Nutrient Composition of Popularly Consumed African and Caribbean Foods in The UK.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 500, doi. 10.3390/foods8100500
- By:
- Publication type:
- Article
Works matching IS 23048158 AND DT 2019 AND VI 8 AND IP 10
Results: 97
1
2
Berberis Plants—Drifting from Farm to Food Applications, Phytotherapy, and Phytopharmacology.
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- Foods, 2019, v. 8, n. 10, p. 522, doi. 10.3390/foods8100522
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- Publication type:
- Article
3
Comparison of the Effects of the Alcalase-Hydrolysates of Caseinate, and of Fish and Bovine Gelatins on the Acidification and Textural Features of Set-Style Skimmed Yogurt-Type Products.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 501, doi. 10.3390/foods8100501
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- Publication type:
- Article
4
Extracellular Heme Proteins Influence Bovine Myosatellite Cell Proliferation and the Color of Cell-Based Meat.
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- Foods, 2019, v. 8, n. 10, p. 521, doi. 10.3390/foods8100521
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- Publication type:
- Article
5
Current Trends in the Realm of Baking: When Indulgent Consumers Demand Healthy Sustainable Foods.
- Published in:
- 2019
- By:
- Publication type:
- Editorial
6
Cognitive Function and Consumption of Fruit and Vegetable Polyphenols in a Young Population: Is There a Relationship?
- Published in:
- Foods, 2019, v. 8, n. 10, p. 507, doi. 10.3390/foods8100507
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- Publication type:
- Article
7
The Optimization of Plasma-Activated Water Treatments to Inactivate Salmonella Enteritidis (ATCC 13076) on Shell Eggs.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 520, doi. 10.3390/foods8100520
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- Publication type:
- Article
8
Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 519, doi. 10.3390/foods8100519
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- Publication type:
- Article
9
The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars †.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 517, doi. 10.3390/foods8100517
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- Publication type:
- Article
10
The Role of an Acidic Peptide in Controlling the Oxidation Process of Walnut Oil.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 499, doi. 10.3390/foods8100499
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- Publication type:
- Article
11
Melanoidins from Chinese Distilled Spent Grain: Content, Preliminary Structure, Antioxidant, and ACE-Inhibitory Activities In Vitro.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 516, doi. 10.3390/foods8100516
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- Publication type:
- Article
12
Insights into the Allergenic Potential of the Edible Yellow Mealworm (Tenebrio molitor).
- Published in:
- Foods, 2019, v. 8, n. 10, p. 515, doi. 10.3390/foods8100515
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- Publication type:
- Article
13
Validation of a HILIC UHPLC-MS/MS Method for Amino Acid Profiling in Triticum Species Wheat Flours.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 514, doi. 10.3390/foods8100514
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- Publication type:
- Article
14
Narrow-Leafed Lupin Main Allergen β-Conglutin (Lup an 1) Detection and Quantification Assessment in Natural and Processed Foods.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 513, doi. 10.3390/foods8100513
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- Publication type:
- Article
15
"Cheese: Technology, Compositional, Physical and Biofunctional Properties:" A Special Issue.
- Published in:
- 2019
- By:
- Publication type:
- Editorial
16
Changes in Metabolic Profiles of Yellowtail (Seriola quinqueradiata) Muscle during Cold Storage as a Freshness Evaluation Tool Based on GC-MS Metabolomics.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 511, doi. 10.3390/foods8100511
- By:
- Publication type:
- Article
17
The Honey Volatile Code: A Collective Study and Extended Version.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 508, doi. 10.3390/foods8100508
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- Publication type:
- Article
18
Bread for the Aging Population: The Effect of a Functional Wheat–Lentil Bread on the Immune Function of Aged Mice.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 510, doi. 10.3390/foods8100510
- By:
- Publication type:
- Article
19
Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk †.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 509, doi. 10.3390/foods8100509
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- Publication type:
- Article
20
Novel Ingredients Based on Grapefruit Freeze-Dried Formulations: Nutritional and Bioactive Value.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 506, doi. 10.3390/foods8100506
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- Publication type:
- Article
21
In Vitro Studies of Fermented Korean Chung-Yang Hot Pepper Phenolics as Inhibitors of Key Enzymes Relevant to Hypertension and Diabetes.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 498, doi. 10.3390/foods8100498
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- Publication type:
- Article
22
Effects of Pulsed Electric Field-Assisted Osmotic Dehydration and Edible Coating on the Recovery of Anthocyanins from In Vitro Digested Berries.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 505, doi. 10.3390/foods8100505
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- Publication type:
- Article
23
Disinfection Efficacy of Slightly Acidic Electrolyzed Water Combined with Chemical Treatments on Fresh Fruits at the Industrial Scale.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 497, doi. 10.3390/foods8100497
- By:
- Publication type:
- Article
24
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 504, doi. 10.3390/foods8100504
- By:
- Publication type:
- Article
25
Microwave-Based Technique for Fast and Reliable Extraction of Organic Contaminants from Food, with a Special Focus on Hydrocarbon Contaminants.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 503, doi. 10.3390/foods8100503
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- Publication type:
- Article
26
Formation of Food Grade Microemulsion with Rice Glycosphingolipids to Enhance the Oral Absorption of Coenzyme Q10.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 502, doi. 10.3390/foods8100502
- By:
- Publication type:
- Article
27
Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking Process.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 496, doi. 10.3390/foods8100496
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- Publication type:
- Article
28
Bioactive Candy: Effects of Licorice on the Cardiovascular System.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 495, doi. 10.3390/foods8100495
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- Publication type:
- Article
29
Ultrasound-Assisted Marination: Role of Frequencies and Treatment Time on the Quality of Sodium-Reduced Poultry Meat.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 473, doi. 10.3390/foods8100473
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- Publication type:
- Article
30
Effects of High-Pressure Homogenization on the Structural, Physical, and Rheological Properties of Lily Pulp.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 472, doi. 10.3390/foods8100472
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- Publication type:
- Article
31
Phenolic Profile and Antioxidant Activity of the Edible Tree Peony Flower and Underlying Mechanisms of Preventive Effect on H2O2-Induced Oxidative Damage in Caco-2 Cells.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 471, doi. 10.3390/foods8100471
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- Publication type:
- Article
32
Changes in Absolute Contents of Compounds Affecting the Taste and Nutritional Properties of the Flesh of Three Plum Species Throughout Development.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 486, doi. 10.3390/foods8100486
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- Publication type:
- Article
33
Edible Leafy Vegetables from West Africa (Guinea-Bissau): Consumption, Trade and Food Potential.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 493, doi. 10.3390/foods8100493
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- Publication type:
- Article
34
Biochemical and Nutritional Changes during Food Processing and Storage.
- Published in:
- 2019
- By:
- Publication type:
- Editorial
35
Liberation and Micellarization of Carotenoids from Different Smoothies after Thermal and Ultrasound Treatments †.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 492, doi. 10.3390/foods8100492
- By:
- Publication type:
- Article
36
Overall Nutritional and Sensory Profile of Different Species of Australian Wattle Seeds (Acacia spp.): Potential Food Sources in the Arid and Semi-Arid Regions.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 482, doi. 10.3390/foods8100482
- By:
- Publication type:
- Article
37
Investigating Alcohol Sweetspot Phenomena in Reduced Alcohol Red Wines.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 491, doi. 10.3390/foods8100491
- By:
- Publication type:
- Article
38
Review on Natural Preservatives for Extending Fish Shelf Life.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 490, doi. 10.3390/foods8100490
- By:
- Publication type:
- Article
39
Characterization of the Spoilage Microbiota of Hake Fillets Packaged Under a Modified Atmosphere (MAP) Rich in CO2 (50% CO2/50% N2) and Stored at Different Temperatures.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 489, doi. 10.3390/foods8100489
- By:
- Publication type:
- Article
40
Effect of Product Involvement on Panels' Vocabulary Generation, Attribute Identification, and Sample Configurations in Beer.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 488, doi. 10.3390/foods8100488
- By:
- Publication type:
- Article
41
Antioxidant and Mineral Composition of Three Wild Leafy Species: A Comparison Between Microgreens and Baby Greens.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 487, doi. 10.3390/foods8100487
- By:
- Publication type:
- Article
42
Risk Management of Dairy Product Losses as a Tool to Improve the Environment and Food Rescue.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 481, doi. 10.3390/foods8100481
- By:
- Publication type:
- Article
43
In Vitro Probiotic Properties and DNA Protection Activity of Yeast and Lactic Acid Bacteria Isolated from A Honey-Based Kefir Beverage.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 485, doi. 10.3390/foods8100485
- By:
- Publication type:
- Article
44
Understanding the Terminology for Snack Foods and Their Texture by Consumers in Four Languages: A Qualitative Study.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 484, doi. 10.3390/foods8100484
- By:
- Publication type:
- Article
45
Milk Emulsions: Structure and Stability.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 483, doi. 10.3390/foods8100483
- By:
- Publication type:
- Article
46
High-Throughput 16S rRNA Sequencing to Assess Potentially Active Bacteria and Foodborne Pathogens: A Case Example in Ready-to-Eat Food.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 480, doi. 10.3390/foods8100480
- By:
- Publication type:
- Article
47
Food-Grade Gelatin Nanoparticles: Preparation, Characterization, and Preliminary Application for Stabilizing Pickering Emulsions.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 479, doi. 10.3390/foods8100479
- By:
- Publication type:
- Article
48
The Influence of Steeping Water Change during Malting on the Multi-Toxin Content in Malt.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 478, doi. 10.3390/foods8100478
- By:
- Publication type:
- Article
49
Occurrence and Residue Concentration of Coccidiostats in Feed and Food of Animal Origin; Human Exposure Assessment.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 477, doi. 10.3390/foods8100477
- By:
- Publication type:
- Article
50
Oxidation and Polymerization of Triacylglycerols: In-Depth Investigations towards the Impact of Heating Profiles.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 475, doi. 10.3390/foods8100475
- By:
- Publication type:
- Article