Results 211 to 220 of about 175,469 (300)

Miamérique : atelier de cuisine

morganecausse
openalex   +2 more sources

The most popular local and traditional food dishes in different regions of the Kingdom of Saudi Arabia and their cultural significance. [PDF]

Front Nutr
Alqurashi RM, Abdalla SM, Bin Ammar A, Shatwan IM, Alsayegh AA, Alnasser AN, Alfadhliah JT, Alnoubi AA, Fallata GA, Alhumaidan OA, Bawazeer NM.   +10 more
europepmc   +1 more source

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

, 2001
Jones, S, Taylor, B
core  

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

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

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

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

Cuisine

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

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