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 …

Apr 1, 2024 · In food systems, the high affinity of hydrocolloids for water molecules significantly changes the rheological properties of food [3]. Rheological properties are defined as mechanical properties …

About Foods Aims Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal that provides an advanced forum for studies related to all aspects of food research, with …

Jun 28, 2025 · In a study by Bellikci-Koyu et al. [136], participants consuming kefir experienced significant reductions in LDL-C levels, systolic and diastolic blood pressure, and pro-inflammatory …

Jun 28, 2025 · Notably, Wastyk et al. [6] conducted a landmark 10-week randomized controlled trial in healthy adults and showed that daily intake of fermented foods significantly increased microbiota …

Foods publishes Special Issues to create collections of papers on specific topics, with the aim of building a community of authors and readers to discuss the latest research and develop new ideas and …

Aug 25, 2025 · Background: Creatine supplementation is widely used to enhance exercise performance, mainly resistance training adaptations, yet its differential effects on upper- and lower-body strength …

Sep 25, 2025 · Fermented foods are defined as foods or beverages resulting from controlled microbial growth and conversion of major and minor food and enzymatic components.

Oct 19, 2025 · 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, …

Mar 27, 2025 · The consumption of ultra-processed foods (UPFs) has become a central topic in discussions surrounding public health, nutrition, and consumer behaviour. This study aimed to …