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Foods (Basel, Switzerland)|August 28, 2020
Rapid HPLC Method for Determination of Isomaltulose in the Presence of Glucose, Sucrose, and Maltodextrins in Dietary SupplementsTomáš Crha, Jiří Pazourek
Foods (Basel, Switzerland)|August 28, 2020
The Effect of Rosa spinosissima Fruits Extract on Lactic Acid Bacteria Growth and Other Yoghurt ParametersMarek Szołtysik, Alicja Z Kucharska, Anna Sokół-Łętowska, et al.
Foods (Basel, Switzerland)|January 14, 2021
By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins' Biological Activities and Their Potential for ValorizationMaría Fraga-Corral, Paz Otero, Javier Echave, et al.
Foods (Basel, Switzerland)|January 14, 2021
Application of Ohmic-Vacuum Combination Heating for the Processing of Senior-Friendly Food (Multiphase Food): Experimental Studies and Numerical SimulationSung Yong Joe, Jun Hwi So, Seon Ho Hwang, et al.
Foods (Basel, Switzerland)|January 14, 2021
Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat FlourNatalia Aparicio-García, Cristina Martínez-Villaluenga, Juana Frias, et al.
Foods (Basel, Switzerland)|January 14, 2021
Characterization of the Oxygen Transmission Rate of New-Ancient Natural Materials for Wine Maturation ContainersIgnacio Nevares, Maria Del Alamo-Sanza
Foods (Basel, Switzerland)|April 26, 2025
Secretory Production of Plant Heme-Containing Globins by Recombinant Yeast via Precision FermentationHa-Neul Bae, Geun-Hyung Kim, Seung-Oh Seo
Foods (Basel, Switzerland)|April 26, 2025
Combined Effect of Cold Atmospheric Plasma and Chitooligosaccharide-EGCG Conjugate on Quality and Shelf-Life of Depurated Asian Green MusselAjay Mittal, Soottawat Benjakul, Nigel Brunton, et al.
Foods (Basel, Switzerland)|April 26, 2025
Preparation, Quality Analysis and Antioxidant Activity of Sea Buckthorn (Hippophae rhamnoides L.) Kombucha Beverage at Different Fermentation TemperaturesYichao Pei, Yuanju Zheng, Michael Yuen, et al.
Foods (Basel, Switzerland)|April 26, 2025
Impact of Microbial Leavening Agents and Fermentation Time on the In Vitro Digestibility of Neapolitan PizzaLuigia Di Stasio, Salvatore De Caro, Serena Marulo, et al.
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