KARAKTERISTIK BUBUR PEDAS DALAM KEMASAN KALENG [The Characteristics of Spicy Porridges in the Can Packaging] by Iwan Rusiardy*, Sedarnawati Yasni, Elvira Syamsir

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The Effect of Beans and Baking on Banana Bar Qualities by Riyanti Ekafitri, Dewi Desnilasari, Rhestu Isworo, Dian Rachmawanti Afandi, Rohmah Luthfiyanti

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Exploring the impacts of a fresh produce market program: a realist economic evaluation by Louise Polzella, Sue Kleve, Nicole Black, Claire Palermo, Julia McCartan

Subjects: “…emergency food relief…”
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The characteristic features of emergency food in national level natural disaster response programs: A qualitative study by Soheyla Ainehvand, Pouran Raeissi, Hamid Ravaghi, Mohammadreza Maleki

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“Us” and “Them” at the Food Pantry by Amy Rosenthal

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Building Capacity Between the Private Emergency Food System and the Local Food Movement: Working Toward Food Justice and Sovereignty in the Global North by Jesse C. McEntee, Elena N. Naumova

Subjects: “…Emergency Food…”
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CEREAL FLAKES FROM Ipomoea batatas AND Setaria italica AS EMERGENCY FOOD: CHEMICAL, MICROBIOLOGICAL, AND SENSORY PROPERTIES DURING STORAGE by Ratna Ariani Nilateja Putri, Alia Rahmi, Agung Nugroho

Subjects: “…emergency food…”
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Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour by Lukita Purnamayati, Raden Baskara Katri Anandito, Siswanti Siswanti, Edhi Nurhartadi

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Food access initiatives: An integral piece of the Revere, Massachusetts, COVID-19 response by Molly Babbin, Rachel Zack, Jean Granick, Kathleen Betts

Subjects: “…Emergency Food Response…”
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Nudging to Health Training Acceptability by Food Pantry Personnel Supports Clients’ Healthier Food Choices by Kelly K. Kunkel, Aysegul Baltaci, Carolina De La Rosa Mateo, Sunghun Lim, Dianne Davis-Kenning

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Establishing a Multidisciplinary Framework for an Emergency Food Supply System Using a Modified Delphi Approach by Shuyu Liu, Yue Li, Shaobo Fu, Xin Liu, Tao Liu, Haojun Fan, Chunxia Cao

Subjects: “…emergency food…”
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How partnerships shaped the Dane CARES Farm-to-Food Bank program by Jessica Guffey Calkins, Claire Mance

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Development of High Dietary Fiber Cereal Bar as Emergency Food Product and The Chemical-Microbiological Properties and Nutritional Content by Ani Radiati, Sumarto Sumarto, Fahmi Hafid, Emma Kamelia, Lia Nurcahyani, Dini Mariani, Siti Badriah, Tjahja Muhandri

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Round baled grass silage as food for reindeer in winter by Tove H. Aagnes, Svein D. Mathiesen

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Successes and challenges of using a peer Mentor model for nutrition education within a food pantry: a qualitative study by Tracy L. Oliver, Amy McKeever, Rebecca Shenkman, Lisa K. Diewald

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How partnerships shaped the Dane CARES Farm-to-Food Bank program by Jessica Guffey Calkins, Claire Mance

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US state variations in food bank donation policy and implications for nutrition by Katelin M. Hudak, Emily Friedman, Joelle Johnson, Sara E. Benjamin-Neelon

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The Food Bank and Food Pantries Help Food Insecure Participants Maintain Fruit and Vegetable Intake During COVID-19 by Farryl Bertmann, Farryl Bertmann, Katherine Rogomentich, Emily H. Belarmino, Emily H. Belarmino, Emily H. Belarmino, Meredith T. Niles, Meredith T. Niles, Meredith T. Niles

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Nimble in a pandemic: Lessons learned from Concrete Jungle’s Grocery Delivery Program by Rachel Blacher, Nichole Fields-Kyle

Subjects: “…Emergency Food Response…”
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Exploring homelessness and Indigenous food Systems in northern British Columbia by Julia Russell, Margot W. Parkes

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