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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.
- Nutraceuticals and Functional Foods
Novel foods' uses and applications. In vitro and in vivo...
- Reviewer Board
Foods, an international, peer-reviewed Open Access journal....
- Food Engineering and Technology
This Section focuses on all areas of basic and applied...
- RSS
Foods, Vol. 13, Pages 1568: The Healthy Fatty Index Allows...
- APC
All articles published in Foods (ISSN 2304-8158) are...
- Aims & Scope
Foods (ISSN 2304-8158) is an international, peer-reviewed...
- Food Quality and Safety
This section embraces all aspects of food that lead to...
- Instructions for Authors
Foods can publish multimedia files in articles or as...
- Nutraceuticals and Functional Foods
Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications.
SJR is a measure of scientific influence of journals that accounts for both the number of citations received by a journal and the importance or prestige of the journals where such citations come from It measures the scientific influence of the average article in a journal, it expresses how central to the global scientific discussion an average ...
9 de may. de 2022 · Publicado 9 may 2022, 04:25 GMT-3. Las verduras, como esta zanahoria recién recogida que yace sobre una base de endivia o escarola (llamada también achicoria), son grandes fuentes de nutrientes. La creciente evidencia muestra que muchas frutas, verduras y granos cultivados hoy en día llevan menos nutrientes que los cultivados hace ...
3 de may. de 2022 · Ciencia. Las frutas y verduras son menos nutritivas que antes. ¿Por qué? Cada vez hay más pruebas de que muchos de los alimentos actuales no tienen tantas vitaminas y nutrientes como hace 70 años, lo que puede poner en peligro la salud de las personas. Por Stacey Colino. Publicado 3 may 2022, 13:04 CEST.
