Works matching IS 23048158 AND DT 2025 AND VI 14 AND IP 2
Results: 189
Sustainable Protein Sources: Functional Analysis of Tenebrio molitor Hydrolysates and Attitudes of Consumers in Poland and Spain Toward Insect-Based Foods.
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- Foods, 2025, v. 14, n. 2, p. 333, doi. 10.3390/foods14020333
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In Vitro and In Ovo Evaluation of Oenothera biennis L. Oil as an Alternative Preservative for Oil-Based Products.
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- Foods, 2025, v. 14, n. 2, p. 332, doi. 10.3390/foods14020332
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Sustainable Extraction Technology of Fruit and Vegetable Residues as Novel Food Ingredients.
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- Foods, 2025, v. 14, n. 2, p. 331, doi. 10.3390/foods14020331
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Effects of Lutjanus erythropterus Protein on Depression-like Behavior and Gut Microbiota in Stressed Juvenile Mice.
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- Foods, 2025, v. 14, n. 2, p. 330, doi. 10.3390/foods14020330
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Effect of High-Pressure Processing on Color, Texture and Volatile Profile During Sardine Refrigeration.
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- Foods, 2025, v. 14, n. 2, p. 329, doi. 10.3390/foods14020329
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Characterization and In Vitro Digestion Kinetics of Purified Pulse Starches: Implications on Bread Formulation.
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- Foods, 2025, v. 14, n. 2, p. 328, doi. 10.3390/foods14020328
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The Effect of the Glucosinolate Sinigrin on Alterations in Molecular Biomarkers of the Myocardium in Swiss Mice.
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- Foods, 2025, v. 14, n. 2, p. 327, doi. 10.3390/foods14020327
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Effects of Glycerol Monooleate on Improving Quality Characteristics and Baking Performance of Frozen Dough Breads.
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- Foods, 2025, v. 14, n. 2, p. 326, doi. 10.3390/foods14020326
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Exploitation of the Nutraceutical Potential of the Infesting Seaweed Chaetomorpha linum as a Yellow Mealworms' Feed: Focus on Nutrients and Antioxidant Activity.
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- Foods, 2025, v. 14, n. 2, p. 325, doi. 10.3390/foods14020325
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Seasonal Changes in the Elemental Composition of Five Valuable Fish Species (Sparidae) from Bozcaada, North Aegean Sea: A Health Risk and Nutritional Benefit Assessment.
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- Foods, 2025, v. 14, n. 2, p. 324, doi. 10.3390/foods14020324
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What Drives Generation Z to Avoid Food Waste in China? An Empirical Investigation.
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- Foods, 2025, v. 14, n. 2, p. 323, doi. 10.3390/foods14020323
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Risk Perception, Communication and Behaviour Towards Food Safety Issues.
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- Foods, 2025, v. 14, n. 2, p. 322, doi. 10.3390/foods14020322
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Detection of Adulteration of Extra Virgin Olive Oil via Laser-Induced Breakdown Spectroscopy and Ultraviolet-Visible-Near-Infrared Absorption Spectroscopy: A Comparative Study.
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- Foods, 2025, v. 14, n. 2, p. 321, doi. 10.3390/foods14020321
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Changes in Microbial Safety and Quality of High-Pressure Processed Camel Milk.
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- Foods, 2025, v. 14, n. 2, p. 320, doi. 10.3390/foods14020320
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Composite Flours Based on Black Lentil Seeds and Sprouts with Nutritional, Phytochemical and Rheological Impact on Bakery/Pastry Products.
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- Foods, 2025, v. 14, n. 2, p. 319, doi. 10.3390/foods14020319
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Efficacy of Household and Commercial Washing Agents in Removing the Pesticide Thiabendazole Residues from Fruits.
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- Foods, 2025, v. 14, n. 2, p. 318, doi. 10.3390/foods14020318
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A Sustainable Approach: Repurposing Red Beetroot Peels for Innovative Meringue Products.
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- Foods, 2025, v. 14, n. 2, p. 317, doi. 10.3390/foods14020317
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- Article
Comparing the Structural and Physicochemical Properties of Highland Barley β -Glucan from Different Sources: A Focus on Color.
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- Foods, 2025, v. 14, n. 2, p. 316, doi. 10.3390/foods14020316
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Pomegranate Juices: Analytical and Bio-Toxicological Comparison of Pasteurization and High-Pressure Processing in the Development of Healthy Products.
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- Foods, 2025, v. 14, n. 2, p. 315, doi. 10.3390/foods14020315
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- Article
A Facile Electrode Modification Approach Based on Metal-Free Carbonaceous Carbon Black/Carbon Nanofibers for Electrochemical Sensing of Bisphenol A in Food.
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- Foods, 2025, v. 14, n. 2, p. 314, doi. 10.3390/foods14020314
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A Novel Process for Oleacein Production from Olive Leaves Using Freeze Drying Methodology.
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- Foods, 2025, v. 14, n. 2, p. 313, doi. 10.3390/foods14020313
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Isolation and Evaluation of Rhizopus arrhizus Strains from Traditional Rice Wine Starters (Jiuqu): Enzyme Activities, Antioxidant Capacity, and Flavour Compounds.
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- Foods, 2025, v. 14, n. 2, p. 312, doi. 10.3390/foods14020312
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Exploring the Bioaccessibility of Roasted Japanese Green Tea: Impact of Simulated Gastrointestinal Digestion.
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- Foods, 2025, v. 14, n. 2, p. 311, doi. 10.3390/foods14020311
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The Fatty Acid Content, Health Lipid Indices, and Instrumental, Histological, and Sensory Quality of Hare Meat (Lepus europaeus Pallas).
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- Foods, 2025, v. 14, n. 2, p. 310, doi. 10.3390/foods14020310
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Simultaneous Determination of Three Active Forms of Vitamin B12 In Situ Produced During Fermentation by LC-MS/MS.
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- Foods, 2025, v. 14, n. 2, p. 309, doi. 10.3390/foods14020309
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The Perception of Organic Food Characteristics and the Demographic and Social Profile of Consumers: A Study of the Polish Market.
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- Foods, 2025, v. 14, n. 2, p. 308, doi. 10.3390/foods14020308
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- Article
Thermal Characteristics and Kinetics of the Thermal Degradation of Sugar Beet Waste Leaves and Pulp in Relation to Chemical Composition.
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- Foods, 2025, v. 14, n. 2, p. 307, doi. 10.3390/foods14020307
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Coffee Pulp from Azores: A Novel Phytochemical-Rich Food with Potential Anti-Diabetic Properties.
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- Foods, 2025, v. 14, n. 2, p. 306, doi. 10.3390/foods14020306
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Rainy and Dry Seasons Are Relevant Factors Affecting Chemical and Antioxidant Properties of Meliponini Honey.
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- Foods, 2025, v. 14, n. 2, p. 305, doi. 10.3390/foods14020305
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Successful Strategy in Creating Low-FODMAP Wholegrain Bread—Simple and Global.
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- Foods, 2025, v. 14, n. 2, p. 304, doi. 10.3390/foods14020304
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Exploring Sensory Attributes in Spinach- and Offals-Filled Chicken Roulades: An Empirical Analysis.
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- Foods, 2025, v. 14, n. 2, p. 303, doi. 10.3390/foods14020303
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Proximate Composition and In Vitro Bioactive Properties of Leaf Extracts from Seven Viola Species.
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- Foods, 2025, v. 14, n. 2, p. 302, doi. 10.3390/foods14020302
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Changes in the Flavor of Cold-Pressed Tiger Nut Oil (Cyperus esculentus L.) During Refining Processes and Evaluation of Its Thermal Properties.
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- Foods, 2025, v. 14, n. 2, p. 301, doi. 10.3390/foods14020301
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Physicochemical Characteristics and Flavor Quality Analysis of Fermented Jerky from Yanbian Beef Cattle.
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- Foods, 2025, v. 14, n. 2, p. 300, doi. 10.3390/foods14020300
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The Effect of Cumin on the Formation of β -Carboline Heterocyclic Amines in Smoked Meat and Simulated Systems.
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- Foods, 2025, v. 14, n. 2, p. 299, doi. 10.3390/foods14020299
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Evaluation of the Frequency of HLA-DQ2/DQ8 Genes Among Patients with Celiac Disease and Those on a Gluten-Free Diet.
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- Foods, 2025, v. 14, n. 2, p. 298, doi. 10.3390/foods14020298
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Recovery of Bioactive Constituents from Olive Leaf Pruning Waste of Five Different Cultivars: A Comparison of Green Extraction Techniques to Maximize Health Benefits.
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- Foods, 2025, v. 14, n. 2, p. 297, doi. 10.3390/foods14020297
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Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture.
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- Foods, 2025, v. 14, n. 2, p. 296, doi. 10.3390/foods14020296
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The Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking Study.
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- Foods, 2025, v. 14, n. 2, p. 295, doi. 10.3390/foods14020295
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Oxidative Stability of Virgin Avocado Oil Enriched with Avocado Leaves and Olive-Fruit-Processing By-Products (Leaves, Pomace) via Ultrasound-Assisted Maceration.
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- Foods, 2025, v. 14, n. 2, p. 294, doi. 10.3390/foods14020294
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Perception, Trust, and Motivation in Consumer Behavior for Organic Food Acquisition: An Exploratory Study.
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- Foods, 2025, v. 14, n. 2, p. 293, doi. 10.3390/foods14020293
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Tailoring Structural, Emulsifying, and Interfacial Properties of Rice Bran Protein Through Limited Enzymatic Hydrolysis After High-Hydrostatic-Pressure Pretreatment.
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- Foods, 2025, v. 14, n. 2, p. 292, doi. 10.3390/foods14020292
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Optimisation of Ultrasound-Assisted Extraction of Total Phenolics and Flavonoids Content from Centella asiatica.
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- Foods, 2025, v. 14, n. 2, p. 291, doi. 10.3390/foods14020291
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From Traditional Typing to Genomic Precision: Whole-Genome Sequencing of Listeria monocytogenes Isolated from Refrigerated Foods in Chile.
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- Foods, 2025, v. 14, n. 2, p. 290, doi. 10.3390/foods14020290
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Clonal Spread and Genetic Mechanisms Underpinning Ciprofloxacin Resistance in Salmonella enteritidis.
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- Foods, 2025, v. 14, n. 2, p. 289, doi. 10.3390/foods14020289
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Profiles of Killer Systems and Volatile Organic Compounds of Rowanberry and Rosehip-Inhabiting Yeasts Substantiate Implications for Biocontrol.
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- Foods, 2025, v. 14, n. 2, p. 288, doi. 10.3390/foods14020288
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Identification of Oligopeptides in the Distillates from Various Rounds of Soy Sauce-Flavored Baijiu and Their Effect on the Ester–Acid–Alcohol Profile in Baijiu.
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- Foods, 2025, v. 14, n. 2, p. 287, doi. 10.3390/foods14020287
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Overview of Deep Learning and Nondestructive Detection Technology for Quality Assessment of Tomatoes.
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- Foods, 2025, v. 14, n. 2, p. 286, doi. 10.3390/foods14020286
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Recent Advances of Processing and Detection Techniques on Crustacean Allergens: A Review.
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- Foods, 2025, v. 14, n. 2, p. 285, doi. 10.3390/foods14020285
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Alaria esculenta, Ulva lactuca , and Palmaria palmata as Potential Functional Food Ingredients for the Management of Metabolic Syndrome.
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- Foods, 2025, v. 14, n. 2, p. 284, doi. 10.3390/foods14020284
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- Article