Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of "Beer Flavor" in Non-Alcoholic Beer.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1914, doi. 10.3390/foods9121914
- By:
- Publication type:
- Article
Works in Foods, 2020, Vol 9, Issue 12
Results: 192
1
2
Potential Risk of Three Zoonotic Protozoa (Cryptosporidium spp., Giardia duodenalis , and Toxoplasma gondii) Transmission from Fish Consumption.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1913, doi. 10.3390/foods9121913
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- Publication type:
- Article
3
Physicochemical and Functional Characteristics of RD43 Rice Flour and Its Food Application.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1912, doi. 10.3390/foods9121912
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- Publication type:
- Article
4
Metabolism of Black Carrot Polyphenols during In Vitro Fermentation Is Not Affected by Cellulose or Cell Wall Association.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1911, doi. 10.3390/foods9121911
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- Publication type:
- Article
5
The Effect of Moringa oleifera Leaf Powder on the Physical Quality, Nutritional Composition and Consumer Acceptability of White and Brown Breads.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1910, doi. 10.3390/foods9121910
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- Publication type:
- Article
6
Grain Quality, Provitamin A Carotenoid Profiles, and Sensory Quality of Provitamin A-Biofortified Maize Stiff Porridges.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1909, doi. 10.3390/foods9121909
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- Publication type:
- Article
7
Improving the Solubility and Digestibility of Potato Protein with an Online Ultrasound-Assisted PH Shifting Treatment at Medium Temperature.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1908, doi. 10.3390/foods9121908
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- Publication type:
- Article
8
Impact of Processing and Extraction on the Minor Components of Green Spanish-Style Gordal Table Olive Fat, as Assessed by Innovative Approaches.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1907, doi. 10.3390/foods9121907
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- Publication type:
- Article
9
Content of Toxic Elements in 12 Groups of Rice Products Available on Polish Market: Human Health Risk Assessment.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1906, doi. 10.3390/foods9121906
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- Publication type:
- Article
10
Analysis of Food Labels to Evaluate the Nutritional Quality of Bread Products and Substitutes Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1905, doi. 10.3390/foods9121905
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- Publication type:
- Article
11
Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products—A Case Study on Flat Peaches.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1904, doi. 10.3390/foods9121904
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- Publication type:
- Article
12
Evaluation of Pulsed Light to Inactivate Brettanomyces bruxellensis in White Wine and Assessment of Its Effects on Color and Aromatic Profile.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1903, doi. 10.3390/foods9121903
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- Publication type:
- Article
13
Food By-Products to Extend Shelf Life: The Case of Cod Sticks Breaded with Dried Olive Paste.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1902, doi. 10.3390/foods9121902
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- Publication type:
- Article
14
An Update on the Content of Fatty Acids, Dioxins, PCBs and Heavy Metals in Farmed, Escaped and Wild Atlantic Salmon (Salmo salar L.) in Norway.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1901, doi. 10.3390/foods9121901
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- Publication type:
- Article
15
Rye Bread Defects: Analysis of Composition and Further Influence Factors as Determinants of Dry-Baking.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1900, doi. 10.3390/foods9121900
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- Publication type:
- Article
16
Exposure to Bacillus cereus in Water Buffalo Mozzarella Cheese.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1899, doi. 10.3390/foods9121899
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- Publication type:
- Article
17
Conceptual Models of Food Choice: Influential Factors Related to Foods, Individual Differences, and Society.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1898, doi. 10.3390/foods9121898
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- Publication type:
- Article
18
Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1897, doi. 10.3390/foods9121897
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- Publication type:
- Article
19
Discrimination between Fresh and Frozen-Thawed Fish Involved in Food Safety and Fraud Protection.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1896, doi. 10.3390/foods9121896
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- Publication type:
- Article
20
Antimicrobial Blue Light versus Pathogenic Bacteria: Mechanism, Application in the Food Industry, Hurdle Technologies and Potential Resistance.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1895, doi. 10.3390/foods9121895
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- Publication type:
- Article
21
Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy–Wheat Flour Dough Fermentation.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1894, doi. 10.3390/foods9121894
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- Publication type:
- Article
22
Quality and Shelf-Life Modeling of Frozen Fish at Constant and Variable Temperature Conditions.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1893, doi. 10.3390/foods9121893
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- Publication type:
- Article
23
Gas Chromatography Olfactometry (GC-O) for the (Semi)Quantitative Screening of Wine Aroma.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1892, doi. 10.3390/foods9121892
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- Publication type:
- Article
24
Systematic Investigation of Co-Crystallization Properties in Binary and Ternary Mixtures of Triacylglycerols Containing Palmitic and Oleic Acids in Relation with Palm Oil Dry Fractionation.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1891, doi. 10.3390/foods9121891
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- Publication type:
- Article
25
Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1890, doi. 10.3390/foods9121890
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- Publication type:
- Article
26
Optimization of Ultrasonic Extraction to Obtain Erinacine A and Polyphenols with Antioxidant Activity from the Fungal Biomass of Hericium erinaceus.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1889, doi. 10.3390/foods9121889
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- Publication type:
- Article
27
Part Meat and Part Plant: Are Hybrid Meat Products Fad or Future?
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1888, doi. 10.3390/foods9121888
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- Publication type:
- Article
28
Mesophilic Semi-Continuous Anaerobic Digestion of Strawberry Extrudate Pretreated with Steam Explosion.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1887, doi. 10.3390/foods9121887
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- Publication type:
- Article
29
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1886, doi. 10.3390/foods9121886
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- Publication type:
- Article
30
Fatty Acid Composition and Volatile Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1885, doi. 10.3390/foods9121885
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- Publication type:
- Article
31
Influence of Stabilizing and Encapsulating Polymers on Antioxidant Capacity, Stability, and Kinetic Release of Thyme Essential Oil Nanocapsules.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1884, doi. 10.3390/foods9121884
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- Publication type:
- Article
32
Strategies to Improve Meat Products' Quality.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1883, doi. 10.3390/foods9121883
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- Publication type:
- Article
33
Food Protein Sterylation: Chemical Reactions between Reactive Amino Acids and Sterol Oxidation Products under Food Processing Conditions.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1882, doi. 10.3390/foods9121882
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- Publication type:
- Article
34
Optical Absorption and Scattering Properties at 900–1650 nm and Their Relationships with Soluble Solid Content and Soluble Sugars in Apple Flesh during Storage.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1881, doi. 10.3390/foods9121881
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- Publication type:
- Article
35
Seasonal Sensory Evaluation of Low Commercial Value or Unexploited Fish Species from the Portuguese Coast.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1880, doi. 10.3390/foods9121880
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- Publication type:
- Article
36
Proximal Composition and Nutritive Value of Raw, Smoked and Pickled Freshwater Fish.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1879, doi. 10.3390/foods9121879
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- Publication type:
- Article
37
Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor during Storage and Powder Rehydration.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1878, doi. 10.3390/foods9121878
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- Publication type:
- Article
38
Effect of Oxidation on Quality of Chiba Tofu Produced by Soy Isolate Protein When Subjected to Storage.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1877, doi. 10.3390/foods9121877
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- Publication type:
- Article
39
Blending Emotions and Cross-Modality in Sonic Seasoning: Towards Greater Applicability in the Design of Multisensory Food Experiences.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1876, doi. 10.3390/foods9121876
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- Publication type:
- Article
40
Nutrient Effect on the Taste of Mineral Waters: Evidence from Europe.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1875, doi. 10.3390/foods9121875
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- Publication type:
- Article
41
Effects of Production Region, Production Systems and Grape Type/Variety on Nutritional Quality Parameters of Table Grapes; Results from a UK Retail Survey.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1874, doi. 10.3390/foods9121874
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- Publication type:
- Article
42
Lime Juice Enhances Calcium Bioaccessibility from Yogurt Snacks Formulated with Whey Minerals and Proteins.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1873, doi. 10.3390/foods9121873
- By:
- Publication type:
- Article
43
Rheological Behavior of Glycyrrhiza glabra (Licorice) Extract as a Function of Concentration and Temperature: A Critical Reappraisal.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1872, doi. 10.3390/foods9121872
- By:
- Publication type:
- Article
44
Fighting Iron-Deficiency Anemia: Innovations in Food Fortificants and Biofortification Strategies.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1871, doi. 10.3390/foods9121871
- By:
- Publication type:
- Article
45
Formulations of Rancid and Winey-Vinegary Artificial Olfactory Reference Materials (AORMs) for Virgin Olive Oil Sensory Evaluation.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1870, doi. 10.3390/foods9121870
- By:
- Publication type:
- Article
46
The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1869, doi. 10.3390/foods9121869
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- Publication type:
- Article
47
Macroelements and Trace Elements Content in Brine-Canned Mackerel (Scomber colias) Subjected to High-Pressure Processing and Frozen Storage.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1868, doi. 10.3390/foods9121868
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- Publication type:
- Article
48
Polyphenolic Characterization of Nebbiolo Red Wines and Their Interaction with Salivary Proteins.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1867, doi. 10.3390/foods9121867
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- Publication type:
- Article
49
Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1866, doi. 10.3390/foods9121866
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- Publication type:
- Article
50
Effect of Non-Thermal Atmospheric Plasma on Food-Borne Bacterial Pathogens on Ready-to Eat Foods: Morphological and Physico-Chemical Changes Occurring on the Cellular Envelopes.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1865, doi. 10.3390/foods9121865
- By:
- Publication type:
- Article