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Discrimination among Fresh, Frozen–Stored and Frozen–Thawed Beef Cuts by Hyperspectral Imaging.
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- Foods, 2024, v. 13, n. 7, p. 973, doi. 10.3390/foods13070973
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- Article
Evaluation of Lipid Quality in Fruit: Utilizing Lipidomic Approaches for Assessing the Impact of Biotic Stress on Pecans (Carya illinoinensis).
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- Foods, 2024, v. 13, n. 7, p. 974, doi. 10.3390/foods13070974
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- Article
Production of Conjugated Linoleic Acid (CLA) by Lactiplantibacillus plantarum : A Review with Emphasis on Fermented Foods.
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- Foods, 2024, v. 13, n. 7, p. 975, doi. 10.3390/foods13070975
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- Article
Dynamic Viscoelastic Behavior of Maize Kernel: Application of Frequency–Temperature Superposition.
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- Foods, 2024, v. 13, n. 7, p. 976, doi. 10.3390/foods13070976
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- Article
Argentinian Rose Petals as a Source of Antioxidant and Antimicrobial Compounds.
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- Foods, 2024, v. 13, n. 7, p. 977, doi. 10.3390/foods13070977
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- Article
Phytochemicals Involved in Mitigating Silent Toxicity Induced by Heavy Metals.
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- Foods, 2024, v. 13, n. 7, p. 978, doi. 10.3390/foods13070978
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- Article
Polyphenols-Enrichment of Vienna Sausages Using Microcapsules Containing Acidic Aqueous Extract of Boletus edulis Mushrooms.
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- Foods, 2024, v. 13, n. 7, p. 979, doi. 10.3390/foods13070979
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- Article
Bacillus subtilis Edible Films for Strawberry Preservation: Antifungal Efficacy and Quality at Varied Temperatures.
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- Foods, 2024, v. 13, n. 7, p. 980, doi. 10.3390/foods13070980
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- Article
Preparation, Isolation and Antioxidant Function of Peptides from a New Resource of Rumexpatientia L. × Rumextianshanicus A. Los.
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- Foods, 2024, v. 13, n. 7, p. 981, doi. 10.3390/foods13070981
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- Article
Potential Health Benefits of Fermented Vegetables with Additions of Lacticaseibacillus rhamnosus GG and Polyphenol Vitexin Based on Their Antioxidant Properties and Prohealth Profiles.
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- Foods, 2024, v. 13, n. 7, p. 982, doi. 10.3390/foods13070982
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- Article
The Physicochemical Properties and Antioxidant Activities of the Hawthorn Pectin Extracted Using Ultra-High Pressure Assisted Acid Extraction (UPAAE).
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- Foods, 2024, v. 13, n. 7, p. 983, doi. 10.3390/foods13070983
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- Article
Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts.
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- Foods, 2024, v. 13, n. 7, p. 984, doi. 10.3390/foods13070984
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- Article
Determination of Biogenic Amine Level Variations upon Storage, in Chicken Breast Coated with Edible Protective Film.
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- Foods, 2024, v. 13, n. 7, p. 985, doi. 10.3390/foods13070985
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- Article
Tannin and Iron-Reactive Phenolics Content in Red Cold-Hardy Hybrid Grape Tissues throughout Development and Ripening.
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- Foods, 2024, v. 13, n. 7, p. 986, doi. 10.3390/foods13070986
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- Article
The Influence of Chitosan on the Chemical Composition of Wines Fermented with Lachancea thermotolerans.
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- Foods, 2024, v. 13, n. 7, p. 987, doi. 10.3390/foods13070987
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- Article
Development of a Reverse-Yield Factor Database Disaggregating Japanese Composite Foods into Raw Primary Commodity Ingredients Based on the Standard Tables of Food Composition in Japan.
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- Foods, 2024, v. 13, n. 7, p. 988, doi. 10.3390/foods13070988
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- Article
The High Pressure Preservation of Honey: A Comparative Study on Quality Changes during Storage.
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- Foods, 2024, v. 13, n. 7, p. 989, doi. 10.3390/foods13070989
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- Article
Nutritional Traits, Pasting Properties and Antioxidant Profile of Selected Genotypes of Sorghum, Oat and Maize Eligible for Gluten-Free Products.
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- Foods, 2024, v. 13, n. 7, p. 990, doi. 10.3390/foods13070990
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- Article
Effects of Reducing Sugars on Colour, Amino Acids, and Volatile Flavour Compounds in Thermally Treated Minced Chicken Carcass Hydrolysate.
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- Foods, 2024, v. 13, n. 7, p. 991, doi. 10.3390/foods13070991
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- Article
Reactive Carbonyl Species Scavenger: Epigallocatechin-3-Gallate.
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- Foods, 2024, v. 13, n. 7, p. 992, doi. 10.3390/foods13070992
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- Article
Comparison of Body Characteristics, Carotenoid Composition, and Nutritional Quality of Chinese Mitten Crab (Eriocheir sinensis) with Different Hepatopancreas Redness.
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- Foods, 2024, v. 13, n. 7, p. 993, doi. 10.3390/foods13070993
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- Article
The Magnitude and Impact of Food Allergens and the Potential of AI-Based Non-Destructive Testing Methods in Their Detection and Quantification.
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- Foods, 2024, v. 13, n. 7, p. 994, doi. 10.3390/foods13070994
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- Article
Taste-Active Peptides from Triple-Enzymatically Hydrolyzed Straw Mushroom Proteins Enhance Salty Taste: An Elucidation of Their Effect on the T1R1/T1R3 Taste Receptor via Molecular Docking.
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- Foods, 2024, v. 13, n. 7, p. 995, doi. 10.3390/foods13070995
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- Article
Dynamic Study on Water State and Water Migration during Gluten–Starch Model Dough Development under Different Gluten Protein Contents.
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- Foods, 2024, v. 13, n. 7, p. 996, doi. 10.3390/foods13070996
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- Article
Application of Plant Oils as Functional Additives in Edible Films and Coatings for Food Packaging: A Review.
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- Foods, 2024, v. 13, n. 7, p. 997, doi. 10.3390/foods13070997
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- Article
Anti-Inflammatory Effects of Artemisia argyi H. Fermented by Lactobacillus plantarum in the LPS-Induced RAW 264.7 Cells and DSS-Induced Colitis Model.
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- Foods, 2024, v. 13, n. 7, p. 998, doi. 10.3390/foods13070998
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- Article
Traditional and Domestic Cooking Dramatically Reduce Estrogenic Isoflavones in Soy Foods.
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- Foods, 2024, v. 13, n. 7, p. 999, doi. 10.3390/foods13070999
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- Article
Extension of Quality and Shelf Life of Tomatoes Using Chitosan Coating Incorporated with Cinnamon Oil.
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- Foods, 2024, v. 13, n. 7, p. 1000, doi. 10.3390/foods13071000
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- Article
Microencapsulation of Tecoma stans Extracts: Bioactive Properties Preservation and Physical Characterization Analysis.
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- Foods, 2024, v. 13, n. 7, p. 1001, doi. 10.3390/foods13071001
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- Article
Relationship between Flavonoid Chemical Structures and Their Antioxidant Capacity in Preventing Polycyclic Aromatic Hydrocarbons Formation in Heated Meat Model System.
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- Foods, 2024, v. 13, n. 7, p. 1002, doi. 10.3390/foods13071002
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- Article
Encapsulation of Indicaxanthin-Rich Opuntia Green Extracts by Double Emulsions for Improved Stability and Bioaccessibility.
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- Foods, 2024, v. 13, n. 7, p. 1003, doi. 10.3390/foods13071003
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- Article
Fish Burgers Fortified with Microencapsulated Sacha Inchi Oil: Effects on Technological and Sensory Properties.
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- Foods, 2024, v. 13, n. 7, p. 1004, doi. 10.3390/foods13071004
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- Article
Improvement in Muscle Fatty Acid Bioavailability and Volatile Flavor in Tilapia by Dietary α-Linolenic Acid Nutrition Strategy.
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- Foods, 2024, v. 13, n. 7, p. 1005, doi. 10.3390/foods13071005
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- Article
Investigating the Role of β-Disodium Glycerophosphate and Urea in Promoting Growth of Streptococcus thermophilus from Omics-Integrated Genome-Scale Models.
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- Foods, 2024, v. 13, n. 7, p. 1006, doi. 10.3390/foods13071006
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- Article
Insights into the Paulownia Shan tong (Fortunei × Tomentosa) Essential Oil and In Silico Analysis of Potential Biological Targets of Its Compounds.
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- Foods, 2024, v. 13, n. 7, p. 1007, doi. 10.3390/foods13071007
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- Article
An Efficient Workflow for Quality Control Marker Screening and Metabolite Discovery in Dietary Herbs by LC-Orbitrap-MS/MS and Chemometric Methods: A Case Study of Chrysanthemum Flowers.
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- Foods, 2024, v. 13, n. 7, p. 1008, doi. 10.3390/foods13071008
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- Article
Metabolic and Bioprocess Engineering of Clostridium tyrobutyricum for Butyl Butyrate Production on Xylose and Shrimp Shell Waste.
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- Foods, 2024, v. 13, n. 7, p. 1009, doi. 10.3390/foods13071009
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- Article
Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects.
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- Foods, 2024, v. 13, n. 7, p. 1010, doi. 10.3390/foods13071010
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- Article
Bifidobacterium Relieved Fluoride-Induced Hepatic and Ileal Toxicity via Inflammatory Response and Bile Acid Transporters in Mice.
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- Foods, 2024, v. 13, n. 7, p. 1011, doi. 10.3390/foods13071011
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- Article
Effects of Simulated Airplane Cabin Noise on In-Flight Meal Perception in the Brain Using Electroencephalography.
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- Foods, 2024, v. 13, n. 7, p. 1012, doi. 10.3390/foods13071012
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- Article
Evaluation of Potential Probiotic Properties and In Vivo Safety of Lactic Acid Bacteria and Yeast Strains Isolated from Traditional Home-Made Kefir.
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- Foods, 2024, v. 13, n. 7, p. 1013, doi. 10.3390/foods13071013
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- Article
Old Apple Cultivars as a Natural Source of Phenolics and Triterpenoids with Cytoprotective Activity on Caco-2 and HepG2 Cells.
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- Foods, 2024, v. 13, n. 7, p. 1014, doi. 10.3390/foods13071014
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- Article
Assessing the Effects of Cold Atmospheric Plasma on the Natural Microbiota and Quality of Pork during Storage.
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- Foods, 2024, v. 13, n. 7, p. 1015, doi. 10.3390/foods13071015
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- Article
Garlic Origin Traceability and Identification Based on Fusion of Multi-Source Heterogeneous Spectral Information.
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- Foods, 2024, v. 13, n. 7, p. 1016, doi. 10.3390/foods13071016
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- Article
Evaluation of the Quality Changes in Three Commercial Pastourma Samples during Refrigerated Storage Using Physicochemical, Microbiological, and Image Analyses Combined with Chemometrics.
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- Foods, 2024, v. 13, n. 7, p. 1017, doi. 10.3390/foods13071017
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- Article
Comparison of Different Pretreatment Processes Envisaging the Potential Use of Food Waste as Microalgae Substrate.
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- Foods, 2024, v. 13, n. 7, p. 1018, doi. 10.3390/foods13071018
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- Article
Impact of Incorporating Shiitake Mushrooms (Lentinula edodes) on Microbial Community and Flavor Volatiles in Traditional Jiuqu.
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- Foods, 2024, v. 13, n. 7, p. 1019, doi. 10.3390/foods13071019
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- Article
Examination of Primary and Secondary Metabolites Associated with a Plant-Based Diet and Their Impact on Human Health.
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- Foods, 2024, v. 13, n. 7, p. 1020, doi. 10.3390/foods13071020
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- Article
Improving the Efficiency of Viability-qPCR with Lactic Acid Enhancer for the Selective Detection of Live Pathogens in Foods.
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- Foods, 2024, v. 13, n. 7, p. 1021, doi. 10.3390/foods13071021
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- Article
Flavor Chemical Research on Different Bee Pollen Varieties Using Fast E-Nose and E-Tongue Technology.
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- Foods, 2024, v. 13, n. 7, p. 1022, doi. 10.3390/foods13071022
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- Article