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Foods (Basel, Switzerland)|January 8, 2023
Oil Bodies from Chia (Salvia hispanica L.) and Camelina (Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical StabilityChristelle Lopez, Hélène Sotin, Hanitra Rabesona, et al.
Foods (Basel, Switzerland)|January 8, 2023
Internal Quality Attributes and Sensory Characteristics of 'Ambrosia' Apples with Different Dry Matter Content after a Two-Week and a Ten-Week Air Storage at 1 °CMasoumeh Bejaei, Hao Xu
Foods (Basel, Switzerland)|January 8, 2023
Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken MeatballsJyotishka Kumar Das, Niloy Chatterjee, Srija Pal, et al.
Foods (Basel, Switzerland)|January 8, 2023
Identification of a Novel Walnut Iron Chelating Peptide with Potential High Antioxidant Activity and Analysis of Its Possible Binding SitesChaozhong Fan, Xintong Wang, Xiwang Song, et al.
Foods (Basel, Switzerland)|June 24, 2022
Consumers' Preferences for the Traceability Information of Seafood SafetyMohammed Ziaul Hoque, Nazmoon Akhter, Mohammad Shafiur Rahman Chowdhury
Foods (Basel, Switzerland)|June 24, 2022
Effect of Strobilanthes tonkinensis Lindau Addition on Black Tea Flavor Quality and Volatile Metabolite ContentJinjie Hua, Jia Li, Wen Ouyang, et al.
Foods (Basel, Switzerland)|June 24, 2022
The Effects of Olfactory Loss and Parosmia on Food and Cooking Habits, Sensory Awareness, and Quality of Life-A Possible Avenue for Regaining Enjoyment of FoodAlexander Wieck Fjaeldstad, Barry Smith
Foods (Basel, Switzerland)|June 24, 2022
Differential Nutrition-Health Properties of Ocimum basilicum Leaf and Stem ExtractsAicha Bensaid, Frederic Boudard, Adrien Servent, et al.
Foods (Basel, Switzerland)|June 24, 2022
Variability of Meat and Carcass Quality from Worldwide Native Chicken BreedsAntonio González Ariza, Francisco Javier Navas González, Ander Arando Arbulu, et al.
Foods (Basel, Switzerland)|June 24, 2022
Metabolomic Characterization of Pigmented and Non-Pigmented Potato Cultivars Using a Joint and Individual Variation Explained (JIVE)Adriana Teresa Ceci, Pietro Franceschi, Enrico Serni, et al.
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