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Hui Jeong Ha, Jinhyung Lee, Junghwan Kim & Youngjoon Kim. (2022) Uncovering Inequalities in Food Accessibility between Koreans and Japanese in 1930s Colonial Seoul Using GIS and Open-Source Transport Analytics Tools. Sustainability 14:19, pages 11852.
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Marthe Jordbrekk Blikra, Themistoklis Altintzoglou, Trond Løvdal, Guro Rognså, Dagbjørn Skipnes, Torstein Skåra, Morten Sivertsvik & Estefanía Noriega Fernández. (2021) Seaweed products for the future: Using current tools to develop a sustainable food industry. Trends in Food Science & Technology 118, pages 765-776.
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Sergio Erick García-Barrón, Doris Arianna Leyva-Trinidad, Rosa Pilar Carmona-Escutia, Angélica Romero-Medina & Socorro Josefina Villanueva-Rodríguez. (2021) Evaluation of traditional foods from a consumer's perspective: a review of methods and highlights. British Food Journal 123:12, pages 4451-4465.
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Xianglu Zhu, Laura Healy, Zhihang Zhang, Julie Maguire, Da‐Wen Sun & Brijesh K Tiwari. (2021) Novel postharvest processing strategies for value‐added applications of marine algae. Journal of the Science of Food and Agriculture 101:11, pages 4444-4455.
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Piotr Kulawik, Ewelina Jamróz, Marzena Zając, Paulina Guzik & Joanna Tkaczewska. (2019) The effect of furcellaran-gelatin edible coatings with green and pu-erh tea extracts on the microbiological, physicochemical and sensory changes of salmon sushi stored at 4 °C. Food Control 100, pages 83-91.
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Dawn Birch, Kåre Skallerud & Nicholas A. Paul. (2019) Who are the future seaweed consumers in a Western society? Insights from Australia. British Food Journal 121:2, pages 603-615.
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Piotr Kulawik, Carlos Alvarez, Patrick J. Cullen, Ramon Aznar-Roca, Anne Maria Mullen & Brijesh Tiwari. (2018) The effect of non-thermal plasma on the lipid oxidation and microbiological quality of sushi. Innovative Food Science & Emerging Technologies 45, pages 412-417.
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