Results 191 to 200 of about 163,929 (261)

Exploring Culinary Tourism and Female Consumer Preferences for Selected National Cuisines in Poland: A Sensory and Preference Analysis of Food Products from Four Countries. [PDF]

Foods
Kiciak A, Staśkiewicz-Bartecka W, Kuczka N, Bielaszka A, Tudrej M, Kowalski O, Kardas M.   +6 more
europepmc   +1 more source

Dietary patterns and psoriasis severity in Thai patients: a machine learning approach for small sample data. [PDF]

Sci Rep
Boonkrong P, Shakya S, Kraunamkam W, Simmachan T.   +3 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

PeruFoodNet: A unique dataset of traditional peruvian food for image recognition systems and allergenic ingredient inference. [PDF]

Data Brief
Arzola Gutierrez MF, Canchari Muñoz EA, Escobedo Cárdenas EJ.   +2 more
europepmc   +1 more source

Environmental Footprint and Nutritional Intake of 1,000 Cantonese and Sichuan Dishes in China. [PDF]

Sci Data
Long Y, Huang L, Wang Q, Li Y, Shi Z, Tan S, Shi M, Chen H, Yao L, Yoshida Y.   +9 more
europepmc   +1 more source

Fire in the contemporary cuisines of Indigenous peoples in Canada. [PDF]

Stud Relig
Hamel-Charest L.
europepmc   +1 more source

Image-based food groups and portion prediction by using deep learning. [PDF]

J Food Sci
Nogay HS, Nogay NH, Adeli H.
europepmc   +1 more source

Towards fluid human-agent collaboration: From dynamic collaboration patterns to models of theory of mind reasoning. [PDF]

Front Robot AI
Schröder F, Heinrich F, Kopp S.
europepmc   +1 more source

Understanding the Aroma Profiles of Hui Li Red Sichuan Pepper (<i>Zanthoxylum bungeanum</i> Maxim) Across Harvesting Periods Using Sensory Evaluation, E-Nose and GC-IMS Techniques. [PDF]

Foods
He L, Chan SW, Leong SY, Guo M, Hou Z, Xu X, Singaram N, Lin D, Qiao X, Wang L, Wu H, Lu Z.   +11 more
europepmc   +1 more source

Incorporating Cricket Powder into Salad Dressing: Enhancing Protein Content and Functional Attributes Through Partial Palm-Oil Replacement. [PDF]

Foods
Guo Y, Liu Y, Li H, Prakitchaiwattana C, Zheng JS, Siriamornpun S.   +5 more
europepmc   +1 more source