Next Article in Journal

Improving the Nutritional Profile of Intermediate Wheatgrass by Solid-State Fermentation with Aspergillus oryzae Strains

Next Article in Special Issue

Can Plant-Based Cheese Substitutes Nutritionally and Sensorially Replace Cheese in Our Diet?

Previous Article in Journal

Characteristics of Food Printing Inks and Their Impact on Selected Product Properties

Previous Article in Special Issue

Emerging Chemical, Biochemical, and Non-Thermal Physical Treatments in the Production of Hypoallergenic Plant Protein Ingredients

You seem to have javascript disabled. Please note that many of the page functionalities won't work as expected without javascript enabled.

Search for Articles:

Title / Keyword

Author / Affiliation / Email

Journal

Article Type

Advanced Search

Section

Special Issue

Volume

Issue

Number

Page

Logical OperatorOperator

Search Text

Search Type

Submit to this Journal Review for this Journal Propose a Special Issue

Article Menu

Share Help Cite Discuss in SciProfiles

Open AccessEditor’s ChoiceArticle

Article Versions Notes

Foods 2025, 14(3), 394; https://doi.org/10.3390/foods14030394

Action	Date	Notes	Link
article xml file uploaded	25 January 2025 09:51 CET	Original file	-
article xml uploaded.	25 January 2025 09:51 CET	Update	https://www.mdpi.com/2304-8158/14/3/394/xml
article pdf uploaded.	25 January 2025 09:51 CET	Version of Record	https://www.mdpi.com/2304-8158/14/3/394/pdf
article supplementary file uploaded.	25 January 2025 09:51 CET	-	https://www.mdpi.com/2304-8158/14/3/394#supplementary
article html file updated	25 January 2025 09:53 CET	Original file	-
article html file updated	24 June 2025 14:00 CEST	Update	https://www.mdpi.com/2304-8158/14/3/394/html

Back to TopTop