Applied Food Research

Código QR

Applied Food Research

Guardado en:

Detalles Bibliográficos
Formato:	journal
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	food science food engineering food manufacturing food production food applications food processing Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/toc/2772-5022
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

Ejemplares similares

INDONESIAN FOOD INDUSTRY ON HALAL SUPPLY CHAINS
por: Hadi Peristiwo
Publicado: (2020)

Rational design of hyperstable antibacterial peptides for food preservation
por: Yashavantha L. Vishweshwaraiah, et al.
Publicado: (2021)

Precision cooking for printed foods via multiwavelength lasers
por: Jonathan David Blutinger, et al.
Publicado: (2021)

Household ICT Utilization and Food Security Nexus in Nigeria
por: Jeremiah O. Ejemeyovwi, et al.
Publicado: (2021)

The role of whistleblowers in protecting the safety and integrity of the food supply
por: Gerald G. Moy
Publicado: (2018)

Monitoring the microbiome for food safety and quality using deep shotgun sequencing
por: Kristen L. Beck, et al.
Publicado: (2021)

Integrating science to address food and health within Global Agenda 2030
por: Gordon A. McBean
Publicado: (2021)

Systematic review on effects of bioenergy from edible versus inedible feedstocks on food security
por: Selena Ahmed, et al.
Publicado: (2021)

A brief review of the science behind the design of healthy and sustainable plant-based foods
por: David Julian McClements, et al.
Publicado: (2021)

Advances in 3D peptide hydrogel models in cancer research
por: Jingwen Xu, et al.
Publicado: (2021)

Real-time, selective, and low-cost detection of trace level SARS-CoV-2 spike-protein for cold-chain food quarantine
por: Jian Zhang, et al.
Publicado: (2021)

Author Correction: Advances in 3D peptide hydrogel models in cancer research
por: Jingwen Xu, et al.
Publicado: (2021)

Food safety knowledge, attitudes, and practices of food handlers at kitchen premises in the Port ‘X’ area, North Jakarta, Indonesia 2018
por: Muharnis Supriyani Putri, et al.
Publicado: (2021)

RESEARCH ON THE EFFECT OF NON-TRANSITIONAL RAW MATERIALS ON THE RHEOLOGICAL INDICATORS OF THE SEMI-FINISHED PRODUCTS OF FORMED POTATO CHIPS
por: Alina KOVTUN, et al.
Publicado: (2019)

OCCURRENCE AND ASSESSMENT OF PHYSICAL CONTAMINANTS BASED ON FOOD RECALLS IN CANADA
por: Mohd Taufiq Mohd KHAIRI, et al.
Publicado: (2020)

EFFECTS OF WASHING TREATMENT ON THE CHARACTERISTICS OF ROADSIDE FRESH FRUITS
por: Julfi Restu Amelia, et al.
Publicado: (2021)

IMPACT OF WASHING SOLUTIONS ON CHEMICAL COMPOSITION AND PHYSICO-CHEMICAL PROPERTIES OF SURIMI-LIKE MECHANICALLY DEBONED TURKEY MEAT
por: Oleg GALENKO, et al.
Publicado: (2020)

A Direct Assessment of the External Domain of Food Environments in the National Capital Region of India
por: Monica Chaudhry, et al.
Publicado: (2021)

Edible Insects as New Food Frontier in the Hospitality Industry
por: Irene A. Ayieko, et al.
Publicado: (2021)

A SHORT REVIEW OF BONGKREKIC ACID IN FOOD SAFETY PERSPECTIVE
por: Rifqi Ahmad Riyanto
Publicado: (2019)

THE CONTRIBUTION OF HELLENIC FOOD AUTHORITY TO THE TRAINING FIELD OF FOOD BUSINESSES STAFF FROM THE AUTHORITY ESTABLISHMENT TO ITS MODERN REORGANIZATION
por: Elias CHAIDOUTIS, et al.
Publicado: (2018)

White button mushroom interrupts tissue AR-mediated TMPRSS2 expression and attenuates pro-inflammatory cytokines in C57BL/6 mice
por: Xiaoqiang Wang, et al.
Publicado: (2021)

Rising levels of antioxidative phyllobilins in stored agricultural produce and their impact on consumer acceptance
por: Cornelia A. Karg, et al.
Publicado: (2021)

Transcriptomic response of Campylobacter jejuni following exposure to acidified sodium chlorite
por: Gayani Weerasooriya, et al.
Publicado: (2021)

Combing machine learning and elemental profiling for geographical authentication of Chinese Geographical Indication (GI) rice
por: Fei Xu, et al.
Publicado: (2021)

A method for gaining a deeper insight into the aroma profile of olive oil
por: Daisuke Suzuki, et al.
Publicado: (2021)

Genomic analysis of Shiga toxin-producing Escherichia coli O157:H7 from cattle and pork-production related environments
por: Peipei Zhang, et al.
Publicado: (2021)

Publisher Correction: Genomic analysis of Shiga toxin-producing Escherichia coli O157:H7 from cattle and pork-production related environments
por: Peipei Zhang, et al.
Publicado: (2021)

Phenethylamine in chlorella alleviates high-fat diet-induced mouse liver damage by regulating generation of methylglyoxal
por: Yifeng Zheng, et al.
Publicado: (2021)

Rosmarinic acid suppresses tau phosphorylation and cognitive decline by downregulating the JNK signaling pathway
por: So Yamamoto, et al.
Publicado: (2021)

Detection of exogenous sugars in pineapple juice using compound-specific stable hydrogen isotope analysis
por: Simon D. Kelly, et al.
Publicado: (2021)

Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil
por: Qing Shen, et al.
Publicado: (2021)

In vitro and in silico characterization of adiponectin-receptor agonist dipeptides
por: Yuna Lee, et al.
Publicado: (2021)

Microbial Characterization of Yellow Curing Process of Codfish
por: Susana Dias, et al.
Publicado: (2021)

Peanut and hazelnut occurrence as allergens in foodstuffs with precautionary allergen labeling in Canada
por: Emilie Manny, et al.
Publicado: (2021)

Pairing of white wine made with shade-grown grapes and Japanese cuisine
por: Takuji Takahashi, et al.
Publicado: (2021)

Oral intake of rice overexpressing ubiquitin ligase inhibitory pentapeptide prevents atrophy in denervated skeletal muscle
por: Reiko Nakao, et al.
Publicado: (2021)

Fermentation Dynamics of Ethiopian Traditional Beer (Tella) as Influenced by Substitution of Gesho (Rhamnus prinoides) with Moringa stenopetala: An Innovation for Nutrition
por: Ajanaw Maru Birhanu, et al.
Publicado: (2021)

Differentiation of Organic Cocoa Beans and Conventional Ones by Using Handheld NIR Spectroscopy and Multivariate Classification Techniques
por: Elliot K. Anyidoho, et al.
Publicado: (2021)

Microbiome-based environmental monitoring of a dairy processing facility highlights the challenges associated with low microbial-load samples
por: Aoife J. McHugh, et al.
Publicado: (2021)