Results 221 to 230 of about 175,469 (300)

Traditional Wisdom for Modern Sustainability: A Dish-Level Analysis of Japanese Home Cooking in NHK Today's Cooking. [PDF]

Nutrients
Fu R, Yamanaka Y.
europepmc   +1 more source

From phytochemicals to recipes: health indications and culinary uses of herbs and spices. [PDF]

NPJ Sci Food
Kaur R, Zhang S, Berwal B, Ray S, Kumar R, Varshney LR.   +5 more
europepmc   +1 more source

Penyutradaraan Program Televisi Magazine“Cruisin’ Cuisine” Episode “Italiano” Dengan Grafis Sebagai Unsur Utama Informasi [PDF]

, 2018
Latu Pambudi Nugraha
openalex  

Exploring Product Innovation and Consumer Attitudes in Molecular Gastronomy: Marketing Insights for the Gourmet Food Industry. [PDF]

Foods
Chang MY, Huang CX, Lin IK, Chen HS.
europepmc   +1 more source

Evaluating Accuracy of ChatGPT-4o in Automated Carbohydrate Estimation From Images as a Self-Management Tool for Adolescents With Type 1 Diabetes. [PDF]

J Diabetes Sci Technol
Johansen AR, Laursen IK, Jacobsen V, Møller ZH, Cichosz SL.   +4 more
europepmc   +1 more source

La ‘cuisine’ de Virgile. À propos du centon virgilien De panificio

, 2013
Séverine Clément-Tarantino
openalex   +1 more source

A perspective of ultra-processed food definitions and classification challenges. [PDF]

Anim Front
Gifford CL.
europepmc   +1 more source

Advancements and Developments in Dietary Assessment Techniques. [PDF]

Nutrients
Zhu D, Ren X.
europepmc   +1 more source

The influence of habitually eating Japanese soup stock (dashi) with breakfast during one’s primary school education on their preference for Japanese cuisine and on forming the habit of eating Japanese cuisine beyond

直宏 國末
openalex   +1 more source

L’alimentation dans l’Orient ancien, cuisines et dépendances,

, 2013
Cécile Michel
openalex   +1 more source