Opportunities, challenges and trade-offs with decreasing avoidable food waste in the UK by Patel, Shivalee

“…Stakeholder interrelations, regulatory and socio-economic aspects are discussed in relation to their influence on decreasing avoidable food waste. The main output from this work is a diagrammatic depiction of where challenges and trade-offs occur along the food supply chain, and how policy and socio-economic reforms are needed to maximise avoidable food waste prevention, and the surplus avoidable food redistribution in the food supply chain for social benefit.…”
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Corrosion inhibition of API X120 steel in a highly aggressive medium using stearamidopropyl dimethylamine by Radwan, A.Bahgat

“…The overall results showed that SAPDA significantly decreased the corrosion rate of API X120 steel with an inhibition efficiency of approximately 99% at an inhibitor concentration of 136 μmol L− 1. …”
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Corrosion behavior of API X100 steel material in a hydrogen sulfide environment by Okonkwo, Paul C.

“…The results indicate that the corrosion rate of API X100 steel decreases with increasing H2S bubbling time due to the increase in H2S concentration in 3.5% NaCl solutions. …”
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If there is really a Notable Concern about allergenicity of genetically modified foods? by Yavari, B.

“…According to present published database, there are few studies demonstrated that GM foods have some slight allergic effects. In this regard, the authors concluded that, at the present, producing GM foods in response to the enormous need of the universal population could be a good solution; yet assessing the allergenicity of these foods is an approach to ensure the highest safety of GM foods. …”
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Electrochemical and thermodynamic study on the corrosion performance of API X120 steel in 3.5% NaCl solution by Shahzad, Khuram

“…The overall results revealed that PEI significantly decreases the corrosion rate of API X120 steel with inhibition efficiency of 94% at a concentration of 100 μmol L−1. …”
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Decreased soil moisture due to warming drives phylogenetic diversity and community transitions in the tundra by Scharn, Ruud

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Caprylamidopropyl Betaine as a Highly Efficient eco-friendly Corrosion Inhibitor for API X120 Steel in 1 M H2SO4 by Foudaa, Abd El Aziz S.

“…The overall results displayed that the corrosion rate of API X120 steel was significantly lowered with improving the temperature. …”
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Call for emergency action to restore dietary diversity and protect global food systems in times of COVID-19 and beyond: Results from a cross-sectional study in 38 countries by Hoteit, Maha

“…The study utilized a pre-tested food frequency questionnaire to explore food consumption patterns both before and during the COVID-19 periods. …”
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Oman: Food Security in Times of Uncertainty by Hoetjes, Gertjan

“…As a result, the number of farmers has significantly decreased since the 1970s, reducing self-sufficiency in wheat and livestock production making Oman largely depended on the world food markets to satisfy domestic demand. …”
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A LASSO-BASED DEA FOR ECO-EFFICIENCY PERFORMANCE ASSESSMENT FOR THE GLOBAL FOOD AND BEVERAGES INDUSTRY by SALAMEH, DOA'A MOHAMMAD FUAD

“…Recently, food supply chains of global industries are encountering economic and environmental challenges, resulting in a significant decrease in their eco-efficiency performance. …”
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Credit bureaus and financial constraints do corruption matter? by Ben Ali, Mohamed Sami

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Corrosion behavior of API-X120 carbon steel alloy in a GTL F-T process water environment at low COD concentration by Ewis, Dina

“…The effect of temperature, time and rotation speed of FT-GTL process water on the corrosion rate of API X-120 carbon steel was investigated. Electrochemical impedance spectroscopy and potentiodynamic polarization techniques were used to determine the carbon steel corrosion rate under temperatures ranging from 293 to 323 K and rotation speed of 0, 500, 1000, 2000 rpm when the immersion time was 0.5, 1, and 2 h. …”
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Food groups and the risk of colorectal cancer: results from a Jordanian case-control study by Abu-Mweis, Suhad S.

“…A validated food frequency questionnaire was used to collect dietary data. …”
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Decreased weight gain and enhanced serum biochemical parameters in rats after vitamin D and Ca supplementation by Subih H.

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How Qatar’s Food System Has Impacted By Blockade? A Global Trade and Supply Chain Analysis by Al Abdulmalek, Noora Abdulla

“…Due to the fact that most of the food in Qatar are imported from different countries around the world, and given the so-called GCC crisis in 2017, there is a strong need to focus on sustainability impacts of the embargo in term of food security, sustainability and climate impacts in Qatar. …”
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Food purchase and eating behavior during the COVID-19 pandemic: A cross-sectional survey of Russian adults by Ben Hassen, Tarek

“…Indeed, the survey results suggested (i) a change in the modality of acquiring food, consumers reduced the number of shopping trips and buying more on each trip to minimize store visits; (ii) a surge of stockpiling of non-perishable food items; (iii) a shift toward healthier diets; (iv) an increase in culinary capabilities; (v) a decrease of food waste. …”
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Energy saving potential analysis applying factory scale energy audit – A case study of food production by Derar, Al Momani

“…The results of a preliminary energy audit carried out at a sizable industrial facility in Jordan that creates some of the most well-known foods in the Middle East are presented in this study. …”
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Food behavior changes during the covid-19 pandemic: Statistical analysis of consumer survey data from bosnia and herzegovina by Ben Hassen, Tarek

“…Furthermore, there was an increase in the consumption of local food items due to food safety concerns. Addition-ally, the pandemic improved the awareness of Bosnians towards food with a decrease in food waste. …”
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Food safety knowledge attitude and practices of oncology nurses, in Lebanese hospitals by Angy, Mallah

“…Oncology nurses, having a direct significant contact with these patients, could be the first information source concerning food safety and play a pivotal role in reducing these risks. …”
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Food safety knowledge attitude and practices of oncology nurses, in Lebanese hospitals by Angy, Mallah

“…Oncology nurses, having a direct significant contact with these patients, could be the first information source concerning food safety and play a pivotal role in reducing these risks. …”
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