Crosslinked Recombinant-Ara h 1 Catalyzed by Microbial Transglutaminase: Preparation, Structural Characterization and Allergic Assessment.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1508, doi. 10.3390/foods9101508
- By:
- Publication type:
- Article
Works matching IS 23048158 AND DT 2020 AND VI 9 AND IP 10
Results: 354
1
2
Evaluation of Biological, Textural, and Physicochemical Parameters of Panela Cheese Added with Probiotics.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1507, doi. 10.3390/foods9101507
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- Publication type:
- Article
3
Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1509, doi. 10.3390/foods9101509
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- Publication type:
- Article
4
Variation in Nutrient Composition of Seafood from North West Africa: Implications for Food and Nutrition Security.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1516, doi. 10.3390/foods9101516
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- Publication type:
- Article
5
Accumulation of Phenolic Acids during Storage over Differently Handled Fresh Carrots.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1515, doi. 10.3390/foods9101515
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- Publication type:
- Article
6
Structural Characterization of Quinoa Polysaccharide and Its Inhibitory Effects on 3T3-L1 Adipocyte Differentiation.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1511, doi. 10.3390/foods9101511
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- Publication type:
- Article
7
Antiproliferative Effect and Mediation of Apoptosis in Human Hepatoma HepG2 Cells Induced by Djulis Husk and Its Bioactive Compounds.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1514, doi. 10.3390/foods9101514
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- Publication type:
- Article
8
Introduction to the Special Issue: New Frontiers in Acrylamide Study in Foods—Formation, Analysis and Exposure Assessment.
- Published in:
- 2020
- By:
- Publication type:
- Editorial
9
Enrichment of Olive Fruits in Antioxidant Content by Pre-Harvest Salicylic Acid Treatment.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1513, doi. 10.3390/foods9101513
- By:
- Publication type:
- Article
10
Ultrasound-Combined Sterilization Technology: An Effective Sterilization Technique Ensuring the Microbial Safety of Grape Juice and Significantly Improving Its Quality.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1512, doi. 10.3390/foods9101512
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- Publication type:
- Article
11
Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1505, doi. 10.3390/foods9101505
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- Publication type:
- Article
12
Gastrointestinal In Vitro Digests of Infant Biscuits Formulated with Bovine Milk Proteins Positively Affect In Vitro Differentiation of Human Osteoblast-Like Cells.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1510, doi. 10.3390/foods9101510
- By:
- Publication type:
- Article
13
Detection of Bacterial Pathogens and Antibiotic Residues in Chicken Meat: A Review.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1504, doi. 10.3390/foods9101504
- By:
- Publication type:
- Article
14
Optimization of the Enzymatic Protein Hydrolysis of By-Products from Seabream (Sparus aurata) and Seabass (Dicentrarchus labrax), Chemical and Functional Characterization.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1503, doi. 10.3390/foods9101503
- By:
- Publication type:
- Article
15
The Freeze-Drying of Foods—The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1488, doi. 10.3390/foods9101488
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- Publication type:
- Article
16
Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1487, doi. 10.3390/foods9101487
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- Publication type:
- Article
17
Non-Viable Lactobacillus johnsonii JNU3402 Protects against Diet-Induced Obesity.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1494, doi. 10.3390/foods9101494
- By:
- Publication type:
- Article
18
Vitamin D Intake in a Population-Based Sample of Young Polish Women, Its Major Sources and the Possibility of Meeting the Recommendations.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1482, doi. 10.3390/foods9101482
- By:
- Publication type:
- Article
19
Classification of Vertebral Osteomyelitis and Associated Judgment Applied during Post-Mortem Inspection of Swine Carcasses in Portugal.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1502, doi. 10.3390/foods9101502
- By:
- Publication type:
- Article
20
Chemical Compositional Changes in Over-Oxidized Fish Oils.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1501, doi. 10.3390/foods9101501
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- Publication type:
- Article
21
Effect of the Intake of a Snack Containing Dietary Fiber on Postprandial Glucose Levels.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1500, doi. 10.3390/foods9101500
- By:
- Publication type:
- Article
22
Development of a Statistical Workflow for Screening Protein Extracts Based on Their Nutritional Composition and Digestibility: Application to Elderly.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1499, doi. 10.3390/foods9101499
- By:
- Publication type:
- Article
23
Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1498, doi. 10.3390/foods9101498
- By:
- Publication type:
- Article
24
Effects of Industrial Processing on Pesticide Multiresidues Transfer from Raw Tomatoes to Processed Products.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1497, doi. 10.3390/foods9101497
- By:
- Publication type:
- Article
25
Effects of a Small Increase in Carbon Dioxide Pressure during Fermentation on Wine Aroma.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1496, doi. 10.3390/foods9101496
- By:
- Publication type:
- Article
26
Visual Design Cues Impacting Food Choice: A Review and Future Research Agenda.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1495, doi. 10.3390/foods9101495
- By:
- Publication type:
- Article
27
Optimisation of Sequential Microwave-Assisted Extraction of Essential Oil and Pigment from Lemon Peels Waste.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1493, doi. 10.3390/foods9101493
- By:
- Publication type:
- Article
28
The Antibacterial Efficacy and Mechanism of Plasma-Activated Water Against Salmonella Enteritidis (ATCC 13076) on Shell Eggs.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1491, doi. 10.3390/foods9101491
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- Publication type:
- Article
29
Technological Properties and Consumer Acceptability of Bakery Products Enriched with Brewers' Spent Grains.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1492, doi. 10.3390/foods9101492
- By:
- Publication type:
- Article
30
Chemical and Technological Characterization of Dairy Products.
- Published in:
- 2020
- By:
- Publication type:
- Editorial
31
Oregano Phytocomplex Induces Programmed Cell Death in Melanoma Lines via Mitochondria and DNA Damage.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1486, doi. 10.3390/foods9101486
- By:
- Publication type:
- Article
32
An Analysis of the Mineral Composition of Pink Salt Available in Australia.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1490, doi. 10.3390/foods9101490
- By:
- Publication type:
- Article
33
Validation of a MS Based Proteomics Method for Milk and Egg Quantification in Cookies at the Lowest VITAL Levels: An Alternative to the Use of Precautionary Labeling.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1489, doi. 10.3390/foods9101489
- By:
- Publication type:
- Article
34
Quality Changes during Frozen Storage of Mechanical-Separated Flesh Obtained from an Underutilized Crustacean.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1485, doi. 10.3390/foods9101485
- By:
- Publication type:
- Article
35
Characterization of Andean Blueberry in Bioactive Compounds, Evaluation of Biological Properties, and In Vitro Bioaccessibility.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1483, doi. 10.3390/foods9101483
- By:
- Publication type:
- Article
36
Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties.
- Published in:
- 2020
- By:
- Publication type:
- Editorial
37
Chemical Composition and Bioactive Properties of Commercial and Non-Commercial Purple and White Açaí Berries.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1481, doi. 10.3390/foods9101481
- By:
- Publication type:
- Article
38
Enteropathogenic Potential of Bacillus thuringiensis Isolates from Soil, Animals, Food and Biopesticides.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1484, doi. 10.3390/foods9101484
- By:
- Publication type:
- Article
39
Water-Based Extraction of Bioactive Principles from Blackcurrant Leaves and Chrysanthellum americanum: A Comparative Study.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1478, doi. 10.3390/foods9101478
- By:
- Publication type:
- Article
40
Dietary Exposure Assessment of Veterinary Antibiotics in Pork Meat on Children and Adolescents in Cyprus.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1479, doi. 10.3390/foods9101479
- By:
- Publication type:
- Article
41
Impact of Dietary Supplementation with Goji Berries (Lycium barbarum) on Microbiological Quality, Physico-Chemical, and Sensory Characteristics of Rabbit Meat.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1480, doi. 10.3390/foods9101480
- By:
- Publication type:
- Article
42
Determination of Polyvinyl Acetate in Chewing Gum Using High-Performance Liquid Chromatography–Evaporative Light Scattering Detector and Pyrolyzer–Gas Chromatography–Mass Spectrometry.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1473, doi. 10.3390/foods9101473
- By:
- Publication type:
- Article
43
A Closer Look at Changes in High-Risk Food-Handling Behaviors and Perceptions of Primary Food Handlers at Home in South Korea across Time.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1457, doi. 10.3390/foods9101457
- By:
- Publication type:
- Article
44
Use of Modern Regression Analysis in the Dielectric Properties of Foods.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1472, doi. 10.3390/foods9101472
- By:
- Publication type:
- Article
45
New C-Glycosidic Ellagitannins Formed upon Oak Wood Toasting, Identification and Sensory Evaluation.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1477, doi. 10.3390/foods9101477
- By:
- Publication type:
- Article
46
Copigmentation with Chlorogenic and Ferulic Acid Affected Color and Anthocyanin Stability in Model Beverages Colored with Sambucus peruviana, Sambucus nigra, and Daucus carota during Storage.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1476, doi. 10.3390/foods9101476
- By:
- Publication type:
- Article
47
Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1459, doi. 10.3390/foods9101459
- By:
- Publication type:
- Article
48
Characterization and Processing of Table Olives: A Special Issue.
- Published in:
- 2020
- By:
- Publication type:
- Editorial
49
Legume Beverages from Chickpea and Lupin, as New Milk Alternatives.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1458, doi. 10.3390/foods9101458
- By:
- Publication type:
- Article
50
Tangerines Cultivated on Madeira Island—A High Throughput Natural Source of Bioactive Compounds.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1470, doi. 10.3390/foods9101470
- By:
- Publication type:
- Article