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Foods (Basel, Switzerland)|June 24, 2022
Pickering Emulsion Stabilized by Tea Seed Cake Protein Nanoparticles as Lutein CarrierLi Liang, Junlong Zhu, Zhiyi Zhang, et al.
Foods (Basel, Switzerland)|June 24, 2022
Dietary Behaviours of University Students during the COVID-19 Pandemic. A Comparative Analysis of Nursing and Engineering StudentsMiriam Araujo-Hernández, E Begoña García-Navarro, María José Cáceres-Titos
Foods (Basel, Switzerland)|June 24, 2022
Amino Acid Profiles in Peach (Prunus persica L.) FruitMeng Sun, Bintao Zhao, Zhixiang Cai, et al.
Foods (Basel, Switzerland)|June 24, 2022
Determining the Role of UTP-Glucose-1-Phosphate Uridylyltransferase (GalU) in Improving the Resistance of Lactobacillus acidophilus NCFM to Freeze-DryingZhidan Zeng, Xiaoqun Zeng, Yuxing Guo, et al.
Foods (Basel, Switzerland)|June 24, 2022
Exploring the Fungal Community and Its Correlation with the Physicochemical Properties of Chinese Traditional Fermented Fish (Suanyu)Haixin Sun, Xiaochang Liu, Liwen Wang, et al.
Foods (Basel, Switzerland)|June 24, 2022
Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor CharacteristicsNingjie Li, Songjun Wang, Tianli Wang, et al.
Foods (Basel, Switzerland)|June 24, 2022
Understanding the Relationship between Microstructure and Physicochemical Properties of Ultrafiltered Feta-Type Cheese Containing Saturea bachtiarica Leaf ExtractAli Alghooneh, Behrooz Alizadeh Behbahani, Maryam Taghdir, et al.
Foods (Basel, Switzerland)|June 24, 2022
Effect of Cold- and Hot-Break Heat Treatments on the Physicochemical Characteristics of Currant Tomato (Solanum pimpinellifolium) Pulp and PasteKandi Sridhar, Hilal A Makroo, Brijesh Srivastava
Foods (Basel, Switzerland)|June 24, 2022
The Influence of DNA Extraction Methods on Species Identification Results of Seafood ProductsRosalía Rodríguez-Riveiro, Amaya Velasco, Carmen G Sotelo
Foods (Basel, Switzerland)|June 24, 2022
Fabrication of High-Acyl Gellan-Gum-Stabilized β-Carotene Emulsion: Physicochemical Properties and In Vitro Digestion SimulationYuecheng Meng, Linyue Hang, Sheng Fang, et al.
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