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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
- 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
- Food Hydrocolloids: Structure, Properties, and Applications
An enhanced pH-sensitive carrier based on alginate-Ca-EDTA in a set-type W1 O W2 double emulsion model stabilized with WPI-EGCG covalent conjugates for probiotics colon-targeted release
- Molecular Identification of Escherichia coli Isolated from Street Foods . . .
Pires, A F ; Stover, J ; Kukielka, E ; Haghani, V ; Aminabadi, P ; de Melo Ramos, T ; Jay-Russell, M T Salmonella and Escherichia coli prevalence in meat and produce sold at farmers’ markets in Northern California
- The Effects of Creatine Supplementation on Upper- and Lower-Body . . . - MDPI
Background: Creatine supplementation is widely used to enhance exercise performance, mainly resistance training adaptations, yet its differential effects on upper- and lower-body strength and muscular power remain unclear across populations Objective: This systematic review and meta-analysis aimed to quantify the effects of creatine supplementation in studies that included different exercise
- The Role of Dairy in Human Nutrition: Myths and Realities - MDPI
The Ca P ratio of milk is also beneficial for absorption and is ideal between 1 and 1 50 A value greater than 1 50 in the diet is associated with an increase in renal calcium excretion [44]
- Fermented Food and Microbiota - MDPI
Fermented foods are defined as foods or beverages resulting from controlled microbial growth and conversion of major and minor food and enzymatic components
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