Results 181 to 190 of about 34,944 (274)

The Potential for Spices and Herbs to Improve Dietary Cultural Inclusivity in Healthcare Settings. [PDF]

Nutr Rev
Raj M.
europepmc   +1 more source

AGREE-YOLO: A Framework for Seafood Recognition and Cross-Cultural Gastronomic Recommendation. [PDF]

Foods
Hou M, Liu S, Wei J, Zhi K, Liu M, Lin C.   +5 more
europepmc   +1 more source

Cuisine

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

This Bioengineer Transforms Food Waste into Haute Cuisine. [PDF]

ACS Cent Sci
Tjandra K.
europepmc   +1 more source

Effects of Controlled Water Activity on Microbial Community Succession and Flavor Formation in Low-Salt Chili Mash Fermentation. [PDF]

Foods
Dai L, Wang X, Ahmad NH, Mah JH, Qin W, Wei X, Liu S.   +6 more
europepmc   +1 more source

Impact of Harvest Periods on the Physicochemical and Flavour Characteristics of Sichuan Pepper (<i>Zanthoxylum bungeanum</i> Maxim). [PDF]

Foods
He L, Yi Y, Jia H, Xu C, Qiao M, Cai X, Leong SY, Singaram N, Chan SW, Peng H.   +9 more
europepmc   +1 more source

Impact of different frying methods on volatile compounds in tofu. [PDF]

Food Chem X
Yi YW, Ping CY, He L, Zhang H, Cai XM, Hu JX, Qiao MF.   +6 more
europepmc   +1 more source

Envisioning the Future of Fine Dining: Insights from a Multi-Methods Study in Germany. [PDF]

Foods
Subbotina-Dubinski Y, Carbon CC.
europepmc   +1 more source

Using sodium bicarbonate and resting temperature combined to improve the water retention and gel characteristics of low-salt chicken myofibrillary protein. [PDF]

Food Chem X
Zhang T, Li YP, Xu CL, Yao PL, Zhang XH, Kang ZL.   +5 more
europepmc   +1 more source

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