Future research priorities of Organic Agriculture. Policy paper of the IFOAM EU Group [PDF]
, 2004 This policy paper presents the main research priorities for organic farming agreed by the IFOAM EU Group. It identifies the main clusters both in a table format and with a more detailed explanation of the individual priorities. The paper was discussed at
IFOAM EU, Regional Group
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Simposi Estètica gustatòria: reptes i realitats [PDF]
, 2018 El simposi Estètica gustatòria: reptes i realitats es desenvolupà el dimecres 25 de novembre de 2016, i presentà una dotzena de contribucions a aquesta flamant disciplina filosòfica de caire altament indisciplinat, segons la designació de Jacques ...
Jaques Pi, Jèssica, coor.
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Journal of Food Process Engineering, Volume 49, Issue 2, February 2026.This scoping review (2020–2025) compiles validated evidence on the antioxidant potential of unconventional edible plants (PANCs). Thirty species showed high phenolic content and strong radical‐scavenging activity, reinforcing their role as natural antioxidants and sustainable alternatives to synthetic additives within biodiversity‐based food systems ...
Nathália Letícia Hernandez Brito +8 more
wiley +1 more source
European Parliament Preparatory Action: "Actual and desired state of the economic potential in regions outside the Greek capital Athens" Final Report [PDF]
, 2015 This is the final report of the European Parliament Preparatory Action: "Actual and desired state of the economic potential in regions outside the Greek capital Athens" (hereafter Preparatory Action or PA).
BODEN John Mark +4 more
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Gastronomía y estudios gastronómicos: una aproximación conceptual y epistemológica [PDF]
, 2015 Tesis de Maestría en Estudios Turísticos. Comité Tutorial: Dr. Héctor Favila Cisneros; Dra. Maribel Osorio García y Dr. Andrés López Ojeda.Se hace un análisis del estado del arte de la gastronomía como un nuevo campo de conocimiento.
BERNALDEZ CAMIRUAGA, ALDO IVAN +1 more
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Identification on sensory attributes and children’s ratings of fruits and vegetables with and without appearance modification: A pilot study [PDF]
, 2016 published_or_final_versio
Chung, JWY, Chung, LMY, Fong, SM
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Life and professional activities of chef аnd restaurateur Homaro Cantu (1976–2015)
Вісник Харківського національного університету імені В.Н. Каразіна: Серія Міжнародні відносини, економіка, країнознавство, туризмThe article analyses the life and professional activity of one of the most famous American chefs and restaurateurs, a representative of molecular gastronomy, Homaro Cantu (1976–2015).
Oksana Nykyha +4 more
doaj +1 more source
Bacterial NanoCellulose: what future? [PDF]
, 2018 Acetic acid bacteria (AAB) have been used in various fermentation processes. Of several ABB, the bacterial nanocellulose (BNC) producers, notably Komagataeibacter xylinus, appears as an interesting species, in large part because of their ability in the ...
Dourado, Fernando, Gama, F. M.
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Molecular Gastronomy: Transforming Diets for Dysphagia [PDF]
Journal of Nutritional Health & Food Science, 2013 The purpose of our research is to utilize molecular gastronomy to improve food textures for dysphagia diets, using techniques such as spherification, gelification, and emulsification. It is important for individuals with dysphagia to continue to consume the necessary vitamins and minerals to ensure good health.
openaire +1 more source
Quality improvement of traditional dry fermented sausages based on innovative technological strategies [PDF]
, 2016 Dry fermented sausages are highly appreciated food specialties, mainly in Portugal and other southern European countries. Therefore, all research efforts aiming at improving the food quality and safety of traditional dry sausages are of interest, since ...
Elias, Miguel N., Rocha, João M.
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