Effect of Sugar Content on Quality Characteristics and Shelf-Life of Probiotic Dry-Fermented Sausages Produced by Free or Immobilized Lactobacillus casei ATCC 393

Stability of Anthocyanins, Phenolics and Color of Tart Cherry Jams

Mycotoxigenic Fungi and Mycotoxins in Agricultural Crop Commodities in the Philippines: A Review

Christian Joseph R. Cumagun,Mark Angelo O. Balendres,Petr Karlovsky

Kinetic Improvement of Bioactive Compounds Extraction from Red Grape (Vitis vinifera Moldova) Pomace by Ultrasonic Treatment

Consumer Avoidance of Insect Containing Foods: Primary Emotions, Perceptions and Sensory Characteristics Driving Consumers Considerations

Exploratory Monitoring of the Quality and Authenticity of Commercial Honey in Ecuador

Multilayer Bixin Microcapsules: The Impact of Native Carbohydrates on the Microencapsulation Efficiency and Dispersion Stability

Development of a Breadfruit Flour Pasta Product

Prevalence of Campylobacter spp. in Poultry in Three Spanish Farms, A Slaughterhouse and A Further Processing Plant

Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace

The Effect of Calcium, Citrate, and Urea on the Stability of Ultra-High Temperature Treated Milk: A Full Factorial Designed Study

The Honey Volatile Code: A Collective Study and Extended Version

Anastasia V. Badeka,Ioannis K. Karabagias,Vassilios K. Karabagias

Insights into the Allergenic Potential of the Edible Yellow Mealworm (Tenebrio molitor)

Agathe Maudouit,Annick Barre,Carole Pichereaux,Cédric Auriol,Esmeralda Velazquez,Fran？oise Bienvenu,Hervé Benoist,Jacques Bienvenu,Lorna Garnier,Mathias Simplicien,Odile Burlet-Schiltz,Pierre Rougé

A Life Cycle Perspective to Assess the Environmental and Economic Impacts of Innovative Technologies in Extra Virgin Olive Oil Extraction

Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing

Natural Red Pigment Production by Monascus Purpureus in Submerged Fermentation Systems Using a Food Industry Waste: Brewer’s Spent Grain

Religion, Food Choices, and Demand Seasonality: Evidence from the Ethiopian Milk Market

Analysis of Volatile Constituents in Platostoma palustre (Blume) Using Headspace Solid-Phase Microextraction and Simultaneous Distillation-Extraction

Development of Reduced-Fat, Reduced-Sodium Semi-Hard Sheep Milk Cheese

Enzymatic Pea Protein Hydrolysates Are Active Trypsin and Chymotrypsin Inhibitors

The Influence of Chemical Structure and the Presence of Ascorbic Acid on Anthocyanins Stability and Spectral Properties in Purified Model Systems

Assessing the Nutritional Value of Root and Tuber Crops from Bolivia and Peru

The Importance of Sensory Lexicons for Research and Development of Food Products

Study of the Chronology of Expression of Ten Extracellular Matrix Molecules during the Myogenesis in Cattle to Better Understand Sensory Properties of Meat

Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin

Novel Ingredients Based on Grapefruit Freeze-Dried Formulations: Nutritional and Bioactive Value

Claudia Agudelo,Laura Cebadera,Marta Igual,Monta？a Cámara,Nuria Martínez-Navarrete,Rosa M？ Cámara

The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products

Antonella Pasqualone,Carmine Summo,Davide De Angelis,Francesco Caponio,Giacomo Squeo,Graziana Difonzo

The Effect of Exclusive Olive Oil Consumption on Successful Aging: A Combined Analysis of the ATTICA and MEDIS Epidemiological Studies

Characterization of Sparkling Wines According to Polyphenolic Profiles Obtained by HPLC-UV/Vis and Principal Component Analysis

Storage Time and Temperature on the Sensory Properties Broccoli

Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballs

Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese

Preventive Effect of Lactobacillus fermentum CQPC08 on 4-Nitroquineline-1-Oxide Induced Tongue Cancer in C57BL/6 Mice

Quality Aspects of Insects as Food—Nutritional, Sensory, and Related Concepts

Distribution, Contents, and Health Risk Assessment of Cadmium, Lead, and Nickel in Bananas Produced in Ecuador

Extracellular Heme Proteins Influence Bovine Myosatellite Cell Proliferation and the Color of Cell-Based Meat

Andrew Stout,David L. Kaplan,John Yuen,Natalie Rubio,Per Fogelstrand,Robin Simsa

The Optimization of Plasma-Activated Water Treatments to Inactivate Salmonella Enteritidis (ATCC 13076) on Shell Eggs

Chang-Wei Hsieh,Chia-Min Lin,Chih-Yao Hou,Chun-Ping Hsiao,Jong-Shinn Wu,Yu-Chi Chu

Preventive Effect of Alkaloids from Lotus plumule on Acute Liver Injury in Mice

The Demographic Diversity of Food Intake and Prevalence of Kidney Stone Diseases in the Indian Continent

Modeling of Osmotic Dehydration of Apples in Sugar Alcohols and Dihydroxyacetone (DHA) Solutions

The Development of a Uniform Alginate-Based Coating for Cantaloupe and Strawberries and the Characterization of Water Barrier Properties

Headspace Gas Chromatography-Mass Spectrometry for Volatile Components Analysis in Ipomoea Cairica (L.) Sweet Leaves: Natural Deep Eutectic Solvents as Green Extraction and Dilution Matrix

The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review

Amaranth Leaves and Skimmed Milk Powders Improve the Nutritional, Functional, Physico-Chemical and Sensory Properties of Orange Fleshed Sweet Potato Flour

Dispersive Solid–Liquid Extraction Coupled with LC-MS/MS for the Determination of Sulfonylurea Herbicides in Strawberries

Lipids and Fatty Acids in Italian Durum Wheat (Triticum durum Desf.) Cultivars

Dynamic Oral Texture Properties of Selected Indigenous Complementary Porridges Used in African Communities

Variations in Amino Acid and Protein Profiles in White versus Brown Teff (Eragrostis Tef) Seeds, and Effect of Extraction Methods on Protein Yields

Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis

Dynamic Changes in Post-Ingestive Sensations after Consumption of a Breakfast Meal High in Protein or Carbohydrate