Results 31 to 40 of about 7,130 (301)
A Comprehensive Review on Simit, A Turkish Traditional Food
International Journal of Gastronomy Research, 2023 Simit has an important place in the Turkish gastronomic culture. Simit, whose roots in Anatolia go back to the 14th century, strongly maintains its existence even in the smallest of places today.
Mehmet Baslar +2 more
doaj +1 more source
Evaluating Energy Absorption Performance of Filled Lattice Structures
Advanced Engineering Materials, EarlyView.Maximum stress must be considered to robustly evaluate energy absorber designs. This approach was applied to compare all types of absorbers in a single Ashby diagram and determine the utility of filling lattice voids with a second material. High‐performance fillers can improve the performance of lattices that are limited by buckling or catastrophic ...
Christian Bonney +2 more
wiley +1 more source
An Analysis of Contemporary Sources to Uncover the Medieval Identity of the Drink Bochet
EXARC Journal, 2020 When Le Ménagier de Paris (1393), a medieval household manual detailing a woman's proper behavior in marriage and running a household, was newly translated and republished as The Good Wife’s Guide: a Medieval Household Book by the Cornell University ...
Susan Verberg
doaj
A Comprehensive Review on Beyşehir Tarhana, A Turkish Traditional Food
International Journal of Gastronomy Research, 2022 Tarhana, hold an important place in Turkish culture, and has a gastronomic value that stands out in different geographies, especially in Turkey, with its diversity.
Mehmet Baslar +2 more
doaj +1 more source
Advanced Engineering Materials, EarlyView.A two‐dimensional multiscale finite element analysis framework was established for the first‐generation MoSiBTiC alloy, and the mechanical and fracture‐related parameters of the constituent phases were calibrated through experiments and simulations. The framework provides a basis for analyzing crack propagation behavior in its complex microstructure ...
Junfeng Du +4 more
wiley +1 more source
Cliodynamics, 2015 We have carried out an empirical study of long-term change in European cookery to test if the development of this cultural phenomenon matches a general hypothesis about cultural evolution: that human cultural change is characterized by cumulativity. Data
Lindenfors, Patrik +3 more
doaj
The Role of Vitamin D in Parkinson's Disease
International Journal of Gastronomy ResearchParkinson's disease (PD) is a progressive neurodegenerative disorder marked by tremor, rigidity, bradykinesia, and postural instability, along with non-motor symptoms that can cause disability.
Fatma Öznur Afacan, Didem Önay Derin
doaj +1 more source
, 2013 Cet article soutient que les auteurs de textes culinaires anglais des années 1650, 1660 et 1670 discutaient pour faire évoluer les idées et les comportements relatifs à la cuisine, au service et au festoiement.
Saffitz, Claire, Claire Saffitz
core +1 more source
From Food to Power: Hydrogel Thermoelectrics for Ingestible Electronics
Advanced Functional Materials, EarlyView.We introduce a fully edible thermoelectric–electrochromic platform that harvests heat from food and converts it into a visible color change. N‐type and p‐type hydrogel thermoelectric generators connected in series power anthocyanin‐based electrochromic displays, demonstrating the feasibility of safe, biodegradable, ingestible systems for on‐food ...
Antonia Georgopoulou +3 more
wiley +1 more source
Physicochemical and Microbiological Properties of Different Kayseri Pastirma Types
International Journal of Gastronomy ResearchIn this study, a total of 20 pastirma samples were collected from the Kayseri local market, and their physicochemical (moisture, pH) and microbiological (lactic acid bacteria, total yeast-mold, total mesophilic aerobic bacteria) properties were ...
Cansu Ceviker +4 more
doaj +1 more source