Results 271 to 280 of about 803,204 (313)

Food allergy

Allergy, 1988
Food allergies are immunologic reactions to food allergens or food components. Several distinct clinical entities fall under this term, including immediate-in-time allergic reactions, which are IgE-dependent and involve mast cells and basophils, and delayed-in-time reactions to foods, such as food-induced enterocolitis, which involve additional ...
openaire   +4 more sources

Food

Analytical Chemistry, 1989
A K, Athnasios, A F, Gross, P S, Given
openaire   +3 more sources

The Food of Our Food:

2023
openaire   +1 more source

Food

Analytical Chemistry, 1993
S K, Chang, P, Rayas-Duarte, E, Holm, C, McDonald   +3 more
openaire   +2 more sources

FOOD AND NO FOOD

Medical Journal of Australia, 1968
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Food

Analytical Chemistry, 1969
A K, Foltz, J A, Yeransian, K G, Sloman
openaire   +7 more sources

Food

Analytical Chemistry, 1967
E, Borker, K G, Sloman, A K, Foltz
openaire   +2 more sources

FOOD

The Lancet, 1947
N F, COGHILL, Z A, LEITNER
openaire   +2 more sources

Recent advances in the optimization of the sensory attributes of fried foods: Appearance, flavor, and texture

Trends in Food Science and Technology, 2023
David Julian Mcclements, Zhenlin Xu, Man Meng   +2 more
exaly  

Fermented foods in a global age: East meets West

Comprehensive Reviews in Food Science and Food Safety, 2020
Jyoti Prakash Tamang, Paul D Cotter, Akihito Endo   +2 more
exaly