Results 281 to 290 of about 372,956 (314)

Comparison of bacterial diversity profiles and microbial safety assessment of salami, Chinese dry-cured sausage and Chinese smoked-cured sausage by high-throughput sequencing

LWT - Food Science and Technology, 2018
Hongyang Ren
exaly  

Edible coating enriched with rosemary extracts to enhance oxidative and microbial stability of smoked eel fillets

Food Packaging and Shelf Life, 2017
Evanthia Choulitoudi, Theofania N Tsironi, Dimitrios Tsimogiannis   +2 more
exaly  

Impact of co-administration of oxycodone and smoked cannabis on analgesia and abuse liability

Neuropsychopharmacology, 2018
Ziva Cooper, Gillinder Bedi, Sandra D Comer   +2 more
exaly  

Human health risk assessment of polycyclic aromatic hydrocarbons (PAHs) in smoked fish species from markets in Southern Nigeria

Toxicology Reports, 2017
Ozekeke Ogbeide
exaly  

[Smoking paradox: smoking or not smoking].

Medicina clinica, 2012
José Luis, Cabrerizo-García, Begoña, Zalba-Etayo, José Antonio, Gimeno-Orna, Juan Ignacio, Pérez-Calvo   +3 more
openaire   +1 more source

Smoking Subsidy

New England Journal of Medicine, 1968
openaire   +2 more sources

Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation

Food Chemistry, 2007
Vincent Varlet, Carole Prost
exaly  

Effect of functional edible films and high pressure processing on microbial and oxidative spoilage in cold-smoked sardine (Sardina pilchardus)

Food Chemistry, 2007
Joaquín Gómez-Estaca
exaly  

The role of expectancy in sensory and hedonic evaluation: The case of smoked salmon ice-cream

Food Quality and Preference, 2008
Martin R Yeomans
exaly  

SMOKING | Liquid Smoke (Smoke Condensate) Application

2014
openaire   +1 more source