Data sharing in PredRet for accurate prediction of retention time: Application to plant food bioactive compounds

Food Chemistry, 2021
Academic article

Commercially available kelp and seaweed products – valuable iodine source or risk of excess intake?

Food & Nutrition Research, 2021
Academic article

Intake of Fibre-Associated Foods and Texture Preferences in Relation to Weight Status Among 9–12 Years Old Children in 6 European Countries

Frontiers in Nutrition, 2021
Academic article

The temporality of eating behavior as a discriminant tool to characterize consumers: Temporal Dominance of Behavior applied to bread consumption during a restaurant meal in France

Food Quality and Preference, 2021
Academic article

Deposition and metabolism of dietary n-3 very-long-chain PUFA in different organs of rat, mouse and Atlantic salmon

British Journal of Nutrition, 2021
Academic article

Optimization of instrument design for in-line monitoring of dry matter content in single potatoes by NIR interaction spectroscopy

Foods, 2021
Academic article

Consumer practices and prevalence of Campylobacter, Salmonella and norovirus in kitchens from six European countries

International journal of food microbiology, 2021
Academic article

Evaluation of physical and instrumentally determined sensory attributes of Atlantic salmon portions packaged in modified atmosphere and vacuum skin

Lebensmittel-Wissenschaft + Technologie, 2021
Academic article

Characterization of Collagen Structure in Normal, Wooden Breast and Spaghetti Meat Chicken Fillets by FTIR Microspectroscopy and Histology

Foods, 2021
Academic article

A comparative study on quality, shelf life and sensory attributes of Atlantic salmon slaughtered on board slaughter vessels against traditional land-based facilities.

Aquaculture, 2021
Academic article