This Bioengineer Transforms Food Waste into Haute Cuisine. [PDF]
Tjandra K.
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Food for tomorrow? How the scientific discipline of molecular gastronomy could change the way we eat. [PDF]
This H.
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Dissociative symptoms during the SARS-CoV-2 pandemic situation in mental health patients. [PDF]
Pensel MC +7 more
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A Mixed-Methods Study on Carers' and Aged-Care Staff's Perception and Appropriate Utilization of Molded Puree in Older Adults. [PDF]
Fong R, Kwan CCY, Choi YYY, Leung MHN.
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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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Considering Culinary Use of Lavender: Sensory and Cultural Factors. [PDF]
Uçuk C, Spence C.
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Molecular Characterization, Virulence Profiling, and Antimicrobial Susceptibility of <i>Listeria monocytogenes</i> Isolated from Smoked Fish in Poland: A Preliminary Study. [PDF]
Strzałkowska ZJ +9 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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