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Extending the Grazing Period for Bulls, Prior to Finishing on a Concentrate Ration: Composition, Collagen Structure and Organoleptic Characteristics of Beef.
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- Foods, 2019, v. 8, n. 7, p. 278, doi. 10.3390/foods8070278
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- Article
The Influence of Selected Plant Essential Oils on Morphological and Physiological Characteristics in Pseudomonas Orientalis.
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- Foods, 2019, v. 8, n. 7, p. 277, doi. 10.3390/foods8070277
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- Article
Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing.
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- Foods, 2019, v. 8, n. 7, p. 272, doi. 10.3390/foods8070272
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- Article
Rice Flour and Bran Enriched with Blueberry Polyphenols Increases Storage Stability and Decreases Arsenic Content in Bran.
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- Foods, 2019, v. 8, n. 7, p. 276, doi. 10.3390/foods8070276
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- Article
Understanding Antimicrobial Resistance (AMR) Profiles of Salmonella Biofilm and Planktonic Bacteria Challenged with Disinfectants Commonly Used During Poultry Processing.
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- Foods, 2019, v. 8, n. 7, p. 275, doi. 10.3390/foods8070275
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- Article
Beef Tenderness Prediction by a Combination of Statistical Methods: Chemometrics and Supervised Learning to Manage Integrative Farm-To-Meat Continuum Data.
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- Foods, 2019, v. 8, n. 7, p. 274, doi. 10.3390/foods8070274
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- Article
Prevalence and Toxicity Characterization of Bacillus cereus in Food Products from Poland.
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- Foods, 2019, v. 8, n. 7, p. 269, doi. 10.3390/foods8070269
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- Article
Emulsifiers from Partially Composted Olive Waste.
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- Foods, 2019, v. 8, n. 7, p. 271, doi. 10.3390/foods8070271
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- Article
Factors Predicting the Intention of Eating an Insect-Based Product.
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- Foods, 2019, v. 8, n. 7, p. 270, doi. 10.3390/foods8070270
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- Article
Dispersive Solid–Liquid Extraction Coupled with LC-MS/MS for the Determination of Sulfonylurea Herbicides in Strawberries.
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- Foods, 2019, v. 8, n. 7, p. 273, doi. 10.3390/foods8070273
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- Article
Identification of Safety and Quality Parameters for Preparation of Jellyfish Based Novel Food Products.
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- Foods, 2019, v. 8, n. 7, p. 263, doi. 10.3390/foods8070263
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- Article
Structural Basis of Resistant Starch (RS) in Bread: Natural and Commercial Alternatives.
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- Foods, 2019, v. 8, n. 7, p. 267, doi. 10.3390/foods8070267
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- Article
Consumer Preference Heterogeneity Evaluation in Fruit and Vegetable Purchasing Decisions Using the Best–Worst Approach.
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- Foods, 2019, v. 8, n. 7, p. 266, doi. 10.3390/foods8070266
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- Article
Extraction of Dairy Phospholipids Using Switchable Solvents: A Feasibility Study.
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- Foods, 2019, v. 8, n. 7, p. 265, doi. 10.3390/foods8070265
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- Article
Suckler Bulls Slaughtered at 15 Months of Age: Effect of Different Production Systems on the Fatty Acid Profile and Selected Quality Characteristics of Longissimus Thoracis.
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- Foods, 2019, v. 8, n. 7, p. 264, doi. 10.3390/foods8070264
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- Article
Effect of Agave Fructans as Carrier on the Encapsulation of Blue Corn Anthocyanins by Spray Drying.
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- Foods, 2019, v. 8, n. 7, p. 268, doi. 10.3390/foods8070268
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- Article
Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids.
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- Foods, 2019, v. 8, n. 7, p. 262, doi. 10.3390/foods8070262
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- Article
Determination of the Sensory Characteristics of Traditional and Novel Fortified Blended Foods Used in Supplementary Feeding Programs.
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- Foods, 2019, v. 8, n. 7, p. 261, doi. 10.3390/foods8070261
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- Article
Effect of Sweet Corn Residue on Micronutrient Fortification in Baked Cakes.
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- Foods, 2019, v. 8, n. 7, p. 260, doi. 10.3390/foods8070260
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- Article
Hand-Feel Touch Cues and Their Influences on Consumer Perception and Behavior with Respect to Food Products: A Review.
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- Foods, 2019, v. 8, n. 7, p. 259, doi. 10.3390/foods8070259
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- Article
Bioprocessed Production of Resveratrol-Enriched Rice Wine: Simultaneous Rice Wine Fermentation, Extraction, and Transformation of Piceid to Resveratrol from Polygonum cuspidatum Roots.
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- Foods, 2019, v. 8, n. 7, p. 258, doi. 10.3390/foods8070258
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- Article
Consumer Acceptability, Eye Fixation, and Physiological Responses: A Study of Novel and Familiar Chocolate Packaging Designs Using Eye-Tracking Devices.
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- Foods, 2019, v. 8, n. 7, p. 253, doi. 10.3390/foods8070253
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- Article
D-Tagatose as a Sucrose Substitute and Its Effect on the Physico-Chemical Properties and Acceptability of Strawberry-Flavored Yogurt.
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- Foods, 2019, v. 8, n. 7, p. 256, doi. 10.3390/foods8070256
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- Article
Red Meat-Derived Nitroso Compounds, Lipid Peroxidation Products and Colorectal Cancer.
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- Foods, 2019, v. 8, n. 7, p. 252, doi. 10.3390/foods8070252
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- Article
Influence of Different Wood Chip Extracts Species on Color Changes and Anthocyanin Content in Synthetic Wine Solutions.
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- Foods, 2019, v. 8, n. 7, p. 254, doi. 10.3390/foods8070254
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- Article
Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods.
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- Foods, 2019, v. 8, n. 7, p. 257, doi. 10.3390/foods8070257
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- Article
Evaluation of the Bioaccessibility of Antioxidant Bioactive Compounds and Minerals of Four Genotypes of Brassicaceae Microgreens.
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- Foods, 2019, v. 8, n. 7, p. 250, doi. 10.3390/foods8070250
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- Article
Physiological Responses to Basic Tastes for Sensory Evaluation of Chocolate Using Biometric Techniques.
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- Foods, 2019, v. 8, n. 7, p. 243, doi. 10.3390/foods8070243
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- Article
Stability of Anthocyanins, Phenolics and Color of Tart Cherry Jams.
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- Foods, 2019, v. 8, n. 7, p. 255, doi. 10.3390/foods8070255
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- Article
Characterization and Antioxidant Activity of Products Derived from Xylose–Bovine Casein Hydrolysate Maillard Reaction: Impact of Reaction Time.
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- Foods, 2019, v. 8, n. 7, p. 242, doi. 10.3390/foods8070242
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- Article
Convective Drying of Fresh and Frozen Raspberries and Change of Their Physical and Nutritive Properties.
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- Foods, 2019, v. 8, n. 7, p. 251, doi. 10.3390/foods8070251
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- Article
Gluten-Free Bread with Cricket Powder—Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product.
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- Foods, 2019, v. 8, n. 7, p. 240, doi. 10.3390/foods8070240
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- Article
Contribution to the Chromatic Characterization of Unifloral Honeys from Galicia (NW Spain).
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- Foods, 2019, v. 8, n. 7, p. 233, doi. 10.3390/foods8070233
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- Article
Evaluation of Biomass and Chitin Production of Morchella Mushrooms Grown on Starch-Based Substrates.
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- Foods, 2019, v. 8, n. 7, p. 239, doi. 10.3390/foods8070239
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- Article
Mycotoxigenic Fungi and Mycotoxins in Agricultural Crop Commodities in the Philippines: A Review.
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- Foods, 2019, v. 8, n. 7, p. 249, doi. 10.3390/foods8070249
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- Article
Phenolic and Antioxidant Analysis of Olive Leaves Extracts (Olea europaea L.) Obtained by High Voltage Electrical Discharges (HVED).
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- Foods, 2019, v. 8, n. 7, p. 248, doi. 10.3390/foods8070248
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- Article
Influence of Pulsed Electric Field and Ohmic Heating Pretreatments on Enzyme and Antioxidant Activity of Fruit and Vegetable Juices.
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- Foods, 2019, v. 8, n. 7, p. 247, doi. 10.3390/foods8070247
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- Article
Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.).
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- Foods, 2019, v. 8, n. 7, p. 246, doi. 10.3390/foods8070246
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- Article
Rapid Solid-Liquid Dynamic Extraction (RSLDE): A Powerful and Greener Alternative to the Latest Solid-Liquid Extraction Techniques.
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- Foods, 2019, v. 8, n. 7, p. 245, doi. 10.3390/foods8070245
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- Article
The Impact of Pulsed Electric Field on the Extraction of Bioactive Compounds from Beetroot.
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- Foods, 2019, v. 8, n. 7, p. 244, doi. 10.3390/foods8070244
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- Article
The Influence of β-Cyclodextrin on the Reduction of Cholesterol Content in Egg and Duck Liver Pâté.
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- Foods, 2019, v. 8, n. 7, p. 241, doi. 10.3390/foods8070241
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- Article
Estimation of Minced Pork Microbiological Spoilage through Fourier Transform Infrared and Visible Spectroscopy and Multispectral Vision Technology.
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- Foods, 2019, v. 8, n. 7, p. 238, doi. 10.3390/foods8070238
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- Article
Consumer-Driven Improvement of Maize Bread Formulations with Legume Fortification.
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- Foods, 2019, v. 8, n. 7, p. 235, doi. 10.3390/foods8070235
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- Article
Utilization of Clarified Butter Sediment Waste as a Feedstock for Cost-Effective Production of Biodiesel.
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- Foods, 2019, v. 8, n. 7, p. 234, doi. 10.3390/foods8070234
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- Article
Myrtus Communis Liquor Byproduct as a Source of Bioactive Compounds.
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- Foods, 2019, v. 8, n. 7, p. 237, doi. 10.3390/foods8070237
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- Article
Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions.
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- Foods, 2019, v. 8, n. 7, p. 236, doi. 10.3390/foods8070236
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- Article
Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese.
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- Foods, 2019, v. 8, n. 7, p. 232, doi. 10.3390/foods8070232
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- Article
Valorization of Tomato Surplus and Waste Fractions: A Case Study Using Norway, Belgium, Poland, and Turkey as Examples.
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- Foods, 2019, v. 8, n. 7, p. 229, doi. 10.3390/foods8070229
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- Article
Chemical Composition, Nutritional Value, and Safety of Cooked Female ChaceonMaritae from Namibe (Angola).
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- Foods, 2019, v. 8, n. 7, p. 227, doi. 10.3390/foods8070227
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- Article
Use of Attenuated Total Reflectance—Fourier Transform Infrared (ATR-FTIR) Spectroscopy in Combination with Multivariate Methods for the Rapid Determination of the Adulteration of Grape, Carob and Mulberry Pekmez.
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- Foods, 2019, v. 8, n. 7, p. 231, doi. 10.3390/foods8070231
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- Article