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Foods (Basel, Switzerland)|January 28, 2026
Ready-to-Eat Sandwich Microbiota: Diversity, Antibiotic Resistance, and Strategies to Enhance Food SafetyIsmail M Al-Bulushi, Zahra S Al-Kharousi, Mohammed K Al-Khusaibi, et al.
Foods (Basel, Switzerland)|January 28, 2026
Non-Thermal Milk Decontamination by Ionic Modulation: A Deionization-Based Alternative to PasteurizationMaría T Andrés, Jessica González-Seisdedos, Victoria Antuña, et al.
Foods (Basel, Switzerland)|January 28, 2026
Mechanism of Inosine from Lactiplantibacillus plantarum MWFLp-182-Treated Mice Model in Alleviating D-Galactose-Induced HT-22 Cell Injury via Oxidative and Inflammatory PathwaysJianbo Tang, Qing Zhao, Hanying Tan, et al.
Foods (Basel, Switzerland)|January 28, 2026
Synergistic Effects of Plant Essential Oils and Extracts on Gut Microbiota in RatsManasweeta Angane, Gunaranjan Paturi, Christine A Butts, et al.
Foods (Basel, Switzerland)|January 28, 2026
Integrating a Convolutional Neural Network and MultiHead Attention with Long Short-Term Memory for Real-Time Control During Drying: A Case Study of Yuba (Tofu Skin)Jiale Guo, Jie Wu, Lixuan Zhang, et al.
Foods (Basel, Switzerland)|January 28, 2026
Investigation of Radial Mixing Dynamics and Saturation Effect in Stirred Brown Rice Granular Systems Using Discrete Element MethodYawen Xiao, Yajuan Wang, Qianqian Yu, et al.
Foods (Basel, Switzerland)|January 28, 2026
Structure-Activity Relationship and Stability Mechanism of Pickering Emulsions Stabilized by Gorgon Euryale Starch-Quinoa Protein Complex Under pH RegulationXuran Cai, Guilan Zhu, Xianfeng Du
Foods (Basel, Switzerland)|January 28, 2026
Evaluation of the Sensory and Textural Properties of Cheese-Containing Frankfurters Available on the Polish MarketKacper Kozłowski, Michał Piątek, Mirosława Krzywdzińska-Bartkowiak, et al.
Foods (Basel, Switzerland)|January 28, 2026
Antioxidant Performance and Characterization Comparison of Carbon Dots Derived from Agricultural Waste Pineapple PeelZhaoqi Pan, Yiyang Zhou, Binghong Ji, et al.
Foods (Basel, Switzerland)|January 28, 2026
Theobroma spp. Mucilage as a Valuable Natural Ingredient: Composition, Potential for Food Innovation, and Future PerspectivesFrankdux Reynaldo Huanca-Ccompe, Hilka Mariela Carrión-Sánchez, Lucero Quispe Chambilla, et al.
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