From Cookbooks to Networks: A Framework for Comparing Multiethnic Ingredient Systems in Transylvania. [PDF]
FoodsMagyari-Sáska Z +2 more
europepmc +1 more source
Whole and Sprouted Cereals as Nutritional Modulators of the Gut Microbiota and Intestinal Inflammation in IBD. [PDF]
NutrientsÁlvarez-Arraño V +4 more
europepmc +1 more source
Association Between Dyspeptic Symptoms and Eating Habits in the Colombian Population. [PDF]
NutrientsAlatorre-Cruz JM +7 more
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Dry Fractionation in the Production of Andean Grain Protein Concentrates: Future Trends in Food Sustainability. [PDF]
FoodsMayta-Pinto E +3 more
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Impact of Fish By-Product Hydrolysates, a Novel Food, on the Nutritional and Technological Properties of Fusilli Pasta. [PDF]
Int J Food SciArdila P, Honrado A, Calanche JB.
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Phytochemical Profiling (Phenolics and Carotenoids) and Antioxidant Potential of Apple, Plum, Carrot, and Beetroot Juice Pomaces: Towards Sustainable Food Ingredients. [PDF]
FoodsChiș MS +7 more
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Body dysmorphic disorder and psychotherapeutic interventions: a systematic literature review. [PDF]
Health Psychol ResCaponnetto P +5 more
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Roles of Cold Plasma Treatment on the Functional Properties of Plant-Based Proteins. [PDF]
Int J Food SciAdejoh AO +5 more
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Valorizing Oregano Distillation Wastewater in New Pasta Formulations: Physical, Sensory and Chemical Characteristics. [PDF]
FoodsGallina A +4 more
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