Results 181 to 190 of about 24,147 (244)

Upcycling Milk Industry Byproducts into Tenebrio molitor Larvae: Investigation on Fat, Protein, and Sugar Composition. [PDF]

Foods
Brai A, Neri C, Tarchi F, Poggialini F, Vagaggini C, Frosinini R, Simoni S, Francardi V, Dreassi E.   +8 more
europepmc   +1 more source

Health and Environmental Impacts of Major Foods Consumed in Regional Food Systems of Brazil. [PDF]

Int J Environ Res Public Health
Leite MJS, de Almeida Moura L, De Carli E, Marchioni DML, Jolliet O, Verly E, Carvalho AM.   +6 more
europepmc   +1 more source

The joys and sorrows of metaphorical consumption : "mozarellas", "prostisciuttos", "muttons" and "yum-yum girls" ; foodsemy with a Romance accent [PDF]

, 2008
Kleparski, Grzegorz A.
core  

Exploring the acceptance of mozzarella cheese in school lunches among school-aged children: a pilot study. [PDF]

Front Nutr
Lin X, Zhang Q, Wu Q, Huo W, Zhang X, Geng S, Lv Y, Li Y, Wang Y, Dong L, Leng X, Lin Z, Szeto IM, Wang Z.   +13 more
europepmc   +1 more source

Analysis of Food Perception in Slim, Overweight, or Obese Individuals. [PDF]

Nutrients
Durma AC, Sosnowska M, Durma AD, Śmiałowski A, Czupryniak L.   +4 more
europepmc   +1 more source

Explainable artificial intelligence and microbiome data for food geographical origin: the Mozzarella di Bufala Campana PDO Case of Study. [PDF]

Front Microbiol
Magarelli M, Novielli P, De Filippis F, Magliulo R, Di Bitonto P, Diacono D, Bellotti R, Tangaro S.   +7 more
europepmc   +1 more source

Mozzarella blu? Mai più!

, 2014
openaire   +2 more sources

Analyzing the Caloric Variability of Bites in a Semi-Naturalistic Dietary Setting. [PDF]

Nutrients
Bhuyan MJ, Vedovelli L, Lanera C, Gasparini D, Berchialla P, Baldi I, Gregori D.   +6 more
europepmc   +1 more source

Probiotic Dairy Innovations: Exploring Buffalo Milk Potential for Food Product Development. [PDF]

Compr Rev Food Sci Food Saf
Habiba MU, Augustin MA, Varela C, Morris H, Rahman MM, Bozkurt H.   +5 more
europepmc   +1 more source

Characterization of the Detailed Fatty Acid Profiles of a Large Number of Types of Cheese from the Mountains and Plains. [PDF]

Foods
Bittante G, Amalfitano N, Tagliapietra F, Schiavon S, Cipolat-Gotet C, Stocco G.   +5 more
europepmc   +1 more source