Foods
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Overview
publication venue for
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Microstructural Changes in Vanilla planifolia Beans after Using High-Hydrostatic-Pressure Treatment in the Curing Process
2024
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Edible Insects: Perceptions of Marketing, Economic, and Social Aspects among Citizens of Different Countries
2023
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Biofortified Beverage with Chlorogenic Acid from Stressed Carrots: Anti-Obesogenic, Antioxidant, and Anti-Inflammatory Properties
2023
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Solid-State Fermented Pineapple Peel: A Novel Food Ingredient with Antioxidant and Anti-Inflammatory Properties
2023
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Biofortification of Broccoli Microgreens (Brassica oleracea var. italica) with Glucosinolates, Zinc, and Iron through the Combined Application of Bio- and Nanofertilizers
2023
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Digestion-Related Enzyme Inhibition Potential of Selected Mexican Medicinal Plants (Ludwigia octovalvis (Jacq.) P.H.Raven, Cnidoscolus aconitifolius and Crotalaria longirostrata)
2023
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Glycemic and Satiety Response to Three Mexican Honey Varieties
2023
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Nano and Technological Frontiers as a Sustainable Platform for Postharvest Preservation of Berry Fruits
2023
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Nutraceuticals and Their Contribution to Preventing Noncommunicable Diseases
2023
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Sustainable Process for Tortilla Production Using Ohmic Heating with Minimal Impact on the Nutritional Value, Protein, and Calcium Performance
2023
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Kinetic Ultrasound-Assisted Extraction as a Sustainable Approach for the Recovery of Phenolics Accumulated through UVA Treatment in Strawberry By-Products
2023
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Improvement in the Stability and Bioaccessibility of Carotenoid and Carotenoid Esters from a Papaya By-Product Using O/W Emulsions
2023
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Biophysical, Nutraceutical, and Technofunctional Features of Specialty Cereals: Pigmented Popcorn and Sorghum
2023
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Immunomodulatory and Antioxidant Effects of Spray-Dried Encapsulated Kale Sprouts after In Vitro Gastrointestinal Digestion.
12.
2023
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Black Bean Hulls as a Byproduct of an Extraction Process to Enhance Nutraceutical and Glycemic-Related Properties of Nixtamalized Maize Tostadas.
12.
2023
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Physicochemical and In Vitro Starch Residual Digestion Structures of Extruded Maize and Sorghum Starches Added with Sodium Stearoyl Lactylate.
12.
2023
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Essential Oils: Recent Advances on Their Dual Role as Food Preservatives and Nutraceuticals against the Metabolic Syndrome.
12.
2023
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Mexican Ancestral Foods (Theobroma cacao, Opuntia ficus indica, Persea americana and Phaseolus vulgaris) Supplementation on Anthropometric, Lipid and Glycemic Control Variables in Obese Patients: A Systematic Review and Meta-Analysis.
12.
2023
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Multivariate Analysis on the Properties of Intact Cereal Kernels and Their Association with Viscoelasticity at Different Moisture Contents.
12.
2023
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Assessment of Potential Probiotic and Synbiotic Properties of Lactic Acid Bacteria Grown In Vitro with Starch-Based Soluble Corn Fiber or Inulin.
11.
2022
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Effect of High Hydrostatic Pressure and Pulsed Electric Fields Processes on Microbial Safety and Quality of Black/Red Raspberry Juice.
11.
2022
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Effect of Swell-Drying on Mango (Mangifera indica) Drying Kinetics.
11.
2022
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A Preliminary Study on the Effect of the Instant Controlled Pressure Drop Technology (DIC) on Drying and Rehydration Kinetics of Maize Kernels (Zea mays L.).
11.
2022
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Arabinoxylans Release from Brewers¿ Spent Grain Using Extrusion and Solid-State Fermentation with Fusarium oxysporum and the Antioxidant Capacity of the Extracts.
11.
2022
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Towards the Development of 3D-Printed Food: A Rheological and Mechanical Approach.
11.
2022
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Punicic Acid and Its Role in the Prevention of Neurological Disorders: A Review.
11.
2022
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Non-thermal technologies as tools to increase the content of health-promoting compounds in whole fruits and vegetables while retaining quality attributes.
10.
2021
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Nanotechnology as a key to enhance the benefits and improve the bioavailability of flavonoids in the food industry.
10.
2021
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Effect of high hydrostatic pressure on the extractability and bioaccessibility of carotenoids and their esters from papaya (Carica papaya l.) and its impact on tissue microstructure.
10.
2021
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Effect of the addition of different vegetal mixtures on the nutritional, functional, and sensorial properties of snacks based on pseudocereals.
10.
2021
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Probiotic properties, prebiotic fermentability, and gaba-producing capacity of microorganisms isolated from mexican milk kefir grains: A clustering evaluation for functional dairy food applications.
10.
2021
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Chocolate as carrier to deliver bioactive ingredients: Current advances and future perspectives.
10.
2021
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Production of ACE inhibitory peptides from whey proteins modified by high intensity ultrasound using bromelain.
10.
2021
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High hydrostatic pressure induced changes in the physicochemical and functional properties of milk and dairy products: A review.
10.
2021
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Sugar-free milk chocolate as a carrier of omega-3 polyunsaturated fatty acids and probiotics: A potential functional food for the diabetic population.
10.
2021
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Effect of pulsed electric fields (PEF) on extraction yield and stability of oil obtained from dry pecan nuts (Carya illinoinensis (Wangenh. K. Koch)).
10.
2021
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Induced changes in aroma compounds of foods treated with high hydrostatic pressure: A review.
10.
2021
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Technological applications of natural colorants in food systems: A review.
10.
2021
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Carotenoid and carotenoid ester profile and their deposition in plastids in fruits of new papaya (Carica papaya l.) varieties from the canary islands.
10:1-26.
2021
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High hydrostatic pressure processing of whole carrots: Effect of static and multi-pulsed mild intensity hydrostatic pressure treatments on bioactive compounds.
10.
2021
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Physicochemical properties and sensory acceptability of a next-generation functional chocolate added with omega-3 polyunsaturated fatty acids and probiotics.
10.
2021
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Insights into drivers of liking for avocado pulp (Persea americana): Integration of descriptive variables and predictive modeling.
10.
2021
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Methods for the modification and evaluation of cereal proteins for the substitution of wheat gluten in dough systems.
10.
2021
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Combinations of Legume Protein Hydrolysates Synergistically Inhibit Biological Markers Associated with Adipogenesis.
9.
2020
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Evaluation of biological, textural, and physicochemical parameters of panela cheese added with probiotics.
9.
2020
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Beer and consumer response using biometrics: Associations assessment of beer compounds and elicited emotions.
9.
2020
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Effects of the addition of flaxseed and amaranth on the physicochemical and functional properties of instant-extruded products.
8.
2019
Identity
International Standard Serial Number (ISSN)