Results 151 to 160 of about 6,185 (228)

Molecular gastronomy in tourism

Elisa Tavares, Bruno Sousa
openaire   +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

Egg yolk and egg yolk fractions as key ingredient for the development of a new type of gels [PDF]

Díaz Fernández, José Mario, Laca Pérez, Amanda, Nel Estrada, Lluis, Paredes García-Viniegras, Benjamín, Rendueles de la Vega, Manuel, Valverde García, Damián   +5 more
core   +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

Memory and Food in Philippine Literature: A Molecular ‘Re-siting’ of the Filipino Kitchen [PDF]

, 2017
Decamora, Lawdenmarc
core  

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

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

The potential use of hydrogen in the extraction of phytochemicals from neglected and underutilized plant species for enhanced human nutrition. [PDF]

Front Nutr
Uçarer E, Hüdaverdi YA, Elnasanelkasim MA, Kavrut E, Alkan S, Bekbayev K, Toleugazykyzy A, Bolkenov B, Bekbayeva R, Samadun A, Alwazeer D.   +10 more
europepmc   +1 more source

Investigation of Antioxidant Properties of Propolis Products Collected from Different Regions. [PDF]

Int J Mol Sci
Cetin A, Bakir S, Ozdal T, Capanoglu E.
europepmc   +1 more source

Enzymatic Hydrolysis With Pepsin Enhanced the Nutrient Compositions of Unfractionated Soy Protein Hydrolysate and Its Cell Viability and Nitric Oxide Activities. [PDF]

Food Sci Nutr
Idowu OA, Yupanqui CT.
europepmc   +1 more source