Results 171 to 180 of about 6,185 (228)

ParSCo: celebrating 10 years of a unique parasitology summer course. [PDF]

Parasit Vectors
Dantas-Torres F, Bezerra-Santos MA, Mendoza-Roldan JA, Lia RP, Perles L, Barrera JP, Fagundes-Moreira R, Carbonara M, Varcasia A, Brianti E, Deak G, Rojas A, Miró G, Volf P, Baneth G, Otranto D.   +15 more
europepmc   +1 more source

Moleküler Gastronomi Uygulamaları: Sous Vide Yöntemi Molecular Gastronomy Applications: Sous Vide Technique

AYDIN GASTRONOMY, 2016
openaire   +1 more source

In Silico Hydrolysis of Lupin (Lupinus angustifolius L.) Conglutins with Plant Proteases Releases Antihypertensive and Antidiabetic Peptides That Are Bioavailable, Non-Toxic, and Gastrointestinal Digestion Stable. [PDF]

Int J Mol Sci
Arámburo-Gálvez JG, Tinoco-Narez-Gil R, Mora-Melgem JA, Sánchez-Cárdenas CA, Gracia-Valenzuela MH, Flores-Mendoza LK, Figueroa-Salcido OG, Ontiveros N.   +7 more
europepmc   +1 more source

Impact of Plant and Microbial Proteases Treatment on Quality Characteristics of Beef <i>Longissimus Thoracis</i> and <i>Lumborum</i>. [PDF]

Food Sci Anim Resour
Akkaya E, Bingol EB, Hampikyan H, Colak H.   +3 more
europepmc   +1 more source

Gastronomic Botany and Molecular Gastronomy (Poster) [PDF]

, 2011
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Effect of wheat bread with elevated amylose on postprandial glycaemic response: a randomised crossover trial delivered remotely using continuous glucose monitoring.

Food Funct
Corrado M, Savva GM, Ahn-Jarvis JH, Oyeyinka SA, Edwards CH, Hazard BA.   +5 more
europepmc   +1 more source

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Molecular gastronomy in Lebanon

Journal of Culinary Science & 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
openaire   +3 more sources

Molecular Gastronomy in Ireland

Journal of Culinary Science & Technology, 2011
This article summarizes the activities of molecular gastronomy (MG) in Ireland since the scientific discipline was first introduced in the country. MG has been developing over the last five years, however, the authors of this article have been trying to establish a strong MG infrastructure in Ireland.
Juan Valverde, Roisin Burke, Mark P. Traynor   +2 more
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Molecular Gastronomy in France

Journal of Culinary Science & 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.
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Molecular Gastronomy

2020
Молекулярная гастрономия - это научная дисциплина, изучающая физические и химические превращения, происходящие во время приготовления пищи. Иногда это название ошибочно дается применению научных знаний для создания новых блюд и кулинарных приемов.
openaire   +1 more source