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Foods (Basel, Switzerland)|November 26, 2022
Prediction Models for the Content of Calcium, Boron and Potassium in the Fruit of 'Huangguan' Pears Established by Using Near-Infrared SpectroscopyJing Fang, Xiu Jin, Lin Wu, et al.
Foods (Basel, Switzerland)|November 26, 2022
Food Banks against Climate Change, a Solution That Works: A Case Study in Navarra, SpainJosemi G Penalver, Alejandra Armijos, Beatriz Soret, et al.
Foods (Basel, Switzerland)|November 26, 2022
Influence of Some Spaghetti Processing Variables on Technological Attributes and the In Vitro Digestion of StarchMike Sissons, Silvia Cutillo, Narelle Egan, et al.
Foods (Basel, Switzerland)|November 26, 2022
Integrated Analysis of Long Non-Coding RNA and mRNA to Reveal Putative Candidate Genes Associated with Backfat Quality in Beijing Black PigXin Liu, Weilong Tian, Ligang Wang, et al.
Foods (Basel, Switzerland)|November 26, 2022
Industrial Hemp (Cannabis sativa L.) Inflorescences as Novel Food: The Effect of Different Agronomical Practices on Chemical ProfileMattia Spano, Giacomo Di Matteo, Cinzia Ingallina, et al.
Foods (Basel, Switzerland)|November 26, 2022
The Relationship between Social Anhedonia and Perceived Pleasure from Food-An Exploratory Investigation on a Consumer Segment with Depression and AnxietyNikoline Bach Hyldelund, Derek Victor Byrne, Raymond C K Chan, et al.
Foods (Basel, Switzerland)|November 26, 2022
Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified FoodsEstrella Sayas-Barberá, Jose Angel Pérez-Álvarez, Casilda Navarro-Rodríguez de Vera, et al.
Foods (Basel, Switzerland)|November 26, 2022
Antimicrobial Resistant E. coli in Pork and Wild Boar Meat: A Risk to ConsumersMartina Rega, Laura Andriani, Silvia Cavallo, et al.
Foods (Basel, Switzerland)|November 26, 2022
Physical Properties, α-Glucosidase Inhibitory Activity, and Digestive Stability of Four Purple Corn Cob Anthocyanin ComplexesJialin Dai, Yanye Ruan, Ying Feng, et al.
Foods (Basel, Switzerland)|November 26, 2022
The Influence of the Technological Process on Improving the Acceptability of Bread Enriched with Pea Protein, Hemp and Sea Buckthorn Press CakeGabriela Daniela Stamatie, Iulia Elena Susman, Sabina Andreea Bobea, et al.
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