Results 71 to 80 of about 3,955,190 (189)

Glocal gastronomy

, 2023
This book aims to open the doors to this multidimensional world by focusing on the conceptual framework of gastronomy and providing readers with new intellectual frameworks and perspectives.
Güneren, Ebru, Belber, Burcu Gülsevil
core  

Hydroxypropyl-β-cyclodextrin as an effective carrier of curcumin – piperine nutraceutical system with improved enzyme inhibition properties

Journal of Enzyme Inhibition and Medicinal Chemistry, 2020
The nutraceutical system of curcumin-piperine in 2-hydroxypropyl-β-cyclodextrin was prepared by using the kneading technique. Interactions between the components of the system were defined by X-ray powder diffraction (XRPD), differential scanning ...
Anna Stasiłowicz, Ewa Tykarska, Kornelia Lewandowska, Maciej Kozak, Andrzej Miklaszewski, Joanna Kobus-Cisowska, Daria Szymanowska, Tomasz Plech, Jacek Jenczyk, Judyta Cielecka-Piontek   +9 more
doaj   +1 more source

Shaping Carbon Nitrides for Advanced Macrostructures

Advanced Materials Technologies, Volume 11, Issue 13, 8 July 2026.
This review examines how carbon nitride can be shaped through a range of printing and interfacial assembly methods. By bringing together additive manufacturing and liquid–liquid structuring concepts, carbon nitride is moving beyond its traditional powder‐based photocatalyst form toward digitally designed robust macroscale architectures with high design
Simona Baluchová, Baris Kumru
wiley   +1 more source

Analysis of gastronomy concept throught the word association test [PDF]

, 2017
Son yıllarda gerek dünyada gerekse ülkemizde gastronomi alanında yapılan çalışmaların arttığı görülmektedir. Türkiye'de gastronomi bölümlerinin varlığı ve literatürde sıkça yer alması gastronomi kavramını derinlemesine incelemeyi zorunlu kılmıştır ...
Keskin, Emrah, Akbulut, Burcu Ayşenur, Akbulut, Burcu, Örgün, Emrah   +3 more
core  

Caffeine Compromises Proliferation of Human Hippocampal Progenitor Cells

Frontiers in Cell and Developmental Biology, 2020
The age-associated reduction in the proliferation of neural stem cells (NSCs) has been associated with cognitive decline. Numerous factors have been shown to modulate this process, including dietary components.
Vikki Houghton, Andrea Du Preez, Sophie Lefèvre-Arbogast, Chiara de Lucia, Dorrain Y. Low, Mireia Urpi-Sarda, Silvie R. Ruigrok, Barbara Altendorfer, Raúl González-Domínguez, Cristina Andres-Lacueva, Ludwig Aigner, Paul J. Lucassen, Aniko Korosi, Cécilia Samieri, Claudine Manach, Sandrine Thuret, Sandrine Thuret   +16 more
doaj   +1 more source

Effect of Molecular Cooking Techniques on Functional Compounds

International Journal of Gastronomy Research
The development of technology and current conditions has enabled the diversification of studies on the foods, cooking techniques, and their effects on food composition.
Muhammet Ali Cakir, Deniz Kara, Mervenur Cala, Sebnem Trak, Zeynep Ipek   +4 more
doaj   +1 more source

A conceptual study of the strategic role of gastronomy in tourism destinations

, 2020
The present study discusses the strategic role of gastronomy in destinations from the perspective of three theoretical foundations of strategic management, namely Resource-Based View (RBV), Emergent Strategy (ES), and Positioning Strategy (PS).
Ivanov, Stanislav, Seyitoğlu, Faruk
core   +1 more source

The science of molecular gastronomy and the art of innovative cooking [PDF]

FEBS Letters, 2019
International ...
openaire   +4 more sources

The Flavour of Sustainability: Mediterranean Aromatic Plants as Enablers of Nutrient-Dense and Low-Salt Gastronomy

Gastronomy
Transitioning to sustainable, plant-forward diets, such as the Planetary Health Diet is a global priority; however, the palatability gap remains a formidable barrier, as consumers often perceive low-sodium, plant-centric diets as sensory-deficient. While
Petra Jones, Renald Blundell, Melania Spiteri   +2 more
doaj   +1 more source

Delicious mincemeat sauce and studying fried onion with an FTIR spectrometer

LUMAT, 2013
My students at the upper secondary school chemistry course have prepared mincemeat sauce and sweet potato mash as a study project for two consecutive years.
Eila Hämäläinen
doaj   +1 more source