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Optimization of Ultrasound-Assisted Extraction, Preliminary Characterization and In Vitro Antioxidant Activity of Polysaccharides from Green Pea Pods.Chemometrics Methods for Specificity, Authenticity and Traceability Analysis of Olive Oils: Principles, Classifications and ApplicationsVolatile Composition of Smoked and Non-Smoked Iranian RiceAn Evaluation of Alternatives to Nitrites and Sulfites to Inhibit the Growth of Salmonella enterica and Listeria monocytogenes in Meat ProductsEssential Oil Characterization of Thymus vulgaris from Various Geographical LocationsPotential Use of Gamma-Irradiated Ethnic Ready-to-Eat Foods to Improve the Nutritional Status of Landslide VictimsBreads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an IngredientNatural Chemical Composition of Commercial Fish Species: Characterisation of Pangasius, Wild and Farmed Turbot and BarramundiIncrease of Chamazulene and α-Bisabolol Contents of the Essential Oil of German Chamomile (Matricaria chamomilla L.) Using Salicylic Acid Treatments under Normal and Heat Stress ConditionsSourdough-Based Biotechnologies for the Production of Gluten-Free FoodsCorrelations between Polyacetylene Concentrations in Carrot (Daucus carota L.) and Various Soil Parameters1H NMR Spectroscopy and Multivariate Analysis of Monovarietal EVOOs as a Tool for Modulating Coratina-Based BlendsEvaluation of Turmeric Powder Adulterated with Metanil Yellow Using FT-Raman and FT-IR SpectroscopyChemical Profile, Antibacterial and Antioxidant Activity of Algerian Citrus Essential Oils and Their Application in Sardina pilchardusChemical Composition of Salmon Ovary Outer Membrane and Its Protein Increases Fecal Mucins Content in C57BL/6J and Type 2 Diabetic/Obese KK-Ay MiceSuppression of Listeria monocytogenes by the Native Micro-Flora in Teewurst SausageEffect of Carboxylmethyl Cellulose Coating and Osmotic Dehydration on Freeze Drying Kinetics of Apple SlicesAn Investigation of the Complexity of Maillard Reaction Product Profiles from the Thermal Reaction of Amino Acids with Sucrose Using High Resolution Mass SpectrometryAmino Acid Composition of an Organic Brown Rice Protein Concentrate and Isolate Compared to Soy and Whey Concentrates and IsolatesThe Composition and Biological Activity of Honey: A Focus on Manuka HoneyBread Wheat Quality: Some Physical, Chemical and Rheological Characteristics of Syrian and English Bread Wheat SamplesChemical Composition, Antioxidant and Antimicrobial Activity of Essential Oils from Organic Fennel, Parsley, and Lavender from SpainDetection of Aryl Hydrocarbon Receptor Activation by Some Chemicals in Food Using a Reporter Gene AssayBreads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an IngredientEffect of Chitosan Coating on the Postharvest Quality and Antioxidant Enzyme System Response of Strawberry Fruit during Cold StorageOrganic Food: A Comparative Study of the Effect of Tomato Cultivars and Cultivation Conditions on the Physico-Chemical PropertiesTrifolium pratense and T. repens (Leguminosae): Edible Flower Extracts as Functional IngredientsAlgal Proteins: Extraction, Application, and Challenges Concerning Production.Biosensors for the Detection of Food PathogensPast, Present and Future of Sensors in Food Production.The Goal of Adequate Nutrition: Can It Be Made Affordable, Sustainable, and Universal?A Novel Proteomic Analysis of the Modifications Induced by High Hydrostatic Pressure on Hazelnut Water-Soluble Proteins.Wine Traceability: A Data Model and Prototype in Albanian Context.A Pilot Investigation of the Relationship between Climate Variability and Milk Compounds under the Bootstrap TechniqueMeat Composition and Quality Assessment of King Scallops (Pecten maximus) and Frozen Atlantic Sea Scallops (Placopecten magellanicus) on a Retail LevelTotal Environmental Impact of Three Main Dietary Patterns in Relation to the Content of Animal and Plant FoodUpdating Nutritional Data and Evaluation of Technological Parameters of Italian MilkMagnetic Resonance Imaging: A Tool for Pork Pie Development.Mineral and Anti-Nutritional Contents of Niger Seed (Guizotia abyssinica (L.f.) Cass., Linseed (Linumusitatissimum L.) and Sesame (Sesamumindicum L.) Varieties Grown in Ethiopia.Aromatic Plants: Antioxidant Capacity and Polyphenol Characterisation.
P1433
Q28816978-4DCB5BC2-6B19-4EDC-B1BD-9CC3925E860DQ28816980-23BD1FB9-27C3-405C-B87F-9F311B9A87A1Q28816983-95795997-B547-4E0C-A2AB-BDB111F25C62Q28816987-1E73CEFD-7807-45D9-94B9-AD61CF22FEFDQ28816989-63646157-83EA-472C-A5D3-3B35C9FC00C6Q28816992-20A91EF5-56D8-4505-B199-B5DE17C836B2Q28816995-CE2387A0-88B4-4190-ABDC-ADD3272EED84Q28816999-B359FF0E-A12D-4C97-9056-400D45AAE56EQ28817001-A8DC9135-133E-43DC-A04D-D07DC450CCD5Q28817003-60127252-0FDB-4B05-8C88-4501DD279701Q28817006-6B61CB46-68D4-4FDF-B2AE-9189EBA8E9E8Q28817009-325155DD-6AAF-47AE-A57D-E15817542CB1Q28817012-08E50DB5-289C-4C07-8CF5-F4E790D660F0Q28817015-044B34E7-B140-4412-9232-71ED620EC694Q28817016-D8A69B2D-BAD3-4245-98BB-F590AA51C554Q28817019-B2823A28-EB2B-4403-AD70-EAC81239AE7AQ28817021-42C7F7DB-26BD-418F-BBE7-F043C7960CB4Q28817024-ED4B6321-0AA4-4C9B-B368-C0AF135AB5E1Q28817026-4B7DF31B-E1C6-4E1A-BA80-8411BE39E453Q28817028-FD053E84-5C00-4203-A1F9-235744B7B700Q28817031-146E84CE-AA55-4B1B-AE7B-C7D9E24A249BQ28817642-BAB44D81-8248-4BAF-9703-A38DEEEB8C32Q28817644-537C8E1A-7711-46EA-958B-E87FF77FBF68Q28817648-9F04A0C7-0482-448E-A853-FCC0F395FA5CQ28817651-6451D7B9-14E1-4A01-9DC4-4BCCDB68F8EBQ28817654-E8A0FE03-4BAB-4729-B27D-A5DBFAABE3A5Q28817656-AFDC310F-8E10-4172-B87D-A82EE52A34CEQ30355585-D8E74C8E-0FED-4D2B-AE73-5F9C40DECF55Q30363223-1545DEDD-2A4C-4DB5-A0A7-F065DA0974A1Q30363227-99DC37B5-BCEE-4BAA-B85D-DD01055A40CAQ30378814-7CF7108A-69C4-4950-AC2F-8B680D1CFB19Q30399062-E157F330-7CFA-4770-A4F0-C493CA93E525Q31165140-031B6965-0344-493C-9845-DD1E9E175E8DQ31165144-38B39FEF-5D89-421C-A13B-17EBA6548F44Q31165147-E3CC1805-60A1-40ED-BC1A-B7023D32AA41Q31165702-FB148FEF-93BB-4FCE-98A7-B3EBE01CEBDFQ31166340-33B49A0E-48F8-42C3-9409-A4E11DAEF31FQ31166346-76CBCF5C-179F-4E82-A52E-6A5A077D8E41Q33615365-7D1ECB89-7D7E-425C-AEDA-94CB3AF80922Q33615373-FABFF52B-A92C-419C-9A14-EA6A07CF1CF6
P1433
description
Swiss scientific journal
@en
revista científica
@es
wetenschappelijk tijdschrift van MDPI
@nl
wissenschaftliche Fachzeitschrift
@de
швейцарский научный журнал
@ru
name
Foods (Basel, Switzerland)
@ast
Foods (Basel, Switzerland)
@nl
Foods
@en
Foods
@es
Foods
@ru
type
label
Foods (Basel, Switzerland)
@ast
Foods (Basel, Switzerland)
@nl
Foods
@en
Foods
@es
Foods
@ru
prefLabel
Foods (Basel, Switzerland)
@ast
Foods (Basel, Switzerland)
@nl
Foods
@en
Foods
@es
Foods
@ru
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Foods
@en