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  1. 1
    Apresentação Introduction
    Subjects: “...Sociology of Science and Technology...”
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    Article
  2. 2
    DEVELOPMENT AND INTRODUCTION OF NEW DAIRY TECHNOLOGIES
    by Zakharova L.
    Published 2014-09-01
    Subjects: “...functional food products...”
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    Article
  3. 3
    The transfer of technology
    by Walker, Anne
    Published 1988
    Subjects: “...Food Science and Drinks...”
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  4. 4
    Introduction to the Toxins Special Issue on Improved Analytical Technologies for the Detection of Natural Toxins and Their Metabolites in Food
    by Veronica Maria Teresa Lattanzio
    Published 2020-07-01
    “...Food, by nature, is a biological substrate and is therefore capable of supporting the growth...”
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    Article
  5. 5
    Science Meets Reality: Economic Efficiency, Markets, Institutions and Food Security
    by Bernardo Reynolds Pacheco de Carvalho
    Published 2013-10-01
    Subjects: “...Food security...”
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    Article
  6. 6
    Introduction of Methods to Reduce and Remove Patulin from Food Products
    Subjects: “...food safety...”
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    Article
  7. 7
    Food hygiene and safety practices of food vendors at a University of Technology in Durban
    by Khuluse, Dawn Sihle
    Published 2016
    Subjects: “...Street-food vendors--Health and hygiene--South Africa--Durban...”
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    Others
  8. 8
    Introduction of environmental aspects in designing of machines
    by Kłos Zbigniew
    Published 2019-01-01
    Subjects: “...food processing machine...”
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    Article
  9. 9
    Internet of Nonthermal Food Processing Technologies (IoNTP): Food Industry 4.0 and Sustainability
    Subjects: “...nonthermal food processing technologies...”
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    Article
  10. 10
    A Study of Content Analyzing on The Development of Technology for Elementary Science and Living Technology Textbooks
    “... learning stage of development of technology. It also discusses the content of development of technology...”
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    Others
  11. 11
    A comparison of science teachers' and engineering students' rankings of science and technology related global problems
    by Ndodana, Cynthia Bulelwa
    Published 2016
    Subjects: “...Science Education...”
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    Dissertation
  12. 12
    Development of a community engagement capacity building programme within a social justice framework for Consumer Science Food and Nutrition students at the Durban University of Technology
    by Grobbelaar, Hendrina Helena
    Published 2017
    “... is: if the department of Food and Nutrition Consumer Sciences at the Durban University of Technology (DUT) is to develop...”
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    Others
  13. 13
    Technological innovation and valorisation of traditional food: a sustainable combination?
    by Marco Dalla Rosa
    Published 2009-10-01
    Subjects: “...food technology...”
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    Article
  14. 14
    Introduction to the Special Issue: New Frontiers in Acrylamide Study in Foods—Formation, Analysis and Exposure Assessment
    Subjects: “...food safety...”
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    Article
  15. 15
    Predictors of Early Introduction of Core and Discretionary Foods in Australian Infants—Results from HSHK Birth Cohort Study
    Subjects: “...complementary foods...”
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    Article
  16. 16
    Duration of breastfeeding, age at introduction of complementary foods and allergy-related diseases: a prospective cohort study
    Subjects: “...Complementary food...”
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    Article
  17. 17
    Determinants for early introduction of complementary foods in Australian infants: findings from the HSHK birth cohort study
    “...Abstract Objective The purpose of this study was to examine the timing of introduction...”
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    Article
  18. 18
    Factors associated with early introduction of complementary feeding and consumption of non-recommended foods among Dutch infants: the BeeBOFT study
    Subjects: “...Introduction of complementary feeding...”
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    Article
  19. 19
    The Technology of Introduction of Innovation Methods of Management of Development of the Hotel and Restaurant Enterprises on the Basis of Synergistic Approach
    by Davydova Oksana Yu.
    Published 2018-02-01
    Subjects: “...technology...”
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    Article
  20. 20
    Functional and technological properties and methods of introduction of grain raw materials in the manufacture of meat and vegetable products
    “...Currently, it is possible to ensure the protein balance in food only when combining plant...”
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    Article
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