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Effect of Autochthonous Lactic Acid Bacteria-Enhanced Fermentation on the Quality of Suancai.
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- Foods, 2022, v. 11, n. 21, p. 3310, doi. 10.3390/foods11213310
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- Article
Understanding the Performance of Plant Protein Concentrates as Partial Meat Substitutes in Hybrid Meat Emulsions.
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- Foods, 2022, v. 11, n. 21, p. 3311, doi. 10.3390/foods11213311
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- Article
In Vitro Bioaccessibility of Selenium from Commonly Consumed Fish in Thailand.
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- Foods, 2022, v. 11, n. 21, p. 3312, doi. 10.3390/foods11213312
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Impact of Pulsed Electric Fields and pH on Enzyme Inactivation and Bioactivities of Peptic Hydrolysates Produced from Bovine and Porcine Hemoglobin.
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- Foods, 2022, v. 11, n. 21, p. 3313, doi. 10.3390/foods11213313
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- Article
Effects of Reheating Methods on Rheological and Textural Characteristics of Rice Starch with Different Gelatinization Degrees.
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- Foods, 2022, v. 11, n. 21, p. 3314, doi. 10.3390/foods11213314
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- Article
A Rapid Procedure for the Simultaneous Determination of Eugenol, Linalool and Fatty Acid Composition in Basil Leaves.
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- Foods, 2022, v. 11, n. 21, p. 3315, doi. 10.3390/foods11213315
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- Article
Incidence of Drug-Resistant Enterobacteriaceae Strains in Organic and Conventional Watermelons Grown in Tennessee.
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- Foods, 2022, v. 11, n. 21, p. 3316, doi. 10.3390/foods11213316
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- Article
Chitosan-Based Edible Coatings Containing Essential Oils to Preserve the Shelf Life and Postharvest Quality Parameters of Organic Strawberries and Apples during Cold Storage.
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- Foods, 2022, v. 11, n. 21, p. 3317, doi. 10.3390/foods11213317
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- Article
Geographical Origin Differentiation of Rice by LC–MS-Based Non-Targeted Metabolomics.
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- Foods, 2022, v. 11, n. 21, p. 3318, doi. 10.3390/foods11213318
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- Article
Bioaccessibility of Phenolic Compounds from Mistletoe Infusions and Effect of In Vitro Digestion on Its Antioxidant and Pancreatic Lipase Inhibitory Activity.
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- Foods, 2022, v. 11, n. 21, p. 3319, doi. 10.3390/foods11213319
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- Article
Chestnut Starch Nanocrystal Combined with Macadamia Protein Isolate to Stabilize Pickering Emulsions with Different Oils.
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- Foods, 2022, v. 11, n. 21, p. 3320, doi. 10.3390/foods11213320
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- Article
Ready-to-Eat Fish Cake Processing Methods and the Impacts on Quality and Flavor.
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- Foods, 2022, v. 11, n. 21, p. 3321, doi. 10.3390/foods11213321
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- Article
A Method for Screening Proteases That Can Specifically Hydrolyze the Epitope AA83-105 of α s1 -Casein Allergen.
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- Foods, 2022, v. 11, n. 21, p. 3322, doi. 10.3390/foods11213322
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- Article
Dietary Phenolic Compounds as Anticancer Natural Drugs: Recent Update on Molecular Mechanisms and Clinical Trials.
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- Foods, 2022, v. 11, n. 21, p. 3323, doi. 10.3390/foods11213323
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- Article
Food Security in China: A Brief View of Rice Production in Recent 20 Years.
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- Foods, 2022, v. 11, n. 21, p. 3324, doi. 10.3390/foods11213324
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- Article
Effects of Dietary Tannic Acid on Obesity and Gut Microbiota in C57BL/6J Mice Fed with High-Fat Diet.
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- Foods, 2022, v. 11, n. 21, p. 3325, doi. 10.3390/foods11213325
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- Article
Nutritional Value and Physicochemical Characteristics of Alternative Protein for Meat and Dairy—A Review.
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- Foods, 2022, v. 11, n. 21, p. 3326, doi. 10.3390/foods11213326
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- Article
Dissipation, Residue and Dietary Intake Risk Assessment of Penthiopyrad in Eggplants and Its Removal Using Various Household Processing Techniques.
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- Foods, 2022, v. 11, n. 21, p. 3327, doi. 10.3390/foods11213327
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- Article
The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread.
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- Foods, 2022, v. 11, n. 21, p. 3328, doi. 10.3390/foods11213328
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- Article
Improvement in Emulsifying Capacity of Goose Liver Protein Treated by pH Shifting with Addition of Sodium Tripolyphosphate and Its Proteomics Analysis.
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- Foods, 2022, v. 11, n. 21, p. 3329, doi. 10.3390/foods11213329
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- Article
Characterization and Immunological Activity of Exopolysaccharide from Lacticaseibacillus paracasei GL1 Isolated from Tibetan Kefir Grains.
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- Foods, 2022, v. 11, n. 21, p. 3330, doi. 10.3390/foods11213330
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- Article
A Simple Aptamer SERS Sensor Based on Mesoporous Silica for the Detection of Chlorpyrifos.
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- Foods, 2022, v. 11, n. 21, p. 3331, doi. 10.3390/foods11213331
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- Article
Effects of Blending on Phenolic, Colour, Antioxidant and Aroma Components of Cabernet Sauvignon Wine from Xinjiang (China).
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- Foods, 2022, v. 11, n. 21, p. 3332, doi. 10.3390/foods11213332
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- Article
Study on the Drying Technology of Tomato Pulp with Phytoene, Phytofluene and Lycopene Retention as Inspection Indexes.
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- Foods, 2022, v. 11, n. 21, p. 3333, doi. 10.3390/foods11213333
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- Article
Dynamics of Microbial Communities, Flavor, and Physicochemical Properties during Ziziphus jujube Vinegar Fermentation: Correlation between Microorganisms and Metabolites.
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- Foods, 2022, v. 11, n. 21, p. 3334, doi. 10.3390/foods11213334
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- Article
Effects of Dietary L-malic Acid Supplementation on Meat Quality, Antioxidant Capacity and Muscle Fiber Characteristics of Finishing Pigs.
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- Foods, 2022, v. 11, n. 21, p. 3335, doi. 10.3390/foods11213335
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- Article
Copper-Modified Double-Emission Carbon Dots for Rapid Detection of Thiophanate Methyl in Food.
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- Foods, 2022, v. 11, n. 21, p. 3336, doi. 10.3390/foods11213336
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- Article
Effects of Glucono-δ-Lactone and Transglutaminase on the Physicochemical and Textural Properties of Plant-Based Meat Patty.
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- Foods, 2022, v. 11, n. 21, p. 3337, doi. 10.3390/foods11213337
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- Article
Changes in Quality and Collagen Properties of Cattle Rumen Smooth Muscle Subjected to Repeated Freeze—Thaw Cycles.
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- Foods, 2022, v. 11, n. 21, p. 3338, doi. 10.3390/foods11213338
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- Article
Endogenous Peptides Identified in Soy Sauce Aroma Style Baijiu Which Interacts with the Main Flavor Compounds during the Distillation Process.
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- Foods, 2022, v. 11, n. 21, p. 3339, doi. 10.3390/foods11213339
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- Article
Protective Effect of the Polysaccharides from Taraxacum mongolicum Leaf by Modulating the p53 Signaling Pathway in H22 Tumor-Bearing Mice.
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- Foods, 2022, v. 11, n. 21, p. 3340, doi. 10.3390/foods11213340
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- Article
Changes in Quality of Cold-Pressed Rapeseed Oil with Sinapic Acid Ester-Gelatin Films during Storage.
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- Foods, 2022, v. 11, n. 21, p. 3341, doi. 10.3390/foods11213341
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- Article
Microencapsulated Healthy Oil Mixtures to Enhance the Quality of Foal Pâtés.
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- Foods, 2022, v. 11, n. 21, p. 3342, doi. 10.3390/foods11213342
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- Article
Study on Protein Structures of Eight Mung Bean Varieties and Freeze-Thaw Stability of Protein-Stabilized Emulsions.
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- Foods, 2022, v. 11, n. 21, p. 3343, doi. 10.3390/foods11213343
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- Article
Chestnut Lily Beverage (CLB) Processing Using Ultrasound-Assisted Nisin: Microbiota Inactivation and Product Quality.
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- Foods, 2022, v. 11, n. 21, p. 3344, doi. 10.3390/foods11213344
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- Article
Pre-Harvest Benzothiadiazole Spraying Promotes the Cumulation of Phenolic Compounds in Grapes.
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- Foods, 2022, v. 11, n. 21, p. 3345, doi. 10.3390/foods11213345
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- Article
Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts.
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- Foods, 2022, v. 11, n. 21, p. 3346, doi. 10.3390/foods11213346
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- Article
Artificial Neural Network Assisted Multiobjective Optimization of Postharvest Blanching and Drying of Blueberries.
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- Foods, 2022, v. 11, n. 21, p. 3347, doi. 10.3390/foods11213347
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- Article
Metagenomics to Detect and Characterize Viruses in Food Samples at Genome Level? Lessons Learnt from a Norovirus Study.
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- Foods, 2022, v. 11, n. 21, p. 3348, doi. 10.3390/foods11213348
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- Article
Tea Polyphenols and Their Preventive Measures against Cancer: Current Trends and Directions.
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- Foods, 2022, v. 11, n. 21, p. 3349, doi. 10.3390/foods11213349
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- Article
Improving the Gel Quality of Threadfin Bream (Nemipterus spp.) Surimi Using Salted Duck Egg White Powder.
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- Foods, 2022, v. 11, n. 21, p. 3350, doi. 10.3390/foods11213350
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- Article
Milk Quality Parameters of Raw Milk in Ecuador between 2010 and 2020: A Systematic Literature Review and Meta-Analysis.
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- Foods, 2022, v. 11, n. 21, p. 3351, doi. 10.3390/foods11213351
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- Article
The Environmental Impact of an Italian-Mediterranean Dietary Pattern Based on the EAT-Lancet Reference Diet (EAT-IT).
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- Foods, 2022, v. 11, n. 21, p. 3352, doi. 10.3390/foods11213352
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- Article
Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement.
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- Foods, 2022, v. 11, n. 21, p. 3353, doi. 10.3390/foods11213353
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- Article
Effect of Grafted Insect Protein with Palatinose on Quality Properties of Phosphate-Free Meat Emulsion.
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- Foods, 2022, v. 11, n. 21, p. 3354, doi. 10.3390/foods11213354
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- Article
Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review.
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- Foods, 2022, v. 11, n. 21, p. 3355, doi. 10.3390/foods11213355
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- Article
Microbial Control of Raw and Cold-Smoked Atlantic Salmon (Salmo salar) through a Microwave Plasma Treatment.
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- Foods, 2022, v. 11, n. 21, p. 3356, doi. 10.3390/foods11213356
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- Article
Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon 'Rojo Brillante' Flour.
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- Foods, 2022, v. 11, n. 21, p. 3357, doi. 10.3390/foods11213357
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- Article
Characterization of Flavor Compounds in Distilled Spirits: Developing a Versatile Analytical Method Suitable for Micro-Distilleries.
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- Foods, 2022, v. 11, n. 21, p. 3358, doi. 10.3390/foods11213358
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- Article
Production of Corn Protein Hydrolysate with Glutamine-Rich Peptides and Its Antagonistic Function in Ulcerative Colitis In Vivo.
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- Foods, 2022, v. 11, n. 21, p. 3359, doi. 10.3390/foods11213359
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- Article