Culinary medicine course: qualitative assessment of an innovative pedagogical approach. [PDF]
Vivion M, Trottier V, Lucas M.
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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]
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Evaluation of irrigated rice strains with grain type for Japanese cuisine in the State of Roraima.
A. C. C. Cordeiro +2 more
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Impact of omitting Pixian Doubanjiang, Daokou Lajiao, and oil splashing on the flavor profile of water boiled beef. [PDF]
Yi YW +6 more
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Plant-Based Yogurt Using Rice Bran and Grain of Green Rice: Increasing the Protein Content of Raw Materials by Enzymatic Protein Extraction. [PDF]
Siripan T, Li H, Siriamornpun S.
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Jehane Benoît 2.0 ou L’art de cuisiner devant sa télévision
Pierre Barrette
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Evaluation of Teen Cuisine: An Extension-Based Cooking Program to Increase Self-efficacy in Teens
Heather Keyronica Petty
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La Brigade : on cuisine ensemble en direct du salon bien vieillir en Côte-d'Or
Claire Sulmont‐Rossé
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