This Bioengineer Transforms Food Waste into Haute Cuisine. [PDF]
Tjandra K.
europepmc +1 more source
Envisioning the Future of Fine Dining: Insights from a Multi-Methods Study in Germany. [PDF]
Subbotina-Dubinski Y, Carbon CC.
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Modulation of the gut microbiome-adipose tissue AXIS by maqui supplementation improved insulin resistance and lipid metabolism in mice under a high-fat diet. [PDF]
Tume R +15 more
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Phenolic Composition Profile and Antidiabetic Activities of Jack Bean [<i>Canavalia ensiformis</i> (L.) DC.] Tempeh. [PDF]
Setyani TS +3 more
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Impact of Culinary Treatments on the Immunoreactivity of Soy Protein Isolates. [PDF]
Jędrusek-Golińska A +3 more
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Computational gastronomy: capturing culinary creativity by making food computable. [PDF]
Bagler G, Goel M.
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Edible Flowers in Modern Gastronomy: A Study of Their Volatilomic Fingerprint and Potential Health Benefits. [PDF]
Fernández-Pintor B +4 more
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Intersection of Nutrition, Food Science, and Restaurant Research. [PDF]
Bergman C, Cao Y, Hwang E.
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Distinctive Behavior and Selective Modulation of PPARγ by Pentacyclic Triterpenoid Pomolic Acid and Hederagenin from <i>Rosa canina</i>. [PDF]
Nicola-Llorente M +7 more
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Creating an engine of scientific discovery, an Indo-Japan perspective: learnings from IJNTC 2025 workshop. [PDF]
Palaniappan SK +19 more
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