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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 | 2023 - Browse Issues - MDPI
Foods, an international, peer-reviewed Open Access journal
- 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
- Ultraprocessed Foods and Neuropsychiatric Outcomes: Putative Mechanisms
A body of evidence indicates an association between ultraprocessed foods (UPFs) and health outcomes Most of it has been obtained through preclinical studies, although a number of observational studies substantiate how a high intake of these products increases the risk of neuropsychiatric disorders, and an increasing amount of dietary intervention studies confirm these findings The aim of
- The Detrimental Impact of Ultra-Processed Foods on the Human Gut . . .
Ultra-processed foods (UPFs) have become a widely consumed food category in modern diets However, their impact on gut health is raising increasing concerns This review investigates how UPFs impact the gut microbiome and gut barrier, emphasizing gut dysbiosis and increased gut permeability UPFs, characterized by a high content of synthetic additives and emulsifiers, and low fiber content
- Fermented Foods and Food Microorganisms: Antioxidant Benefits and . . .
Fermented foods have been a part of human civilization since ancient times, offering enhanced flavors, extended shelf-life, and improved nutritional value through the action of microorganisms [1] The fermentation process has been pivotal in transforming various food substrates, ranging from dairy and vegetables to cereals and legumes, into staples of diets around the globe [2, 3, 4] One of
- Foods for Sleep Improvement: A Review of the Potential and . . . - MDPI
Insomnia affects one-third of the world’s population; the negative effects of insomnia are significant, and traditional insomnia medications have numerous side effects and cause considerable suffering This has aroused interest in obtaining sleep-improving substances from foods This study conducted a comprehensive literature review using Web of Science and PubMed with keywords like “sleep
- Sensory Properties and Acceptability of Fermented Pearl Millet, a . . .
Analyses were conducted using Statistica (Tribco, Palo Alto, CA, USA, version 13 5 0 17) and Microsoft Excel (version 16 0 6413 1000) Ratings of sensation intensity were positively skewed, so a log transform was applied before inferential analysis
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