Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
《食品》（ISSN 2304-8158）是一本国际性的、同行评审的科学开放获取期刊，为食品研究的各个方面提供了一个先进的研究论坛。它发表评论、定期研究论文和简短通讯。我们的目标是鼓励科学家、研究人员和其他食品专业人士尽可能详细地发表他们的实验和理论结果，或与尽可能多的读者无限制地分享他们的知识。论文的长度没有限制。必须提供完整的实验细节，以便重现结果。此外，本杂志还具有以下特点：关于研究建议和研究思路的稿件将受到特别欢迎，关于计算和实验过程的全部细节的电子文件或软件，如果无法以正常方式发表，可以作为补充材料存放我们也接受与更广泛的读者交流的稿件，关于公共基金资助的研究项目
How Fermentation Affects the Antioxidant Properties of Cereals and Legumes
来源期刊：FoodsDOI：10.3390/foods8090362
Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics
来源期刊：FoodsDOI：10.3390/foods8090366
Phytosterol Contents of Edible Oils and Their Contributions to Estimated Phytosterol Intake in the Chinese Diet
来源期刊：FoodsDOI：10.3390/foods8080334
Quality Aspects of Insects as Food—Nutritional, Sensory, and Related Concepts
来源期刊：FoodsDOI：10.3390/foods8030095
Antibiotic Resistant Pseudomonas Spp. Spoilers in Fresh Dairy Products: An Underestimated Risk and the Control Strategies
来源期刊：FoodsDOI：10.3390/foods8090372
Determination of Pigments in Virgin and Extra-Virgin Olive Oils: A Comparison between Two Near UV-Vis Spectroscopic Techniques
来源期刊：FoodsDOI：10.3390/foods8010018
HPLC Analysis of Phenols in Negroamaro and Primitivo Red Wines from Salento
来源期刊：FoodsDOI：10.3390/foods8020045
Untargeted Metabolomics to Evaluate the Stability of Extra-Virgin Olive Oil with Added Lycium barbarum Carotenoids during Storage
来源期刊：FoodsDOI：10.3390/foods8060179
The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.)
来源期刊：FoodsDOI：10.3390/foods8080327
Application of Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Imaging for Food Analysis
来源期刊：FoodsDOI：10.3390/foods8120633
Cognitive Function and Consumption of Fruit and Vegetable Polyphenols in a Young Population: Is There a Relationship?
来源期刊：FoodsDOI：10.3390/foods8100507
Antioxidant Characterization and Biological Effects of Grape Pomace Extracts Supplementation in Caenorhabditis elegans
来源期刊：FoodsDOI：10.3390/foods8020075
Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin
来源期刊：FoodsDOI：10.3390/foods9010013
Control and Monitoring of Milk Renneting Using FT-NIR Spectroscopy as a Process Analytical Technology Tool
来源期刊：FoodsDOI：10.3390/foods8090405
Characterisation of Uruguayan Honeys by Multi-Elemental Analyses as a Basis to Assess Their Geographical Origin
来源期刊：FoodsDOI：10.3390/foods8010024
Preventive Effect of Lactobacillus fermentum CQPC08 on 4-Nitroquineline-1-Oxide Induced Tongue Cancer in C57BL/6 Mice
来源期刊：FoodsDOI：10.3390/foods8030093
In Vitro Probiotic Properties and DNA Protection Activity of Yeast and Lactic Acid Bacteria Isolated from A Honey-Based Kefir Beverage
来源期刊：FoodsDOI：10.3390/foods8100485
Oral Wine Texture Perception and Its Correlation with Instrumental Texture Features of Wine-Saliva Mixtures
来源期刊：FoodsDOI：10.3390/foods8060190
Dried-Fruit Storage: An Analysis of Package Headspace Atmosphere Changes
来源期刊：FoodsDOI：10.3390/foods8020056
Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing
来源期刊：FoodsDOI：10.3390/foods8050159
Distribution of β-Glucan, Phenolic Acids, and Proteins as Functional Phytonutrients of Hull-Less Barley Grain
来源期刊：FoodsDOI：10.3390/foods8120680
Quality Characteristics Analysis and Remaining Shelf Life Prediction of Fresh Tibetan Tricholoma matsutake under Modified Atmosphere Packaging in Cold Chain
来源期刊：FoodsDOI：10.3390/foods8040136
Taste Sensitivity Is Associated with Food Consumption Behavior but not with Recalled Pleasantness
来源期刊：FoodsDOI：10.3390/foods8100444
A Multifunctional Biosurfactant Extract Obtained from Corn Steep Water as Bactericide for Agrifood Industry
来源期刊：FoodsDOI：10.3390/foods8090410
Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation
来源期刊：FoodsDOI：10.3390/foods9010017
Effect of Casein Hydrolysates on Intestinal Cell Migration and Their Peptide Profiles by LC-ESI/MS/MS
来源期刊：FoodsDOI：10.3390/foods8030091
Antimicrobial Properties of Encapsulated Antimicrobial Natural Plant Products for Ready-to-Eat Carrots
来源期刊：FoodsDOI：10.3390/foods8110535
Optimization of Quality Properties of Gluten-Free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums
来源期刊：FoodsDOI：10.3390/foods8050156
Pure Polyphenols and Cranberry Juice High in Anthocyanins Increase Antioxidant Capacity in Animal Organs
来源期刊：FoodsDOI：10.3390/foods8080340
Different Processing Practices and the Frying Life of Refined Canola Oil
来源期刊：FoodsDOI：10.3390/foods8110527
Assessment of Ready-to-Use Freeze-dried Immobilized Biocatalysts as Innovative Starter Cultures in Sourdough Bread Making
来源期刊：FoodsDOI：10.3390/foods8010040
Rice Flour and Bran Enriched with Blueberry Polyphenols Increases Storage Stability and Decreases Arsenic Content in Bran
来源期刊：FoodsDOI：10.3390/foods8070276
Prediction of Pasting Properties of Dough from Mixolab Measurements Using Artificial Neuronal Networks
来源期刊：FoodsDOI：10.3390/foods8100447
Physicochemical, Spectroscopic and Chromatographic Analyses in Combination with Chemometrics for the Discrimination of Four Sweet Cherry Cultivars Grown in Northern Greece
来源期刊：FoodsDOI：10.3390/foods8100442
Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems
来源期刊：FoodsDOI：10.3390/foods8040117
Effect of Product Involvement on Panels’ Vocabulary Generation, Attribute Identification, and Sample Configurations in Beer
来源期刊：FoodsDOI：10.3390/foods8100488
Production and Physicochemical Properties of Starch Isolated from Djulis (Chenopodium formosanum)
来源期刊：FoodsDOI：10.3390/foods8110551
Hydrolysis of Whey Protein-Dextran Glycates Made Using the Maillard Reaction
来源期刊：FoodsDOI：10.3390/foods8120686
Investigation of the Performance of a Hybrid Dryer Designed for the Food Industry
来源期刊：FoodsDOI：10.3390/foods8020081
Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla
来源期刊：FoodsDOI：10.3390/foods8120613
Novel Ingredients Based on Grapefruit Freeze-Dried Formulations: Nutritional and Bioactive Value
来源期刊：FoodsDOI：10.3390/foods8100506
Impact of Milk Fortification on the Microbiological and Physicochemical Properties of Set-Type Skimmed Yoghurt Using Three Commercial Soluble Prebiotics
来源期刊：FoodsDOI：10.3390/foods8060181
Lipid Oxidation in Emulsions Fortified with Iron-Loaded Alginate Beads
来源期刊：FoodsDOI：10.3390/foods8090361
Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin
来源期刊：FoodsDOI：10.3390/foods8080341
Oxidative Stability of Stripped Soybean Oil during Accelerated Oxidation: Impact of Monoglyceride and Triglyceride—Structured Lipids Using DHA as sn-2 Acyl-Site Donors
来源期刊：FoodsDOI：10.3390/foods8090407
Bread for the Aging Population: The Effect of a Functional Wheat–Lentil Bread on the Immune Function of Aged Mice
来源期刊：FoodsDOI：10.3390/foods8100510
Modified QuEChERS Extraction and HPLC-MS/MS for Simultaneous Determination of 155 Pesticide Residues in Rice (Oryza sativa L.)
来源期刊：FoodsDOI：10.3390/foods9010018
Fermented Sea Tangle (Laminaria japonica Aresch) Suppresses RANKL-Induced Osteoclastogenesis by Scavenging ROS in RAW 264.7 Cells
来源期刊：FoodsDOI：10.3390/foods8080290
Effects of Passive- and Active-Modified Atmosphere Packaging on Physio-Chemical and Quality Attributes of Fresh In-Hull Pistachios (Pistacia vera L. cv. Badami)
来源期刊：FoodsDOI：10.3390/foods8110564
Assessment of Thermosonication as Postharvest Treatment Applied on Whole Tomato Fruits: Optimization and Validation †
来源期刊：FoodsDOI：10.3390/foods8120649
