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Foods (Basel, Switzerland)|December 1, 2020
Virucidal Effects of Dielectric Barrier Discharge Plasma on Human Norovirus Infectivity in Fresh Oysters (Crassostrea gigas)Man-Seok Choi, Eun Bi Jeon, Ji Yoon Kim, et al.
Foods (Basel, Switzerland)|December 1, 2020
Analytical Strategies for Fingerprinting of Antioxidants, Nutritional Substances, and Bioactive Compounds in Foodstuffs Based on High Performance Liquid Chromatography-Mass Spectrometry: An OverviewDario Donno, Maria Gabriella Mellano, Giovanni Gamba, et al.
Foods (Basel, Switzerland)|December 1, 2020
Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Underlying Latent Explanatory FactorsGiovanni Bittante, Qianlin Ni, Iuliia Khomenko, et al.
Foods (Basel, Switzerland)|December 1, 2020
Protein Signatures to Trace Seafood Contamination and ProcessingIciar Martinez, Isabel Sánchez-Alonso, Carmen Piñeiro, et al.
Foods (Basel, Switzerland)|December 1, 2020
Transglycosylation of Steviol Glycosides and Rebaudioside A: Synthesis Optimization, Structural Analysis and Sensory ProfilesAna Muñoz-Labrador, Silvana Azcarate, Rosa Lebrón-Aguilar, et al.
Foods (Basel, Switzerland)|December 8, 2020
High Glucosinolate Content in Rocket Leaves (Diplotaxis tenuifolia and Eruca sativa) after Multiple Harvests Is Associated with Increased Bitterness, Pungency, and Reduced Consumer LikingLuke Bell, Stella Lignou, Carol Wagstaff
Foods (Basel, Switzerland)|December 18, 2020
Macroelements and Trace Elements Content in Brine-Canned Mackerel (Scomber colias) Subjected to High-Pressure Processing and Frozen StorageRicardo Prego, Manuel Vázquez, Antonio Cobelo-García, et al.
Foods (Basel, Switzerland)|December 18, 2020
The Possibility of Reduction of Synthetic Preservative E 250 in Canned PorkKarolina Ferysiuk, Karolina M Wójciak
Foods (Basel, Switzerland)|October 29, 2020
Potential Application of Apilactobacillus kunkeei for Human Use: Evaluation of Probiotic and Functional PropertiesFranca Vergalito, Bruno Testa, Autilia Cozzolino, et al.
Foods (Basel, Switzerland)|October 29, 2020
Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood ProductsSandra Zavadlav, Marijana Blažić, Franco Van de Velde, et al.
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