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Foods (Basel, Switzerland)|May 14, 2025
Bioactive Properties of the Microwave-Assisted Olive Leaf Extract and Its Incorporation into a Whey Protein Isolate Coating of Semi-Hard CheeseElizabeta Zandona, Maja Vukelić, Karla Hanousek Čiča, et al.
Foods (Basel, Switzerland)|May 14, 2025
Flavors of the Earth: Bioprospecting and Potential of Agricultural Ingredients in Yogurt Production with a Focus on Sustainability, Quality, and Technological InnovationCarlos Eduardo de Faria Cardoso, Sofia Terra Silva, Maria Eduarda Flores Trindade, et al.
Foods (Basel, Switzerland)|May 14, 2025
Use of Coffee Roasting By-Products (Coffee Silverskin) as Natural Preservative for Fresh-Cut Fennel SlicesMiriam Arianna Boninsegna, Alessandra De Bruno, Corinne Giacondino, et al.
Foods (Basel, Switzerland)|May 14, 2025
The Application of Cold Atmospheric Plasma (CAP) in Barley Processing as an Environmentally Friendly AlternativeNorman Barner, Michael Nelles, Leif-Alexander Garbe
Foods (Basel, Switzerland)|May 14, 2025
Modulation of Antioxidant Capacity, Nutritional Composition, Probiotic Viability After Digestion and Sensory Attributes of Plant-Based Beverages Through Lactic Acid FermentationMatteo Vitali, Mónica Gandía, Guadalupe Garcia-Llatas, et al.
Foods (Basel, Switzerland)|May 14, 2025
Genetic Diversity, Biofilm Formation, and Antibiotic Resistance in Listeria monocytogenes Isolated from Meat-Processing PlantsMiguel Romeo, Amaia Lasagabaster, María Lavilla, et al.
Foods (Basel, Switzerland)|May 14, 2025
Pseudomonas in Meat Processing EnvironmentsChloe Calhoun, Ifigenia Geornaras, Peipei Zhang
Foods (Basel, Switzerland)|May 14, 2025
Assessment of Food Safety Knowledge and Practices Among Medical StudentsMaria Nițescu, Mirela Maria Nedelescu, Elena Moroşan, et al.
Foods (Basel, Switzerland)|May 14, 2025
Machine Learning-Based Morphological Classification and Diversity Analysis of Ornamental Pumpkin SeedsSıtkı Ermiş, Uğur Ercan, Aylin Kabaş, et al.
Foods (Basel, Switzerland)|May 14, 2025
The Structure, Assembly Processes of Microbial Communities and Their Effects on the Quality of Goat MEAT During Chilled Storage (4 °C)Longquan Xiao, Lin Cui, Molazi Lapu, et al.
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