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Potential of Syzygnium polyanthum as Natural Food Preservative: A Review.
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- Foods, 2023, v. 12, n. 12, p. 2275, doi. 10.3390/foods12122275
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- Article
A Novel Edible Coating Produced from a Wheat Gluten, Pistacia vera L. Resin, and Essential Oil Blend: Antimicrobial Effects and Sensory Properties on Chicken Breast Fillets.
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- Foods, 2023, v. 12, n. 12, p. 2276, doi. 10.3390/foods12122276
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- Article
Electrochemical Sensor Based on Laser-Induced Graphene for Carbendazim Detection in Water.
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- Foods, 2023, v. 12, n. 12, p. 2277, doi. 10.3390/foods12122277
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- Article
Effectiveness of Polyphenols on Perinatal Brain Damage: A Systematic Review of Preclinical Studies.
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- Foods, 2023, v. 12, n. 12, p. 2278, doi. 10.3390/foods12122278
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- Article
In Situ Inactivation of Selected Bacillus Strains in Brewer's Spent Grain during Fermentation by Lactococcus lactis ATCC 11454—The Possibility of Post-Production Residues Management.
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- Foods, 2023, v. 12, n. 12, p. 2279, doi. 10.3390/foods12122279
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- Article
Sugarcane Straw as a Source of Arabinoxylans: Optimization and Economic Viability of a Two-Step Alkaline Extraction.
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- Foods, 2023, v. 12, n. 12, p. 2280, doi. 10.3390/foods12122280
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- Article
Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties.
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- Foods, 2023, v. 12, n. 12, p. 2281, doi. 10.3390/foods12122281
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- Article
Freeze-Dried Banana Slices Carrying Probiotic Bacteria.
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- Foods, 2023, v. 12, n. 12, p. 2282, doi. 10.3390/foods12122282
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- Article
Towards a Better Understanding of Texturization during High-Moisture Extrusion (HME)—Part II: Characterization of Thermophysical Properties of High-Moisture Meat Analogues.
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- Foods, 2023, v. 12, n. 12, p. 2283, doi. 10.3390/foods12122283
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- Article
Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making.
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- Foods, 2023, v. 12, n. 12, p. 2284, doi. 10.3390/foods12122284
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- Article
Processing of Fresh-Cut Potato Using Plasma-Activated Water Prepared by Decreasing Discharge Frequency.
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- Foods, 2023, v. 12, n. 12, p. 2285, doi. 10.3390/foods12122285
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- Article
Food System Transformation and Gut Microbiota Transition: Evidence on Advancing Obesity, Cardiovascular Diseases, and Cancers—A Narrative Review.
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- Foods, 2023, v. 12, n. 12, p. 2286, doi. 10.3390/foods12122286
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- Article
Rheology, Texture and Swallowing Characteristics of a Texture-Modified Dysphagia Food Prepared Using Common Supplementary Materials.
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- Foods, 2023, v. 12, n. 12, p. 2287, doi. 10.3390/foods12122287
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- Article
Effects of Concentration and Type of Lipids on the Droplet Size, Encapsulation, Colour and Viscosity in the Oil-in-Water Emulsions Stabilised by Rapeseed Protein.
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- Foods, 2023, v. 12, n. 12, p. 2288, doi. 10.3390/foods12122288
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- Article
Effect of Previous Frozen Storage and Coating Medium on the Essential Macroelement and Trace Element Content of Canned Mackerel.
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- Foods, 2023, v. 12, n. 12, p. 2289, doi. 10.3390/foods12122289
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- Article
Evaluating Biological Properties of Stingless Bee Propolis.
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- Foods, 2023, v. 12, n. 12, p. 2290, doi. 10.3390/foods12122290
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- Article
Sunflower Oil Winterization Using the Cellulose-Based Filtration Aid—Investigation of Oil Quality during Industrial Filtration Probe.
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- Foods, 2023, v. 12, n. 12, p. 2291, doi. 10.3390/foods12122291
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- Article
Biosensors and Smart Analytical Systems in Food Quality and Safety: Status and Perspectives.
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- Foods, 2023, v. 12, n. 12, p. 2292, doi. 10.3390/foods12122292
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- Article
Influence of Sodium and Potassium Chloride on Rennet Coagulation and Curd Firmness in Bovine Milk.
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- Foods, 2023, v. 12, n. 12, p. 2293, doi. 10.3390/foods12122293
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- Article
Comparison of the Main Constituents in Two Varieties of Proso Millet Using GC–MS.
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- Foods, 2023, v. 12, n. 12, p. 2294, doi. 10.3390/foods12122294
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- Article
Mycoprotein Production by Submerged Fermentation of the Edible Mushroom Pleurotus ostreatus in a Batch Stirred Tank Bioreactor Using Agro-Industrial Hydrolysate.
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- Foods, 2023, v. 12, n. 12, p. 2295, doi. 10.3390/foods12122295
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- Article
Determination of Coenzyme Q10 Content in Food By-Products and Waste by High-Performance Liquid Chromatography Coupled with Diode Array Detection.
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- Foods, 2023, v. 12, n. 12, p. 2296, doi. 10.3390/foods12122296
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- Article
Metabolome, Plant Hormone, and Transcriptome Analyses Reveal the Mechanism of Spatial Accumulation Pattern of Anthocyanins in Peach Flesh.
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- Foods, 2023, v. 12, n. 12, p. 2297, doi. 10.3390/foods12122297
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- Article
Enhancement of Lipid Stability of Frozen Fish by Octopus-Waste Glazing.
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- Foods, 2023, v. 12, n. 12, p. 2298, doi. 10.3390/foods12122298
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- Article
Design and Experiment of Combined Infrared and Hot-Air Dryer Based on Temperature and Humidity Control with Sea Buckthorn (Hippophae rhamnoides L.).
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- Foods, 2023, v. 12, n. 12, p. 2299, doi. 10.3390/foods12122299
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- Article
Simulated Gastrointestinal Digestion of Nutritive Raw Bars: Assessment of Nutrient Bioavailability.
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- Foods, 2023, v. 12, n. 12, p. 2300, doi. 10.3390/foods12122300
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- Article
Biophysical, Nutraceutical, and Technofunctional Features of Specialty Cereals: Pigmented Popcorn and Sorghum.
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- Foods, 2023, v. 12, n. 12, p. 2301, doi. 10.3390/foods12122301
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- Article
Dietary Supplementation with Rutin Alters Meat Quality, Fatty Acid Profile, Antioxidant Capacity, and Expression Levels of Genes Associated with Lipid Metabolism in Breast Muscle of Qingyuan Partridge Chickens.
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- Foods, 2023, v. 12, n. 12, p. 2302, doi. 10.3390/foods12122302
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- Article
Unraveling the Mechanism of StWRKY6 in Potato (Solanum tuberosum)'s Cadmium Tolerance for Ensuring Food Safety.
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- Foods, 2023, v. 12, n. 12, p. 2303, doi. 10.3390/foods12122303
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- Article
Botanical Origins and Antioxidant Activities of Two Types of Flavonoid-Rich Poplar-Type Propolis.
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- Foods, 2023, v. 12, n. 12, p. 2304, doi. 10.3390/foods12122304
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- Article
Determination of Freshness of Mackerel (Scomber japonicus) Using Shortwave Infrared Hyperspectral Imaging.
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- Foods, 2023, v. 12, n. 12, p. 2305, doi. 10.3390/foods12122305
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- Article
Physicochemical, Antioxidant, Sensory, and Starch Digestibility Properties of Steamed Bread Fortified with Tamarillo Powder.
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- Foods, 2023, v. 12, n. 12, p. 2306, doi. 10.3390/foods12122306
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- Article
The Desalting Process for Table Olives and Its Effect on Their Physicochemical Characteristics and Nutrient Mineral Content.
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- Foods, 2023, v. 12, n. 12, p. 2307, doi. 10.3390/foods12122307
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- Article
Antimicrobial and Antioxidant Edible Films and Coatings in the Shelf-Life Improvement of Chicken Meat.
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- Foods, 2023, v. 12, n. 12, p. 2308, doi. 10.3390/foods12122308
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- Article
Rapid Identification of Corn Sugar Syrup Adulteration in Wolfberry Honey Based on Fluorescence Spectroscopy Coupled with Chemometrics.
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- Foods, 2023, v. 12, n. 12, p. 2309, doi. 10.3390/foods12122309
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- Article
Dendrobium officinale Polysaccharide Prevents Diabetes via the Regulation of Gut Microbiota in Prediabetic Mice.
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- Foods, 2023, v. 12, n. 12, p. 2310, doi. 10.3390/foods12122310
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- Article
Microbial Fermentation Processes of Lactic Acid: Challenges, Solutions, and Future Prospects.
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- Foods, 2023, v. 12, n. 12, p. 2311, doi. 10.3390/foods12122311
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- Article
Characterization of Lactic Acid Bacteria Strains Isolated from Algerian Honeybee and Honey and Exploration of Their Potential Probiotic and Functional Features for Human Use.
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- Foods, 2023, v. 12, n. 12, p. 2312, doi. 10.3390/foods12122312
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- Article
Tailored Informational Interventions for Reducing Surplus and Waste of Fruits and Vegetables in a Food Market: A Pilot Study.
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- Foods, 2023, v. 12, n. 12, p. 2313, doi. 10.3390/foods12122313
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- Article
Microbiological and Physico-Chemical Characteristics of Black Tea Kombucha Fermented with a New Zealand Starter Culture.
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- Foods, 2023, v. 12, n. 12, p. 2314, doi. 10.3390/foods12122314
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- Article
Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges.
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- Foods, 2023, v. 12, n. 12, p. 2315, doi. 10.3390/foods12122315
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- Article
Preparation of pH-Responsive Films from Polyvinyl Alcohol/Agar Containing Cochineal for Monitoring the Freshness of Pork.
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- Foods, 2023, v. 12, n. 12, p. 2316, doi. 10.3390/foods12122316
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- Article
Pungency Perception and the Interaction with Basic Taste Sensations: An Overview.
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- Foods, 2023, v. 12, n. 12, p. 2317, doi. 10.3390/foods12122317
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- Article
Effects of Different Nitrogen Forms on Blackberry Fruit Quality.
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- Foods, 2023, v. 12, n. 12, p. 2318, doi. 10.3390/foods12122318
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- Article
Steamed Multigrain Bread Prepared from Dough Fermented with Lactic Acid Bacteria and Its Effect on Type 2 Diabetes.
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- Foods, 2023, v. 12, n. 12, p. 2319, doi. 10.3390/foods12122319
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- Article
Dietary Heat-Treatment Contaminants Exposure and Cancer: A Case Study from Turkey.
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- Foods, 2023, v. 12, n. 12, p. 2320, doi. 10.3390/foods12122320
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- Article
New Developments in Nutraceuticals and Functional Food Products: Microorganisms as Alternative Sources of Nutritive and Beneficial Components.
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- Foods, 2023, v. 12, n. 12, p. 2321, doi. 10.3390/foods12122321
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- Article
Improving the Accuracy of Saffron Adulteration Classification and Quantification through Data Fusion of Thin-Layer Chromatography Imaging and Raman Spectral Analysis.
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- Foods, 2023, v. 12, n. 12, p. 2322, doi. 10.3390/foods12122322
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- Article
Physical, Chemical, and Sensory Properties of a Turmeric-Fortified Pineapple Juice Beverage.
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- Foods, 2023, v. 12, n. 12, p. 2323, doi. 10.3390/foods12122323
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- Article
Chickpeas' and Lentils' Soaking and Cooking Wastewaters Repurposed for Growing Lactic Acid Bacteria.
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- Foods, 2023, v. 12, n. 12, p. 2324, doi. 10.3390/foods12122324
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- Article