Results 211 to 220 of about 4,030,439 (361)

Gastronomic paradigm shifts revisited: from culinary abstraction to a post-digital integrative cuisine. [PDF]

Front Nutr
Del Moral RG.
europepmc   +1 more source

The Levantine Legacy of Cypriot Culinary Culture

, 2006
Mete Hatay
openalex   +1 more source

MUTFAK KÜLTÜRÜ ENVANTERİNE YÖNELİK YEREL ÜRÜNLERİN ORTAYA ÇIKARILMASI: KÜTAHYA ÖRNEĞI (UNCOVERING LOCAL PRODUCTS FOR CULINARY CULTURE INVENTORY: THE CASE OF KÜTAHYA)

, 2023
Serdar EREN, Medine DOĞAN
openalex   +1 more source

GC × GC‐TOF MS and Sensory Profiling of Aroma Compounds in Magnolia Species: Effects of Processing Methods on Volatile Retention in M. wufengensis

Flavour and Fragrance Journal, Volume 41, Issue 3, Page 487-503, May 2026.
The first comparative analysis of Magnolia scents reveals that M. wufengensis is characterised by a high aldehyde content, exhibiting a fresh, sweet, and fruity fragrance profile. Furthermore, freeze‐drying preserves 6.7 times more 2‐nonenal compared to shade‐drying, highlighting its superior efficacy in retaining key volatile compounds.
Xiaole Wang, Zhonghua Du, Lei Xu, Junjie Hu, Tao Xiong, Chiqing Chen, Lichun Ye, Zhaohua Shi   +7 more
wiley   +1 more source

Chopsticks: A Cultural and Culinary History‎

Carnets du Centre Chine (CNRS/EHESS), 2016
openaire   +2 more sources

Culinary Culture Construction in Indonesian Master Chef Show at RCTI

, 2019
Rosalia Prismarini Nurdiarti
openalex   +2 more sources

Fungal Polysaccharides as Next‐Generation Bioactive: Advances in Structure–Activity Mapping, Mode of Action, and Biotechnological Horizons

Food Frontiers, Volume 7, Issue 3, May 2026.
ABSTRACT Fungal polysaccharides (FPs) represent a diverse class of bioactive macromolecules widely studied for their nutritional, therapeutic, and biotechnological value. This review synthesizes recent advances (2020–2025) in the structural characterization, biological functions, and translational potential of FPs.
Muhammad Aaqil, Feng Zhang, Jingchuan Zheng, Muhammad Kamil, Yuwei Guo, Cunchao Zhao, Yang Tian   +6 more
wiley   +1 more source

Pediatric Culinary Medicine: Current Status, Challenges and Opportunities. [PDF]

Curr Gastroenterol Rep
Loy M, Chogle A, Tracy H, Santucci NR, Mehta K, Sadder LS, Jibaly R, Benitez AJ, Mascarenhas MR.   +8 more
europepmc   +1 more source

The Impact of Organizational Culture, Business Management, and Motivation on the Performance of MSMEs in the Culinary Sector in Pekanbaru City During the Covid-19 Period [PDF]

Kurniati Harahap, Machasin Machasin, Kurniawaty Fitri   +2 more
openalex   +1 more source

Curcumin Nanoformulations for Dermatological Applications: From Nutraceuticals to Nanocarriers

Food Frontiers, Volume 7, Issue 3, May 2026.
Nanotechnology‐based delivery platforms enhance the cutaneous administration of curcumin. Loading free curcumin into polymeric micelles, metal‐based nanoparticles, nanogels/hydrogels, liposomes, polymeric nanoparticles, or nanoemulsions/nanocrystals helps address its low solubility, poor stability and limited skin permeation. As a result, these systems
Stephany Celeste Gutiérrez‐Ruiz, Alejandra Romero‐Montero, Hector Hernández‐Parra, Sheila I. Peña‐Corona, Héctor Adrián García‐Gasca, Katya Carbone, Fabio Gervasi, Shivaprasad Shetty Mangalpady, Rajesh Kaverikana, Mariia Shanaida, Volodymyr Shanaida, Daniela Calina, Javad Sharifi‐Rad, Gerardo Leyva‐Gómez   +13 more
wiley   +1 more source