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Microstructural Changes in Vanilla planifolia Beans after Using High-Hydrostatic-Pressure Treatment in the Curing Process.
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- Foods, 2024, v. 13, n. 2, p. 177, doi. 10.3390/foods13020177
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- Article
Antioxidant and Nitric Oxide Inhibitory Activity of the Six Most Popular Instant Thai Curries.
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- Foods, 2024, v. 13, n. 2, p. 178, doi. 10.3390/foods13020178
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- Article
Development of Healthy Snacks Incorporating Meal from Tenebrio molitor and Alphitobius diaperinus Using 3D Printing Technology.
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- Foods, 2024, v. 13, n. 2, p. 179, doi. 10.3390/foods13020179
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- Article
Bio-Mapping Salmonella and Campylobacter Loads in Three Commercial Broiler Processing Facilities in the United States to Identify Strategic Intervention Points.
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- Foods, 2024, v. 13, n. 2, p. 180, doi. 10.3390/foods13020180
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Assessment and Solutions to Food Waste at Congress Events: A Perspective of the MagNuS Project.
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- Foods, 2024, v. 13, n. 2, p. 181, doi. 10.3390/foods13020181
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- Article
Red Onion Peel Powder as a Functional Ingredient for Manufacturing Ricotta Cheese.
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- Foods, 2024, v. 13, n. 2, p. 182, doi. 10.3390/foods13020182
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- Article
Discrimination/Classification of Edible Vegetable Oils from Raman Spatially Solved Fingerprints Obtained on Portable Instrumentation.
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- Foods, 2024, v. 13, n. 2, p. 183, doi. 10.3390/foods13020183
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- Article
Surface Modification of Okara Cellulose Crystals with Phenolic Acids to Prepare Multifunction Emulsifier with Antioxidant Capacity and Lipolysis Retardation Effect.
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- Foods, 2024, v. 13, n. 2, p. 184, doi. 10.3390/foods13020184
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- Article
Analysis of Polycyclic Aromatic Hydrocarbons via GC-MS/MS and Heterocyclic Amines via UPLC-MS/MS in Crispy Pork Spareribs for Studying Their Formation during Frying.
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- Foods, 2024, v. 13, n. 2, p. 185, doi. 10.3390/foods13020185
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- Article
Simultaneous Analysis of Organic Acids, Glycerol and Phenolic Acids in Wines Using Gas Chromatography-Mass Spectrometry.
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- Foods, 2024, v. 13, n. 2, p. 186, doi. 10.3390/foods13020186
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- Article
Food Security in Israel: Challenges and Policies.
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- Foods, 2024, v. 13, n. 2, p. 187, doi. 10.3390/foods13020187
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- Article
Development of Pectin Particles as a Colon-Targeted Marjoram Phenolic Compound Delivery System.
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- Foods, 2024, v. 13, n. 2, p. 188, doi. 10.3390/foods13020188
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- Article
Olive Oil Waste as a Source of Functional Food Ingredients: Assessing Polyphenolic Content and Antioxidant Activity in Olive Leaves.
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- Foods, 2024, v. 13, n. 2, p. 189, doi. 10.3390/foods13020189
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- Article
Family Income Level, Income Structure, and Dietary Imbalance of Elderly Households in Rural China.
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- Foods, 2024, v. 13, n. 2, p. 190, doi. 10.3390/foods13020190
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- Article
Differences in the Chromogenic Effect of Corn Starch and Potato Starch on Paprika Red Pigment and Structural Characterisation.
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- Foods, 2024, v. 13, n. 2, p. 191, doi. 10.3390/foods13020191
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- Article
Effects of Different Heat Treatments on Yak Milk Proteins on Intestinal Microbiota and Metabolism.
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- Foods, 2024, v. 13, n. 2, p. 192, doi. 10.3390/foods13020192
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- Article
A Literature Review of the Pharmacological Effects of Jujube.
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- Foods, 2024, v. 13, n. 2, p. 193, doi. 10.3390/foods13020193
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- Article
Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds.
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- Foods, 2024, v. 13, n. 2, p. 194, doi. 10.3390/foods13020194
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- Article
A Polysaccharide from Ficus carica L. Exerts Immunomodulatory Activity in Both In Vitro and In Vivo Experimental Models.
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- Foods, 2024, v. 13, n. 2, p. 195, doi. 10.3390/foods13020195
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- Article
Metabolomics of Red Wines Aged Traditionally, with Chips or Staves.
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- Foods, 2024, v. 13, n. 2, p. 196, doi. 10.3390/foods13020196
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- Article
A High-Efficiency Radio-Frequency-Assisted Hot-Air Drying Method for the Production of Restructured Bitter Melon and Apple Chips.
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- Foods, 2024, v. 13, n. 2, p. 197, doi. 10.3390/foods13020197
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- Article
Characteristics of Lactic Acid Bacteria as Potential Probiotic Starters and Their Effects on the Quality of Fermented Sausages.
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- Foods, 2024, v. 13, n. 2, p. 198, doi. 10.3390/foods13020198
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- Article
Comparison of an Ultrasound-Assisted Aqueous Two-Phase System Extraction of Anthocyanins from Pomegranate Pomaces by Utilizing the Artificial Neural Network–Genetic Algorithm and Response Surface Methodology Models.
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- Foods, 2024, v. 13, n. 2, p. 199, doi. 10.3390/foods13020199
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- Article
Anti- Salmonella Activity of Thymus serpyllum Essential Oil in Sous Vide Cook–Chill Rabbit Meat.
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- Foods, 2024, v. 13, n. 2, p. 200, doi. 10.3390/foods13020200
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- Article
Accurate Botanical Nomenclature: Pomegranate and the 'Aril' Misconception.
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- Foods, 2024, v. 13, n. 2, p. 201, doi. 10.3390/foods13020201
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- Article
Bionanocomposite Based on Cassava Waste Starch, Locust Bean Galactomannan, and Cassava Waste Cellulose Nanofibers.
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- Foods, 2024, v. 13, n. 2, p. 202, doi. 10.3390/foods13020202
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- Article
Comparison of the Correlations of Microbial Community and Volatile Compounds between Pit-Mud and Fermented Grains of Compound-Flavor Baijiu.
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- Foods, 2024, v. 13, n. 2, p. 203, doi. 10.3390/foods13020203
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- Article
Effect of a Probiotic Beverage Enriched with Cricket Proteins on the Gut Microbiota: Composition of Gut and Correlation with Nutritional Parameters.
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- Foods, 2024, v. 13, n. 2, p. 204, doi. 10.3390/foods13020204
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- Article
A Rapid and Sensitive Gold Nanoparticle-Based Lateral Flow Immunoassay for Chlorantraniliprole in Agricultural and Environmental Samples.
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- Foods, 2024, v. 13, n. 2, p. 205, doi. 10.3390/foods13020205
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- Article
Fu Loose Tea Administration Ameliorates Obesity in High-Fat Diet-Fed C57BL/6J Mice: A Comparison with Fu Brick Tea and Orlistat.
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- Foods, 2024, v. 13, n. 2, p. 206, doi. 10.3390/foods13020206
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- Article
Effect of Microwave Intermittent Drying on the Structural and Functional Properties of Zein in Corn Kernels.
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- Foods, 2024, v. 13, n. 2, p. 207, doi. 10.3390/foods13020207
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- Article
A Comprehensive Analysis of Organic Food: Evaluating Nutritional Value and Impact on Human Health.
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- Foods, 2024, v. 13, n. 2, p. 208, doi. 10.3390/foods13020208
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- Article
Influence of the Mozzarella Type on Chemical and Sensory Properties of "Pizza Margherita".
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- Foods, 2024, v. 13, n. 2, p. 209, doi. 10.3390/foods13020209
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- Article
Chemical Characterization of 29 Industrial Hempseed (Cannabis sativa L.) Varieties.
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- Foods, 2024, v. 13, n. 2, p. 210, doi. 10.3390/foods13020210
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- Article
Three Licorice Extracts' Impact on the Quality of Fresh-Cut Sweet Potato (Ipomoea batatas (L.) Lam) Slices.
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- Foods, 2024, v. 13, n. 2, p. 211, doi. 10.3390/foods13020211
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Predicting Egg Storage Time with a Portable Near-Infrared Instrument: Effects of Temperature and Production System.
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- Foods, 2024, v. 13, n. 2, p. 212, doi. 10.3390/foods13020212
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- Article
Personal Variables in Attitude toward Green Purchase Intention of Organic Products.
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- Foods, 2024, v. 13, n. 2, p. 213, doi. 10.3390/foods13020213
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- Article
The Microbial Diversity on the Surface of Smear-Ripened Cheeses and Its Impact on Cheese Quality and Safety.
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- Foods, 2024, v. 13, n. 2, p. 214, doi. 10.3390/foods13020214
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- Article
Food Processing and Nutrition Strategies for Improving the Health of Elderly People with Dysphagia: A Review of Recent Developments.
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- Foods, 2024, v. 13, n. 2, p. 215, doi. 10.3390/foods13020215
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- Article
Enzymatic Preparation and Processing Properties of DPP-IV Inhibitory Peptides Derived from Wheat Gluten: Effects of Pretreatment Methods and Protease Types.
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- Foods, 2024, v. 13, n. 2, p. 216, doi. 10.3390/foods13020216
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- Article
Impact of Oat Supplementation on the Structure, Digestibility, and Sensory Properties of Extruded Instant Rice.
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- Foods, 2024, v. 13, n. 2, p. 217, doi. 10.3390/foods13020217
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- Article
The Effect of Ionic Strength on the Formation and Stability of Ovalbumin–Xanthan Gum Complex Emulsions.
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- Foods, 2024, v. 13, n. 2, p. 218, doi. 10.3390/foods13020218
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- Article
Hybrid Fruits for Improving Health—A Comprehensive Review.
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- Foods, 2024, v. 13, n. 2, p. 219, doi. 10.3390/foods13020219
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- Article
Noncovalent Conjugates of Anthocyanins to Wheat Gluten: Unraveling Their Microstructure and Physicochemical Properties.
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- Foods, 2024, v. 13, n. 2, p. 220, doi. 10.3390/foods13020220
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- Article
Research Progress on the Effect and Mechanism of Tea Products with Different Fermentation Degrees in Regulating Type 2 Diabetes Mellitus.
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- Foods, 2024, v. 13, n. 2, p. 221, doi. 10.3390/foods13020221
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- Article
Effect of Immersion Time of Chicken Breast in Potato Starch Coating Containing Lysine on PhIP Levels.
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- Foods, 2024, v. 13, n. 2, p. 222, doi. 10.3390/foods13020222
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- Article
Improvements in the Appearance and Nutritional Quality of Tomato Fruits Resulting from Foliar Spraying with Silicon.
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- Foods, 2024, v. 13, n. 2, p. 223, doi. 10.3390/foods13020223
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- Article
An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads.
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- Foods, 2024, v. 13, n. 2, p. 224, doi. 10.3390/foods13020224
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- Article
Wheat Bran Polyphenols Ameliorate DSS-Induced Ulcerative Colitis in Mice by Suppressing MAPK/NF-κB Inflammasome Pathways and Regulating Intestinal Microbiota.
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- Foods, 2024, v. 13, n. 2, p. 225, doi. 10.3390/foods13020225
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- Article
Unraveling the Formation Mechanism of Egg's Unique Flavor via Flavoromics and Lipidomics.
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- Foods, 2024, v. 13, n. 2, p. 226, doi. 10.3390/foods13020226
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- Article