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]
Kiciak A +6 more
europepmc +1 more source
Dietary patterns and psoriasis severity in Thai patients: a machine learning approach for small sample data. [PDF]
Boonkrong P +3 more
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Impact of Harvest Periods on the Physicochemical and Flavour Characteristics of Sichuan Pepper (<i>Zanthoxylum bungeanum</i> Maxim). [PDF]
He L +9 more
europepmc +1 more source
PeruFoodNet: A unique dataset of traditional peruvian food for image recognition systems and allergenic ingredient inference. [PDF]
Arzola Gutierrez MF +2 more
europepmc +1 more source
Environmental Footprint and Nutritional Intake of 1,000 Cantonese and Sichuan Dishes in China. [PDF]
Long Y +9 more
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Fire in the contemporary cuisines of Indigenous peoples in Canada. [PDF]
Hamel-Charest L.
europepmc +1 more source
Image-based food groups and portion prediction by using deep learning. [PDF]
Nogay HS, Nogay NH, Adeli H.
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Towards fluid human-agent collaboration: From dynamic collaboration patterns to models of theory of mind reasoning. [PDF]
Schröder F, Heinrich F, Kopp S.
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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]
He L +11 more
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Incorporating Cricket Powder into Salad Dressing: Enhancing Protein Content and Functional Attributes Through Partial Palm-Oil Replacement. [PDF]
Guo Y +5 more
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