Results 181 to 190 of about 163,929 (261)

Food writing and food cultures: the case of Elizabeth David and Jane Grigson [PDF]

, 2001
Jones, S, Taylor, B
core  

From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems. [PDF]

Foods
Muhammed YMR, Minervini F, Cavoski I.
europepmc   +1 more source

Cuisine

Villages du Guizhou, 2017
openaire   +2 more sources

Traditional Wisdom for Modern Sustainability: A Dish-Level Analysis of Japanese Home Cooking in NHK Today's Cooking. [PDF]

Nutrients
Fu R, Yamanaka Y.
europepmc   +1 more source

Anthocyanin-Functionalized Hydrophobic Cellulose Composite Films as Sensitive Colorimetric Indicators to Monitor Beef Freshness. [PDF]

Foods
Cai X, Li C, Mo Y, Qiao M, Xiang J, Wang S, Li M.   +6 more
europepmc   +1 more source

From phytochemicals to recipes: health indications and culinary uses of herbs and spices. [PDF]

NPJ Sci Food
Kaur R, Zhang S, Berwal B, Ray S, Kumar R, Varshney LR.   +5 more
europepmc   +1 more source

Culinary medicine course: qualitative assessment of an innovative pedagogical approach. [PDF]

Public Health Nutr
Vivion M, Trottier V, Lucas M.
europepmc   +1 more source

Exploring Product Innovation and Consumer Attitudes in Molecular Gastronomy: Marketing Insights for the Gourmet Food Industry. [PDF]

Foods
Chang MY, Huang CX, Lin IK, Chen HS.
europepmc   +1 more source

Impact of omitting Pixian Doubanjiang, Daokou Lajiao, and oil splashing on the flavor profile of water boiled beef. [PDF]

Food Chem X
Yi YW, Zhang H, He L, Hou ZY, Hu JX, Qiao MF, Wu HC.   +6 more
europepmc   +1 more source

Cuisine

, 2018
Fernandez Cardoso, Florencia, le Maire, Judith   +1 more
openaire   +1 more source