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- Foods | An Open Access Journal from MDPI
Foods is an international, peer-reviewed, open access journal on food science published semimonthly online by MDPI The Italian Society of Food Sciences (SISA) and Spanish Nutrition Foundation (FEN) are affiliated with Foods and their members receive discounts on the article processing charges Open Access — free for readers, with article processing charges (APC) paid by authors or their
- One Bloom Is Not Like the Other—Distinct Environmental Drivers . . . - MDPI
Efforts to elucidate drivers of Pseudo-nitzschia HABs in the California Current System (CCS) have identified strong associations to nutrient limitation and climate variability, though there is still uncertainty in direct links between environmental conditions and DA [15]
- Foods | 2023 - Browse Issues - MDPI
Foods, an international, peer-reviewed Open Access journal
- Foods | Aims Scope - MDPI
About Foods Aims Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal that provides an advanced forum for studies related to all aspects of food research, with major emphasis on the “science of food” Our goal is to strive for the publication of exceptionally high-quality articles with rigor and depth We will publish comprehensive reviews, research
- Traditional Fermented Foods and Their Physicochemical, Sensory, Flavor . . .
Traditional fermented foods represent a vital cornerstone of culinary cultures worldwide, with a history that spans millennia Rooted in distinctive production techniques and cultural practices, these foods not only extend the shelf life of perishable ingredients but also generate unique flavors, nutritional benefits, and diverse bioactive properties However, despite rapid scientific and
- Integrated Water Management at the Peri-Urban Interface: A Case . . . - MDPI
The Monterey Salinas region in California exemplifies a new era of integrated or “one water” management that is using all of the water it can get to achieve more sustainable supplies to benefit cities, agriculture, and the environment
- Ancient Grains as Functional Foods: Integrating Traditional . . . - MDPI
Ancient grains, including wild rice, millet, fonio, teff, quinoa, amaranth, and sorghum, are re-emerging as vital components of modern diets due to their dense nutritional profiles and diverse health-promoting bioactive compounds Rich in high-quality proteins, dietary fiber, essential micronutrients, and a broad spectrum of bioactive compounds such as phenolic acids, flavonoids, carotenoids
- Fermented Foods and Food Microorganisms: Antioxidant Benefits and . . .
Fermented foods have been a part of human civilization since ancient times, offering enhanced flavors, extended shelf-life, and improved nutritional value through the action of microorganisms [1] The fermentation process has been pivotal in transforming various food substrates, ranging from dairy and vegetables to cereals and legumes, into staples of diets around the globe [2, 3, 4] One of
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