Results 151 to 160 of about 1,616 (196)

Twenty Years of Molecular Gastronomy

Journal of Cookery Science of Japan, 2009
openaire   +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

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

Phenolic Profiling and Bioactive Properties of <i>Arthrospira platensis</i> Extract in Alleviating Acute and Sub-Chronic Colitis. [PDF]

Int J Mol Sci
Aziez M, Suharoschi R, Merakeb MS, Pop OL, Ciont C, Ranga F, Ferhat R, Affenai S, Vodnar DC, Cozma A, Fodor A, Mansouri E, Smati D, Bribi N.   +13 more
europepmc   +1 more source

Morphological and molecular characterization of <i>Contracaecum jorgei</i> (Nematoda: Anisakidae) in five Neotropical freshwater fish species in Colombia. [PDF]

Int J Parasitol Parasites Wildl
Rave A, Uribe M, López-Osorio S, Hermosilla C, Chaparro-Gutiérrez JJ.   +4 more
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

Molecular Gastronomy in Lebanon

Journal of Culinary Science and Technology, 2012
Molecular gastronomy was first introduced in Lebanon in 2011 through a series of conferences addressed to various audiences. Since then, actions followed to assure the perpetuity of this initiative and aim for the creation of a Lebanese group of molecular gastronomy, gathering people from different backgrounds (academia, food industries, and culinary ...
Barbar, R., This, Hervé
exaly   +5 more sources

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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

Molecular Gastronomy in the UK

Journal of Culinary Science and Technology, 2012
Following the success of UK chefs such as Heston Blumenthal and Sat Bains, the application of science to cooking is becoming increasingly popular in the UK. Initially, this started in the big food science centers of UK universities, but now science is becoming embedded in catering courses, and evening lectures on science-related food topics are ...
exaly   +2 more sources