Results 61 to 70 of about 104,882 (258)
Frontiers in Ecology and Evolution, 2016 Chemosensory perception in cetaceans remains an intriguing issue as morphological, neuroanatomical and genetic studies draw unclear conclusions, while behavioral data suggest that dolphins may use it for food selection or socio-sexual interactions ...
Dorothee eKremers +9 more
doaj +1 more source
Potential Impacts of Food Borne Ill Incidence on Market Movements and Prices of Fresh Produce in the US [PDF]
For many decades, fresh fruits and vegetables enjoyed a reputation as the healthiest products full of essential vitamins, minerals, and other beneficial substances for a balanced diet. However, numerous recent food outbreaks associated with fresh produce
Bessler, David A. +4 more
core +1 more source
2010 Final Oregon Harvest Report [PDF]
, 2000 This harvest report for the Oregon wine industry from 2010 describes a vintage with high-quality fruit and lower yields. Warm and dry conditions late in the growing season allowed advanced ripening resulting in full flavor development, lower brix levels,
Oregon Wine Board
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Ultrasonics SonochemistryTo address the delamination phenomenon during storage and flavor characteristics of Oyster protein hydrolysates (OPH). In this study, xylo-oligosaccharides (XOS) were selected to covalently graft with OPH through ultrasound-assisted Maillard reaction ...
Zilong Zhao +9 more
doaj +1 more source
Exploring the Effectiveness of Natural Food Flavors in Protecting Carbon Steel against CO2-Induced Corrosion. [PDF]
ACS Omega, 2023 Wang X, Yang J, Chen X, Yan K.
europepmc +1 more source
Demystifying food flavor: Flavor data interpretation through machine learning
Food ChemistryFlavor data obtained from analytical techniques are vast and complex, which increases the difficulty of multi-factorial analysis. This study aims to provide a machine learning (ML)-based framework to interpret flavor data, exploiting four widely used techniques, i.e., Principal Component Analysis (PCA), Redundancy Analysis (RDA), Partial Least Squares (
Luo, Huabin +2 more
openaire +3 more sources
CHALLENGES IN COMMUNITY PROMOTION HEALTH :INTERGENERATIONAL INSTANT NOODLE EATING HABIT [PDF]
, 2009 Living in a hurry time, nowadays became a life style. In eating, people turn to instant food as a practice choice in preparing meals. In Indonesia, instant noodle is the most popular item in instant food On the other side, eating too much instant food is
Rahaju, Soerjantini, Wahjuningsih, Sri
core
A UTILIZAÇÃO DAS MÍDIAS NA PRESERVAÇÃO DOS CONHECIMENTOS TRADICIONAIS EM GASTRONOMIA
Travessias, 2014 THE MAN NEEDS FOR FOOD, AND ACCOMPANYING THIS PRACTICE THROUGHOUT THE PROCESS OF EVOLUTION. DINING AREA IS STUDYING THE REASONED ALL RESPECT TO THE EXTENT THAT MAN HE FEEDS (BRILLAT-SAVARIN, 1995) KNOWLEDGE. POPULAR CULTURE AS TO FOOD IS RICH IN FLAVORS,
Anita de Gusmão Ronchetti +2 more
doaj
Flavor and Aroma Analysis as a Tool for Quality Control of Foods
, 2021 Ángel Calín‐Sánchez +1 more
openalex +1 more source
Pinot Gris: Oregon’s Signature White Wine [PDF]
, 2009 Rusty Gaffney writes about Oregon\u27s Pinot Gris in a question-and-answer session with several Willamette Valley winemakers in this article from his Prince of Pinot blog, volume 7, issue 15.
Gaffney, William Rusty
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