Literals
- ou:codigoRevista
- 2304-8158
- ou:categoriaSJR
- Microbiology (Q2)
- Health (social science) (Q1)
- Health Professions (miscellaneous) (Q1)
- Food Science (Q1)
- Plant Science (Q1)
- vcard:country-name
- Switzerland
- dcterms:coverage
- 2012-2025
- bibo:eissn
- 2304-8158
- dcterms:identifier
- 2024-7508
- dcterms:publisher
- Multidisciplinary Digital Publishing Institute (MDPI)
- vcard:region
- Western Europe
- ou:sjrMejorCuartil
- Q1
- dcterms:title
- Foods
Typed Literals
- ou:sjr
- 1.021 (http://www.w3.org/2001/XMLSchema#Decimal)
Inverse Relations
- Has related:
ou:publicadaEnRevista
- Electronic Nose and Gas Chromatograph Devices for the Evaluation of the Sensory Quality of Green Coffee Beans
- Antioxidant Activity of Aqueous Extracts Obtained from By-Products of Grape, Olive, Tomato, Lemon, Red Pepper and Pomegranate
- Biocontrol of L. monocytogenes with Selected Autochthonous Lactic Acid Bacteria in Raw Milk Soft-Ripened Cheese under Different Water Activity Conditions
- Comprehensive Analysis of Bioactive Compounds, Functional Properties, and Applications of Broccoli By-Products
- Does Consumers’ Cultural Background Affect How They Perceive and Engage in Food Sustainability? A Cross-Cultural Study
- Dry-Cured Sausages “Salchichón” Manufactured with a Valorized Ingredient from Red Grape Pomace (Var. Tempranillo)
- Assessing the Impact of Pomegranate Peel Extract Active Packaging and High Hydrostatic Pressure Processing on Color and Oxidative Stability in Sliced Nitrate/Nitrite-Reduced Iberian Dry-Cured Loins
- Electronic Prediction of Chemical Contaminants in Aroma of Brewed Roasted Coffee and Quantification of Acrylamide Levels
- High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages (“Salchichón”)
- Impact of Simulated Human Gastrointestinal Digestion on the Functional Properties of Dietary Fibres Obtained from Broccoli Leaves, Grape Stems, Pomegranate and Tomato Peels
- Roasted and Unroasted Cocoa Nibs: Bioactive Compounds Analysis and Application in Cereal Bars
- Variability within L. albus and L. angustifolius Seeds in Dietary Fiber Components