Yuck, This Biscuit Looks Lumpy! Neophobic Levels and Cultural Differences Drive Children’s Check-All-That-Apply (CATA) Descriptions and Preferences for High-Fibre Biscuits

by Pernilla Sandvik, Monica Laureati, Hannah Jilani, Lisa Methven, Mari Sandell, Marlies Hörmann-Wallner, Noelia da Quinta, Gertrude G. Zeinstra, Valérie L. Almli
Published 2021-12-01

Serious analytical inconsistencies challenge the validity of the energy balance theory

by Francisco Arencibia-Albite
Published 2020-07-01

Food Additive Titanium Dioxide and Its Fate in Commercial Foods

by Ji-Soo Hwang, Jin Yu, Hyoung-Mi Kim, Jae-Min Oh, Soo-Jin Choi
Published 2019-08-01

Food Peptidomics

by Piotr Minkiewicz, Jerzy Dziuba, Małgorzata Darewicz, Anna Iwaniak, Marta Dziuba, Dorota Nałeçz
Published 2008-01-01

Simulation of mass transfer in hollow fiber used for concentration of juices by osmotic distillation

by Carlos Zambra
Published 2019-04-01

Food additives and technologies used in Chinese traditional staple foods

by Xiaolong Wang, Zhen Ma, Xiaoping Li, Liu Liu, Xiuxiu Yin, Kailong Zhang, Yu Liu, Xinzhong Hu
Published 2018-01-01

Diagnosis of Food Allergy Based on Oral Food Challenge Test

by Komei Ito, Atsuo Urisu
Published 2009-01-01

Consumer Preferences for Sustainability in Food and Non-Food Horticulture Production

by Marike Isaak, Wolfgang Lentz
Published 2020-08-01

Characterizing the Dynamic Textural Properties of Hydrocolloids in Pureed Foods—A Comparison Between TDS and TCATA

by Madhu Sharma, Lisa Duizer
Published 2019-05-01

Data Mapping From Food Diaries to Augment the Amount and Frequency of Foods Measured Using Short Food Questionnaires

by Michael Crowe, Michael O'Sullivan, Breige A. McNulty, Oscar Cassetti, Aifric O'Sullivan
Published 2018-09-01

Electrochemical Immunosensor for Detection of IgY in Food and Food Supplements

by Chiara Gaetani, Emmanuele Ambrosi, Paolo Ugo, Ligia M. Moretto
Published 2017-03-01

Promoting Food Safety and Food Security in Rural Tourism Destination

by Sikhiram N.
Published 2014-01-01

Engineered Nanomaterials in Food: Implications for Food Safety and Consumer Health

by Alina Martirosyan, Yves-Jacques Schneider
Published 2014-05-01

Food System Outcomes: An Overview and the Contribution to Food Systems Transformation

by Lilliana Stefanovic, Barbara Freytag-Leyer, Johannes Kahl
Published 2020-09-01

FlavorGraph: a large-scale food-chemical graph for generating food representations and recommending food pairings

by Donghyeon Park, Keonwoo Kim, Seoyoon Kim, Michael Spranger, Jaewoo Kang
Published 2021-01-01

Non-Contact Heart Rate and Blood Pressure Estimations from Video Analysis and Machine Learning Modelling Applied to Food Sensory Responses: A Case Study for Chocolate

by Claudia Gonzalez Viejo, Sigfredo Fuentes, Damir D. Torrico, Frank R. Dunshea
Published 2018-06-01

Applying Place-Based Social-Ecological Research to Address Water Scarcity: Insights for Future Research

by Antonio J. Castro, Cristina Quintas-Soriano, Jodi Brandt, Carla L. Atkinson, Colden V. Baxter, Morey Burnham, Benis N. Egoh, Marina García-Llorente, Jason P. Julian, Berta Martín-López, Felix Haifeng Liao, Katrina Running, Caryn C. Vaughn, Albert V. Norström
Published 2018-05-01

Environment, regulation and the moral economy of food in the Slow Food movement

by Valeria Siniscalchi
Published 2013-12-01

Educating People for Food Security to Avert Food Crisis: The Case of Nigeria

by B. Ubong, N.S. Oguzor, A.M. Wokocha
Published 2009-06-01

Promoting student interest in science: The impact of a science theatre project

by Lydia Schulze Heuling
Published 2021-03-01