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Items: 1 to 20 of 458

1.

Evaluation of Commercial Prototype Bacteriophage Intervention Designed for Reducing O157 and Non-O157 Shiga-Toxigenic Escherichia coli (STEC) on Beef Cattle Hide.

Tolen TN, Xie Y, Hairgrove TB, Gill JJ, Taylor TM.

Foods. 2018 Jul 16;7(7). pii: E114. doi: 10.3390/foods7070114.

2.
3.

Peanut Consumption in Malawi: An Opportunity for Innovation.

Gama AP, Adhikari K, Hoisington DA.

Foods. 2018 Jul 14;7(7). pii: E112. doi: 10.3390/foods7070112.

4.

Nutrition Transition and Traditional Food Cultural Changes in Sri Lanka during Colonization and Post-Colonization.

Weerasekara PC, Withanachchi CR, Ginigaddara GAS, Ploeger A.

Foods. 2018 Jul 13;7(7). pii: E111. doi: 10.3390/foods7070111.

5.

Multistep Optimization of β-Glucosidase Extraction from Germinated Soybeans (Glycine max L. Merril) and Recovery of Isoflavone Aglycones.

Yoshiara LY, Madeira TB, de Camargo AC, Shahidi F, Ida EI.

Foods. 2018 Jul 13;7(7). pii: E110. doi: 10.3390/foods7070110.

6.
7.

Influence of Clitoria ternatea Flower Extract on the In Vitro Enzymatic Digestibility of Starch and Its Application in Bread.

Chusak C, Henry CJ, Chantarasinlapin P, Techasukthavorn V, Adisakwattana S.

Foods. 2018 Jul 2;7(7). pii: E102. doi: 10.3390/foods7070102.

8.

Polar Lipids from Olives and Olive Oil: A Review on Their Identification, Significance and Potential Biotechnological Applications.

Alves E, Domingues MRM, Domingues P.

Foods. 2018 Jul 10;7(7). pii: E109. doi: 10.3390/foods7070109. Review.

9.

Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese.

Schirone M, Tofalo R, Perpetuini G, Manetta AC, Di Gianvito P, Tittarelli F, Battistelli N, Corsetti A, Suzzi G, Martino G.

Foods. 2018 Jul 7;7(7). pii: E108. doi: 10.3390/foods7070108.

10.

Study of the Grape Cryo-Maceration Process at Different Temperatures.

Naviglio D, Formato A, Scaglione G, Montesano D, Pellegrino A, Villecco F, Gallo M.

Foods. 2018 Jul 6;7(7). pii: E107. doi: 10.3390/foods7070107.

11.

Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials.

Putnik P, Lorenzo JM, Barba FJ, Roohinejad S, Režek Jambrak A, Granato D, Montesano D, Bursać Kovačević D.

Foods. 2018 Jul 5;7(7). pii: E106. doi: 10.3390/foods7070106. Review.

12.

Microbiological Parameters in the Primary Production of Berries: A Pilot Study.

Macori G, Gilardi G, Bellio A, Bianchi DM, Gallina S, Vitale N, Gullino ML, Decastelli L.

Foods. 2018 Jul 5;7(7). pii: E105. doi: 10.3390/foods7070105.

13.

Effect of Using Different Kinds and Ratios of Vegetable Oils on Ice Cream Quality Characteristics.

Güven M, Kalender M, Taşpinar T.

Foods. 2018 Jul 3;7(7). pii: E104. doi: 10.3390/foods7070104.

15.

The Use of Colors as an Alternative to Size in Fusarium graminearum Growth Studies.

Cambaza E, Koseki S, Kawamura S.

Foods. 2018 Jun 27;7(7). pii: E100. doi: 10.3390/foods7070100.

16.

Increasing the Yield of Irish Brown Crab (Cancer pagurus) during Processing without Adversely Affecting Shelf-Life.

McDermott A, Whyte P, Brunton N, Lyng J, Bolton DJ.

Foods. 2018 Jun 27;7(7). pii: E99. doi: 10.3390/foods7070099.

17.

Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis.

Kesen S, Amanpour A, Tsouli Sarhir S, Sevindik O, Guclu G, Kelebek H, Selli S.

Foods. 2018 Jun 27;7(7). pii: E98. doi: 10.3390/foods7070098.

18.

Changes in Fish Consumption Desire and Its Factors: A Comparison between the United Kingdom and Singapore.

Supartini A, Oishi T, Yagi N.

Foods. 2018 Jun 26;7(7). pii: E97. doi: 10.3390/foods7070097.

19.

Use of Sourdough in Low FODMAP Baking.

Loponen J, Gänzle MG.

Foods. 2018 Jun 22;7(7). pii: E96. doi: 10.3390/foods7070096. Review.

20.

Fatty Acid Composition of Gluten-Free Food (Bakery Products) for Celiac People.

Maggio A, Orecchio S.

Foods. 2018 Jun 20;7(6). pii: E95. doi: 10.3390/foods7060095.

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