Results 191 to 200 of about 175,469 (300)

Watch Your Plate: A Curious Case of Shiitake Dermatitis in India. [PDF]

Indian Dermatol Online J
Kishore K, Varshney A, Senapathi SC.
europepmc   +1 more source

De la cuisine à Osnabrück : essai d’ethnocritique d’un livre d’Hélène Cixous [PDF]

, 2014
Alice Delmotte
openalex  

Nutrition and dietary inflammatory indices of the eight major cuisines of China. [PDF]

BMC Nutr
Zhao W, Jia Z, Shi H.
europepmc   +1 more source

Gold from nature's pantry: a diachronic study of Rubus chamaemorus L. (Rosaceae) in swedish gastronomy and economy. [PDF]

J Ethnobiol Ethnomed
Svanberg I, Karlholm A, Ståhlberg 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

La cuisine des jeunes : désordre alimentaire, identité générationnelle et ordre social

, 2001
Isabelle Garabuau-Moussaoui
openalex   +1 more source

Mediterranean diet and Cantonese cuisine for human health: report from a Sino-Italian bilateral meeting. [PDF]

Aging Clin Exp Res
Maggi S, Ecarnot F, Gianfredi V, Nucci D, Veronese N, Lei L, Hu M, Avart C, Capurso A, Chen L, Hachem F, Yang H, Logrieco AF, Magli M, Mai Q, Palla F, Predieri S, Rizzoli R, Rogoli D, Santino A, Silano M, Simeoni M, Trichopoulou A, Volpe R, Wang Y, Wu J, Xiaohui M, Chen X, Zhang X, Yujie L, Zanetti M, Picci G.   +31 more
europepmc   +1 more source

Assessment of Restaurant Beverage Offerings on Children's Menus in New Orleans and Baton Rouge, Louisiana. [PDF]

AJPM Focus
Hofmann LP, Wang Y, Fuster M, Stoecker C, Gollub E, Knapp M.   +5 more
europepmc   +1 more source

Barriers and facilitators for consuming a plant-based diet in patients with knee osteoarthritis: a qualitative study. [PDF]

Front Nutr
Chmelar S, Trübswasser U, Aubram T, Leitner G, Haas A, Neubauer O, Wagner KH, Wondrasch B, Höld E.   +8 more
europepmc   +1 more source

Jean Pierre Poulain et Edmond Neirinck, Histoire de la cuisine et des cuisiniers. Techniques culinaires et pratiques de table, en France, du Moyen Âge à nos jours

, 2005
Isabelle Téchoueyres
openalex   +1 more source