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Result Number	Material Type	Record Details and Options
1	Material Type: Article	Evaluation of Precision and Sensitivity of Back Extrusion Test for Measuring Textural Qualities of Cooked Germinated Brown Rice in Production Process Foods, 2023-08, Vol.12 (16), p.3090 [Peer Reviewed Journal] COPYRIGHT 2023 MDPI AG ;2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2023 by the authors. 2023 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods12163090 ;PMID: 37628089 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
2	Material Type: Article	Evaluation of Cooked Rice for Eating Quality and Its Components in Geng Rice Foods, 2023-08, Vol.12 (17), p.3267 [Peer Reviewed Journal] 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2023 by the authors. 2023 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods12173267 ;PMID: 37685200 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
3	Material Type: Article	Hybrid Spreadable Cheese Analogues with Faba Bean and Mealworm ( Tenebrio molitor ) Flours: Optimisation Using Desirability-Based Mixture Design Foods, 2023-04, Vol.12 (7), p.1522 [Peer Reviewed Journal] COPYRIGHT 2023 MDPI AG ;2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2023 by the authors. 2023 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods12071522 ;PMID: 37048343 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
4	Material Type: Article	Effect of Deep Dormancy Temperature Cultivation on Meat Quality of Crucian Carp ( Carassius auratus ) Foods, 2023-02, Vol.12 (4), p.792 [Peer Reviewed Journal] COPYRIGHT 2023 MDPI AG ;2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2023 by the authors. 2023 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods12040792 ;PMID: 36832867 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
5	Material Type: Article	Could Japonica Rice Be an Alternative Variety for Increased Global Food Security and Climate Change Mitigation? Foods, 2021-08, Vol.10 (8), p.1869 [Peer Reviewed Journal] 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2021 by the authors. 2021 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods10081869 ;PMID: 34441646 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
6	Material Type: Article	Proximate Compositions, Texture, and Sensory Profiles of Gluten-Free Bario Rice Bread Supplemented with Potato Starch Foods, 2023-03, Vol.12 (6), p.1172 [Peer Reviewed Journal] COPYRIGHT 2023 MDPI AG ;2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2023 by the authors. 2023 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods12061172 ;PMID: 36981099 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
7	Material Type: Article	Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti? Foods, 2020-05, Vol.9 (6), p.693 [Peer Reviewed Journal] COPYRIGHT 2020 MDPI AG ;2020 by the authors. 2020 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods9060693 ;PMID: 32481508 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
8	Material Type: Article	Instrumental and Sensory Characteristics of Commercial Korean Rice Noodles Foods, 2021-11, Vol.10 (11), p.2885 [Peer Reviewed Journal] 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2021 by the authors. 2021 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods10112885 ;PMID: 34829166 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
9	Material Type: Article	Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread Foods, 2020-12, Vol.9 (12), p.1837 [Peer Reviewed Journal] 2020. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2020 by the authors. 2020 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods9121837 ;PMID: 33321806 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
10	Material Type: Article	Modelling Processes and Products in the Cereal Chain Foods, 2021-01, Vol.10 (1), p.82 [Peer Reviewed Journal] 2021. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;Attribution ;2021 by the authors. 2021 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods10010082 ;PMID: 33406629 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
11	Material Type: Article	Green Processing of Black Raspberry Pomace: Application of Sonotrode-Based Extraction Technique and Particles from Gas-Saturated Solutions (PGSS) Technology Foods, 2023-10, Vol.12 (20), p.3867 [Peer Reviewed Journal] COPYRIGHT 2023 MDPI AG ;2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2023 by the authors. 2023 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods12203867 ;PMID: 37893761 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
12	Material Type: Article	Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review Foods, 2023-06, Vol.12 (13), p.2564 [Peer Reviewed Journal] COPYRIGHT 2023 MDPI AG ;2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2023 by the authors. 2023 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods12132564 ;PMID: 37444300 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
13	Material Type: Article	Development and Quality Evaluation of Rigatoni Pasta Enriched with Hemp Seed Meal Foods, 2023-04, Vol.12 (9), p.1774 [Peer Reviewed Journal] COPYRIGHT 2023 MDPI AG ;2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2023 by the authors. 2023 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods12091774 ;PMID: 37174312 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
14	Material Type: Article	Real-Time Monitoring of Dough Quality in a Dough Mixer Based on Current Change Foods, 2024-02, Vol.13 (3), p.504 [Peer Reviewed Journal] COPYRIGHT 2024 MDPI AG ;2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods13030504 ;PMID: 38338639 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
15	Material Type: Article	Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives Foods, 2023-02, Vol.12 (5), p.983 [Peer Reviewed Journal] COPYRIGHT 2023 MDPI AG ;2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2023 by the authors. 2023 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods12050983 ;PMID: 36900500 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
16	Material Type: Article	A Biosurfactant from Candida bombicola : Its Synthesis, Characterization, and its Application as a Food Emulsions Foods, 2022-02, Vol.11 (4), p.561 [Peer Reviewed Journal] 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2022 by the authors. 2022 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods11040561 ;PMID: 35206039 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
17	Material Type: Article	Use of Gum Cordia (Cordia myxa) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch Foods, 2020-07, Vol.9 (7), p.909 [Peer Reviewed Journal] 2020. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2020 by the authors. 2020 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods9070909 ;PMID: 32664209 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
18	Material Type: Article	The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree Foods, 2019-12, Vol.9 (1), p.32 [Peer Reviewed Journal] 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2019 by the authors. 2019 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods9010032 ;PMID: 31905861 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
19	Material Type: Article	Raman Multi-Omic Snapshots of Koshihikari Rice Kernels Reveal Important Molecular Diversities with Potential Benefits in Healthcare Foods, 2023-10, Vol.12 (20), p.3771 [Peer Reviewed Journal] COPYRIGHT 2023 MDPI AG ;2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2023 by the authors. 2023 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods12203771 ;PMID: 37893662 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by
20	Material Type: Article	Dry Ball-Milled Quinoa Starch as a Pickering Emulsifier: Preparation, Microstructures, Hydrophobic Properties and Emulsifying Properties Foods, 2024-01, Vol.13 (3), p.431 [Peer Reviewed Journal] COPYRIGHT 2024 MDPI AG ;2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods13030431 ;PMID: 38338566 Full text available View Online Details Recommendations Reviews Times Cited External Links Citations Cited by