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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
- Analysis of the Physical and Structure Characteristics of Reformulated . . .
The surface topology of the crust and the bulk of the rectangular pizza base samples (length and width: 15 mm) were visualized using a Stereo Zoom Microscope (Model: SM-2TZ; Make: AMscope, Irvine, CA, USA)
- Foods | Article Processing Charges - MDPI
Open Access and Article Processing Charge (APC) All articles published in Foods (ISSN 2304-8158) are published in full open access An article processing charge (APC) of CHF 2900 (Swiss francs) applies to papers accepted after peer review This article processing charge is to cover the costs of peer review, copyediting, typesetting, long-term archiving, and journal management In addition to
- Foods | Editor’s choice Articles - MDPI
The escalating environmental and health concerns regarding conventional meat consumption have intensified the global search for sustainable dietary alternatives Plant-based foods and meat substitutes have emerged as promising solutions These products aim to replicate the sensory and nutritional attributes of meat while mitigating [ ] Read more
- Foods | Instructions for Authors - MDPI
Foods, an international, peer-reviewed Open Access journal
- Foods | Special Issues - MDPI
Special Issues 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
- Foods | 2024 - Browse Issues - MDPI
Foods, an international, peer-reviewed Open Access journal
- Encapsulation of Orange Peel Oil in Biopolymeric Nanocomposites to . . .
Orange peel oil (OPO) is one of the most common flavorings used in the food industry, but it is volatile under environmental conditions (the presence of light, oxygen, humidity, and high temperatures) Encapsulation by biopolymer nanocomposites is a suitable and novel strategy to improve the bioavailability and stability of OPO and its controlled release In this study, we investigated the
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