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 …
Foods | 2023 - Browse Issues - MDPI
Foods, an international, peer-reviewed Open Access journal.
Food Innovation as a Means of Developing Healthier and More
Aug 31, 2021 · The current demand for healthy and sustainable foods has encouraged the development of new alternatives even in traditional products.
Functional Foods in Modern Nutrition Science: Mechanisms
Jun 28, 2025 · Cao, X.; Wang, M.; Zhou, M.; Mi, Y.; Fazekas-Pongor, V.; Major, D.; Lehoczki, A.; Guo, Y. Trends in prevalence, mortality, and risk factors of dementia among the oldest-old …
Food Addiction in the Light of DSM-5 - MDPI
Sep 15, 2014 · Department of Psychology, University of Michigan, 530 Church Street, Ann Arbor, MI 48109-1043, USA
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 …
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 …
Fermented Foods and Food Microorganisms: Antioxidant Benefits …
Sep 16, 2024 · Fermented foods have been a part of human civilization since ancient times, offering enhanced flavors, extended shelf-life, and improved nutritional value through the …
From Waste to Value: Fish Protein Hydrolysates as a ... - MDPI
Sep 29, 2024 · Fish provides a low-caloric content, polyunsaturated fatty acids, many essential trace elements and is also a rich source of protein, ranging from 10% to 25%. Therefore, the …
Smart Fermentation Technologies: Microbial Process Control in ...
Jun 5, 2025 · Traditional fermented foods are appreciated worldwide for their cultural significance and health-promoting properties. However, traditional fermentation production suffers from …