Oxidative Stability of Walnut Kernel and Oil: Chemical Compositions and Sensory Aroma Compounds.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3151, doi. 10.3390/foods11193151
- By:
- Publication type:
- Article
Works matching IS 23048158 AND DT 2022 AND VI 11 AND IP 19
Results: 222
1
2
Real-Time Grading of Defect Apples Using Semantic Segmentation Combination with a Pruned YOLO V4 Network.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3150, doi. 10.3390/foods11193150
- By:
- Publication type:
- Article
3
Lignocellulosic Biomasses from Agricultural Wastes Improved the Quality and Physicochemical Properties of Frying Oils.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3149, doi. 10.3390/foods11193149
- By:
- Publication type:
- Article
4
Vegan Ice Cream Made from Soy Extract, Soy Kefir and Jaboticaba Peel: Antioxidant Capacity and Sensory Profile.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3148, doi. 10.3390/foods11193148
- By:
- Publication type:
- Article
5
Environment-Related Genes Analysis of Limosilactobacillus fermentum Isolated from Food and Human Gut: Genetic Diversity and Adaption Evolution.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3135, doi. 10.3390/foods11193135
- By:
- Publication type:
- Article
6
Nitric Oxide Made a Major Contribution to the Improvement of Quality in Button Mushrooms (Agaricus bisporus) by the Combined Treatment of Nitric Oxide with 1-MCP.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3147, doi. 10.3390/foods11193147
- By:
- Publication type:
- Article
7
Effect of Lactic Acid Bacteria on Bacterial Community Structure and Characteristics of Sugarcane Juice.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3134, doi. 10.3390/foods11193134
- By:
- Publication type:
- Article
8
Assessing Edible Filamentous Fungal Carriers as Cell Supports for Growth of Yeast and Cultivated Meat.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3142, doi. 10.3390/foods11193142
- By:
- Publication type:
- Article
9
Analysis of Volatile Compounds, Composition, and Thermal Behavior of Coffee Beans According to Variety and Roasting Intensity.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3146, doi. 10.3390/foods11193146
- By:
- Publication type:
- Article
10
Functionality of Pea-Grass Carp Co-Precipitated Dual-Protein as Affected by Extraction pH.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3136, doi. 10.3390/foods11193136
- By:
- Publication type:
- Article
11
Volatile Fingerprinting and Sensory Profiles of Coffee Cascara Teas Produced in Latin American Countries.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3144, doi. 10.3390/foods11193144
- By:
- Publication type:
- Article
12
Use of Bacteriocins and Bacteriocinogenic Beneficial Organisms in Food Products: Benefits, Challenges, Concerns.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3145, doi. 10.3390/foods11193145
- By:
- Publication type:
- Article
13
The Genetic Architecture of Meat Quality Traits in a Crossbred Commercial Pig Population.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3143, doi. 10.3390/foods11193143
- By:
- Publication type:
- Article
14
Fluorescent Sensing of Ciprofloxacin and Chloramphenicol in Milk Samples via Inner Filter Effect and Photoinduced Electron Transfer Based on Nanosized Rod-Shaped Eu-MOF.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3138, doi. 10.3390/foods11193138
- By:
- Publication type:
- Article
15
Plant-Based Innovations for the Transition to Sustainability: A Bibliometric and in-Depth Content Analysis.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3137, doi. 10.3390/foods11193137
- By:
- Publication type:
- Article
16
Investigation of Chemical Compounds and Evaluation of Toxicity, Antibacterial, and Anti-Inflammatory Activities of Three Selected Essential Oils and Their Mixtures with Moroccan Thyme Honey.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3141, doi. 10.3390/foods11193141
- By:
- Publication type:
- Article
17
Early Basal Leaf Removal at Different Sides of the Canopy Improves the Quality of Aglianico Wine.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3140, doi. 10.3390/foods11193140
- By:
- Publication type:
- Article
18
"Unhealthy = Tasty": How Does It Affect Consumers' (Un)Healthy Food Expectations?
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3139, doi. 10.3390/foods11193139
- By:
- Publication type:
- Article
19
Effects of Potato Protein Isolated Using Ethanol on the Gelation and Anti-Proteolytic Properties in Pacific Whiting Surimi.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3114, doi. 10.3390/foods11193114
- By:
- Publication type:
- Article
20
Improved Model for Starch Prediction in Potato by the Fusion of Near-Infrared Spectral and Textural Data.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3133, doi. 10.3390/foods11193133
- By:
- Publication type:
- Article
21
Effects of Species, Post-Harvest Treatment, and Roasting on Fibre, Volatile Compounds, and Polyphenol Contents in Coffee Silverskin.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3132, doi. 10.3390/foods11193132
- By:
- Publication type:
- Article
22
Identification and Structure–Activity Relationship of Recovered Phenolics with Antioxidant and Antihyperglycemic Potential from Sugarcane Molasses Vinasse.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3131, doi. 10.3390/foods11193131
- By:
- Publication type:
- Article
23
Sensory Characterization and Acceptability of a New Lulo (Solanum quitoense Lam.) Powder-Based Soluble Beverage Using Rapid Evaluation Techniques with Consumers.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3129, doi. 10.3390/foods11193129
- By:
- Publication type:
- Article
24
Symbiotic Husbandry of Chickens and Pigs Does Not Increase Pathogen Transmission Risk.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3126, doi. 10.3390/foods11193126
- By:
- Publication type:
- Article
25
Gene Expression Analyses Reveal Mechanisms of Inhibited Yellowing by Applying Selenium-Chitosan on Fresh-Cut Broccoli.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3123, doi. 10.3390/foods11193123
- By:
- Publication type:
- Article
26
Development of a Sensitive and Fast Determination Method for Trace Carbaryl Residues in Food Samples Based on Magnetic COF (TpPa-NH 2)@Fe 3 O 4 Nanoparticles and Fluorescence Detection.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3130, doi. 10.3390/foods11193130
- By:
- Publication type:
- Article
27
Assessment of Natural Waxes as Stabilizers in Peanut Butter.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3127, doi. 10.3390/foods11193127
- By:
- Publication type:
- Article
28
Mixed Mulberry Fruit and Mulberry Leaf Fermented Alcoholic Beverages: Assessment of Chemical Composition, Antioxidant Capacity In Vitro and Sensory Evaluation.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3125, doi. 10.3390/foods11193125
- By:
- Publication type:
- Article
29
Will It Cricket? Product Development and Evaluation of Cricket (Acheta domesticus) Powder Replacement in Sausage, Pasta, and Brownies.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3128, doi. 10.3390/foods11193128
- By:
- Publication type:
- Article
30
Gluten-Free Sorghum Pasta: Composition and Sensory Evaluation with Different Sorghum Hybrids.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3124, doi. 10.3390/foods11193124
- By:
- Publication type:
- Article
31
Assessing the Levels of Robusta and Arabica in Roasted Ground Coffee Using NIR Hyperspectral Imaging and FTIR Spectroscopy.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3122, doi. 10.3390/foods11193122
- By:
- Publication type:
- Article
32
Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3120, doi. 10.3390/foods11193120
- By:
- Publication type:
- Article
33
Effect of the Concentration, pH, and Ca 2+ Ions on the Rheological Properties of Concentrate Proteins from Quinoa, Lentil, and Black Bean.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3116, doi. 10.3390/foods11193116
- By:
- Publication type:
- Article
34
Integrated Strategy for Informative Profiling and Accurate Quantification of Key-Volatiles in Dried Fruits and Nuts: An Industrial Quality Control Perspective.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3111, doi. 10.3390/foods11193111
- By:
- Publication type:
- Article
35
Fermentation of cv. Kalamata Natural Black Olives with Potential Multifunctional Yeast Starters.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3106, doi. 10.3390/foods11193106
- By:
- Publication type:
- Article
36
Solid-State Fermentation of Sorghum by Aspergillus oryzae and Aspergillus niger : Effects on Tannin Content, Phenolic Profile, and Antioxidant Activity.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3121, doi. 10.3390/foods11193121
- By:
- Publication type:
- Article
37
Effects of Cysteine on Physicochemical Properties of High-Moisture Extrudates Prepared from Plant Protein.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3109, doi. 10.3390/foods11193109
- By:
- Publication type:
- Article
38
Phosphoproteome Analysis Using Two-Dimensional Electrophoresis Coupled with Chemical Dephosphorylation.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3119, doi. 10.3390/foods11193119
- By:
- Publication type:
- Article
39
Enhancement of the Antioxidant Capacity of Thyme and Chestnut Honey by Addition of Bee Products.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3118, doi. 10.3390/foods11193118
- By:
- Publication type:
- Article
40
The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3117, doi. 10.3390/foods11193117
- By:
- Publication type:
- Article
41
Investigation of the Phenolic Component Bioavailability Using the In Vitro Digestion/Caco-2 Cell Model, as well as the Antioxidant Activity in Chinese Red Wine.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3108, doi. 10.3390/foods11193108
- By:
- Publication type:
- Article
42
Seaweed Slurry Improved Gel Properties and Enhanced Protein Structure of Silver Carp (Hypophthalmichthys molitrix) Surimi.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3115, doi. 10.3390/foods11193115
- By:
- Publication type:
- Article
43
Evaluation of Nano-Wall Material for Production of Novel Lyophilized-Probiotic Product.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3113, doi. 10.3390/foods11193113
- By:
- Publication type:
- Article
44
Convivial Connection between Staff and Customer Is Key to Maximising Profitable Experiences: An Australian Cellar Door Perspective.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3112, doi. 10.3390/foods11193112
- By:
- Publication type:
- Article
45
Consumer-Related Antecedents of Waste Behavior in Online Food Ordering: A Study among Young Adults in China.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3098, doi. 10.3390/foods11193098
- By:
- Publication type:
- Article
46
Tailoring the Optimized Fermentation Conditions of SCOBY-Based Membranes and Milk Kefir Grains to Promote Various Functional Properties.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3107, doi. 10.3390/foods11193107
- By:
- Publication type:
- Article
47
Stability, Structure, Rheological Properties, and Tribology of Flaxseed Gum Filled with Rice Bran Oil Bodies.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3110, doi. 10.3390/foods11193110
- By:
- Publication type:
- Article
48
Classification of Beef longissimus thoracis Muscle Tenderness Using Hyperspectral Imaging and Chemometrics.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3105, doi. 10.3390/foods11193105
- By:
- Publication type:
- Article
49
Understanding the Food Insecurity and Coping Strategies of Indigenous Households during COVID-19 Crisis in Chittagong Hill Tracts, Bangladesh: A Qualitative Study.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3103, doi. 10.3390/foods11193103
- By:
- Publication type:
- Article
50
Changes in Hop (Humulus lupulus L.) Oil Content and Composition during Long-Term Storage under Different Conditions.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3089, doi. 10.3390/foods11193089
- By:
- Publication type:
- Article