Results 151 to 160 of about 9,875 (172)

Mimicking the myoseptum in cultivated fish by manufacturing edible microalgae-rich nanofibers. [PDF]

NPJ Sci Food
Marques DMC, Pereira BD, Malhão B, Silva JC, Sanjuan-Alberte P, Ferreira FC.   +5 more
europepmc   +1 more source

Sulfur Supplementation Potentiates the Formation of Meat Aroma Compounds in Thermally Treated Chicken Carcass Hydrolysate. [PDF]

J Food Sci
Zhang X, Ma S, Liu SQ.
europepmc   +1 more source

Gestion du criminel et protectorat judiciaire dans la France d'Ancien Régime [PDF]

, 1996
Castan, Yves
core  

Flavour formation in the coffee substitute 'lupin coffee' related to the formation of acrylamide. [PDF]

Food Chem X
Stranig S, Ciesarová Z, Kukurová K, Horváthová J, Siegmund B.   +4 more
europepmc   +1 more source

Novel Insights into Torrefacto and Natural Coffee Silverskin: Composition, Bioactivity, Safety, and Environmental Impact for Sustainable Food Applications. [PDF]

Foods
Quagliata E, Gazzara S, Dauber C, Rodríguez A, Panizzolo L, Irigaray B, Gámbaro A, Mendiola JA, Vieitez I, Del Castillo MD.   +9 more
europepmc   +1 more source

Acrylamide- and Hydroxymethylfurfural-Forming Capacity of Alternative Flours in Heated Dough Systems. [PDF]

Foods
Mesias M, Morales FJ.
europepmc   +1 more source

Collusions, connivences et actions criminelles [PDF]

, 2001
Rivelois, Jean
core  

Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor. [PDF]

Food Sci Anim Resour
Lee D, Lee S, Jo C.
europepmc   +1 more source

La musique française, un mot sur son passé et son présent (février 1872) [PDF]

, 1872
AHRC, Blaze, Ange-Henri
core  

Investigation of the Effects of Different Home Frying Methods (Air Fryer and Deep Fryer) on HMF and Aroma Compounds in Gluten-Free Bean Chips. [PDF]

Food Sci Nutr
Göncü A.
europepmc   +1 more source