Enhancing low-fat frankfurter texture and sensory properties with almond protein emulsion gels. [PDF]
Food Chem XHong SJ, Han JH, Keum DH, Han SG.
europepmc +1 more source
Could Cultured Meat Be a Sustainable and Safe Source of Protein? [PDF]
Mol Nutr Food ResMafra D +4 more
europepmc +1 more source
Equal school meals for all - differentiation of school meals according to school social index. [PDF]
Public Health Pract (Oxf)Hundeshagen C, Rosmann H.
europepmc +1 more source
Omnivores and Vegetarians Think Alike About Taste, Familiarity, and Price of Meat and Meat Analogs. [PDF]
NutrientsQuerini T, Tagliabue M.
europepmc +1 more source
The Certainty of the Evidence on Plant- vs Meat-Predominant Dietary Patterns and Depression: An Umbrella Review. [PDF]
Nutr RevLee MF +5 more
europepmc +1 more source
What the Baby Health Conferences Teach [PDF]
, 1917 University of Texas at Austin
core +1 more source
On the Road to Salt Liberation: The Effect of Including Oyster Mushrooms and Sylvinite on the Quality of Traditional Beef Patties. [PDF]
FoodsSepulveda-Truan G +9 more
europepmc +1 more source
Environmental Innovation and Societal TransitionsNavoda Nirmani Liyana Pathirana +8 more
openaire +1 more source
Two-Year Outcomes of Sapropterin Treatment in Children with Phenylketonuria: A Longitudinal Observational Study of Metabolic, Dietary, and Psychosocial Effects. [PDF]
NutrientsYilmaz Nas O +7 more
europepmc +1 more source
It's Complicated: Maillard, Umami and Flavor Complexity Are Not Key Factors in Liking of Gray Pea Burgers in a Real Consumption Context. [PDF]
FoodsBaptista I +3 more
europepmc +1 more source