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- Foods | An Open Access Journal from MDPI
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 Open Access — free for readers, with article processing charges (APC) paid by authors or their
- Long-Term Fine Particulate Matter (PM - MDPI
Despite the decline in ambient air concentrations of PM2 5, the San Joaquin Valley (SJV) of California continues to violate the federal standard for PM2 5 This study evaluated PM2 5 trends, diurnal and seasonal patterns, pollution sources, and air quality improvements from 2000 to 2022 in the SJV
- Evaluation of Enamel Volume Loss after Exposure to Energy Drinks
The study was conducted in accordance with the Declaration of Helsinki, and approved by the Institutional Review Board of the University of the Pacific, Stockton, CA, with an exempt determination (IRB2024-5)
- Quality of Watermelon Juice Concentrated by Forward Osmosis and . . .
Fresh watermelon juice was obtained from watermelon producers Van Groningen and Sons (Manteca, CA, USA) Watermelon juice was frozen in 1 L sample bottles immediately after processing
- Anti-Parasitic Activity of Cherry Tomato Peel Powders - MDPI
The cherry tomatoes were purchased at local stores in California They were subjected to blanching before peeling as follows After manual removal of the stems, they were washed with water using a brush An X was then cut with a knife into the bottom of each tomato, which were then placed into a saucepan with boiling water for 60 s
- A Systematic Review of Economic and Concrete Support to Prevent Child . . .
The Stockton Economic Empowerment Demonstration (SEED) provides a random sample of low-income households in Stockton, CA with a monthly unconditional cash transfer of USD 500 for two years
- Effects of Leaf Species and Conditioning State of Fresh Leaves on . . .
Center for Invasive Species Research, University of California Riverside Available online: https: cisr ucr edu invasive-species new-zealand-mud-snail (accessed on 12 April 2024)
- Traditional Fermented Foods and Their Physicochemical, Sensory . . . - MDPI
Traditional fermented foods represent a vital cornerstone of culinary cultures worldwide, with a history that spans millennia Rooted in distinctive production techniques and cultural practices, these foods not only extend the shelf life of perishable ingredients but also generate unique flavors, nutritional benefits, and diverse bioactive properties However, despite rapid scientific and
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