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1 |
Material Type: Artigo
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(Bio)nanotechnology in Food Science-Food PackagingPrimožič, Mateja ; Knez, Željko ; Leitgeb, MajaNanomaterials (Basel, Switzerland), 2021-01, Vol.11 (2), p.292 [Periódico revisado por pares]Switzerland: MDPITexto completo disponível |
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2 |
Material Type: Artigo
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The 9-point hedonic scale and hedonic ranking in food science: some reappraisals and alternativesWichchukit, Sukanya ; O'Mahony, MichaelJournal of the science of food and agriculture, 2015-08, Vol.95 (11), p.2167-2178 [Periódico revisado por pares]Chichester, UK: John Wiley & Sons, LtdTexto completo disponível |
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3 |
Material Type: Artigo
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Laser-Induced Breakdown Spectroscopy: An Efficient Tool for Food Science and Technology (from the Analysis of Martian Rocks to the Analysis of Olive Oil, Honey, Milk, and Other Natural Earth Products)Stefas, Dimitrios ; Gyftokostas, Nikolaos ; Nanou, Eleni ; Kourelias, Panagiotis ; Couris, SteliosMolecules (Basel, Switzerland), 2021-08, Vol.26 (16), p.4981 [Periódico revisado por pares]Basel: MDPI AGTexto completo disponível |
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4 |
Material Type: Artigo
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Cultured beef: medical technology to produce foodPost, Mark JJournal of the science of food and agriculture, 2014-04, Vol.94 (6), p.1039-1041 [Periódico revisado por pares]Chichester, UK: John Wiley & Sons, LtdTexto completo disponível |
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5 |
Material Type: Artigo
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Edible insects: An alternative of nutritional, functional and bioactive compoundsJantzen da Silva Lucas, Andressa ; Menegon de Oliveira, Lauren ; da Rocha, Meritaine ; Prentice, CarlosFood chemistry, 2020-05, Vol.311, p.126022-126022, Article 126022 [Periódico revisado por pares]England: Elsevier LtdTexto completo disponível |
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6 |
Material Type: Artigo
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Significant advancement of mass spectrometry imaging for food chemistryYoshimura, Yukihiro ; Goto-Inoue, Naoko ; Moriyama, Tatsuya ; Zaima, NobuhiroFood chemistry, 2016-11, Vol.210, p.200-211 [Periódico revisado por pares]England: Elsevier LtdTexto completo disponível |
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7 |
Material Type: Artigo
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Improved physicochemical and functional properties of okara, a soybean residue, by nanocellulose technologies for food development – A reviewNagano, Takao ; Arai, Yuya ; Yano, Hiromi ; Aoki, Takafumi ; Kurihara, Shin ; Hirano, Rika ; Nishinari, KatsuyoshiFood hydrocolloids, 2020-12, Vol.109, p.105964, Article 105964 [Periódico revisado por pares]Elsevier LtdTexto completo disponível |
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8 |
Material Type: Artigo
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Stabilising emulsion-based colloidal structures with mixed food ingredientsDickinson, EricJournal of the science of food and agriculture, 2013-03, Vol.93 (4), p.710-721 [Periódico revisado por pares]Chichester, UK: John Wiley & Sons, LtdTexto completo disponível |
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9 |
Material Type: Artigo
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Common Amino Acid Subsequences in a Universal Proteome--Relevance for Food ScienceMinkiewicz, Piotr ; Darewicz, Małgorzata ; Iwaniak, Anna ; Sokołowska, Jolanta ; Starowicz, Piotr ; Bucholska, Justyna ; Hrynkiewicz, MonikaInternational journal of molecular sciences, 2015-09, Vol.16 (9), p.20748-20773 [Periódico revisado por pares]Switzerland: MDPI AGTexto completo disponível |
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10 |
Material Type: Artigo
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Exploitation of In Vivo-Emulated In Vitro System in Advanced Food ScienceLi, Yonglu ; Li, Ping ; Yu, Xin ; Zheng, Xiaodong ; Gu, QingJournal of agricultural and food chemistry, 2023-04, Vol.71 (15), p.5884-5901 [Periódico revisado por pares]United States: American Chemical SocietyTexto completo disponível |