Food science.
概要
| 作品: | 248 作品在 7 項出版品 7 種語言 | |
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書目資訊
Characteristics of Yam Composite Flour : = Properties and Function of Bread and Tortilla Making.
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Development of Complementary Fresh-Food Systems through the Exploration and Identification of Profit-Maximizing, Supply Chains.
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Wound up about brave new seed : = Biotechnology and the food industry in dystopian literature.
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A Melting Pot of Cuisines : = Examining the Relationship Between Restaurant Ethnicities and Food Safety Inspection Scores.
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Monitoring of Vibrio Species in Oysters Crassostrea virginica and Seawater of Delaware Bay and Molecular Characterization of Vibrio parahaemolyticus.
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Determinants of Success for Community-Based Food Projects : = Case Study of Local Initiatives in North Shore, BC.
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The Optimal Distribution of a Perishable Item with Quality Requirements and Delivery Time Windows.
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Perceptions and Purchase Intentions of Genetically Modified Foods by Commercial Food Buyers.
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Globalization and state : = Factors contributing to the contemporary food security crisis.
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Aromatic amino acid catabolism by Lactobacillus spp.: = Biochemistry and contribution to cheese flavor development.
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Carbohydrate components of pomace in corn-based extrudates : = Interactions, expansion dynamics, and structure-texture relationships.
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Farm Food Safety Plans : = Customizing Educational Materials for Small-Scale and Campus-Based Farms.
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Sensory and Culinary Strategies for a Shift to a Plant-forward Diet : = Can Extra Virgin Olive Oil Replace Butter?
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Using Oxygen and Biopreservation as Hurdles to Improve Safety of Cooked Food during Storage at Refrigeration Temperatures.
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Relationship between Food Waste-Related Attitudes and Behaviors in Emerging Adults.
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Strategies to Cultivate Microalgae on Eutrophic Wastewater for Nutrients Recycling and Biomass Production.
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Characterization of Lactose Fatty Acid Esters for Their Microbial Growth Inhibitory Activity and Emulsification Properties.
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Analyzing Fact Based Preventive Approach to Address Foreign Material Contamination in the Food Industry.
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Effect of high pressure processing on migration characteristics in polyethylene terephthalate film.
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Interaction and protection of antimicrobial compounds with carbohydrate-based colloidal systems for improved food safety.
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High pressure processing conditions for inactivation of human norovirus surrogate in oysters.
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Impact of novel thermal and non-thermal processing on nutritional value and overall quality of papaya and strawberry nectars and their respective blends.
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Sustainable agriculture reviews. = Chitin and chitosan: applications in food, agriculture, pharmacy, medicine and wastewater treatment. 36 :
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Sustainable agriculture reviews. = Chitin and chitosan: history, fundamentals and innovations. 35 :
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Trust in Science and Attitudes regarding Genetically Modified Organisms in U.S. Adults.
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Food and Identity in Nineteenth and Twentieth Century Ghana = Food, Fights, and Regionalism /
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Physicochemical and Enzymatic Modification of Gums = Synthesis, Characterization and Application /
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Akzeptanz von In-vitro-Fleisch und pflanzenbasierten Fleischersatzprodukten in Deutschland = Eine Anwendung der Theorie der kognitiven Hierarchie /
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Functional Cereals and Cereal Foods = Properties, Functionality and Applications /
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A History of Italian Wine = Culture, Economics, and Environment in the Nineteenth through Twenty-First Centuries /
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Cisgenics and Transgenics = Strategies for Sustainable Crop Development and Food Security /
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Biophysik der Ernährung = Eine Einführung für Studierende, Fachkräfte und Quereinsteiger /
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Novel Foods and Edible Insects in the European Union = An Interdisciplinary Analysis /
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Novel Food Grade Enzymes = Applications in Food Processing and Preservation Industries /
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Nonthermal Processing in Agri-Food-Bio Sciences = Sustainability and Future Goals /
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Responsibility in Environmental Governance = Unwrapping the Global Food Waste Dilemma /
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Conceptualizing Plant-Based Nutrition = Bioresources, Nutrients Repertoire and Bioavailability /
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Coconut Water = A Promising Natural Health Drink-Distribution, Processing and Nutritional Benefits /
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Advanced Dairy Chemistry = Volume 3: Lactose, Water, Salts and Minor Constituents /
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Fruits and Vegetable Wastes = Valorization to Bioproducts and Platform Chemicals /
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Informatics in Poultry Production = A Technical Guidebook for Egg and Poultry Education, Research and Industry /
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Post-Harvest Processing, Packaging and Inspection of Frozen Shrimp: A Practical Guide
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Atlas of the Food System = Challenges for a Sustainable Transition of the Lisbon Region /
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Nutrition Management of Inherited Metabolic Diseases = Lessons from Metabolic University /
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Gemeinwohlorientierte Erzeugung von Lebensmitteln = Impulse für eine zukunftsfähige Agrar- und Ernährungswirtschaft /
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Biosensing and Micro-Nano Devices = Design Aspects and Implementation in Food Industries /
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Vitamin D im Überblick = Wissenschaftlich fundierte Grundlagen und aktuelle Forschungsergebnisse /
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Natural Products in Obesity and Diabetes = Therapeutic Potential and Role in Prevention and Treatment /
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Sense the Real Change: Proceedings of the 20th International Conference on Near Infrared Spectroscopy
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Edible Plants in Health and Diseases = Volume II : Phytochemical and Pharmacological Properties /
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Recent Advances in Edible Fats and Oils Technology = Processing, Health Implications, Economic and Environmental Impact /
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Aquaphotomics for Bio-diagnostics in Dairy = Applications of Near-Infrared Spectroscopy /
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Sustainable Global Resources of Seaweeds Volume 2 = Food, Pharmaceutical and Health Applications /
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Sustainable Global Resources Of Seaweeds Volume 1 = Bioresources , cultivation, trade and multifarious applications /
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Agritech: Innovative Agriculture Using Microwaves and Plasmas = Thermal and Non-Thermal Processing /
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Pulsed Electric Fields Technology for the Food Industry = Fundamentals and Applications /
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Delivering Functionality in Foods = From Structure Design to Product Engineering /
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Edible Plants in Health and Diseases = Volume 1 : Cultural, Practical and Economic Value /
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Mediterranean Fruits Bio-wastes = Chemistry, Functionality and Technological Applications /
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Intelligent Biotechnologies of Natural and Synthetic Biologically Active Substances = XIII Narochanskie Readings /
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Innovative thermal and non-thermal processing, bioaccessibility and bioavailability of nutrients and bioactive compounds
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Food process engineering and technology = safety, packaging, nanotechnologies and human health /
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The Sensory and Chemical Properties of Wines as Influenced by the Presence of Different Wine Bacteria and Yeasts.
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Determining Fermentation Parameters and Mechanisms for Alcohol Reduction in Wine by Metschnikowia pulcherrima or Meyerozyma guilliermondii.
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Innovations in Ultraviolet-C Technologies for Fresh Produce Growers to Reduce Human Pathogens in Agricultural Surface Water and on Fresh Produce Surfaces.
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Use of Microorganisms for the Enrichment of Zn and Se by Using Solid-State Fermentation.
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Development and Characterization of Selective and Differential Culture Medium for the Poultry Transmitted Pathogen, Escherichia albertii.
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Valorization of Almond Hull: Enhancing Functional Properties and Bioavailability as a Value-Added Food Ingredient.
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An Interannual Assessment of Phenological Productivity in Gibbon Habitat in Western Thailand.
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Post-Harvest Treatment Effects on Physicochemical Quality Attributes of North Atlantic Squid Doryteuthis Pealeii and Illex Illecebrosus.
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Incorporating Biodiversity Into Food Systems Modeling : = Fisheries-Nutrition Linkages in Ghana.
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Alternative Integrated Pest Management Methods for Controlling Tyrophagus putrescentiae (Schrank) (Sarcoptiformes : = Acaridae).
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Impact of Finishing Diet and Breed on the Fatty Acid and Phytochemical Profile of Grass-Finished Beef.
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Biotransformation of Agricultural Waste into Value-Added Ingredients Using Recombinant Enzymes.
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Developing Sustainable Food with Hermetia illuscens & Macroalgae by Coupling Material Balances to Physicochemical Properties.
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Consumer Attitudes and Expectations of Restaurant COVID-19 Mitigation Practices Concerning Public Health After Year One of the COVID-19 Pandemic.
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Food Safety in Temporary Foodservice Establishments at Louisiana Fairs and Festivals.
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Assessment of the Omni-Channel Adoption for the Management of Emergence Technologies in Food Retailing During and After the Era of COVID-19.
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GeoAI for Crop Seed Composition and Yield Estimation from Standing Crops : = A Multiscale Remote Sensing Analysis.
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The Sensory and Chemical Properties of Wines as Influenced by the Presence of Different Wine Bacteria and Yeasts.
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Determining Fermentation Parameters and Mechanisms for Alcohol Reduction in Wine by Metschnikowia pulcherrima or Meyerozyma guilliermondii.
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Use of Microorganisms for the Enrichment of Zn and Se by Using Solid-State Fermentation.
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Development and Characterization of Selective and Differential Culture Medium for the Poultry Transmitted Pathogen, Escherichia albertii.
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Valorization of Almond Hull : = Enhancing Functional Properties and Bioavailability as a Value-Added Food Ingredient.
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Design and Implementation of Population-Specific Interventions to Improve Consumer Food Safety Behaviors.
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Organic Food Supply Chain Efficiency Strategies to Reduce Costs for Local Food Businesses.
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Impact of Daily Sweet Potato Ingestion on Alterations to the Gut Microbiome, Cholesterol, and Exercise Performance.
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Effect of formulation and processing conditions on the rheological and sensory properties of rice milk.
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Food Waste, the Double-Burden of Malnutrition, and the Sustainability of the Global Food System.
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Mitigating Greenhouse Gas Emissions on Dutch Dairy Farms - Integrated Evidence From Behavioural and Efficiency Models.
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Efficacy and Potential Toxicity of Herbal Extracts (Hemerocallis, Spp.) Elegant Explosion Daylily Flower.
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Determination of volatile organic compounds emission from live plants and food extrusion process tested in NASA's Advanced Life Support Program.
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Fat and Fiber Consumption, Sociocultural Factors Influencing Food Choices, and Sporadic Alzheimer's Disease in Alabama, USA, and Cape Town, South Africa.
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Investigation of Strategies for Improving Metabolic Health in Postmenopause : = Cannabidiol, Bacterial Metabolism of Estrogens, and Dietary Fatty Acids.
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Sugar, Substitution, and Perceived Beverage Healthfulness : = Insights from the Philadelphia and San Francisco Beverage Taxes.
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Post-Harvest Detection and Pathogen Control of Foodborne Pathogens in the Fresh Produce Industry.
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Evaluation of the Efficacy of Power Ultrasound Technology Coupled With Organic Acids to Reduce Listeria monocytogenes on Peaches and Apples.
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Three Essays on Consumer Well-being : = Exploring the Future of Food, Introducing Fuel Snacks, and Fighting Infodemics.
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Evaluation of Growth, Meat Quality, and Sensory Characteristics of Wool, Hair, and Composite Lambs.
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Interaction between Microorganisms and Cold Atmospheric Pressure Plasma : = Experimental and Numerical Studies.
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Effects of Trace Mineral Source and Concentration on Production Parameters Throughout One Cow-Calf Production Cycle.
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Anabolic and Anti-inflammatory Properties of Dairy Products and Dairy-Derived Peptides on Skeletal Muscle.
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Fermenting Kale Vegetable (Brassica oleracea Var Sabella) Improves Its Properties as a Functional Food.
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High-Intensity Ultrasound-Assisted Alkaline Extraction of Soy Protein : = Optimization, Modeling, Physicochemical and Functional Properties.
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Prevention of Food Fraud in Egypt : = Policy Implementation Challenges and the Way Forward.
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On the Fungal Contamination Dynamics in Maize : = Towards Competitive Exclusion to Control Mycotoxins.
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Tryptophan Catabolism by Gut Microbiota : = A Bridge Connecting Food Science and Human Nutrition.
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3D Food Printing : = An Integrated Approach to Achieve Personalized Nutrition and Innovative Texture in Food Products.
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Effects of Different Light Emitting Diode Spectra and Intensities on the Stomatal Functioning of Lettuce and Basil.
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Study on the Properties of Plasma Activated Water for Bio-Decontamination : = Generation Characterization and Scale-Up.
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Understanding the Interactions of Cold Atmospheric Plasma and the Plant Stress Response to Improve Fresh Produce Safety.
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Three Applications of Time-Series Econometrics : = Assessing Commodity Price Risk, Food Price Inflation, and Market Integration.
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Effects of Corn Flour Consumption on Cardiovascular Disease in Adults with High Cholesterol.
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Biosynthesis of Demethylated Polymethoxyflavones by a Yeast Isolated from Aged Orange Peel.
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Colorimetric Sensing of Antibiotic Residues in Foods With MXene and MXene-Based Nanozymes.
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Green Nanotechnology Approach for Synthesis and Encapsulation of Gold Nanoparticles from Agricultural Waste.
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Understanding and Modeling High Pressure Assisted Infusion of Calcium in Fruits and Vegetables.
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The Effect of Full-Fat Dairy Consumption on Body Weight, Body Composition, Energy Metabolism, and Blood Lipids.
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Popping Efficiencies of Popping Beans, and Physicochemical Characteristics and Functional Properties of Their Flour, Protein, and Starch Fractionates.
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Approaches for Mitigating Woody Breast in Commercial Broilers Through Nutritional and Management Strategies.
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Effects of Freeze, Vacuum-Oven and Hot Air Drying on Vitamin A and C Content in Orange-Fleshed Sweet Potatoes and Mangoes.
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Understanding the Effects of Technology Adoption Decisions Made by Smallholder Farmers with Incomplete Information.
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Development of a Double Emulsion Microencapsulation System for Lactobacillus rhamnosus GG Using Pea Protein and Cellulose Nanocrystals.
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The Influence of Stage of Ripeness on Consumer Perceptions Regarding Selected Aspects of Non-Astringent Asian Persimmons (Diospyros Kaki Thunb).
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Polyphenol-Mediated Protein and Fat Structure Development in a Frozen Dessert Model.
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Overnight Rice Fermentation : = An Analysis of the Physicochemical Changes in White, Brown, and Enriched Rice Varieties.
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Mechanisms of Texture and Flavor Formation in Meat Analogues Based on Pea Protein Isolate.
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Development of Ultrasound-Steam Process for Microbial Surface Decontamination, Enzyme Inactivation and Heat Transfer Enhancement.
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Impact of Pulsed Light on Microbial Inactivation Kinetics and Total Phenolic Content and Antioxidant Activity in Liquid Media.
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Determination of Factors Influencing Microbial Food Safety Risks of Additive Manufacturing and 3D Printing of Food.
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