Comfort eating or toasting to your success? Self-gifting choices vary between good and bad days. [PDF]
Front PsycholHarvey AJ, Forwood SE.
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From tradition to nutrition: wild and cultivated Aymara food plants as sustainable resources in the Andean neotropics of Bolivia. [PDF]
Front NutrCocarico S +4 more
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Dynamic changes of flavor characterization of lager beer during barrel aging process based on untargeted volatilomics. [PDF]
Food Chem XShi Y +10 more
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Exploring the motives for drinking less alcohol and attitudes towards abstinence in individuals with low-to-moderate alcohol use - a mixed-methods study. [PDF]
BMC Public HealthZeiser M +5 more
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Migration of Diethyl-Hexyl-Phthalate from Plastic Containers and Oak Casks to Tequila During Long-Term Storage and Aging. [PDF]
FoodsOrnelas-Salas JT +5 more
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Iron bioaccessibility in raw and cooked foods in vitro using fecal inocula from children and adults. [PDF]
Food Chem XGarcía-Conde Ú +5 more
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The Environmental and Ecological Benefits of Edible Insects: A Review. [PDF]
Food Sci NutrGebreyes BG, Teka TA.
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Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints. [PDF]
J Agric Food ChemGuerrero-Chanivet M +5 more
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Two decades of monitoring acrylamide in breakfast cereals: Impact of market reformulation and compliance with EU regulation. [PDF]
Food Chem XMesías M, García A, Morales FJ.
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