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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
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
Microbial Fermentation and Its Role in Quality Improvement of Fermented . . . Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the fermenting microorganisms’ metabolic activities Fermenting microorganisms provide a unique approach towards food stability via physical and
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
Ancient Grains as Functional Foods: Integrating Traditional . . . - MDPI Ancient grains, including wild rice, millet, fonio, teff, quinoa, amaranth, and sorghum, are re-emerging as vital components of modern diets due to their dense nutritional profiles and diverse health-promoting bioactive compounds Rich in high-quality proteins, dietary fiber, essential micronutrients, and a broad spectrum of bioactive compounds such as phenolic acids, flavonoids, carotenoids