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Foods (Basel, Switzerland)|November 26, 2022
Research Progress on Nutritional Value, Preservation and Processing of Fish-A ReviewAhtisham Ali, Shuai Wei, Adnan Ali, et al.
Foods (Basel, Switzerland)|November 26, 2022
Hot Air Drying of Seabuckthorn (Hippophae rhamnoides L.) Berries: Effects of Different Pretreatment Methods on Drying Characteristics and Quality AttributesShudan Tan, Yu Xu, Lichun Zhu, et al.
Foods (Basel, Switzerland)|November 26, 2022
Effect of Fermentation on the Quality of Dried Hollow Noodles and the Related Starch PropertiesXue Lu, Xiaona Guo, Kexue Zhu
Foods (Basel, Switzerland)|November 26, 2022
Detection of Fish Allergens in Foods Using an In-House Real-Time PCR Targeting the Ribosomal 18S rRNA GeneSimona Cau, Cinzia Daga, Carlo Spanu, et al.
Foods (Basel, Switzerland)|November 26, 2022
Assessment of the Effect of Cold Atmospheric Plasma (CAP) on the Hairtail (Trichiurus lepturus) Quality under Cold Storage ConditionsHuiqian Xu, Wenhua Miao, Bin Zheng, et al.
Foods (Basel, Switzerland)|November 26, 2022
Nitrogenous Fertilizer Levels Affect the Physicochemical Properties of Sorghum StarchYani Huang, Lixin Tian, Qinghua Yang, et al.
Foods (Basel, Switzerland)|November 26, 2022
Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and In Vitro Starch Digestibility of Tartary Buckwheat Dried NoodlesChaoqiang Xue, Xiaona Guo, Kexue Zhu
Foods (Basel, Switzerland)|November 26, 2022
Prebiotic, Antipathogenic Bacteria and Hypocholesterolemia Properties of Fermented Rice Bran Extracts Derived from Black Rice and Germinated Brown RiceKhaetthareeya Sutthanut, Patcharaporn Tippayawat, Sukanya Srijampa, et al.
Foods (Basel, Switzerland)|November 26, 2022
Transcriptomics and Metabolomics Analysis of Sclerotium rolfsii Fermented with Differential Carbon SourcesJia Song, Yu Qiu, Rui Zhao, et al.
Foods (Basel, Switzerland)|November 26, 2022
Freeze-Dried Powder of Fermented Chili Paste-New Approach to Cured Salami ProductionAdriana Păucean, Csaba Balázs Kádár, Elemér Simon, et al.
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