Literals
- vcard:country-name
- Switzerland
- bibo:eissn
- 2304-8158
- dcterms:identifier
- 2025-7508
- dcterms:publisher
- Multidisciplinary Digital Publishing Institute (MDPI)
- vcard:region
- Western Europe
- dcterms:title
- Foods
Inverse Relations
- Has related:
ou:publicadaEnRevista
- Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing
- Biocontrol of Cheese Spoilage Moulds Using Native Yeasts
- Development of Antimicrobial Coatings from Ficus carica Latex for Improving the Quality of Dried Figs
- Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria
- Effect of Type of Aging on Quality and Sensory Perception of Picanha (Biceps femoris) from Female Angus Calves
- Enhancing Nutrient Profile and Reducing Acrylamide in California-Style Table Olives with Cassia grandis Fortification
- Enhancing Shelf Life and Nutritional Quality of Lamb Burgers with Brassica By-Products: A Synergistic Approach Using High Hydrostatic Pressure
- Determination of Geosmin and 2-Methylisoborneol and Associated Microbial Composition in Rainbow Trout Aquaculture Systems for Human Consumption
- Marketing and Perceived Value of Differentiated Quality Labels in Extremadura’s Agri-Food Sector
- Near-Infrared Spectroscopy Detection of Off-Flavor Compounds in Tench (Tinca tinca) After Depuration in Clean Water
- Pathogen and Spoilage Microorganisms in Meat and Dairy Analogues: Occurrence and Control Strategies
- Prickly Pear and Pomegranate Peel Extracts as Natural Antioxidants: Effects on Colour, Lipid, and Protein Oxidation in Refrigerated Cooked Chicken Models
- Protective Effect of Lactic Acid Bacteria Isolated from Ripened Foods Against Listeria monocytogenes in Plant-Based Fermented Dry-Cured Sausages
- Safety and Quality Improvement of NaCl-Reduced Banana and Apple Fermented with Lacticaseibacillus paracasei
- What Makes Consumers Behave Sustainably When It Comes to Food Waste? An Application of the Theory of Planned Behavior in Spain