Basic Chemical Composition and Concentration of Selected Bioactive Compounds in Leaves of Black, Red and White Currant

by Magdalena Ziobroń, Aneta Kopeć, Joanna Skoczylas, Kinga Dziadek, Jerzy Zawistowski
Published 2021-08-01

Siwonhan-mat: The third taste of Korean foods

by Soon Ah Kang, Hyun Ji Oh, Dai Ja Jang, Min Jung Kim, Dae Young Kwon
Published 2016-03-01

The Feasibility of Web-based Instruction in Basic Design Course：The Department of Industrial Design in the University

by Yu-Sheng Lin, 林玉昇
Published 2003

Russian methodology for designing multicomponent foods in retrospect

by Andrey B. Lisitsyn, Irina M. Chernukha, Marina A. Nikitina
Published 2020-04-01

Canadian perspectives on food security and plant breeding

by Claire Williams, Savannah Gleim, Stuart J. Smyth
Published 2021-04-01

Development and research of centrifugal mixer for baby food

by Sukhorukov Dmitrii, Borodulin Dmitrii, Cherkashina Diana
Published 2021-01-01

Assessment of global food demand in unexpected situations

by Iaroslav Gadzalo, Mykola Sychevskiy, Olha Kovalenko, Liudmyla Deineko, Lyudmila Yashchenko
Published 2020-12-01

Study into effect of food fibers on the fermentation process of whey

by Sergii Tsygankov, Olena Grek, Olena Krasulya, Olena Onopriichuk, Larysa Chubenko, Oleksandr Savchenko, Olha Snizhko, Оlena Ochkolyas
Published 2018-01-01

Food production in solidarity economy: an issue that goes beyond laws

by Simone WESCHENFELDER, Bruna de OLIVEIRA, Luiza Barth BAGATINI, Micheli SAUERESSIG, Cecília Colling WILHELM, André Luciano VIANA
Published 2016-01-01

Effect of Weakly Basic Conditions on the Separation and Purification of Flavonoids and Glycosides from Chrysanthemum morifolium Tea

by Yuxiao Wang, Zhenzhen Xu, Yue Wu, Mo Li, Sicheng Pang, Zhe Liang, Yuanying Ni
Published 2019-01-01

Biodiesel by Co-processing animal fat/vegetable oil mixtures over basic heterogeneous Ca catalyst

by Ana Paula Soares Dias, Marta Ramos, Mónica Catarino, Manuel Francisco Costa Pereira
Published 2020-12-01

Adsorption isotherm, kinetics and thermodynamic of acid blue and basic blue dyes onto activated charcoal

by Farman Ali, Nisar Ali, Iram Bibi, Amir Said, Shahid Nawaz, Zarshad Ali, Syed Muhammad Salman, Hafiz M.N. Iqbal, Muhammad Bilal
Published 2020-09-01

Consumption of fibre rich foods: comparative study in different countries

by RAQUEL P. F. GUINÉ, MARCELA LEAL, IVANA RUMBAK, IRENA BARIĆ, DRAZENKA KOMES, ZVONIMIR SATALIĆ, ZITA FAZAKAS, VIKTÓRIA SZŰCS, JÚLIA HARANGOZÓ, DACE KLAVA, EVITA STRAUMITE, MONICA TARCEA, SOFIA G. FLORENÇA, MARIJANA SARIĆ
Published 2020-01-01

Development of a didactic electrophoresis kit for the practical teaching of Molecular Biology in basic and higher education

by César Silva Xavier, Danielle Pereira Cavalcanti
Published 2017-10-01

Prospects of using nanotechnology for food preservation, safety, and security

by Vivek K. Bajpai, Madhu Kamle, Shruti Shukla, Dipendra Kumar Mahato, Pranjal Chandra, Seung Kyu Hwang, Pradeep Kumar, Yun Suk Huh, Young-Kyu Han
Published 2018-10-01

Use of Modern Regression Analysis in the Dielectric Properties of Foods

by Yu-Kai Weng, Jiunyuan Chen, Ching-Wei Cheng, Chiachung Chen
Published 2020-10-01

Functional Foods and Nutraceuticals in the Primary Prevention of Cardiovascular Diseases

by Eman M. Alissa, Gordon A. Ferns
Published 2012-01-01

Business Collaboration in Food Networks: Incremental Solution Development

by Harald Sundmaeker
Published 2014-10-01

Desenvolvimento de m?todo de quantifica??o de aflatoxinas em amendoim por UPLC-MS (ESI/QToF) e par?metros de valida??o

by Barrabin, Juliana Scofano
Published 2017

Factors Affecting Food Safety of Animal Origin in Indonesia

by Sjamsul Bahri, Yulvian Sani, Indraningsih
Published 2006-03-01