Bioactivity and Bioaccessibility of Bioactive Compounds in Gastrointestinal Digestion of Tomato Bagasse Extracts.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1064, doi. 10.3390/foods11071064
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- Publication type:
- Article
Works matching IS 23048158 AND DT 2022 AND VI 11 AND IP 7
Results: 170
1
2
Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology.
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- Foods, 2022, v. 11, n. 7, p. 1063, doi. 10.3390/foods11071063
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- Publication type:
- Article
3
Drying Behavior of Bulgur and Its Effect on Phytochemical Content.
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- Foods, 2022, v. 11, n. 7, p. 1062, doi. 10.3390/foods11071062
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- Publication type:
- Article
4
Security Risk Level Prediction of Carbofuran Pesticide Residues in Chinese Vegetables Based on Deep Learning.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1061, doi. 10.3390/foods11071061
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- Publication type:
- Article
5
Polyphenols and Their Metabolites in Renal Diseases: An Overview.
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- Foods, 2022, v. 11, n. 7, p. 1060, doi. 10.3390/foods11071060
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- Publication type:
- Article
6
Multi-Criteria Decision Analysis in Food Safety Risk Management: The Case of Dioxins in Baltic Fish.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1059, doi. 10.3390/foods11071059
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- Publication type:
- Article
7
Sweet Potato (Ipomoea batatas L.) Phenotypes: From Agroindustry to Health Effects.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1058, doi. 10.3390/foods11071058
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- Publication type:
- Article
8
Widely Targeted Metabolomics Analysis Reveals the Differences of Nonvolatile Compounds in Oolong Tea in Different Production Areas.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1057, doi. 10.3390/foods11071057
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- Publication type:
- Article
9
Green Extraction-Assisted Pseudo-Targeted Profile of Alkaloids in Lotus Seed Epicarp Based on UPLC-QTOF MS with IDA.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1056, doi. 10.3390/foods11071056
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- Publication type:
- Article
10
Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage.
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- Foods, 2022, v. 11, n. 7, p. 1055, doi. 10.3390/foods11071055
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- Publication type:
- Article
11
Establishing a Multidisciplinary Framework for an Emergency Food Supply System Using a Modified Delphi Approach.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1054, doi. 10.3390/foods11071054
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- Publication type:
- Article
12
A Study on the Factors Affecting Customer Satisfaction with Institutional Foodservice during COVID-19.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1053, doi. 10.3390/foods11071053
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- Publication type:
- Article
13
Introduction to the Special Issue: Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1052, doi. 10.3390/foods11071052
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- Publication type:
- Article
14
Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1051, doi. 10.3390/foods11071051
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- Publication type:
- Article
15
Postprandial Glucose Response after Consuming Low-Carbohydrate, Low-Calorie Rice Cooked in a Carbohydrate-Reducing Rice Cooker.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1050, doi. 10.3390/foods11071050
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- Publication type:
- Article
16
Fabrication and Characterization of Whey Protein—Citrate Mung Bean Starch—Capsaicin Microcapsules by Spray Drying with Improved Stability and Solubility.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1049, doi. 10.3390/foods11071049
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- Publication type:
- Article
17
The Comparison of Microwave Thawing and Ultra-High-Pressure Thawing on the Quality Characteristics of Frozen Mango.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1048, doi. 10.3390/foods11071048
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- Publication type:
- Article
18
Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket (Scapsipedus icipe) Meal for Food.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1047, doi. 10.3390/foods11071047
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- Publication type:
- Article
19
Differentiating between Enterococcus faecium and Enterococcus lactis by Matrix-Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1046, doi. 10.3390/foods11071046
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- Publication type:
- Article
20
An International Survey on Olive Oils Quality and Traceability: Opinions from the Involved Actors.
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- Foods, 2022, v. 11, n. 7, p. 1045, doi. 10.3390/foods11071045
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- Publication type:
- Article
21
Nutraceuticals and Diet Supplements in Crohn's Disease: A General Overview of the Most Promising Approaches in the Clinic.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1044, doi. 10.3390/foods11071044
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- Publication type:
- Article
22
Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår).
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1043, doi. 10.3390/foods11071043
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- Publication type:
- Article
23
Effects of Ultrasound Combined with Preheating Treatment to Improve the Thermal Stability of Coconut Milk by Modifying the Physicochemical Properties of Coconut Protein.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1042, doi. 10.3390/foods11071042
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- Publication type:
- Article
24
Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1041, doi. 10.3390/foods11071041
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- Publication type:
- Article
25
Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1040, doi. 10.3390/foods11071040
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- Publication type:
- Article
26
Regulation Effects of Beeswax in the Intermediate Oil Phase on the Stability, Oral Sensation and Flavor Release Properties of Pickering Double Emulsions.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1039, doi. 10.3390/foods11071039
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- Publication type:
- Article
27
Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)- β -Damascenone.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1038, doi. 10.3390/foods11071038
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- Publication type:
- Article
28
Quantitative Risk Assessment of Bacillus cereus Growth during the Warming of Thawed Pasteurized Human Banked Milk Using a Predictive Mathematical Model.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1037, doi. 10.3390/foods11071037
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- Publication type:
- Article
29
Optimization of High-Pressure-Assisted Extraction of Cadmium and Lead from Kelp (Laminaria japonica) Using Response Surface Methodology.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1036, doi. 10.3390/foods11071036
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- Publication type:
- Article
30
Label-Free LC-MS/MS Analysis Reveals Different Proteomic Profiles between Egg Yolks of Silky Fowl and Ordinary Chickens.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1035, doi. 10.3390/foods11071035
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- Publication type:
- Article
31
Incorporation of Tapioca Starch and Wheat Flour on Physicochemical Properties and Sensory Attributes of Meat-Based Snacks from Beef Scraps.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1034, doi. 10.3390/foods11071034
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- Publication type:
- Article
32
Effect of Phenolic Extract from Red Beans (Phaseolus vulgaris L.) on T-2 Toxin-Induced Cytotoxicity in HepG2 Cells.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1033, doi. 10.3390/foods11071033
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- Publication type:
- Article
33
Wheat Germ and Lipid Oxidation: An Open Issue.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1032, doi. 10.3390/foods11071032
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- Publication type:
- Article
34
Increased NADPH Supply Enhances Glycolysis Metabolic Flux and L-methionine Production in Corynebacterium glutamicum.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1031, doi. 10.3390/foods11071031
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- Publication type:
- Article
35
Nutritional Profile and Health Benefits of Ganoderma lucidum "Lingzhi, Reishi, or Mannentake" as Functional Foods: Current Scenario and Future Perspectives.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1030, doi. 10.3390/foods11071030
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- Publication type:
- Article
36
Postharvest Microwave Drying of Basil (Ocimum basilicum L.): The Influence of Treatments on the Quality of Dried Products.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1029, doi. 10.3390/foods11071029
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- Publication type:
- Article
37
Extract of Ephedra sinica Stapf Induces Browning of Mouse and Human White Adipocytes.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1028, doi. 10.3390/foods11071028
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- Publication type:
- Article
38
The Content of Selected Bioactive Compounds in Wines Produced from Dehydrated Grapes of the Hybrid Variety 'Hibernal' as a Factor Determining the Method of Producing Straw Wines.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1027, doi. 10.3390/foods11071027
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- Publication type:
- Article
39
Effect of Fermentation Duration on the Quality Changes of Godulbaegi Kimchi.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1020, doi. 10.3390/foods11071020
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- Publication type:
- Article
40
Comparative Metabolomics Study of Chaenomeles speciosa (Sweet) Nakai from Different Geographical Regions.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1019, doi. 10.3390/foods11071019
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- Publication type:
- Article
41
Arabinoxylans as Functional Food Ingredients: A Review.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1026, doi. 10.3390/foods11071026
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- Publication type:
- Article
42
The Effect of Heat Treatment on Cow's Milk Protein Profiles.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1023, doi. 10.3390/foods11071023
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- Publication type:
- Article
43
Novel Gluten-Free Cinnamon Rolls by Substituting Wheat Flour with Resistant Starch, Lupine and Flaxseed Flour.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1022, doi. 10.3390/foods11071022
- By:
- Publication type:
- Article
44
Effects of Age and Muscle Type on the Chemical Composition and Quality Characteristics of Bactrian Camel (Camelus bactrianus) Meat.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1021, doi. 10.3390/foods11071021
- By:
- Publication type:
- Article
45
Expression and Biochemical Characterization of a Novel Fucoidanase from Flavobacterium algicola with the Principal Product of Fucoidan-Derived Disaccharide.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1025, doi. 10.3390/foods11071025
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- Publication type:
- Article
46
Influence of Feeding Weaned Piglets with Laminaria digitata on the Quality and Nutritional Value of Meat.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1024, doi. 10.3390/foods11071024
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- Publication type:
- Article
47
Water–Energy–Food Nexus and Life Cycle Thinking: A New Approach to Environmental and Nutritional Assessment of Potato Chips.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1018, doi. 10.3390/foods11071018
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- Publication type:
- Article
48
Impact of the Variety of Tef [ Eragrostis tef (Zucc.) Trotter] on Physical, Sensorial and Nutritional Properties of Gluten-Free Breads.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1017, doi. 10.3390/foods11071017
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- Publication type:
- Article
49
Oxidizability of Oils Recovered from Olive Seeds by Isothermal Calorimetry.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1016, doi. 10.3390/foods11071016
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- Publication type:
- Article
50
Production of Protein Hydrolysate from Quinoa (Chenopodium quinoa Willd.): Economic and Experimental Evaluation of Two Pretreatments Using Supercritical Fluids' Extraction and Conventional Solvent Extraction †.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1015, doi. 10.3390/foods11071015
- By:
- Publication type:
- Article