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(Not) Communicating the Environmental Friendliness of Food Packaging to Consumers—An Attribute- and Cue-Based Concept and Its Application.
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- Foods, 2022, v. 11, n. 9, p. 1371, doi. 10.3390/foods11091371
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- Article
Aqueous Extracts of Lemon Basil Straw as Chemical Stimulator for Gray Oyster Mushroom Cultivation.
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- Foods, 2022, v. 11, n. 9, p. 1370, doi. 10.3390/foods11091370
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- Article
Vitamin D Fortification of Milk Would Increase Vitamin D Intakes in the Australian Population, but a More Comprehensive Strategy Is Required.
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- Foods, 2022, v. 11, n. 9, p. 1369, doi. 10.3390/foods11091369
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- Article
Comparison of Effects from Ultrasound Thawing, Vacuum Thawing and Microwave Thawing on the Quality Properties and Oxidation of Porcine Longissimus Lumborum.
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- Foods, 2022, v. 11, n. 9, p. 1368, doi. 10.3390/foods11091368
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- Article
Optimization of Multiple W 1 /O/W 2 Emulsions Processing for Suitable Stability and Encapsulation Efficiency.
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- Foods, 2022, v. 11, n. 9, p. 1367, doi. 10.3390/foods11091367
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- Article
Assessing Acerola Powder as Substitute for Ascorbic Acid as a Bread Improver.
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- Foods, 2022, v. 11, n. 9, p. 1366, doi. 10.3390/foods11091366
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By-Product Revalorization: Cava Lees Can Improve the Fermentation Process and Change the Volatile Profile of Bread.
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- Foods, 2022, v. 11, n. 9, p. 1361, doi. 10.3390/foods11091361
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- Article
Effects of Drying Methods and Temperatures on the Quality of Chestnut Flours.
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- Foods, 2022, v. 11, n. 9, p. 1364, doi. 10.3390/foods11091364
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- Article
Effect of Ultrasonic Induction on the Main Physiological and Biochemical Indicators and γ –Aminobutyric Acid Content of Maize during Germination.
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- Foods, 2022, v. 11, n. 9, p. 1358, doi. 10.3390/foods11091358
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- Article
Content Variations in Oleocanthalic Acid and Other Phenolic Compounds in Extra-Virgin Olive Oil during Storage.
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- Foods, 2022, v. 11, n. 9, p. 1354, doi. 10.3390/foods11091354
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- Article
Two Novel Antihypertensive Peptides Identified in Millet Bran Glutelin-2 Hydrolysates: Purification, In Silico Characterization, Molecular Docking with ACE and Stability in Various Food Processing Conditions.
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- Foods, 2022, v. 11, n. 9, p. 1355, doi. 10.3390/foods11091355
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- Article
Impact of COVID-19 Vaccination Status and Confidence on Dietary Practices among Chinese Residents.
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- Foods, 2022, v. 11, n. 9, p. 1365, doi. 10.3390/foods11091365
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- Article
Functional Properties and Preservative Effect of P-Hydroxybenzoic Acid Grafted Chitosan Films on Fresh-Cut Jackfruit.
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- Foods, 2022, v. 11, n. 9, p. 1360, doi. 10.3390/foods11091360
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- Article
Comprehensive Evaluation of Probiotic Property, Hypoglycemic Ability and Antioxidant Activity of Lactic Acid Bacteria.
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- Foods, 2022, v. 11, n. 9, p. 1363, doi. 10.3390/foods11091363
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- Article
Development and Validation of Benzophenone Derivatives in Packaged Cereal-Based Foods by Solid–Liquid Extraction and Ultrahigh-Performance Liquid Chromatography–Tandem Mass Spectrometry.
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- Foods, 2022, v. 11, n. 9, p. 1362, doi. 10.3390/foods11091362
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- Article
Higher Yield and Polyphenol Content in Olive Pomace Extracts Using 2-Methyloxolane as Bio-Based Solvent.
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- Foods, 2022, v. 11, n. 9, p. 1357, doi. 10.3390/foods11091357
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- Article
Consumers' Understanding of Ultra-Processed Foods.
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- Foods, 2022, v. 11, n. 9, p. 1359, doi. 10.3390/foods11091359
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- Article
Consumer Attitudes towards Food Preservation Methods.
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- Foods, 2022, v. 11, n. 9, p. 1349, doi. 10.3390/foods11091349
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- Article
A High-Luminescence Biomimetic Nanosensor Based on N, S-GQDs-Embedded Zinc-Based Metal–Organic Framework@Molecularly Imprinted Polymer for Sensitive Detection of Octopamine in Fermented Foods.
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- Foods, 2022, v. 11, n. 9, p. 1348, doi. 10.3390/foods11091348
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- Article
CsCuAOs and CsAMADH1 Are Required for Putrescine-Derived γ-Aminobutyric Acid Accumulation in Tea.
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- Foods, 2022, v. 11, n. 9, p. 1356, doi. 10.3390/foods11091356
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A Review on Recent Sensing Methods for Determining Formaldehyde in Agri-Food Chain: A Comparison with the Conventional Analytical Approaches.
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- Foods, 2022, v. 11, n. 9, p. 1351, doi. 10.3390/foods11091351
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- Article
Sensory Description and Consumer Hedonic Perception of Ultra-High Temperature (UHT) Milk.
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- Foods, 2022, v. 11, n. 9, p. 1350, doi. 10.3390/foods11091350
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- Article
Phytochemical Analysis, α-Glucosidase and α-Amylase Inhibitory Activities and Acute Toxicity Studies of Extracts from Pomegranate (Punica granatum) Bark, a Valuable Agro-Industrial By-Product.
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- Foods, 2022, v. 11, n. 9, p. 1353, doi. 10.3390/foods11091353
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- Article
Optimization of Astaxanthin Recovery in the Downstream Process of Haematococcus pluvialis.
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- Foods, 2022, v. 11, n. 9, p. 1352, doi. 10.3390/foods11091352
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- Article
Variation in the Content and Composition of Tocols in a Wheat Population.
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- Foods, 2022, v. 11, n. 9, p. 1343, doi. 10.3390/foods11091343
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- Article
Antioxidative Activity Evaluation of High Purity and Micronized Tartary Buckwheat Flavonoids Prepared by Antisolvent Recrystallization.
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- Foods, 2022, v. 11, n. 9, p. 1346, doi. 10.3390/foods11091346
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- Article
Digestibility of Meat Mineral and Proteins from Broilers Fed with Graded Levels of Chlorella vulgaris.
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- Foods, 2022, v. 11, n. 9, p. 1345, doi. 10.3390/foods11091345
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- Article
Dynamics of Physicochemical Properties, Functional Compounds and Antioxidant Capacity during Spontaneous Fermentation of Lycium ruthenicum Murr. (Qinghai–Tibet Plateau) Natural Vinegar.
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- Foods, 2022, v. 11, n. 9, p. 1344, doi. 10.3390/foods11091344
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- Article
Cereal and Confectionary Packaging: Assessment of Sustainability and Environmental Impact with a Special Focus on Greenhouse Gas Emissions.
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- Foods, 2022, v. 11, n. 9, p. 1347, doi. 10.3390/foods11091347
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- Article
In Vitro Study of Probiotic, Antioxidant and Anti-Inflammatory Activities among Indigenous Saccharomyces cerevisiae Strains.
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- Foods, 2022, v. 11, n. 9, p. 1342, doi. 10.3390/foods11091342
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- Article
Quality Characteristics of Substitute Meat Patties Developed Using Aruncus dioicus var. kamtschaticus Hara.
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- Foods, 2022, v. 11, n. 9, p. 1341, doi. 10.3390/foods11091341
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- Article
A Study on the Time–Effect and Dose–Effect Relationships of Polysaccharide from Opuntia dillenii against Cadmium-Induced Liver Injury in Mice.
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- Foods, 2022, v. 11, n. 9, p. 1340, doi. 10.3390/foods11091340
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- Article
Profiling of Primary Metabolites and Volatiles in Apricot (Prunus armeniaca L.) Seed Kernels and Fruits in the Context of Its Different Cultivars and Soil Type as Analyzed Using Chemometric Tools.
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- Foods, 2022, v. 11, n. 9, p. 1339, doi. 10.3390/foods11091339
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- Article
Effect of High-Hydrostatic-Pressure Processing and Storage Temperature on Sliced Iberian Dry-Cured Sausage (" Salchichón ") from Pigs Reared in Montanera System.
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- Foods, 2022, v. 11, n. 9, p. 1338, doi. 10.3390/foods11091338
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- Article
Trace Elements as Contaminants and Nutrients.
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- Foods, 2022, v. 11, n. 9, p. 1337, doi. 10.3390/foods11091337
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- Article
Effects of UV-B and Water Deficit on Aroma Precursors in Grapes and Flavor Release during Wine Micro-Vinification and Consumption.
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- Foods, 2022, v. 11, n. 9, p. 1336, doi. 10.3390/foods11091336
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- Article
Effects of Tea Polyphenol Palmitate Existing in the Oil Phase on the Stability of Myofibrillar Protein O/W Emulsion.
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- Foods, 2022, v. 11, n. 9, p. 1326, doi. 10.3390/foods11091326
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- Article
The Role of Aquaculture and Capture Fisheries in Meeting Food and Nutrition Security: Testing a Nutrition-Sensitive Pond Polyculture Intervention in Rural Zambia.
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- Foods, 2022, v. 11, n. 9, p. 1334, doi. 10.3390/foods11091334
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- Article
Anti-Oxidative Effect of Pu-erh Tea in Animals Trails: A Systematic Review and Meta-Analysis.
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- Foods, 2022, v. 11, n. 9, p. 1333, doi. 10.3390/foods11091333
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- Article
Cod Liver Oil's Encapsulation into Sodium Alginate/Lupin Protein Beads and Its Application in Functional Meatballs' Preparation.
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- Foods, 2022, v. 11, n. 9, p. 1328, doi. 10.3390/foods11091328
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- Article
Comparison of Real-Time PCR and Droplet Digital PCR for the Quantitative Detection of Lactiplantibacillus plantarum subsp. plantarum.
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- Foods, 2022, v. 11, n. 9, p. 1331, doi. 10.3390/foods11091331
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- Article
Study on Volatile Profiles, Polycyclic Aromatic Hydrocarbons, and Acrylamide Formed in Welsh Onion (Allium fistulosum L.) Fried in Vegetable Oils at Different Temperatures.
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- Foods, 2022, v. 11, n. 9, p. 1335, doi. 10.3390/foods11091335
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- Article
Metabolite Profiling of Chestnut (Castanea crenata) According to Origin and Harvest Time Using 1 H NMR Spectroscopy.
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- Foods, 2022, v. 11, n. 9, p. 1325, doi. 10.3390/foods11091325
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- Article
Trial Protocol for Evaluating Platforms for Growing Microgreens in Hydroponic Conditions.
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- Foods, 2022, v. 11, n. 9, p. 1327, doi. 10.3390/foods11091327
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- Article
Whey Beverage Emulsified System as Carrying Matrix of Fennel Seed Extract Obtained by Supercritical CO 2 Extraction: Impact of Thermosonication Processing and Addition of Prebiotic Fibers.
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- Foods, 2022, v. 11, n. 9, p. 1332, doi. 10.3390/foods11091332
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- Article
Characterization of Antibiotic Resistant Coliform Bacteria and Resistance Genes Isolated from Samples of Smoothie Drinks and Raw Milk.
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- Foods, 2022, v. 11, n. 9, p. 1324, doi. 10.3390/foods11091324
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- Article
Study on the Flavor Compounds of Fo Tiao Qiang under Different Thawing Methods Based on GC–IMS and Electronic Tongue Technology.
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- Foods, 2022, v. 11, n. 9, p. 1330, doi. 10.3390/foods11091330
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- Article
Comparison of Caffeoylquinic Acids and Functional Properties of Domestic Sweet Potato (Ipomoea batatas (L.) Lam.) Storage Roots with Established Overseas Varieties.
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- Foods, 2022, v. 11, n. 9, p. 1329, doi. 10.3390/foods11091329
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- Article
Food Systems' Transformation to Address Malnutrition in Selected Countries—Panel-Data Analysis on Undernourishment and Obesity.
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- Foods, 2022, v. 11, n. 9, p. 1323, doi. 10.3390/foods11091323
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- Article
Effect of High-Voltage Electrostatic Field Heating on the Oxidative Stability of Duck Oils Containing Diacylglycerol.
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- Foods, 2022, v. 11, n. 9, p. 1322, doi. 10.3390/foods11091322
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- Article