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Foods | Open Access Journal | MDPI Foods is an international, peer-reviewed, open access journal on food science published semimonthly online by MDPI
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
Spotlight on Foods - MDPI Blog In this article, we spotlight the MDPI journal Foods We go over its history, scope, and how to submit manuscripts
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
Special Issues | Foods | MDPI 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’s Editor-in
Food Nutrition | Foods | MDPI The “Food Nutrition” Section is dedicated to unraveling the complex interplay between diet and human health With a focus on food composition, this Section scrutinizes the macro- and micronutrients that constitute our daily diets It explores the diverse food properties that influence food quality and safety, as well as the myriad of bioactive compounds present in foods that exert
Innovative Foods: The Future Food Supply, Nutrition and Health Currently, food-innovation and product-development activities are heavily focused on new protein sources to provide alternatives to animal-based foods, which have been negatively perceived in certain societies While the current approaches mostly focus on producing appealing and nutritionally comparable products to those traditionally obtained from animals, some key nutritional and health