Results 121 to 130 of about 1,135 (169)

Tomato Intake Improves Cognitive Performance and Modulates Functional Brain Networks in Healthy Adults: A Randomized Crossover Clinical Trial. [PDF]

Antioxidants (Basel)
López-Solís R, Donat-Vargas C, Ramírez-Carrasco P, Gutiérrez-Romero RM, Pérez M, Castellví M, Bosch B, Arancibia-Riveros C, Hinojosa-Moscoso A, Laredo C, Muñoz-Moreno E, Ruiz-Leon AM, Casas R, Estruch R, Vallverdú-Queralt A, Corrado M, Lamuela-Raventós RM.   +16 more
europepmc   +1 more source

Reformulating Cookies with Colored Whole Wheat Flours and Xylitol: Implications for Technological Quality, Phenolic Content, and Glycemic Response. [PDF]

Foods
Mıdık F, Ozkan K, Karataylioglu L, Ozer C, P Shamanin V, V Pototskaya I, Morgounov AI, Sagdic O, Koksel H.   +8 more
europepmc   +1 more source

Twenty Years of Molecular Gastronomy

Journal of Cookery Science of Japan, 2009
openaire   +1 more source

Chemical and microbial risk assessment of wild edible plants and flowers. [PDF]

EFSA J
Carpena M, Prieto MA, Trząskowska M.
europepmc   +1 more source

Unhealthy Ultra-Processed Food, Diet Quality and Adherence to the Mediterranean Diet in Children and Adolescents: The DELICIOUS Project. [PDF]

Foods
Giampieri F, Rosi A, Frias-Toral E, Abdelkarim O, Aly M, Ammar A, Zambrano-Villacres R, Pons J, Vázquez-Araújo L, Decembrino N, Scuderi A, Leonardi A, Monasta L, Maniega Legarda F, Mata A, Chacón A, Busó P, Grosso G.   +17 more
europepmc   +1 more source

Application of green tea to enhance the antioxidant properties of fermented cauliflower. [PDF]

Sci Rep
Iwona A, Katarzyna F, Grzegorz T, Anna C.   +3 more
europepmc   +1 more source

Edible Insect-Based Beverages: A Narrative Review of Functional, Technological, and Experimental Dimensions. [PDF]

Insects
Sánchez-Velázquez OA, Hernández-Álvarez AJ, Mojica L.   +2 more
europepmc   +1 more source

From the gut to the brain: the long journey of phenolic compounds with neurocognitive effects. [PDF]

Nutr Rev
Domínguez-López I, López-Yerena A, Vallverdú-Queralt A, Pallàs M, Lamuela-Raventós RM, Pérez M.   +5 more
europepmc   +1 more source

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Molecular Gastronomy in France

Journal of Culinary Science and Technology, 2011
Molecular Gastronomy (MG) has been developing in France since the very beginning of this scientific discipline, largely due to the fact that one of its co-founders resides in the country. Since 1995, a French group of molecular gastronomists has been promoting the discipline in France, as well as other countries throughout the world.
Hervé This
exaly   +2 more sources