DEVELOPMENT AND INTRODUCTION OF NEW DAIRY TECHNOLOGIES

by Zakharova L.
Published 2014-09-01

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

Science Meets Reality: Economic Efficiency, Markets, Institutions and Food Security

by Bernardo Reynolds Pacheco de Carvalho
Published 2013-10-01

Introduction of Methods to Reduce and Remove Patulin from Food Products

by Parisa ZIARATI, Faezeh SHIRKHAN, Mahdieh MOSTAFIDI, Maryam Tamaskani ZAHEDI, Barbara SAWICKA
Published 2019-11-01

Introduction of environmental aspects in designing of machines

by Kłos Zbigniew
Published 2019-01-01

Internet of Nonthermal Food Processing Technologies (IoNTP): Food Industry 4.0 and Sustainability

by Anet Režek Jambrak, Marinela Nutrizio, Ilija Djekić, Sanda Pleslić, Farid Chemat
Published 2021-01-01

A comparison of science teachers' and engineering students' rankings of science and technology related global problems

by Ndodana, Cynthia Bulelwa
Published 2016

Technological innovation and valorisation of traditional food: a sustainable combination?

by Marco Dalla Rosa
Published 2009-10-01

Introduction to the Special Issue: New Frontiers in Acrylamide Study in Foods—Formation, Analysis and Exposure Assessment

by Cristina Delgado-Andrade, Marta Mesías, Francisco J. Morales
Published 2020-10-01

Predictors of Early Introduction of Core and Discretionary Foods in Australian Infants—Results from HSHK Birth Cohort Study

by Narendar Manohar, Andrew Hayen, Sameer Bhole, Amit Arora
Published 2020-01-01

Duration of breastfeeding, age at introduction of complementary foods and allergy-related diseases: a prospective cohort study

by Louise Ekelund, Inga Gloppen, Torbjørn Øien, Melanie Rae Simpson
Published 2021-01-01

Determinants for early introduction of complementary foods in Australian infants: findings from the HSHK birth cohort study

by Amit Arora, Narendar Manohar, Debra Hector, Sameer Bhole, Andrew Hayen, John Eastwood, Jane Anne Scott
Published 2020-02-01

Factors associated with early introduction of complementary feeding and consumption of non-recommended foods among Dutch infants: the BeeBOFT study

by Lu Wang, Amy van Grieken, Laura A. van der Velde, Eline Vlasblom, Maaike Beltman, Monique P. L’Hoir, Magda M. Boere-Boonekamp, Hein Raat
Published 2019-04-01

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

Functional and technological properties and methods of introduction of grain raw materials in the manufacture of meat and vegetable products

by Evdokimova Oksana, Masalov Vladimir, Ivanova Tamara, Ibrahim Yoshaa
Published 2021-01-01

The Study of the Possibility of Using Low-Calorie Foods in the Technology of Flour Confectionery Production

by Kaluzhskikh Aleksandr, Dolgopolova Natalya, Kotelnikova Marina, Ryumshina Snezhana
Published 2021-01-01

Catheter-related complications and mortality of atrial fibrillation ablation following introduction of contact force-sensing technology

by Nilay D Shah, Xiaoxi Yao, Jun Dong, Rebecca Ward, Joseph G Akar, James P Hummel, Lindsey Sangaralingham, Sanket Dhruva, Joseph Ross, Peter A Noseworthy
Published 2020-11-01

Internet Databases of the Properties, Enzymatic Reactions, and Metabolism of Small Molecules—Search Options and Applications in Food Science

by Piotr Minkiewicz, Małgorzata Darewicz, Anna Iwaniak, Justyna Bucholska, Piotr Starowicz, Emilia Czyrko
Published 2016-12-01

Food irradiation as a method of limiting crop loss in developing nations

by Parmar, Nishaal Jitendra
Published 2009

Knowledge and attitude towards health and food safety among students of Tabriz University of Medical Sciences, Tabriz, Iran

by Parvin Dehghan, Fatemeh Pournaghi-Azar, Saber Azami-Aghdash, Yousef Sohraby, Hassan Dadkhah, Hossein Mohammadzadeh-Aghdash
Published 2017-06-01