Results 221 to 230 of about 10,328,052 (278)

Analytical Metabolomics and Applications in Health, Environmental and Food Science

Critical reviews in analytical chemistry, 2020
Metabolomics is a young field of knowledge that arises linked to other omics such as genomics, transcriptomics, and proteomics. This discipline seeks to understand the performance of metabolites, identifying, quantifying them, and thus understanding its ...
M. Fraga-Corral, M. Carpena, P. García-Oliveira, A. Pereira, M. Prieto, J. Simal-Gándara   +5 more
semanticscholar   +1 more source

Recent developments in molecular docking technology applied in food science: a review

International Journal of Food Science & Technology, 2019
Molecular docking is a theoretical simulation method based on bioinformatics, which studies the interaction between molecules (such as ligands and receptors), and predicts their binding modes and affinity via a computer platform.
X. Tao, Yukun Huang, Chong Wang, Fang Chen, Lingling Yang, Li Ling, Z. Che, Xianggui Chen   +7 more
semanticscholar   +1 more source

The potentiality of NMR‐based metabolomics in food science and food authentication assessment

Magnetic resonance in chemistry : MRC, 2019
In the last years, there was an increasing interest on nuclear magnetic resonance (NMR) spectroscopy, whose applications experienced an exponential growth in several research fields, particularly in food science.
R. Consonni, L. R. Cagliani
semanticscholar   +1 more source

Food Sciences

Science News, 1990
  +7 more sources

A step forward in food science, technology and industry using artificial intelligence

Trends in Food Science & Technology, 2023
Rezvan Esmaeily, Mohammad Amin Razavi, Seyed Hadi Razavi   +2 more
semanticscholar   +1 more source

FOOD SCIENCE

The building blocks for growth and maintenance as well as the energy needed for all bodily processes are both provided by food. Even fully developed individuals need energy to generate and maintain body parts that are replacing themselves. The human stomach, for example, is continuously lost and replaced. Additionally, there is rise research that shows
Ms. Mamta, Ms. Vaishnavi, Dr. Anupama Sandal   +2 more
openaire   +1 more source

Stimulus-responsive hydrogels in food science: A review

Food Hydrocolloids, 2022
Zhongyu Yang, Long Chen, D. Mcclements, Chao Qiu, Cuicui Li, Zipei Zhang, Ming Miao, Yaoqi Tian, K. Zhu, Zhengyu Jin   +9 more
semanticscholar   +1 more source

Food Science

Science News, 1989
  +6 more sources

Artificial intelligence in food science and nutrition: a narrative review.

Nutrition reviews, 2022
Taiki Miyazawa, Yoichi Hiratsuka, Masako Toda, N. Hatakeyama, Hitoshi Ozawa, Chizumi Abe, Ting-Yu Cheng, Yuji Matsushima, Yoshifumi Miyawaki, Kinya Ashida, Jun Iimura, Tomohiro Tsuda, Hiroto Bushita, Kazuichi Tomonobu, Satoshi Ohta, Hsuan Chung, Yusuke Omae, Takayuki Yamamoto, M. Morinaga, H. Ochi, Hajime Nakada, Kazuhiro Otsuka, T. Miyazawa   +22 more
semanticscholar   +1 more source

Food science... which science?

2004
Udgivelsesdato ...
openaire   +1 more source