-orcid":false,"given":"Amirhosein","family":"Mosavi","sequence":"additional","affiliation":[{"name":"Institute of Research and Development, Duy Tan University, Da Nang 550000, Vietnam"},{"name":"Department of Mathematics and Informatics, J. Selye University, 94501 Komarno, Slovakia"},{"name":"Faculty of Health, Queensland University of Technology, 130 Victoria Park Road, Queensland 4059, Australia"}]},{"given":"Zoltan","family":"Lakner","sequence":"additional","affiliation":[{"name":"Department of Food Economics, Faculty of Food Science, Szent Istvan University, Villanyi str. 29-43, 1118 Budapest, Hungary"}]}],"member":"1968","published-online":{"date-parts":[[2020,1,27]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"331","DOI":"10.1016\/j.iswcr.2018.06.002","article-title":"Conserving natural resources through food loss reduction: Production and consumption stages of the food supply chain","volume":"6","author":"Wunderlich","year":"2018","journal-title":"Int. Soil Water Conserv. Res."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"571","DOI":"10.1111\/1467-8489.12072","article-title":"A bounds analysis of world food futures: Global agriculture through to 2050","volume":"58","author":"Pardey","year":"2014","journal-title":"Aust. J. Agric. Resour. Econ."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"125","DOI":"10.1016\/j.gfs.2014.08.004","article-title":"Food wedges: Framing the global food demand and supply challenge towards 2050","volume":"3","author":"Keating","year":"2014","journal-title":"Glob. Food Secur."},{"key":"ref_4","unstructured":"(2019, August 03). United Nations, Goal 2: End Hunger, Achieve Food Security and Improved Nutrition and Promote Sustainable Agriculture. Available online: https:\/\/www.un.org\/sustainabledevelopment\/hunger\/."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"53","DOI":"10.1016\/j.gloenvcha.2003.10.008","article-title":"Effects of climate change on global food production under SRES emissions and socio-economic scenarios","volume":"14","author":"Parry","year":"2004","journal-title":"Glob. Environ. Chang."},{"key":"ref_6","first-page":"31","article-title":"The socio-economic force field of the creation of short food supply chains in Europe","volume":"58","author":"Popp","year":"2019","journal-title":"J. Food Nutr. Res."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"964","DOI":"10.1057\/jors.2009.57","article-title":"Challenges of operations research practice in agricultural value chains","volume":"61","author":"Higgins","year":"2010","journal-title":"J. Oper. Res. Soc."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Nosratabadi, S., Mosavi, A., Shamshirband, S., Kazimieras Zavadskas, E., Rakotonirainy, A., and Chau, K.W. (2019). Sustainable business models: A review. Sustainability, 11.","DOI":"10.20944\/preprints201810.0378.v3"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"107","DOI":"10.5539\/ijbm.v10n2p107","article-title":"Impact of Information Technology on Tehran\u2019s Tourism Agencies\u2019 Business Model\u2019s Components","volume":"10","author":"Mosleh","year":"2015","journal-title":"Int. J. Bus. Manag."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"1029","DOI":"10.1016\/j.ejor.2015.12.034","article-title":"Agent-based computational modelling of social risk responses","volume":"251","author":"Busby","year":"2016","journal-title":"Eur. J. Oper. Res."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"348","DOI":"10.1016\/j.ejor.2016.03.057","article-title":"Handling uncertainty in agricultural supply chain management: A state of the art","volume":"254","author":"Borodin","year":"2016","journal-title":"Eur. J. Oper. Res."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.ejor.2008.02.014","article-title":"Application of planning models in the agri-food supply chain: A review","volume":"196","author":"Ahumada","year":"2009","journal-title":"Eur. J. Oper. Res."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"1078","DOI":"10.1057\/jors.2013.45","article-title":"A perspective on operational research prospects for agriculture","volume":"65","author":"Sandars","year":"2014","journal-title":"J. Oper. Res. Soc."},{"key":"ref_14","unstructured":"Van der Vorst, J.G. (2000). Effective Food Supply Chains: Generating, Modelling and Evaluating Supply Chain Scenarios. [Ph.D. Thesis, MIT]."},{"key":"ref_15","first-page":"52","article-title":"Technologies and new business models to increase sustainability in agro-food value chain\u2013Promote quality and reduce environmental footprint in durum wheat cultivation processes","volume":"28","author":"Blasi","year":"2017","journal-title":"Agro Food Ind. Hi-Tech"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"372","DOI":"10.1016\/j.landusepol.2017.09.034","article-title":"Success of urban farming\u2019s city-adjustments and business models\u2014Findings from a survey among farmers in Ruhr Metropolis, Germany","volume":"69","author":"Sroka","year":"2017","journal-title":"Land Use Policy"},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Krivak, G.E., Woodruff, G.B., Forrest, S., Mbungu, H., Orcel, K., Fish, S., and Brown-Fraser, S.R. (2017). A Mixed-Method Multiple Case Study of Three Business Models for Local Healthy Food Delivery Systems in Underprivileged Urban Areas. J. Am. Acad. Nutr. Diet.","DOI":"10.1016\/j.jand.2017.06.143"},{"key":"ref_18","first-page":"65","article-title":"A Co-operative Business Approach in a Values-Based Supply Chain: A case study of a beef co-operative","volume":"5","author":"Hooks","year":"2017","journal-title":"J. Co-Oper. Organ. Manag."},{"key":"ref_19","first-page":"121","article-title":"Carbon and energy life-cycle assessment for five agricultural anaerobic digesters in Massachusetts on small dairy farms","volume":"13","author":"Morris","year":"2010","journal-title":"Int. Food Agribus. Manag. Rev."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1515\/sbe-2017-0043","article-title":"Arguments in Favor of Moving to a Sustainable Business Model in the Apiary Industry","volume":"12","year":"2017","journal-title":"Stud. Bus. Econ."},{"key":"ref_21","first-page":"166","article-title":"Business models in urban farming: A comparative analysis of case studies from Spain, Italy and Germany","volume":"25","author":"Prados","year":"2017","journal-title":"Morav. Geogr. Rep."},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Robinson, C., Cloutier, S., and Eakin, H. (2017). Examining the business case and models for sustainable multifunctional edible landscaping enterprises in the phoenix metro area. Sustainability, 9.","DOI":"10.3390\/su9122307"},{"key":"ref_23","unstructured":"Siame, M. (2016, January 15\u201316). Social venturing and co-operative entrepreneurship business model (SVCE-bm) for growing MSMEs in Zambia. Proceedings of the European Conference on Innovation and Entrepreneurship, Jyv\u00e4skyl\u00e4, Finland."},{"key":"ref_24","first-page":"67","article-title":"Employing a Transformative Learning Process for Promoting Sustainable Business Model through Organic Agriculture: A Case Study of the Sampran Riverside","volume":"4","author":"Tushar","year":"2018","journal-title":"St. Theresa J. Humanit. Soc. Sci."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/j.biombioe.2013.10.005","article-title":"Comparative analysis of key socio-economic and environmental impacts of smallholder and plantation based jatropha biofuel production systems in Tanzania","volume":"61","author":"Romijn","year":"2014","journal-title":"Biomass Bioenergy"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"555","DOI":"10.1016\/j.jclepro.2018.02.109","article-title":"The role of public subsidies for efficiency and environmental adaptation of farming: A multi-layered business model based on functional foods and rural women","volume":"183","author":"Calvo","year":"2018","journal-title":"J. Clean. Prod."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"681","DOI":"10.1108\/00070701211229972","article-title":"Value net\u2014A new business model for the food industry?","volume":"114","year":"2012","journal-title":"Br. Food J."},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Lange, L., and Meyer, A.S. (2018). Potentials and possible safety issues of using biorefinery products in food value chains. Trends Food Sci. Technol.","DOI":"10.1016\/j.tifs.2018.08.016"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"274","DOI":"10.1002\/bse.2216","article-title":"Circular business models for sustainable development: A \u201cwaste is food\u201d restorative ecosystem","volume":"28","author":"Zucchella","year":"2019","journal-title":"Bus. Strategy Environ."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"439","DOI":"10.1016\/j.egypro.2018.08.118","article-title":"i-REXFO LIFE: An innovative business model to reduce food waste","volume":"148","author":"Liberti","year":"2018","journal-title":"Energy Procedia"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"834","DOI":"10.1108\/17410380910975104","article-title":"Case study of processing firm-distributor firm outsourcing alliance","volume":"20","author":"Bhaskaran","year":"2009","journal-title":"J. Manuf. Technol. Manag."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"2325","DOI":"10.1108\/BFJ-07-2017-0394","article-title":"Open for business? An integrative framework and empirical assessment for business model innovation in the gastronomic sector","volume":"119","author":"Bogers","year":"2017","journal-title":"Br. Food J."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"1776","DOI":"10.1108\/BFJ-12-2017-0731","article-title":"Alternative food networks: Sustainable business models for anti-consumption food cultures","volume":"120","author":"Tirabeni","year":"2018","journal-title":"Br. Food J."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"347","DOI":"10.1016\/S2212-5671(16)30335-5","article-title":"Enogastronomic Tourism: Can it mitigate the Intangibility of the Destination? Streetfood as a new Business Model for the Management of Tourist Regions","volume":"39","author":"Cavuta","year":"2016","journal-title":"Procedia Econ. Financ."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"2309","DOI":"10.1108\/BFJ-03-2017-0124","article-title":"How to strengthen the business model of an Italian family food business","volume":"119","author":"Giacosa","year":"2017","journal-title":"Br. Food J."},{"key":"ref_36","first-page":"5","article-title":"Folse: A case study of vision, leadership & sustainability","volume":"19","author":"Harringon","year":"2007","journal-title":"J. Hosp. Tour. Educ."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"489","DOI":"10.1111\/basr.12019","article-title":"The global food industry and \u201ccreative capitalism\u201d: The partners in food solutions sustainable business model","volume":"118","author":"Hemphill","year":"2013","journal-title":"Bus. Soc. Rev."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"519","DOI":"10.1108\/09555341211270537","article-title":"An assessment of the early stages of a sustainable business model in the Canadian fast food industry","volume":"24","author":"Hutchinson","year":"2012","journal-title":"Eur. Bus. Rev."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"386","DOI":"10.1002\/bse.1826","article-title":"Sustainable development and business models of entrepreneurs in the organic food industry","volume":"24","author":"Jolink","year":"2015","journal-title":"Bus. Strategy Environ."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"202","DOI":"10.1016\/j.techfore.2015.07.026","article-title":"Investigating the feasibility of supply chain-centric business models in 3D chocolate printing: A simulation study","volume":"102","author":"Jia","year":"2016","journal-title":"Technol. Forecast. Soc. Chang."},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Alsos, G.A., Carter, S., Ljunggren, E., and Welter, F. (2011). Contextualizing business model developments in Nordic rural gourmet restaurants. Handbook of Research on Entrepreneurship in Agriculture and Rural Development, Edward Elgar.","DOI":"10.4337\/9780857933249.00005"},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"63","DOI":"10.5304\/jafscd.2015.053.005","article-title":"From bread we build community: Entrepreneurial leadership and the co-creation of local food businesses and systems","volume":"5","author":"Mars","year":"2015","journal-title":"J. Agric. Food Syst. Community Dev."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"46","DOI":"10.1111\/j.1540-627X.2012.00377.x","article-title":"The Business Model and Firm Performance: The Case of Russian Food Service Ventures","volume":"51","author":"Morris","year":"2013","journal-title":"J. Small Bus. Manag."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1108\/SBR-01-2013-0002","article-title":"Social business and Grameen Danone foods limited","volume":"8","author":"Sardana","year":"2013","journal-title":"Soc. Bus. Rev."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"451","DOI":"10.1108\/14777831111136063","article-title":"A process directed towards sustainable business operations and a model for improving the GWP-footprint (CO2e) on earth","volume":"22","author":"Svensson","year":"2011","journal-title":"Manag. Environ. Qual."},{"key":"ref_46","first-page":"225","article-title":"Sustainable business development process: The case of the food and beverage industry","volume":"68","author":"Vojtovic","year":"2016","journal-title":"Zeszyty Naukowe Politechniki Pozna\u0144skiej"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"115","DOI":"10.1504\/IJVCM.2012.048378","article-title":"An insight into agri-food supply chains: A review","volume":"6","author":"Samuel","year":"2012","journal-title":"Int. J. Value Chain Manag."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"62","DOI":"10.1016\/j.csi.2015.12.004","article-title":"Integrating wireless sensor networks with statistical quality control to develop a cold chain system in food industries","volume":"45","author":"Shih","year":"2016","journal-title":"Comput. Stand. Interfaces"},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"139","DOI":"10.3920\/JCNS2013.1004","article-title":"The importance of stakeholder-initiatives for business models in short food supply chains: The case of the Netherlands","volume":"13","author":"Wubben","year":"2013","journal-title":"J. Chain Netw. Sci."},{"key":"ref_50","doi-asserted-by":"crossref","unstructured":"Berti, G., Mulligan, C., and Yap, H. (2017). diGital food hubs as disruptive business models based on Coopetition and \u201cshared value\u201d for sustainability in the agri-food sector. Global Opportunities for Entrepreneurial Growth: Coopetition and Knowledge Dynamics within and across Firms, Emerald Publishing Limited.","DOI":"10.1108\/978-1-78714-501-620171023"},{"key":"ref_51","doi-asserted-by":"crossref","unstructured":"Bruzzone, A.G., Massei, M., Longo, F., Scalzo, D., Martini, C., Villanueva, J., and Bucchianica, L. (2016). Simulation Based Design of Innovative Quick Response Processes in Cloud Supply Chain Management for \u201cSlow Food\u201d Distribution. Theory, Methodology, Tools and Applications for Modeling and Simulation of Complex Systems, Springer.","DOI":"10.1007\/978-981-10-2669-0_4"},{"key":"ref_52","doi-asserted-by":"crossref","unstructured":"Gitler, J., Kroch, G., Bellinsky, J., and Fiedler, D. (2017). Social Enterprise Business Sustainability of the Food Banking Model The Case of Leket Israel, Israel\u2019s National Food Bank. Bus. Peace Sustain. Dev., 76\u201393.","DOI":"10.9774\/TandF.8757.2017.ju.00008"},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1016\/j.jfoodeng.2011.04.014","article-title":"An RFID application in the food supply chain: A case study of convenience stores in Taiwan","volume":"106","author":"Hong","year":"2011","journal-title":"J. Food Eng."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"15","DOI":"10.13106\/jafeb.2014.vol1.no4.15.","article-title":"Proposal of Eco-M Business Model: Specialty Store of Eco-friendly Agricultural Products Joined with Suburban Agriculture","volume":"1","author":"Kim","year":"2014","journal-title":"J. Asian Financ. Econ. Bus."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"318","DOI":"10.1016\/j.ijpe.2013.05.026","article-title":"Developing a service offering for a logistical service provider\u2014Case of local food supply chain","volume":"157","author":"Martikainen","year":"2014","journal-title":"Int. J. Prod. Econ."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1108\/JEC-02-2015-0016","article-title":"Place-based business models for resilient local economies: Cases from Italian slow food, agritourism and the albergo diffuso","volume":"11","year":"2017","journal-title":"J. Enterprising Communities"},{"key":"ref_57","doi-asserted-by":"crossref","unstructured":"Chang, L.-H., Wei, F.H., and Shih, C.-C. (2011, January 13). Sustainable business model for organic agriculture-Lee Zen organic corporation in Taiwan. Proceedings of the III International Symposium on Improving the Performance of Supply Chains in the Transitional Economies 895, Kuala Lumpur, Malaysia.","DOI":"10.17660\/ActaHortic.2011.895.10"},{"key":"ref_58","doi-asserted-by":"crossref","unstructured":"Dawson, J. (2010). Changes in food retailing and their implications for new product development. Consumer-Driven Innovation in Food and Personal Care Products, Elsevier.","DOI":"10.1533\/9781845699970.1.25"},{"key":"ref_59","first-page":"92","article-title":"Retailers towards Zero-Waste: A Walkthrough Survey in Italy","volume":"285","author":"Fiore","year":"2015","journal-title":"Ital. J. Food Sci."},{"key":"ref_60","unstructured":"Franceschelli, M.V., and Santoro, G. (2017, January 13\u201315). Sustainable Business Model Innovation: An Opportunity for the Food Industry. Proceedings of the 10th Annual Conference of the EuroMed Academy of Business, Rome, Italy."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"2483","DOI":"10.1108\/BFJ-01-2018-0049","article-title":"Business model innovation for sustainability: A food start-up case study","volume":"120","author":"Franceschelli","year":"2018","journal-title":"Br. Food J."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"595","DOI":"10.1002\/jtr.731","article-title":"Innovative e-commerce model for food tourism products","volume":"11","author":"Huang","year":"2009","journal-title":"Int. J. Tour. Res."},{"key":"ref_63","first-page":"139","article-title":"Rethinking research: Creating a practice-based agenda for sustainable small-scale healthy food retail","volume":"3","author":"Karpyn","year":"2013","journal-title":"J. Agric. Food Syst. Community Dev."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"63","DOI":"10.1016\/j.elerap.2018.01.005","article-title":"CE-GMS: A cloud IoT-enabled grocery management system","volume":"28","author":"Kaur","year":"2018","journal-title":"Electron. Commer. Res. Appl."},{"key":"ref_65","unstructured":"Li, L. (2016, January 28\u201330). Market Research and Suggestion of O2O Business Model To \u201cZHOU HEI YA\u201d. Proceedings of the 2016 Thirteenth International Conference on Innovation and Management (ICIM2016), Kuala Lumpur, Malaysia."},{"key":"ref_66","doi-asserted-by":"crossref","unstructured":"Lu, Y., Li, X., Zhong, J., and Xiong, Y. (2010, January 15). Research on the innovation of strategic business model in green agricultural products based on Internet of things (IOT). Proceedings of the 2010 2nd International Conference on E-Business and Information System Security, Wuhan, China.","DOI":"10.1109\/EBISS.2010.5473338"},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"476","DOI":"10.1016\/j.jretconser.2011.06.014","article-title":"Beyond the conventional-specialty dichotomy in food retailing business models: An Italian case study","volume":"18","author":"Massa","year":"2011","journal-title":"J. Retail. Consum. Serv."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"727","DOI":"10.1108\/02635570310506142","article-title":"Internet grocery business in Japan: Current business models and future trends","volume":"103","author":"Ogawara","year":"2003","journal-title":"Ind. Manag. Data Syst."},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1016\/j.spc.2018.05.003","article-title":"Fresh milk supply through vending machines: Consumption patterns and associated environmental impacts","volume":"15","author":"Pereira","year":"2018","journal-title":"Sustain. Prod. Consum."},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"262","DOI":"10.1016\/j.jclepro.2017.12.200","article-title":"A sustainable business model to fight food waste","volume":"177","author":"Ribeiro","year":"2018","journal-title":"J. Clean. Prod."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"1197","DOI":"10.1016\/j.apgeog.2011.01.010","article-title":"\u2018Food desertification\u2019: The loss of a major supermarket in New Haven, Connecticut","volume":"31","author":"Russell","year":"2011","journal-title":"Appl. Geogr."},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"473","DOI":"10.1007\/s10551-012-1343-1","article-title":"Ethical consumption and new business models in the food industry. Evidence from the Eataly case","volume":"114","author":"Sebastiani","year":"2013","journal-title":"J. Bus. Ethics"},{"key":"ref_73","doi-asserted-by":"crossref","unstructured":"Cheah, S., Ho, Y.-P., and Li, S. (2018). Business Model Innovation for Sustainable Performance in Retail and Hospitality Industries. Sustainability, 10.","DOI":"10.3390\/su10113952"},{"key":"ref_74","first-page":"53","article-title":"Nutrition Business Models of Consumer Behaviour When Purchasing Self-Explanatory Food Products","volume":"16","author":"Martinovski","year":"2016","journal-title":"J. Hyg. Eng. Des."},{"key":"ref_75","first-page":"4268","article-title":"Food-sharing economy pattern comparison in UK and Russian markets","volume":"10","author":"Ukolov","year":"2016","journal-title":"Int. Bus. Manag"},{"key":"ref_76","unstructured":"Balcarov\u00e1, T., Pila\u0159, L., Pokorn\u00e1, J., and Tich\u00e1, T. (2016, January 14\u201316). Farmers Market: Customer Relationship. Proceedings of the Agrarian Perspectives XXV. Global and European Challenges for Food Production, Agribusiness and the Rural Economy, 25th International Scientific Conference, Prague, Czech Republic."},{"key":"ref_77","doi-asserted-by":"crossref","unstructured":"Franchetti, M. (2016). Development of a novel food waste collection kiosk and waste-to-energy business model. Resources, 5.","DOI":"10.3390\/resources5030026"},{"key":"ref_78","doi-asserted-by":"crossref","unstructured":"Adekunle, A., Lyew, D., Orsat, V., and Raghavan, V. (2018). Helping agribusinesses\u2014Small millets value chain\u2014To grow in India. Agriculture, 8.","DOI":"10.3390\/agriculture8030044"},{"key":"ref_79","doi-asserted-by":"crossref","unstructured":"Barth, H., Ulvenblad, P.-O., and Ulvenblad, P. (2017). Towards a conceptual framework of sustainable business model innovation in the agri-food sector: A systematic literature review. Sustainability, 9.","DOI":"10.3390\/su9091620"},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"82","DOI":"10.1016\/j.jclepro.2017.11.067","article-title":"Critical success factors for the transition to business models for sustainability in the food and beverage industry in the Netherlands","volume":"175","author":"Long","year":"2018","journal-title":"J. Clean. Prod."},{"key":"ref_81","first-page":"33","article-title":"Innovation in European food SMEs: Determinants and links between types","volume":"4","author":"Minarelli","year":"2015","journal-title":"Bio-Based Appl. Econ. J."},{"key":"ref_82","unstructured":"Pahk, Y., and Baek, J. (2015, January 27\u201330). Stakeholder centred approach to sustainable design: A case study of co-designing community enterprises for local food production and consumption. Proceedings of the ICED 2015, Milan, Italy."},{"key":"ref_83","first-page":"31","article-title":"A study on the agricultural value chain financing in India","volume":"61","author":"Soundarrajan","year":"2015","journal-title":"Agric. Econ."},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"308","DOI":"10.1177\/0030727018811785","article-title":"Barriers to business model innovation in the agri-food industry: A systematic literature review","volume":"47","author":"Ulvenblad","year":"2018","journal-title":"Outlook Agric."},{"key":"ref_85","doi-asserted-by":"crossref","first-page":"199","DOI":"10.1016\/j.scaman.2017.10.002","article-title":"The application of value nets in food supply chains: A multiple case study","volume":"33","author":"Zondag","year":"2017","journal-title":"Scand. J. Manag."},{"key":"ref_86","first-page":"1019","article-title":"The business model: Recent developments and future research","volume":"37","author":"Zott","year":"2011","journal-title":"J. Manag."},{"key":"ref_87","doi-asserted-by":"crossref","first-page":"354","DOI":"10.1016\/j.lrp.2009.07.010","article-title":"Business model innovation: Opportunities and barriers","volume":"43","author":"Chesbrough","year":"2010","journal-title":"Long Range Plan."},{"key":"ref_88","doi-asserted-by":"crossref","first-page":"262","DOI":"10.1016\/j.lrp.2009.07.009","article-title":"Business-model innovation: General purpose technologies and their implications for industry structure","volume":"43","author":"Gambardella","year":"2010","journal-title":"Long Range Plan."},{"key":"ref_89","unstructured":"Amit, R., and Zott, C. (2012). Creating value through business model innovation. MIT Sloan Manag. Rev., 41\u201353."},{"key":"ref_90","doi-asserted-by":"crossref","first-page":"1023","DOI":"10.1016\/j.procs.2015.09.057","article-title":"Innovativeness in business models","volume":"65","author":"Grabowska","year":"2015","journal-title":"Procedia Comput. Sci."},{"key":"ref_91","first-page":"5","article-title":"Business model innovation for transition to the organic agriculture","volume":"5","author":"Nosratabadi","year":"2018","journal-title":"Acta AVADA"},{"key":"ref_92","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1080\/1943815X.2018.1554590","article-title":"An overview of sustainable business models for innovation in Swedish agri-food production","volume":"16","author":"Ulvenblad","year":"2019","journal-title":"J. Integr. Environ. Sci."},{"key":"ref_93","doi-asserted-by":"crossref","first-page":"118935","DOI":"10.1016\/j.jclepro.2019.118935","article-title":"Selection of remanufacturing\/production cycles with an alternative market: A perspective on waste management","volume":"245","author":"Saxena","year":"2020","journal-title":"J. Clean. Prod."},{"key":"ref_94","doi-asserted-by":"crossref","first-page":"360","DOI":"10.1016\/j.ijpe.2019.07.017","article-title":"Recovery-channel selection in a hybrid manufacturing-remanufacturing production model with RFID and product quality","volume":"219","author":"Ullah","year":"2020","journal-title":"Int. J. Prod. Econ."}],"container-title":["Foods"],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/9\/2\/132\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,13]],"date-time":"2025-10-13T13:44:44Z","timestamp":1760363084000},"score":24.300018,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/9\/2\/132"}},"issued":{"date-parts":[[2020,1,27]]},"references-count":94,"journal-issue":{"issue":"2","published-online":{"date-parts":[[2020,2]]}},"alternative-id":["foods9020132"],"URL":"https:\/\/doi.org\/10.3390\/foods9020132","relation":{"is-referenced-by":[{"id-type":"doi","id":"10.1007\/s11192-022-04577-2","asserted-by":"object"}],"has-preprint":[{"id-type":"doi","id":"10.20944\/preprints202001.0125.v1","asserted-by":"object"}]},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"published":{"date-parts":[[2020,1,27]]}}],"items-per-page":20,"query":{"start-index":0,"search-terms":"Nutrition.+Foods+and+food+supply"}}}