Results 21 to 30 of about 843,403 (307)
Sensors, 2020 In this work, the potential of spectroscopic techniques was studied to investigate heat-induced changes occurring during the application of thermal treatments on cod (Gadus morhua L.) fillets.
Abdo Hassoun +5 more
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MasterChem: Cooking 2D-polymers [PDF]
, 2016 2D-polymers are still dominated by graphene and closely related materials such as boron nitride, transition metal sulphides and oxides. However, the rational combination of molecules with suitable design is already showing the high potential of chemistry
Amo-Ochoa, P. +2 more
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Understanding the drivers of continuance intention in online grocery shopping using technology continuance theory: a cross-national comparison [PDF]
Korean Journal of Community NutritionObjectives This study examined the determinants of consumers’ continuance intention (CI) toward online grocery shopping (OGS) across different country markets.
Binglin Liu, Min A Lee
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Factors Affecting Gut Microbiome in Daily Diet
Frontiers in Nutrition, 2021 There is a growing recognition that a good diet can help people maintain mental and physical health, while a bad one will cause the disorder of body function, and even lead to several diseases.
Qi Su, Qin Liu
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Suggesting Cooking Recipes Through Simulation and Bayesian Optimization
, 2018 Cooking typically involves a plethora of decisions about ingredients and tools that need to be chosen in order to write a good cooking recipe. Cooking can be modelled in an optimization framework, as it involves a search space of ingredients, kitchen ...
B Shahriari +3 more
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Food Science of Animal Resources, 2018 The objective of this study was to determine the antioxidant activity of gamma- irradiated Asparagus cochinchinensis (Asparagi radix) (Lour.) Merr. Extract (ARE) and its inhibition effect on food lipid oxidation using emulsion-type pork sausage as a ...
Young Ho Cho, Myung-Soon Yang
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La toute-épice en Europe occidentale, un complément
Revue d'ethnoécologie, 2020 This short paper complements information about historical introduction of the seeds of Pimenta in Europa, the important paper of the English, the nearly ignorance of the seeds in French and American cooking, but their uses in some liqueurs and in ...
Françoise Aubaile-Sallenave
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Shipin gongye ke-ji, 2022 Cooking is a way of processing food materials to make food more delicious, better-looking and better-smelling. It not only makes people feel satisfied when eating, but also makes food nutrients more easily absorbed by the body.
Fengli WANG +6 more
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Frontiers in Public Health, 2021 Objective: This study aimed to evaluate food safety knowledge, attitudes and practices (KAP) amongst university students in Jordan and changes in food-related behaviors during the COVID-19 pandemic.
Tareq M. Osaili +2 more
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さつまいもの加熱調理直後、冷蔵保存及び再加熱によるレジスタントスターチ量の変化 [PDF]
, 2019 Resistant starch（RS）escapes digestion until reaching colon and acts like dietary fiber. Recently,many studies suggest that RS, in addition to dietary fiber, may be beneficial for our health.
亀井 文, 高橋 遥
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