Results 151 to 160 of about 10,379 (216)

Two decades of monitoring acrylamide in breakfast cereals: Impact of market reformulation and compliance with EU regulation. [PDF]

Food Chem X
Mesías M, García A, Morales FJ.
europepmc   +1 more source

Influence of Aging Technologies on the Volatile Profile Composition of Carignano <i>cv</i> Red Wines in Sardinia. [PDF]

Foods
Sarais G, Casula M, Corrias F, Russo M, Pinna B, Argiolas F, Murru M, Angioni A.   +7 more
europepmc   +1 more source

A conceptual refinement of ritual: The case of guanxi. [PDF]

Br J Sociol
Barbalet J.
europepmc   +1 more source

A Toast

, 1972
openaire   +1 more source

Impact of the Wood Species Used on the Chemical Composition, Color and Sensory Characteristics of Wine. [PDF]

Foods
Martínez-Gil AM, Del Alamo-Sanza M, Asensio-Cuadrado M, Del Barrio-Galán R, Nevares I.   +4 more
europepmc   +1 more source

A TOAST.

Bulletin of the Medical Library Association, 2006
openaire   +1 more source

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Research updates and progress on nutritional significance of the amides I and II, alpha-helix and beta-sheet ratios, microbial protein synthesis, and steam pressure toasting condition with globar and synchrotron molecular microspectroscopic techniques with chemometrics

Critical reviews in food science and nutrition, 2023
This article aims to review research updates and progress on the nutritional significance of the amides I and II, the alpha-helix and beta-sheet ratios, the microbial protein synthesis, and the steam pressure toasting condition in food and feed with ...
M. E. Rodríguez-Espinosa, V. Guevara-Oquendo, Jiangfeng He, Weixian Zhang, Peiqiang Yu   +4 more
semanticscholar   +1 more source

Volatile Compound Release from Oak Chips in Model Wine Media: Combined Influence of Toasting Degree, Size, Time of Contact, and Ethanol Content.

Journal of Agricultural and Food Chemistry, 2023
The effects of size, toasting degree, and time of contact on the release of volatile compounds from Quercus alba (L.) chips during a simulated fermentation and post-fermentative process were studied.
M. Pollon, S. Río Segade, S. Giacosa, R. Botto, Carlo Montanini, L. Rolle   +5 more
semanticscholar   +1 more source

Effect of Toasting on the Chemical Composition, Functional and Antioxidative Properties of Full Fat and Defatted Sesame (sesamum indicum L) Seed Flours

Journal of Culinary Science & Technology, 2021
This study examines the effect of toasting on the antioxidant and functional properties of full fat and defatted sesame (Sesamum indicum L.) seed flours for use in food system. The seeds were processed and divided into two portions.
S. Lawal, A. Idowu, S. Malomo, A. Badejo, T. Fagbemi   +4 more
semanticscholar   +1 more source

I will empty it, be my guest: A pragmatic study of toasting in Chinese culture

Journal of Pragmatics, 2021
The aim of this article is to explore, from a pragmatic perspective, the major types, verbal forms, and main functions of Chinese toasting, by analyzing 158 cases of Chinese toast taken from TV series and films.
Yansheng Mao, Xinyue Tian, Xiaojiang Wang   +2 more
semanticscholar   +1 more source