Results 1 to 10 of about 2,501,803 (365)
Acknowledgment to Reviewers of Foods in 2020
Foods, 2021 Peer review is the driving force of journal development, and reviewers are gatekeepers who ensure that Foods maintains its standards for the high quality of its published papers [...]
Foods Editorial Office
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Acknowledgment to Reviewers of Foods in 2021
Foods, 2022 Rigorous peer-reviews are the basis of high-quality academic publishing [...]
Foods Editorial Office
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Import-Substitution as a Factor of Developing Sustainable Economy
Вестник Российского экономического университета имени Г. В. Плеханова, 2023 Volatile economic and political situation in the world makes us search for new ways and methods of sustainable development of economy. The article deals with one of these methods and an acute challenge, i. e. importsubstitution.
N. A. Arushanova
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Foods, 2023 Chitooligosaccharide (CHOS), a depolymerized chitosan, can be prepared via physical, chemical, and enzymatic hydrolysis, or a combination of these techniques.
Ajay Mittal +4 more
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Acknowledgement to Reviewers of Foods in 2016
Foods, 2017 The editors of Foods would like to express their sincere gratitude to the following reviewers for assessing manuscripts in 2016.[...]
Foods Editorial Office
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Frontiers in Microbiology, 2023 The detection rate of Klebsiella pneumoniae in food is increasing, and it has emerged as a food pathogen. Global health is threatened due to the emergence of multidrug-resistant (MDR) and hypervirulent (hv) K. pneumoniae.
Changrong Chen +9 more
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A General Review of Methodologies Used in the Determination of Cholesterol (C27H46O) Levels in Foods
Foods, 2023 Cholesterol (C27H46O) is a lipid-derived substance found in lipoproteins and cell membranes. It is also one of the main sources for the production of bile acids, vitamin D, and steroid hormones.
Ashwell R. Ndhlala +3 more
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Understanding the charactersitics and types of single-person households based on food purchase frequencies in Korea: a cross-sectional study using the 2023 Consumer Behavior Survey for Foods [PDF]
Korean Journal of Community NutritionObjectives This study investigated the differences in food purchase frequency among single-person households by gender and age group and explored the characteristics of single-person household groups according to their food purchase patterns.
So-Yun Kim +3 more
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Toxins, 2015 A method that uses mass spectrometry (MS) for identification and quantification of protein toxins, staphylococcal enterotoxins A and B (SEA and SEB), in milk and shrimp is described.
Aida Zuberovic Muratovic +4 more
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Food, food substitutes and food supplements
Argumenta, 2020 Distinguishing between food, food substitutes and supplements is common in everyday life and academic work. The aim of this paper is to analyze this distinction. The question is approached from the point of view of functions. The hypothesis reads as follows: “Food has several nutritional, culinary, social, cultural, aesthetic and other functions. These
openaire +3 more sources