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Publications in Food Science
Effect of High Pressure Carbon Dioxide Processing on Pectin Methylesterase Activity and Other Orange Juice Properties
LWT - Food Science and Technology
Food Science
Non-Nutritive Sweeteners and Their Implications on the Development of Metabolic Syndrome
Nutrients
Nutrition
Food Science
Dietetics
Changes in Faecal Short-Chain Fatty Acids After Weight-Loss Interventions in Subjects With Morbid Obesity
Nutrients
Nutrition
Food Science
Dietetics
Associations of Erythrocyte Polyunsaturated Fatty Acids With Inflammation and Quality of Life in Post-Menopausal Women With Obesity Completing a Pilot Dietary Intervention
Nutrients
Nutrition
Food Science
Dietetics
Almonds (Prunus Dulcis Mill. D. A. Webb): A Source of Nutrients and Health-Promoting Compounds
Nutrients
Nutrition
Food Science
Dietetics
Dietary Phospholipids and Intestinal Cholesterol Absorption
Nutrients
Nutrition
Food Science
Dietetics
A Review of Mushrooms as a Potential Source of Dietary Vitamin D
Nutrients
Nutrition
Food Science
Dietetics
Bio-Based PLA_PHB Plasticized Blend Films: Processing and Structural Characterization
LWT - Food Science and Technology
Food Science
Lutein and Zeaxanthin Are Positively Associated With Visual–Spatial Functioning in Older Adults: An fMRI Study
Nutrients
Nutrition
Food Science
Dietetics
Association Between the Portion Sizes of Traditional Japanese Seasonings—Soy Sauce and Miso—and Blood Pressure: Cross-Sectional Study Using National Health and Nutrition Survey, 2012–2016 Data
Nutrients
Nutrition
Food Science
Dietetics
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