Results 271 to 280 of about 498,894 (298)

A Tasty Sensory Dish Prepared by Experienced Chefs

Contemporary Psychology: A Journal of Reviews, 1985
openaire   +1 more source

Enhancement of single solar still integrated with solar dishes: An experimental approach

Energy Conversion and Management, 2019
Mohamed Dawood, Khaled Ramzy, Tamer Nabil   +2 more
exaly  

The influence of psychological traits, beliefs and taste responsiveness on implicit attitudes toward plant- and animal-based dishes among vegetarians, flexitarians and omnivores

Food Quality and Preference, 2018
Danny Cliceri, Sara Spinelli, Caterina Dinnella   +2 more
exaly  

Strategies towards healthy and sustainable protein consumption: A transition framework at the levels of diets, dishes, and dish ingredients

Food Quality and Preference, 2019
Joop de Boer, Harry Aiking
exaly  

Structural characterization of bioengineered human corneal endothelial cell sheets fabricated on temperature-responsive culture dishes

Biomaterials, 2006
, Teruo Okano
exaly  

Rapid Preparation of DNA from Cells in 96-Well Tissue Culture Dishes

Cold Spring Harbor Protocols, 2006
Andras, Nagy, Marina, Gertsenstein, Kristina, Vintersten, Richard, Behringer   +3 more
openaire   +2 more sources

Nutritional composition and antioxidant properties of traditional Italian dishes

Food Chemistry, 2017
Alessandra Durazzo, Silvia Lisciani, Emanuela Camilli   +2 more
exaly  

Measurement of temperature, relative humidity and concentrations of CO, CO2 and TVOC during cooking typical Chinese dishes

Energy and Buildings, 2014
Angui Li, Ran Gao
exaly  

DishKit—Integrated Dish Preparation and Ingredient Delivery System

Pendry Pavan Sai Reddy, Ratnala Sashank, Atla Suraj Reddy, Sharan Jaya Kumar, Varsha P. Suresh   +4 more
openaire   +1 more source

Maillard reaction products profile and intake from Spanish typical dishes

Food Research International, 2010
Cristina Delgado-Andrade, Francisco J Morales, Isabel Seiquer   +2 more
exaly