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Foods (Basel, Switzerland)|February 10, 2021
Neurogastronomy as a Tool for Evaluating Emotions and Visual Preferences of Selected Food Served in Different WaysJakub Berčík, Johana Paluchová, Katarína Neomániová
Foods (Basel, Switzerland)|February 10, 2021
Chinese Consumers' Attitudes and Potential Acceptance toward Artificial MeatJingjing Liu, Élise Hocquette, Marie-Pierre Ellies-Oury, et al.
Foods (Basel, Switzerland)|February 10, 2021
Stabilization and Release of Palm Tocotrienol Emulsion Fabricated Using pH-Sensitive Calcium CarbonatePhui Yee Tan, Beng Ti Tey, Eng Seng Chan, et al.
Foods (Basel, Switzerland)|February 10, 2021
Combined Metabolome and Transcriptome Profiling Reveal Optimal Harvest Strategy Model Based on Different Production Purposes in OliveGuodong Rao, Jianguo Zhang, Xiaoxia Liu, et al.
Foods (Basel, Switzerland)|February 5, 2021
Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple JuiceArianna Cubeddu, Patrizia Fava, Andrea Pulvirenti, et al.
Foods (Basel, Switzerland)|February 5, 2021
Effects of β-Cryptoxanthin on Improvement in Osteoporosis Risk: A Systematic Review and Meta-Analysis of Observational StudiesSun Jo Kim, Nguyen Hoang Anh, Nguyen Co Diem, et al.
Foods (Basel, Switzerland)|February 5, 2021
COVID-19 Lockdown and Self-Perceived Changes of Food Choice, Waste, Impulse Buying and Their Determinants in Italy: QuarantEat, a Cross-Sectional StudyAlessandro Scacchi, Dario Catozzi, Edoardo Boietti, et al.
Foods (Basel, Switzerland)|February 5, 2021
Risk of Bacillus cereus in Relation to Rice and DerivativesDolores Rodrigo, Cristina M Rosell, Antonio Martinez
Foods (Basel, Switzerland)|February 6, 2021
Effect of Electric Field Distribution on the Heating Uniformity of a Model Ready-to-Eat Meal in Microwave-Assisted Thermal Sterilization Using the FDTD MethodYoon-Ki Hong, Roger Stanley, Juming Tang, et al.
Foods (Basel, Switzerland)|February 6, 2021
Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological ChallengesMarco Montemurro, Erica Pontonio, Rossana Coda, et al.
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