Metabolomics Unveiled the Accumulation Characteristics of Taste Compounds During the Development and Maturation of Litchi Fruit.
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- Foods, 2025, v. 14, n. 1, p. 144, doi. 10.3390/foods14010144
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Works matching IS 23048158 AND DT 2025 AND VI 14 AND IP 1
Results: 144
1
2
Screening and Selection of Native Lactic Acid Bacteria Isolated from Chilean Grapes.
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- Foods, 2025, v. 14, n. 1, p. 143, doi. 10.3390/foods14010143
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- Publication type:
- Article
3
Evaluation of Stress Tolerance and Fermentation Performance in Commercial Yeast Strains for Industrial Applications.
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- Foods, 2025, v. 14, n. 1, p. 142, doi. 10.3390/foods14010142
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- Publication type:
- Article
4
Dietary Salt-Related Knowledge, Attitudes and Behaviors in Healthy and Hypertensive Turkish Adults from Food Choice Perspective.
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- Foods, 2025, v. 14, n. 1, p. 141, doi. 10.3390/foods14010141
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- Publication type:
- Article
5
Metagenomic Reveals the Role of Autochthonous Debaryomyces hansenii in the Fermentation and Flavor Formation of Dry Sausage.
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- Foods, 2025, v. 14, n. 1, p. 140, doi. 10.3390/foods14010140
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- Article
6
Edible Coating Combining Liquid Smoke from Oil Palm Empty Fruit Bunches and Turmeric Extract to Prolong the Shelf Life of Mackerel.
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- Foods, 2025, v. 14, n. 1, p. 139, doi. 10.3390/foods14010139
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7
Breastfeeding Practices and Food Consumption of Socially Vulnerable Children.
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- Foods, 2025, v. 14, n. 1, p. 138, doi. 10.3390/foods14010138
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- Publication type:
- Article
8
Uncovering the Beneficial Role of Limosilactobacillus fermentum E7 Exhibiting Antioxidant Activity in Ameliorating DSS-Induced Ulcerative Colitis in a Murine Model.
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- Foods, 2025, v. 14, n. 1, p. 137, doi. 10.3390/foods14010137
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- Publication type:
- Article
9
Development and Assessment of a Color-Variable Chlorine Dioxide Slow-Releasing Card for Litchi Preservation.
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- Foods, 2025, v. 14, n. 1, p. 136, doi. 10.3390/foods14010136
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- Publication type:
- Article
10
Cichorium intybus L. Oligo-Polysaccharides (CIO) Exerts Antianxiety and Antidepressant Effects on Mice Experiencing Behavioral Despair and Chronic Unpredicted Mild Stress.
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- Foods, 2025, v. 14, n. 1, p. 135, doi. 10.3390/foods14010135
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- Article
11
Aguamiel, a Traditional Mexican Beverage: A Review of Its Nutritional Composition, Health Effects and Conservation.
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- Foods, 2025, v. 14, n. 1, p. 134, doi. 10.3390/foods14010134
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12
The Electrochemical Detection of Bisphenol A and Catechol in Red Wine.
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- Foods, 2025, v. 14, n. 1, p. 133, doi. 10.3390/foods14010133
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13
Molecular Detection of Acetobacter aceti and Acetobacter pasteurianus at Different Stages of Wine Production.
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- Foods, 2025, v. 14, n. 1, p. 132, doi. 10.3390/foods14010132
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14
Sex-Based Differences in the In Vitro Digestibility of MCT Emulsions Stabilized by Various Emulsifiers.
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- Foods, 2025, v. 14, n. 1, p. 131, doi. 10.3390/foods14010131
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- Article
15
Unlocking Consumer Preferences: Sensory Descriptors Driving Greek Yogurt Acceptance and Innovation.
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- Foods, 2025, v. 14, n. 1, p. 130, doi. 10.3390/foods14010130
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- Article
16
Global Insights into Cultured Meat: Uncovering Production Processes, Potential Hazards, Regulatory Frameworks, and Key Challenges—A Scoping Review.
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- Foods, 2025, v. 14, n. 1, p. 129, doi. 10.3390/foods14010129
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- Article
17
The Emerging Role of Oyster Mushrooms as a Functional Food for Complementary Cancer Therapy.
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- Foods, 2025, v. 14, n. 1, p. 128, doi. 10.3390/foods14010128
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18
Bioinformatics and Deep Learning Approach to Discover Food-Derived Active Ingredients for Alzheimer's Disease Therapy.
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- Foods, 2025, v. 14, n. 1, p. 127, doi. 10.3390/foods14010127
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19
Reducing Plate Waste in Latvian Schools: Evaluating Interventions to Promote Sustainable Food Consumption Practices.
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- Foods, 2025, v. 14, n. 1, p. 126, doi. 10.3390/foods14010126
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20
Healthy Lifestyle Motivators of Willingness to Consume Healthy Food Brands: An Integrative Model.
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- Foods, 2025, v. 14, n. 1, p. 125, doi. 10.3390/foods14010125
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21
Nano Silicon Modulates Chemical Composition and Antioxidant Capacities of Ajowan (Trachyspermum ammi) Under Water Deficit Condition.
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- Foods, 2025, v. 14, n. 1, p. 124, doi. 10.3390/foods14010124
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22
Amino Acid Profile and Mineral Content of Cultivated Snails Acusta despecta and Achatina fulica : Assessing Their Potential as Nutritional Source.
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- Foods, 2025, v. 14, n. 1, p. 123, doi. 10.3390/foods14010123
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23
Monitoring the Concentrations of Na, Mg, Ca, Cu, Fe, and K in Sargassum fusiforme at Different Growth Stages by NIR Spectroscopy Coupled with Chemometrics.
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- Foods, 2025, v. 14, n. 1, p. 122, doi. 10.3390/foods14010122
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24
Physicochemical Profile of Canastra Cheese Inoculated with Starter Cultures of Kluyveromyces lactis and Torulaspora delbrueckii.
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- Foods, 2025, v. 14, n. 1, p. 121, doi. 10.3390/foods14010121
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25
Fatty Acids of European Sardine (Sardina pilchardus) White Muscle Can Discriminate Geographic Origin Along the Iberian Atlantic Coast †.
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- Foods, 2025, v. 14, n. 1, p. 120, doi. 10.3390/foods14010120
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26
Biocomposite Active Whey Protein Films with Thyme Reinforced by Electrospun Polylactic Acid Fiber Mat.
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- Foods, 2025, v. 14, n. 1, p. 119, doi. 10.3390/foods14010119
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27
Characterization of the Different Chemical Components and Nutritional Properties of Two Eryngium Species.
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- Foods, 2025, v. 14, n. 1, p. 118, doi. 10.3390/foods14010118
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28
Effects of Maillard Reaction Durations on the Physicochemical and Emulsifying Properties of Chickpea Protein Isolate.
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- Foods, 2025, v. 14, n. 1, p. 117, doi. 10.3390/foods14010117
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29
Optimization of the Meat Flavoring Production Process for Plant-Based Products Using the Taguchi Method.
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- Foods, 2025, v. 14, n. 1, p. 116, doi. 10.3390/foods14010116
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30
Development of a Novel Electrochemical Immunosensor for Rapid and Sensitive Detection of Sesame Allergens Ses i 4 and Ses i 5.
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- Foods, 2025, v. 14, n. 1, p. 115, doi. 10.3390/foods14010115
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31
Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities.
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- Foods, 2025, v. 14, n. 1, p. 114, doi. 10.3390/foods14010114
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32
Cassava Waste Starch as a Source of Bioplastics: Development of a Polymeric Film with Antimicrobial Properties.
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- Foods, 2025, v. 14, n. 1, p. 113, doi. 10.3390/foods14010113
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33
Residual Nitrite, Nitrate, and Volatile N-Nitrosamines in Organic and Conventional Ham and Salami Products.
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- Foods, 2025, v. 14, n. 1, p. 112, doi. 10.3390/foods14010112
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34
Kluyveromyces lactis and Saccharomyces cerevisiae for Fermentation of Four Different Coffee Varieties.
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- Foods, 2025, v. 14, n. 1, p. 111, doi. 10.3390/foods14010111
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35
Novel Perspectives for Sensory Analysis Applied to Piperaceae and Aromatic Herbs: A Pilot Study.
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- Foods, 2025, v. 14, n. 1, p. 110, doi. 10.3390/foods14010110
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36
Synergistic Synbiotic-Containing Lactiplantibacillus plantarum and Fructo-Oligosaccharide Alleviate the Allergenicity of Mice Induced by Soy Protein.
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- Foods, 2025, v. 14, n. 1, p. 109, doi. 10.3390/foods14010109
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- Article
37
Dried Apricot Polyphenols Suppress the Growth of A549 Human Lung Adenocarcinoma Cells by Inducing Apoptosis via a Mitochondrial-Dependent Pathway.
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- Foods, 2025, v. 14, n. 1, p. 108, doi. 10.3390/foods14010108
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- Article
38
Supercritical Extraction and Compound Profiling of Diverse Edible Mushroom Species.
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- Foods, 2025, v. 14, n. 1, p. 107, doi. 10.3390/foods14010107
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39
Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products.
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- Foods, 2025, v. 14, n. 1, p. 106, doi. 10.3390/foods14010106
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40
Recent Advances in the Mechanisms of Quality Degradation and Control Technologies for Peanut Butter: A Literature Review.
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- Foods, 2025, v. 14, n. 1, p. 105, doi. 10.3390/foods14010105
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- Article
41
Crystallized Pickering Emulsions from Plant Oil as a Local Alternative to Palm Oil.
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- Foods, 2025, v. 14, n. 1, p. 104, doi. 10.3390/foods14010104
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- Publication type:
- Article
42
Stress-Relieving Effects of Japanese Green Tea: Evaluation Using the Molar Ratio of Caffeine and Epigallocatechin Gallate to Theanine and Arginine as an Indicator.
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- Foods, 2025, v. 14, n. 1, p. 103, doi. 10.3390/foods14010103
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- Publication type:
- Article
43
Naringenin, a Food Bioactive Compound, Reduces Oncostatin M Through Blockade of PI3K/Akt/NF-κB Signal Pathway in Neutrophil-like Differentiated HL-60 Cells.
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- Foods, 2025, v. 14, n. 1, p. 102, doi. 10.3390/foods14010102
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- Publication type:
- Article
44
Fecal Microbiota Transplantation from Methionine-Restricted Diet Mouse Donors Improves Alzheimer's Learning and Memory Abilities Through Short-Chain Fatty Acids.
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- Foods, 2025, v. 14, n. 1, p. 101, doi. 10.3390/foods14010101
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45
Towards a Greener Future: Sustainable Innovations in the Extraction of Lavender (Lavandula spp.) Essential Oil.
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- Foods, 2025, v. 14, n. 1, p. 100, doi. 10.3390/foods14010100
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- Article
46
New Perspectives on Canned Fish Quality and Safety on the Road to Sustainability.
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- Foods, 2025, v. 14, n. 1, p. 99, doi. 10.3390/foods14010099
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- Article
47
Construction of Pickering Double Emulsions Based on Xanthan Gum/Lysozyme Nanoparticles: Structure, Stability, and Co-Encapsulation of Epigallocatechin Gallate and β-Carotene.
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- Foods, 2025, v. 14, n. 1, p. 98, doi. 10.3390/foods14010098
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- Publication type:
- Article
48
Effect of Geographic Regions on the Flavor Quality and Non-Volatile Compounds of Chinese Matcha.
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- Foods, 2025, v. 14, n. 1, p. 97, doi. 10.3390/foods14010097
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- Publication type:
- Article
49
High-Pressure Treatment in Combination with Reduced Sodium for Improving the Physicochemical Properties and Sensory Qualities of Pork Gels.
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- Foods, 2025, v. 14, n. 1, p. 96, doi. 10.3390/foods14010096
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- Article
50
Assessing the Potential of Brewer's Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles.
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- Foods, 2025, v. 14, n. 1, p. 95, doi. 10.3390/foods14010095
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