5 results in Exploration of Foods and Foodomics
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Open Access
Review
Encapsulation of hydrophobic compounds in yeast cells: methods, characterization, and applications
Deniz Günal-Köroğlu ... Esra Capanoglu
Published: June 20, 2024 Explor Foods Foodomics. 2024;2:252–274
This article belongs to the special issue Delivery of Hydrophobic Compounds in Food Systems
Open Access
Original Article
Building a database for the quality characteristics of the Protected Designation of Origin saffron Krokos Kozanis, considering international trade requirements
Stella A. Ordoudi, Maria Z. Tsimidou
Published: June 07, 2024 Explor Foods Foodomics. 2024;2:236–251
This article belongs to the special issue Metrological Aspects in the Analysis of Nutrients, Functional Compounds, Additives and Contaminants in Food and Feed
Open Access
Original Article
Full factorial design of the effects of coagulants and processing variables on the physicochemical quality and texture profile analysis of kenaf seed tofu
Shafa’atu Giwa Ibrahim, Roselina Karim
Published: June 04, 2024 Explor Foods Foodomics. 2024;2:223–235
This article belongs to the special issue The food (r)evolution towards food quality/security and human nutrition
Open Access
Review
Current analytical methods and applications used in the insight of serum proteins interactions with various food additives, pesticides, and contaminants
Cem Erkmen, Md. Zahirul Kabir
Published: May 24, 2024 Explor Foods Foodomics. 2024;2:195–222
This article belongs to the special issue New Generation Analytical Technologies in Food Analysis
Open Access
Review
A concise review: edible mushroom and their medicinal significance
Jaya P. Ambhore ... Bhavana A. Shende
Published: May 17, 2024 Explor Foods Foodomics. 2024;2:183–194
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