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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.
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.
Food and health: prevention through medicinal food and supplements. Clinical data supporting the efficacy of nutraceuticals. Novel foods' uses and applications.
Editor’s Choice articles are based on recommendations by the scientific editors of MDPI journals from around the world. Editors select a small number of articles recently published in the journal that they believe will be particularly interesting to readers, or important in the respective research area.
Editor’s Choice articles are based on recommendations by the scientific editors of MDPI journals from around the world. Editors select a small number of articles recently published in the journal that they believe will be particularly interesting to readers, or important in the respective research area.
Individual journal guidelines can be found at the journal ‘Instructions for Authors’ page. Data sharing policies concern the minimal dataset that supports the central findings of a published study.
Editor’s Choice articles are based on recommendations by the scientific editors of MDPI journals from around the world. Editors select a small number of articles recently published in the journal that they believe will be particularly interesting to readers, or important in the respective research area.
In this Special Issue, “Drying Technologies in Food Processing”, a comprehensive overview of the application of emerging and unconventional technologies prior to and during osmotic dehydration is presented.
In many social sciences and humanities journals we waive between 70% - 100% of APCs (an APC is still displayed on these journal's websites, in order to demonstrate to authors that there is a cost to publication). Even some of our well-established journals waive 30% of publishing costs each year.
This study was conducted to assess OTA contamination levels and fungal presence in 57 cereal-based food samples, as well as PAT contamination levels and fungal presence in 50 types of foods, including apples, hawthorn berries, pears, and their derivatives.