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Towards Sustainable Shifts to Healthy Diets and Food Security in Sub-Saharan Africa with Climate-Resilient Crops in Bread-Type Products: A Food System Analysis.
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- Foods, 2022, v. 11, n. 2, p. 135, doi. 10.3390/foods11020135
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- Article
Effects of 405 ± 5-nm LED Illumination on Environmental Stress Tolerance of Salmonella Typhimurium in Sliced Beef.
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- Foods, 2022, v. 11, n. 2, p. 136, doi. 10.3390/foods11020136
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Experiences and Lessons from Agri-Food System Transformation for Sustainable Food Security: A Review of China's Practices.
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- Foods, 2022, v. 11, n. 2, p. 137, doi. 10.3390/foods11020137
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Effects of Microwaves, Ultrasonication, and Thermosonication on the Secondary Structure and Digestibility of Bovine Milk Protein.
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- Foods, 2022, v. 11, n. 2, p. 138, doi. 10.3390/foods11020138
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Mineral Composition in Delactosed Dairy Products: Quality and Safety Status.
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- Foods, 2022, v. 11, n. 2, p. 139, doi. 10.3390/foods11020139
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Screening of Bacillus velezensis E2 and the Inhibitory Effect of Its Antifungal Substances on Aspergillus flavus.
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- Foods, 2022, v. 11, n. 2, p. 140, doi. 10.3390/foods11020140
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- Article
Whey-Adapted versus Natural Cow's Milk Formulation: Distinctive Feeding Responses and Post-Ingestive c-Fos Expression in Laboratory Mice.
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- Foods, 2022, v. 11, n. 2, p. 141, doi. 10.3390/foods11020141
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Herbal Mixture of Carthamus tinctorius L. Seed and Taraxacum coreanum Attenuates Amyloid Beta-Induced Cognitive Dysfunction In Vivo.
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- Foods, 2022, v. 11, n. 2, p. 142, doi. 10.3390/foods11020142
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- Article
Influence of Partial Replacements of NaCl by KCl on Quality Characteristics and the Heterocyclic Aromatic Amine Contents of Bacon.
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- Foods, 2022, v. 11, n. 2, p. 143, doi. 10.3390/foods11020143
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- Article
Retail Packaging Affects Colour, Water Holding Capacity, Texture and Oxidation of Sheep Meat more than Breed and Finishing Feed.
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- Foods, 2022, v. 11, n. 2, p. 144, doi. 10.3390/foods11020144
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- Article
RP-HPLC-ESI-QTOF-MS Qualitative Profiling, Antioxidant, Anti-Enzymatic, Anti-Inflammatory, and Non-Cytotoxic Properties of Ephedra alata Monjauzeana.
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- Foods, 2022, v. 11, n. 2, p. 145, doi. 10.3390/foods11020145
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- Article
Polyunsaturated Fatty Acids as Prebiotics: Innovation or Confirmation?
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- Foods, 2022, v. 11, n. 2, p. 146, doi. 10.3390/foods11020146
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- Article
The Effect of Batter Characteristics on Protein-Aided Control of Fat Absorption in Deep-Fried Breaded Fish Nuggets.
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- Foods, 2022, v. 11, n. 2, p. 147, doi. 10.3390/foods11020147
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- Article
Can In-Line Iodine Value Predictions (NitFom TM) Be Used for Early Classification of Pork Belly Firmness?
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- Foods, 2022, v. 11, n. 2, p. 148, doi. 10.3390/foods11020148
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- Article
Pilot Study to Reduce Added Salt on a University Canteen through the Use of an Innovative Dosage Equipment.
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- Foods, 2022, v. 11, n. 2, p. 149, doi. 10.3390/foods11020149
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- Article
Changing Food Consumption Patterns and Land Requirements for Food in the Six Geopolitical Zones in Nigeria.
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- Foods, 2022, v. 11, n. 2, p. 150, doi. 10.3390/foods11020150
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- Article
2′-Fucosyllactose Ameliorates Oxidative Stress Damage in d-Galactose-Induced Aging Mice by Regulating Gut Microbiota and AMPK/SIRT1/FOXO1 Pathway.
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- Foods, 2022, v. 11, n. 2, p. 151, doi. 10.3390/foods11020151
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- Article
Cumulative Dietary Risk Assessment of Benzophenone-Type Photoinitiators from Packaged Foodstuffs.
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- Foods, 2022, v. 11, n. 2, p. 152, doi. 10.3390/foods11020152
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- Article
Valorization of By-Products from Biofuel Biorefineries: Extraction and Purification of Bioactive Molecules from Post-Fermentation Corn Oil.
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- Foods, 2022, v. 11, n. 2, p. 153, doi. 10.3390/foods11020153
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Developing Qualitative Plasmid DNA Reference Materials to Detect Mechanisms of Quinolone and Fluoroquinolone Resistance in Foodborne Pathogens.
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- Foods, 2022, v. 11, n. 2, p. 154, doi. 10.3390/foods11020154
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- Article
Chemical Characterization of Different Products from the Tunisian Opuntia ficus-indica (L.) Mill.
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- Foods, 2022, v. 11, n. 2, p. 155, doi. 10.3390/foods11020155
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Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties.
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- Foods, 2022, v. 11, n. 2, p. 156, doi. 10.3390/foods11020156
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Efficacy of L-Arabinose in Lowering Glycemic and Insulinemic Responses: The Modifying Effect of Starch and Fat.
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- Foods, 2022, v. 11, n. 2, p. 157, doi. 10.3390/foods11020157
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A Tara Gum/Olive Mill Wastewaters Phytochemicals Conjugate as a New Ingredient for the Formulation of an Antioxidant-Enriched Pudding.
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- Foods, 2022, v. 11, n. 2, p. 158, doi. 10.3390/foods11020158
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- Article
Effect of the Post-Harvest Processing on Protein Modification in Green Coffee Beans by Phenolic Compounds.
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- Foods, 2022, v. 11, n. 2, p. 159, doi. 10.3390/foods11020159
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- Article
Phytochemical Profile of Opuntia ficus-indica (L.) Mill Fruits (cv. 'Orito') Stored at Different Conditions.
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- Foods, 2022, v. 11, n. 2, p. 160, doi. 10.3390/foods11020160
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Vegan Egg: A Future-Proof Food Ingredient?
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- Foods, 2022, v. 11, n. 2, p. 161, doi. 10.3390/foods11020161
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Surface Color Variations of Ground Beef Packaged Using Enhanced, Recycle Ready, or Standard Barrier Vacuum Films.
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- Foods, 2022, v. 11, n. 2, p. 162, doi. 10.3390/foods11020162
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The Role of the Food Banks in Saving Freshwater Resources through Reducing Food Waste: The Case of the Food Bank of Navarra, Spain.
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- Foods, 2022, v. 11, n. 2, p. 163, doi. 10.3390/foods11020163
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- Article
Influence of Salting Technology on the Diffusion of NaCl in Swordfish (Xiphias gladius) Fillets.
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- Foods, 2022, v. 11, n. 2, p. 164, doi. 10.3390/foods11020164
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- Article
Effects of Baicalein and Chrysin on the Structure and Functional Properties of β-Lactoglobulin.
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- Foods, 2022, v. 11, n. 2, p. 165, doi. 10.3390/foods11020165
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Understanding Apple Attribute Preferences of US Consumers.
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- Foods, 2022, v. 11, n. 2, p. 166, doi. 10.3390/foods11020166
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- Article
Do the Colors of the Label and the Sweetening Agent Information Influence the Sensory Expectations Consumer? A Case Study with Skyr-Type Yogurt.
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- Foods, 2022, v. 11, n. 2, p. 167, doi. 10.3390/foods11020167
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- Article
Inhibitory Mechanism of Baicalein on Acetylcholinesterase: Inhibitory Interaction, Conformational Change, and Computational Simulation.
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- Foods, 2022, v. 11, n. 2, p. 168, doi. 10.3390/foods11020168
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- Article
Conversion of Food Waste into 2,3-Butanediol via Thermophilic Fermentation: Effects of Carbohydrate Content and Nutrient Supplementation.
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- Foods, 2022, v. 11, n. 2, p. 169, doi. 10.3390/foods11020169
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- Article
Lactiplantibacillus plantarum subsp. plantarum and Fructooligosaccharides Combination Inhibits the Growth, Adhesion, Invasion, and Virulence of Listeria monocytogenes.
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- Foods, 2022, v. 11, n. 2, p. 170, doi. 10.3390/foods11020170
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- Article
Optimization of Microwave Pre-Cooked Conditions for Gelatinization of Adzuki Bean.
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- Foods, 2022, v. 11, n. 2, p. 171, doi. 10.3390/foods11020171
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- Article
Long-Aged Parmigiano Reggiano PDO: Trace Element Determination Targeted to Health.
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- Foods, 2022, v. 11, n. 2, p. 172, doi. 10.3390/foods11020172
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- Article
Improvement of Gel Quality of Squid (Dosidicus gigas) Meat by Using Sodium Gluconate, Sodium Citrate, and Sodium Tartrate.
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- Foods, 2022, v. 11, n. 2, p. 173, doi. 10.3390/foods11020173
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Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace.
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- Foods, 2022, v. 11, n. 2, p. 174, doi. 10.3390/foods11020174
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- Article
Pigmented Potatoes: A Potential Panacea for Food and Nutrition Security and Health?
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- Foods, 2022, v. 11, n. 2, p. 175, doi. 10.3390/foods11020175
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Sustainability Recommendations and Practices in School Feeding: A Systematic Review.
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- Foods, 2022, v. 11, n. 2, p. 176, doi. 10.3390/foods11020176
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- Article
Food Behavior in Emergency Time: Wild Plant Use for Human Nutrition during the Conflict in Syria.
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- Foods, 2022, v. 11, n. 2, p. 177, doi. 10.3390/foods11020177
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- Article
Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese.
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- Foods, 2022, v. 11, n. 2, p. 178, doi. 10.3390/foods11020178
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- Article
Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree.
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- Foods, 2022, v. 11, n. 2, p. 179, doi. 10.3390/foods11020179
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- Article
Sensory Drivers of Consumer Acceptance, Purchase Intent and Emotions toward Brewed Black Coffee.
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- Foods, 2022, v. 11, n. 2, p. 180, doi. 10.3390/foods11020180
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- Article
Effect of Pre-Slaughter Practises and Early Post-Mortem Interventions on Sheep Meat Tenderness and Its Impact on Microbial Status.
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- Foods, 2022, v. 11, n. 2, p. 181, doi. 10.3390/foods11020181
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- Article
Preparation of Curcumin Hydrogel Beads for the Development of Functional Kulfi : A Tailoring Delivery System.
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- Foods, 2022, v. 11, n. 2, p. 182, doi. 10.3390/foods11020182
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- Article
Techno-Functional and Gelling Properties of Acha (Fonio) (Digitaria exilis stapf) Flour: A Study of Its Potential as a New Gluten-Free Starch Source in Industrial Applications.
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- Foods, 2022, v. 11, n. 2, p. 183, doi. 10.3390/foods11020183
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- Article
Serum Metabolomics Analysis for Biomarkers of Lactobacillus plantarum FRT4 in High-Fat Diet-Induced Obese Mice.
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- Foods, 2022, v. 11, n. 2, p. 184, doi. 10.3390/foods11020184
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- Article