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Foods (Basel, Switzerland)|October 14, 2020
Evolution of the Aroma of Treixadura Wines during Bottle AgingIván Vázquez-Pateiro, Uxía Arias-González, José Manuel Mirás-Avalos, et al.Foods (Basel, Switzerland)|October 14, 2020
Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat MilkJosé Luis Guzmán, Manuel Delgado Pertíñez, Hortensia Galán Soldevilla, et al.Foods (Basel, Switzerland)|October 14, 2020
The Role of Individual Knowledge in Functional Olive Oil Preferences: Does Self-Coherence Lead to Different Health Attributes Perception?Giuseppe Di Vita, Alfio Strano, Giulia Maesano, et al.Foods (Basel, Switzerland)|October 14, 2020
Procedures for DNA Extraction from Opium Poppy (Papaver somniferum L.) and Poppy Seed-Containing ProductsŠarlota Kaňuková, Michaela Mrkvová, Daniel Mihálik, et al.Foods (Basel, Switzerland)|October 14, 2020
Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish ConsumersJonas Yde Junge, Anne Sjoerup Bertelsen, Line Ahm Mielby, et al.Foods (Basel, Switzerland)|October 14, 2020
Comparison of Physicochemical Properties and Metabolite Profiling Using 1H NMR Spectroscopy of Korean Wheat MaltYang Soo Byeon, Dabeen Lee, Young-Shick Hong, et al.Foods (Basel, Switzerland)|October 15, 2020
Use of Alginates as Food Packaging MaterialsMichael G KontominasFoods (Basel, Switzerland)|October 15, 2020
Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic BacteriaFrancesco Martelli, Martina Cirlini, Camilla Lazzi, et al.Foods (Basel, Switzerland)|October 6, 2020
The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat FermentationChristina Charmpi, Emiel Van Reckem, Nikoleta Sameli, et al.Foods (Basel, Switzerland)|October 6, 2020
Effect of Carrier Agents on the Physicochemical and Technofunctional Properties and Antioxidant Capacity of Freeze-Dried Pomegranate Juice (Punica granatum) PowderAdegoke Olusesan Adetoro, Umezuruike Linus Opara, Olaniyi Amos FawolePageof 2,626