A Data Mining Approach to Characterize Amanita ponderosa Mushrooms Using Inorganic Profile and M13-PCR Molecular Data [PDF]
, 2010 Wild eatable mushrooms Amanita ponderosa are very appreciated in gastronomy, showing high export potential. This specie grows spontaneously in some microclimates, namely in the southwest of the Iberian Peninsula.
Arteiro, José +5 more
core
Application of science, technology, and art in producing meat: A recipe for success [PDF]
, 2012 We were pleased to be invited to be guest editors of the first issue ofAnimal Frontiers that is focused on meat production and processing across the globe.
Huff-Lonergan, Elisabeth +3 more
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Extração de amido de pinhão. [PDF]
, 2015 bitstream/item/121312/1/CT-349-Catie ...
CARVALHO, C. W. P. de +5 more
core
Spherification Techniques in Biotechnology: Innovative Applications and Benefits
Scientific Papers Animal Science and BiotechnologiesSpherification, a culinary technique from molecular gastronomy, is finding innovative applications in biotechnology. Originally used to create semi-solid spheres with liquid interiors for gourmet dishes, spherification involves sodium alginate and ...
Ioan Bogdan Peț +3 more
doaj
The new molecular gastronomy, or, a gustatory tour of network analysis
BioTechniques, 2012 Jeffrey M. Perkel
doaj +1 more source
Moleküler Gastronomi Kavramı (The Concept of Molecular Gastronomy)
Journal of Tourism and Gastronomy Studies, 2016 Menekçe Cömert, Osman Çavuş
openaire +1 more source
Physicochemical aspects of molecular gastronomy
Scientific Works of National University of Food Technologies, 2021 V. Shemet, O. Hulai, I. Moroz
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Polymers, pastries, and penguins : An interview with Peter Barham, professor of physics, molecular gastronomy and conservation biology. [PDF]
EMBO RepGristwood A.
europepmc +1 more source
Exploring neurogastronomy: an analysis using the word association test and free word association. [PDF]
Front PsycholUçuk C, Süzer Ö, Spence C.
europepmc +1 more source