Can pre-existing medical conditions explain occupational differences in COVID-19 disease severity? An analysis of 3.17 million people insured in Germany. [PDF]
Scand J Work Environ HealthGuţu R +6 more
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The Quality Characteristics of Gluten-Free Cake Produced from Maize Starch, Chia and Lentil Flours. [PDF]
Plant Foods Hum NutrKılıç A, Boz H.
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Heritage and wine as tourist attractions in rural areas
In recent times, the search for a new relationship with nature, of quality and safety of foodstuffs and in particular the need for “identity”, of characterizing places as bearers of values and traditions have led an increasing number of people to see ...
Privitera, Donatella
core
Preparation and Characterization of Bigels from Psyllium Husk Seed Hydrogel-Beeswax Oleogel: As a Fat Replacer in Cakes. [PDF]
ACS OmegaAkcicek A, Gultekin F, Karasu S.
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Editorial: Food tourism: culture, technology, and sustainability. [PDF]
Front NutrNaderi N +4 more
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Flaxseed Mucilage as a Functional Egg Replacer in the Preparation of Mayonnaise: Stability, Physicochemical, and Sensory Properties. [PDF]
J Food SciYaver E, Güneş E, Adıyaman N.
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Chefs' Attitudes and Sensory Analysis of Invasive Crayfish (<i>Faxonius limosus</i>) Meat: Psychological and Culinary Aspects. [PDF]
FoodsPaunić M +6 more
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Intercultural Dialogue Begins at the Dining Table: A Unilateral Kosovo Perspective on Turkish-Kosovar Fusion Cuisine. [PDF]
FoodsUçuk C, Çevik Ç, Arman O, Spence C.
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Pathways to bioeconomy development: A multi-regional perspective from Europe. [PDF]
AmbioBriers S +13 more
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