Results 161 to 170 of about 492,042 (227)

Contextual Visual Cues in Dessert Evaluation: A Mixed-Effects Analysis of Plate Color Effects on Sweetness and Bitterness Perception. [PDF]

Foods
Valdés-Alarcón ME, Benalcázar-Carvajal LA, Sánchez-Rodríguez A, Martínez-Vivar R, García-Vidal G, Pérez-Campdesuñer R.   +5 more
europepmc   +1 more source

Comparison of Students' Attitudes and Knowledge Regarding Functional Foods in Gastronomy, Food Science, and Nutrition Programs. [PDF]

Food Sci Nutr
Alkan ŞB, Öz H, Öz H, Madalı Kafes B, Kara HH.   +4 more
europepmc   +1 more source

Orthorexia nervosa: an investigation in the context of personality, body image, and physical activity. [PDF]

Front Psychol
Genç Hİ, Hepsert S, Öktem T, Kiratli T, Yildirim Y, İlgin Ö.   +5 more
europepmc   +1 more source

Weaving Regenerative Value Through Nature-Inclusive Stakeholder Engagement: Insights From Indigenous Businesses in the Sierra Nevada. [PDF]

Bus Soc
Oberholzer S.
europepmc   +1 more source

Sensory Analysis of Vegan Acibadem Cookie Produced From Aquafaba in Terms of Consumers and Evaluation of Purchase Intention. [PDF]

Food Sci Nutr
Aksu SC, Seçim Y.
europepmc   +1 more source

Strategic Model of Creative Tourism after COVID Endermic of Chainat Provincial Administration Organization, Thailand

, 2023
Senakhan T, Pavapanunkul S.
europepmc   +1 more source

Food tourism to revitalize the Basque Country. [PDF]

Heliyon
Recuero-Virto N, Valilla Arróspide C.
europepmc   +1 more source

Occupational risk factors for depression and anxiety symptoms: Insights from a large cohort study during and after the SARS-CoV-2 pandemic. [PDF]

PLoS One
Casjens S, Hovanec J, Glaser N, Massag J, Pfrommer L, Opel N, Karch A, Muellmann S, Moor I, Gekle M, Girndt M, Hettmer S, Höll JI, Heuser M, Frese T, Mikolajczyk R, Behrens T.   +16 more
europepmc   +1 more source

Destination Restaurants' Practices and the Production of Locality: The Case of Michelin Restaurants in China. [PDF]

Foods
Huang Y, Hall CM, Chen NC.
europepmc   +1 more source

Genotypic and Technological Characterization of Lactic Acid Bacteria and Coagulase-Negative Staphylococci Isolated from Sucuk: A Preliminary Screening of Potential Starter Cultures. [PDF]

Foods
Kaya M, Sayın B, Topçu KÇ, Karadayı M, Kamiloğlu A, Güllüce M, Kaban G.   +6 more
europepmc   +1 more source