Impact of Culinary Treatments on the Immunoreactivity of Soy Protein Isolates. [PDF]
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Edible Flowers in Modern Gastronomy: A Study of Their Volatilomic Fingerprint and Potential Health Benefits. [PDF]
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Molecular gastronomy: culinary masterpieces of intellectual cuisine [PDF]
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Computational gastronomy: capturing culinary creativity by making food computable. [PDF]
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EATxCali: A Latin American perspective on food, health, and the environment [PDF]
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Preparation and Characterization of Bigels from Psyllium Husk Seed Hydrogel-Beeswax Oleogel: As a Fat Replacer in Cakes. [PDF]
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Optimizing probiotic orange juice spherification: effects of sodium alginate, calcium lactate, and hardening time using Box-Behnken. [PDF]
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A Chef’s Guide to Patent Protections Available for Cooking Techniques and Recipes in the Era of Postmodern Cuisine and Molecular Gastronomy [PDF]
, 2015 Arons, Morgan P
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Sangyod rice extract attenuates oleic acid-induced hepatic steatosis by modulating apoptotic, inflammatory, and lipid metabolic pathways. [PDF]
Food Chem (Oxf)Moolsup F +6 more
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An Optimized Chickpea Protein Hydrolysate Exerts Long-Term Antihypertensive Effects and Upregulates ACE2 and Mas1 Gene Expression in Spontaneously Hypertensive Rats. [PDF]
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