Removal of Parasite Transmission Stages from Berries Using Washing Procedures Suitable for Consumers.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 481, doi. 10.3390/foods10020481
- By:
- Publication type:
- Article
Works matching IS 23048158 AND DT 2021 AND VI 10 AND IP 2
Results: 282
1
2
Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 480, doi. 10.3390/foods10020480
- By:
- Publication type:
- Article
3
Development of Chemometric Models Based on a LC-qToF-MS Approach to Verify the Geographic Origin of Virgin Olive Oil.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 479, doi. 10.3390/foods10020479
- By:
- Publication type:
- Article
4
Packaging Solutions to Extend the Shelf Life of Green Asparagus (Asparagus officinalis L.) 'Vegalim'.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 478, doi. 10.3390/foods10020478
- By:
- Publication type:
- Article
5
Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 453, doi. 10.3390/foods10020453
- By:
- Publication type:
- Article
6
Mid-Infrared Spectroscopy as a Valuable Tool to Tackle Food Analysis: A Literature Review on Coffee, Dairies, Honey, Olive Oil and Wine.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 477, doi. 10.3390/foods10020477
- By:
- Publication type:
- Article
7
Effect of Organic and Conventional Production Methods on Fruit Yield and Nutritional Quality Parameters in Three Traditional Cretan Grape Varieties: Results from a Farm Survey.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 476, doi. 10.3390/foods10020476
- By:
- Publication type:
- Article
8
Current Perspective of Sialylated Milk Oligosaccharides in Mammalian Milk: Implications for Brain and Gut Health of Newborns.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 473, doi. 10.3390/foods10020473
- By:
- Publication type:
- Article
9
Phytochemical Characterization and Evaluation of Bioactive Properties of Tisanes Prepared from Promising Medicinal and Aromatic Plants.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 475, doi. 10.3390/foods10020475
- By:
- Publication type:
- Article
10
Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage Time.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 467, doi. 10.3390/foods10020467
- By:
- Publication type:
- Article
11
Possibilities for Maintaining Appetite in Recovering COVID-19 Patients.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 464, doi. 10.3390/foods10020464
- By:
- Publication type:
- Article
12
The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine "Primosale" Cheese.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 461, doi. 10.3390/foods10020461
- By:
- Publication type:
- Article
13
Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 474, doi. 10.3390/foods10020474
- By:
- Publication type:
- Article
14
Combining Celery Oleoresin, Limonene and Rhamnolipid as New Strategy to Control Endospore-Forming Bacillus cereus.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 455, doi. 10.3390/foods10020455
- By:
- Publication type:
- Article
15
Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 472, doi. 10.3390/foods10020472
- By:
- Publication type:
- Article
16
Effects of Compostable Packaging and Perforation Rates on Cucumber Quality during Extended Shelf Life and Simulated Farm-to-Fork Supply-Chain Conditions.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 471, doi. 10.3390/foods10020471
- By:
- Publication type:
- Article
17
Participatory Methods in Food Behaviour Research: A Framework Showing Advantages and Disadvantages of Various Methods.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 470, doi. 10.3390/foods10020470
- By:
- Publication type:
- Article
18
Can Eating Make Us More Creative? A Multisensory Perspective.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 469, doi. 10.3390/foods10020469
- By:
- Publication type:
- Article
19
Angiotensin-I Converting Enzyme Inhibition and Antioxidant Activity of Papain-Hydrolyzed Camel Whey Protein and Its Hepato-Renal Protective Effects in Thioacetamide-Induced Toxicity.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 468, doi. 10.3390/foods10020468
- By:
- Publication type:
- Article
20
Artichoke by Products as a Source of Antioxidant and Fiber: How It Can Be Affected by Drying Temperature.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 459, doi. 10.3390/foods10020459
- By:
- Publication type:
- Article
21
Effect of Freeze Crystallization on Quality Properties of Two Endemic Patagonian Berries Juices: Murta (Ugni molinae) and Arrayan (Luma apiculata).
- Published in:
- Foods, 2021, v. 10, n. 2, p. 466, doi. 10.3390/foods10020466
- By:
- Publication type:
- Article
22
Holistic Approach to a Successful Market Implementation of Active and Intelligent Food Packaging.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 465, doi. 10.3390/foods10020465
- By:
- Publication type:
- Article
23
Evaluation of Xylooligosaccharides Production for a Specific Degree of Polymerization by Liquid Hot Water Treatment of Tropical Hardwood.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 463, doi. 10.3390/foods10020463
- By:
- Publication type:
- Article
24
Design of a "Clean-Label" Gluten-Free Bread to Meet Consumers Demand.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 462, doi. 10.3390/foods10020462
- By:
- Publication type:
- Article
25
Usefulness of Hulled Wheats Grown in Polish Environment for Wholegrain Pasta-Making.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 458, doi. 10.3390/foods10020458
- By:
- Publication type:
- Article
26
Biological Activities of Plant Food Components: Implications in Human Health.
- Published in:
- 2021
- By:
- Publication type:
- Editorial
27
Nutritional and Antioxidant Potential of Fiddleheads from European Ferns.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 460, doi. 10.3390/foods10020460
- By:
- Publication type:
- Article
28
Effect of Soil Management and Training System on Negroamaro Wine Aroma.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 454, doi. 10.3390/foods10020454
- By:
- Publication type:
- Article
29
Antioxidant Activity and Bio-Accessibility of Polyphenols in Black Carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.) and Two Derived Products during Simulated Gastrointestinal Digestion and Colonic Fermentation.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 457, doi. 10.3390/foods10020457
- By:
- Publication type:
- Article
30
Effects of Phlorotannins on Organisms: Focus on the Safety, Toxicity, and Availability of Phlorotannins.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 452, doi. 10.3390/foods10020452
- By:
- Publication type:
- Article
31
How Do Spillover Effects Influence the Food Safety Strategies of Companies? New Orientation of Regulations for Food Safety.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 451, doi. 10.3390/foods10020451
- By:
- Publication type:
- Article
32
Fourier Transform Infrared Spectroscopy as a Tool to Study Milk Composition Changes in Dairy Cows Attributed to Housing Modifications to Improve Animal Welfare.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 450, doi. 10.3390/foods10020450
- By:
- Publication type:
- Article
33
Glass Transition and Re-Crystallization Phenomena of Frozen Materials and Their Effect on Frozen Food Quality.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 447, doi. 10.3390/foods10020447
- By:
- Publication type:
- Article
34
Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 441, doi. 10.3390/foods10020441
- By:
- Publication type:
- Article
35
Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 431, doi. 10.3390/foods10020431
- By:
- Publication type:
- Article
36
Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet Cherries.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 449, doi. 10.3390/foods10020449
- By:
- Publication type:
- Article
37
Non-Destructive Spectroscopic and Imaging Techniques for the Detection of Processed Meat Fraud.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 448, doi. 10.3390/foods10020448
- By:
- Publication type:
- Article
38
Influence of Age and Individual Differences on Mouthfeel Perception of Whey Protein-Fortified Products: A Review.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 433, doi. 10.3390/foods10020433
- By:
- Publication type:
- Article
39
Trends of Using Sensory Evaluation in New Product Development in the Food Industry in Countries That Belong to the EIT Regional Innovation Scheme.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 446, doi. 10.3390/foods10020446
- By:
- Publication type:
- Article
40
Microwave-Assisted Saponification Method Followed by Solid-Phase Extraction for the Characterization of Sterols and Dialkyl Ketones in Fats.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 445, doi. 10.3390/foods10020445
- By:
- Publication type:
- Article
41
The Impact of Terroir on the Flavour of Single Malt Whisk(e)y New Make Spirit.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 443, doi. 10.3390/foods10020443
- By:
- Publication type:
- Article
42
A Practical Perspective for a Conservative Estimate of Blood Glucose Level during Restaurant Dining and Supermarket Shopping.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 444, doi. 10.3390/foods10020444
- By:
- Publication type:
- Article
43
Finite Element Modelling for Predicting the Puncture Responses in Papayas.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 442, doi. 10.3390/foods10020442
- By:
- Publication type:
- Article
44
Survey of Commercial Food Products for Detection of Walnut (Juglans regia) by Two ELISA Methods and Real Time PCR.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 440, doi. 10.3390/foods10020440
- By:
- Publication type:
- Article
45
Development of a Methodology for Estimating the Ergosterol in Meat Product-Borne Toxigenic Moulds to Evaluate Antifungal Agents.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 438, doi. 10.3390/foods10020438
- By:
- Publication type:
- Article
46
Studies on Upgradation of Waste Fish Oil to Lipid-Rich Yeast Biomass in Yarrowia lipolytica Batch Cultures.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 436, doi. 10.3390/foods10020436
- By:
- Publication type:
- Article
47
Effect of Kelulut Honey Nanoparticles Coating on the Changes of Respiration Rate, Ascorbic Acid, and Total Phenolic Content of Papaya (Carica papaya L.) during Cold Storage.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 432, doi. 10.3390/foods10020432
- By:
- Publication type:
- Article
48
In Vivo Genotoxicity Evaluation of a Stilbene Extract Prior to Its Use as a Natural Additive: A Combination of the Micronucleus Test and the Comet Assay.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 439, doi. 10.3390/foods10020439
- By:
- Publication type:
- Article
49
Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 437, doi. 10.3390/foods10020437
- By:
- Publication type:
- Article
50
Discrimination of the Geographical Origin of Soybeans Using NMR-Based Metabolomics.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 435, doi. 10.3390/foods10020435
- By:
- Publication type:
- Article