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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
- Prioritizing Transboundary Aquifers in the Arizona–Sonora . . . - MDPI
Groundwater is vital to the well-being of over 20 million people in the nearly 2000-mile-long, arid U S –Mexico border region, supporting agricultural, industrial, domestic, and environmental needs However, persistent droughts over the past two decades, coupled with increasing water demand and population growth, have significantly strained water resources, threatening the region’s water
- Identifying the Leading Sources of Saturated Fat and Added Sugar . . . - MDPI
The 2020–2025 Dietary Guidelines for Americans recommend limiting intakes of saturated fat and added sugars (SF AS) to <10% total energy
- Special Issues | Foods | MDPI
Foods publishes Special Issues to create collections of papers on specific topics, with the aim of building a community of authors and readers to discuss the latest research and develop new ideas and research directions Special Issues are led by Guest Editors, who are experts on the topic and all Special Issue submissions follow MDPI's standard editorial process The journal’s Editor-in
- 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
- Foods | 2024 - Browse Issues - MDPI
Foods, an international, peer-reviewed Open Access journal
- Chile (Capsicum spp. ) as Food-Medicine Continuum in Multiethnic Mexico
Mexico is the center of origin and diversification of domesticated chile (Capsicum annuum L ) Chile is conceived and employed as both food and medicine in Mexico In this context, the objective of this paper is to describe and analyze the cultural role of chile as food and as medicine for the body and soul in different cultures of Mexico To write it, we relied on our own fieldwork and
- Innovative Foods: The Future Food Supply, Nutrition and Health
Currently, food-innovation and product-development activities are heavily focused on new protein sources to provide alternatives to animal-based foods, which have been negatively perceived in certain societies While the current approaches mostly focus on producing appealing and nutritionally comparable products to those traditionally obtained from animals, some key nutritional and health
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