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Foods (Basel, Switzerland)|July 9, 2022
In Vitro Digestive Analysis of Digestible and Resistant Starch Fractions, with Concurrent Glycemic Index Determination, in Whole Grain Wheat Products Minimally Processed for Reduced Glycaemic ImpactJohn Monro, Suman Mishra
Foods (Basel, Switzerland)|July 9, 2022
The Evaluation of the Effects of Dietary Vitamin E or Selenium on Lipid Oxidation in Rabbit Hamburgers: Comparing TBARS and Hexanal SPME-GC AnalysesFabiana Trombetti, Paola Minardi, Attilio Luigi Mordenti, et al.
Foods (Basel, Switzerland)|July 9, 2022
Role of Yeasts on the Sensory Component of WinesPatrizia Romano, Giacomo Braschi, Gabriella Siesto, et al.
Foods (Basel, Switzerland)|July 9, 2022
Calibration of Near Infrared Spectroscopy of Apples with Different Fruit Sizes to Improve Soluble Solids Content Model PerformanceXiaogang Jiang, Mingwang Zhu, Jinliang Yao, et al.
Foods (Basel, Switzerland)|July 9, 2022
Investigation of Bioavailability and Food-Processing Properties of Arthrospira platensis by Enzymatic Treatment and Micro-Encapsulation by Spray DryingPatricia Maag, Simon Dirr, Özlem Özmutlu Karslioglu
Foods (Basel, Switzerland)|July 9, 2022
Food Authentication: Techniques, Trends and Emerging Approaches (Second Issue)Raúl González-Domínguez
Foods (Basel, Switzerland)|July 9, 2022
Immunomodulatory Effect of Polysaccharide from Fermented Morinda citrifolia L. (Noni) on RAW 264.7 Macrophage and Balb/c MiceSun-Il Choi, Im-Joung La, Xionggao Han, et al.
Foods (Basel, Switzerland)|July 9, 2022
Anthocyanins, Carotenoids and Chlorophylls in Edible Plant Leaves Unveiled by Tandem Mass SpectrometryClara Sousa
Foods (Basel, Switzerland)|July 9, 2022
Effect of High Hydrostatic Pressure Combined with Sous-Vide Treatment on the Quality of Largemouth Bass during StorageMingzhu Zhou, Yuzhao Ling, Fangxue Chen, et al.
Foods (Basel, Switzerland)|July 9, 2022
Native Non-Saccharomyces Yeasts as a Tool to Produce Distinctive and Diverse Tamjanika Grape WinesIvana Karabegović, Marko Malićanin, Nikola Popović, et al.
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