Literals
- ou:codigoRevista
- 2304-8158
- ou:categoriaSJR
- Food Science (Q1)
- Health Professions (miscellaneous) (Q1)
- Health (social science) (Q1)
- Microbiology (Q3)
- Plant Science (Q1)
- vcard:country-name
- Switzerland
- dcterms:coverage
- 2018-2020
- bibo:eissn
- 2304-8158
- dcterms:identifier
- 2020-11103
- dcterms:publisher
- MDPI Multidisciplinary Digital Publishing Institute
- vcard:region
- Western Europe
- ou:sjrMejorCuartil
- Q1
- dcterms:title
- Foods
Typed Literals
- ou:sjr
- 0.774 (http://www.w3.org/2001/XMLSchema#Decimal)
Inverse Relations
- Has related:
ou:publicadaEnRevista
- Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages
- A chemometric approach to establish underlying connections between lipid and protein oxidation and instrumental color and texture characteristics in brazilian dry-cured loin
- Control of penicillium glabrum by indigenous antagonistic yeast from vineyards
- Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages
- Effect of rearing system on the straight and branched fatty acids of goat milk and meat of suckling kids
- Effect of the organic production and the harvesting method on the chemical quality and the volatile compounds of virgin olive oil over the harvesting season
- Effectiveness of sprayed bioactive fruit extracts in counteracting protein oxidation in lamb cutlets subjected to a high-oxygen MAP
- Consumers' perspectives on alternative short food supply chains based on social media: A focus group study in Spain
- Enrichment of olive fruits in antioxidant content by pre-harvest salicylic acid treatmentwere
- Evaluation of the physicochemical and sensory characteristics of different fig cultivars for the fresh fruit market
- Impact of water activity on the inactivation and gene expression of listeria monocytogenes during refrigerated storage of pressurized dry-cured ham
- Industrial strategies to reduce acrylamide formation in californian-style green ripe olives
- Monitoring the processing of dry fermented sausages with a portable NIRS device
- Optimization of extraction conditions to improve phenolic content and in vitro antioxidant activity in craft brewers' spent grain using response surface methodology (rsm)
- Production of a recombinant single-domain antibody for gluten detection in foods using the pichia pastoris expression system