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Foods (Basel, Switzerland)|October 7, 2020
Reply to Comment on Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity. Foods 2020, 9, 943Xin Huang, Michael Gänzle, Jussi Loponen, et al.
Foods (Basel, Switzerland)|October 7, 2020
Structure and Function of Mung Bean Protein-Derived Iron-Binding Antioxidant PeptidesSiriporn Chunkao, Wirote Youravong, Chutha T Yupanqui, et al.
Foods (Basel, Switzerland)|October 7, 2020
Protection of Wine from Protein Haze Using Schizosaccharomyces japonicus PolysaccharidesValentina Millarini, Simone Ignesti, Sara Cappelli, et al.
Foods (Basel, Switzerland)|October 7, 2020
Interface Compositions as Determinants of Resveratrol Stability in Nanoemulsion Delivery SystemsAdela Mora-Gutierrez, Rahmat Attaie, Maryuri T Núñez de González, et al.
Foods (Basel, Switzerland)|October 7, 2020
Optimization of Extraction Conditions to Improve Phenolic Content and In Vitro Antioxidant Activity in Craft Brewers' Spent Grain Using Response Surface Methodology (RSM)Ana Isabel Andres, Maria Jesus Petron, Ana Maria Lopez, et al.
Foods (Basel, Switzerland)|October 22, 2020
Validation of a MS Based Proteomics Method for Milk and Egg Quantification in Cookies at the Lowest VITAL Levels: An Alternative to the Use of Precautionary LabelingLinda Monaci, Elisabetta De Angelis, Rocco Guagnano, et al.
Foods (Basel, Switzerland)|October 24, 2020
Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and ChemometricsBeatriz Quintanilla-Casas, Marco Marin, Francesc Guardiola, et al.
Foods (Basel, Switzerland)|October 24, 2020
Gastrointestinal In Vitro Digests of Infant Biscuits Formulated with Bovine Milk Proteins Positively Affect In Vitro Differentiation of Human Osteoblast-Like CellsMichela Bottani, Stefano Cattaneo, Valentina Pica, et al.
Foods (Basel, Switzerland)|October 24, 2020
Structural Characterization of Quinoa Polysaccharide and Its Inhibitory Effects on 3T3-L1 Adipocyte DifferentiationCong Teng, Zhenxing Shi, Yang Yao, et al.
Foods (Basel, Switzerland)|January 18, 2020
Conjugated Linoleic Acid and Cholesterol Oxidative Products Generated in Hot Boned Beef Semimembranosus Muscle as Affected by Rigor Temperature, Ageing and Display TimeTanyaradzwa E Mungure, E John Birch, Eric N Ponnampalam, et al.
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