Food science.
概要
作品: | 362 作品在 13 項出版品 13 種語言 |
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書目資訊
Evaluation of common and novel sanitizers against spoilage yeasts found in wine environments.
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The Potential for Biofortification of Staple Crops with Provitamin A Carotenoids in Alleviating Vitamin A Deficiency.
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Investigating the effect of high hydrostatic pressure processing on textural, rheological, and sensory properties of cheese.
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Revolution from the aisle? Anti-biotechnology activism and the politics of agrifood restructuring.
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Impact of pre-harvest environmental factors on the survival of enterohemorrhagic E. coli and Salmonella on lettuce.
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Sustainable bioprocessing of various biomass feedstocks: 2,3-butanediol production using novel pretreatment and fermentation.
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Rational Design of Molecular Gelator -- Solvent Systems Guided by Solubility Parameters.
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Frequency of Listeria monocytogenes and antibiotic resistant Vibrio spp. in raw, frozen shrimp.
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Characterization of the rpoS gene and its role in the survival of Vibrio parahaemolyticus under environmental stresses.
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Sulfadimethoxine analysis in channel catfish: A model drug residue monitoring program for aquaculture.
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Television Celebrity Chefs as Role Models for Consumer's Safe Food Handling in the Home.
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Effect of hot water immersion treatment (HWT) on the quality of 'Keitt' mangoes in Ghana.
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Effects of Delayed Drying and Storage Conditions on Milling, Color, and Viscosity Properties of Rice.
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Breeding and Molecular Genetics for the Improvement of Cold Storage Potato Chip Quality.
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Use of feed technology to improve the nutritional value of feed ingredients and diets fed to pigs.
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A Good Food Journey Investigating the Wisdom of Regenerative Food Systems in Arid Regions.
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Food process engineering and technology = safety, packaging, nanotechnologies and human health /
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Tasting Tea, Tasting China: Tearooms and the Everyday Culture in Dalian = = 在中国品尝茶--大连茶室的感官民族志.
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The Antimicrobial Effect of Benzoic Acid or Propyl Paraben Treatment Combined with UV-A Light on Escherichia coli O157:H7.
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Characterization of the skeletal muscle calpain/calpastatin system in growth models in swine and cattle.
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Cuisine worlds: Professional cooking, public eating, and the production of culture in contemporary Moscow.
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Vegan Consciousness and the Commodity Chain: On the Neoliberal, Afrocentric, and Decolonial Politics of "Cruelty-Free".
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Cellulose based materials as a template for the synthesis of copper nanoparticles for antimicrobial applications.
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Food, fantasy, and the spectacle: The role of food and illusion at the Wizarding World of Harry Potter.
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Persistent organic pollutants: A risk assessment of Vancouver Island First Nations traditional seafoods.
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Efficient scheduling for energy saving for food processing industry - A case for an ice cream processing facility.
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Aspects of Food Safety Education and Communication: Consumer Perception and Behavior Evaluation.
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Characterization and Pathway Investigation of Off-Flavor Formation in Aged Commercial Apple and Orange Juice Products.
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Mild heat and ultraviolet radiation in sequence to inactivate Alicyclobacillus acidoterrestris spores in apple juice.
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The influence of food aromas on emotions, impression of food and restaurant, and congruent purchasing behaviors.
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Enhanced production of microbial extracellular polysaccharides and materials property analysis.
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Application of emulsion-based delivery system to enhance bioavailability and efficacy of tangeretin.
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Water relations of simple sugar solutions and skim milk powder as studied by nuclear magnetic resonance spectroscopy.
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Production of L(+)-lactic acid, glucoamylase, and lactate dehydrogenase by Rhizopus oryzae from agricultural commodities.
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The production of Chinese rapeseed protein isolates and determination of their functional properties.
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Value Added Products Utilizing Acid Whey: Development of a Fruit Yogurt Beverage and a Sports Drink.
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New Antimicrobials Based on Synergistic Interactions Between Physical and Chemical Stressors.
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A translational investigation into the role of dietary fatty acids in modulating endotoxemia and associated inflammation.
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Wound up about brave new seed: Biotechnology and the food industry in dystopian literature.
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Determinants of Success for Community-Based Food Projects: Case Study of Local Initiatives in North Shore, BC.
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Aromatic amino acid catabolism by Lactobacillus spp.: Biochemistry and contribution to cheese flavor development.
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Sustainable agriculture reviews. = Chitin and chitosan: history, fundamentals and innovations. 35 :
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Effects of Time and Temperature During Melanging on the Volatile Profile of Dark Chocolate.
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Consumer Perception, Willingness to Pay, Tenderness and Retail Display of Non-enhanced, Enhanced and High-quality Pork Loins.
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Isotopic Ecology of Aquatic Communities Along the Rocky Mountains-Great Plains Ecotone.
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Adhesion Mechanics and Physical Characteristics of Salmonella Enteritidis in Low Moisture Environments.
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Closed-Loop Sustainable Food Supply Chain Management: Design of Network Models for Efficient Operations.
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Evaluation of Processing Variables to Increase the Solids of Milk Protein Concentrates Prior to Drying.
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Defining the Food Safety Landscape in Cambodia: The Ecology of Salmonella enterica in Informal Markets.
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It's All About the Land: How Plan Colombia Contributed to Oil Palm Expansion and Forced Displacement in Colombia.
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Cove Mutton Consumption Survey: Policy Insights to Address Uranium Contamination of Navajo Traditional Mutton.
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Expanding the Knowledge of Agritourism Benefits: Innovative Approaches to Strengthening Local Food Systems.
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Development and evaluation of a flow injection liposome immunoanalysis (FILIA) system for fumonisin B1.
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Bioprocessing of Soybean Seed-Coats for Production of Proteins & Omega-3 Fatty Acids Using Pythium Isolates.
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Investigations of the Oxidative Stability of Rendered Protein Meals and Their Suitability as Feed Ingredients.
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Fructose Metabolism in FVB/N Mice: Differential Effects of Long- and Short-Term Feeding.
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Enriching Eggs of Laying Hens with Multiple Bioactive Nutrients for Improving Human Health.
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Impact of Different Plant-Based Foods Consumption on the Composition and Diversity of Gut Microbiota.
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Supermarket Retailers' Perspective on Online Grocery Shopping amid the COVID-19 Pandemic.
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Effects of High Pressure and Sous-Vide Processing on Quality of Atlantic Sea Scallops (Placopecten magellanicus).
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Pressure-Assisted Thermal Processing of Bacterial Spores: Influence of Selected Product and Packaging Parameters.
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Impacts of Postharvest Temperature Exposure Profiles on Rice Physicochemical Properties.
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Decontamination of Particulate Foods Using Intense Pulsed Light and Other Non-Thermal Technologies.
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Flexible and Semirigid Packaging for High Pressure and Microwave-based Pasteurization and Sterilization Processes.
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Spectral Imaging Based Non-Contact Detection of Biotic and Abiotic Stress in Berry Crops.
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Associations Between Gut Microbiota Composition and Production Efficiency of Broiler Chickens.
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Natamycin, a New Postharvest Biofungicide: Toxicity to Major Decay Fungi, Efficacy, and Optimized Usage Strategies.
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A Multidisciplinary Investigation Into Arsenic Contamination in Rice: Rice Preparation, Arsenic Knowledge and Risk Perception.
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Broccoli over Brownies: Factors Affecting Healthy Food Choices for Low Income Residents of Sioux Falls, South Dakota.
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Characteristics of Yam Composite Flour: Properties and Function of Bread and Tortilla Making.
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The Optimal Distribution of a Perishable Item with Quality Requirements and Delivery Time Windows.
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Development of a Sustainable Systems Engineering Framework for the Design and Assessment of Sustainability Visions.
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The COVID-19 Pandemic and University of Oregon Students' Food Security and Eating Behaviors.
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Bottling Identities: A Study of Consumer Identity Salience and Beer Brand Loyalty in the Ethiopian Beer Market.
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Human Dietary Exposure to Arsenicals in Seafood: Occurrence and Analytical Considerations.
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Development of Regenerable Antimicrobial and Antifouling Materials for Food Packaging and Water Disinfection Applications.
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Microbial Ecology in Food Waste Bioconversion Systems Containing Antimicrobial Compounds.
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Volatile Characterization : = Optimizing GC-MS Methods to Reveal the Chemistry and Aroma of Savoury Food Ingredients.
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Simpler, Faster, and Softer : = Towards Broad Application of Laser Speckle Imaging in Art Conservation and Soft Matter.
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Aesthetics of Produce : = A Systemic and Design-Based Approach to Reducing Food Waste.
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Impact of Various Factors on Partial Least Squares Model Robustness for Nondestructive Peach Fruit Quality Assessment.
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Food Safety Governance Frameworks and Regulations in the United States and China : = A Comparative Analysis.
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Physiochemical, Microbial and Sensory Attributes of a Purple Hull Peas Meat Substitute.
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Salmonella Typhimurium LT2 Transfer and Redistribution on Baby Spinach and Cilantro During Pilot-Scale Processing.
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Exploring School-Level Factors Associated with Student Participation in the National School Lunch Program.
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Effects of Fermentation by Yeast and Amylolytic Lactic Acid Bacteria on Grain Sorghum Protein Content and Digestibility.
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Exploration of food preferences among different generations of Japanese-Americans living in the Seattle area: A pilot study.
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A Melting Pot of Cuisines: Examining the Relationship Between Restaurant Ethnicities and Food Safety Inspection Scores.
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Perceptions and Purchase Intentions of Genetically Modified Foods by Commercial Food Buyers.
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Globalization and state: Factors contributing to the contemporary food security crisis.
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Farm Food Safety Plans: Customizing Educational Materials for Small-Scale and Campus-Based Farms.
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Sensory and Culinary Strategies for a Shift to a Plant-forward Diet: Can Extra Virgin Olive Oil Replace Butter?
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Using Oxygen and Biopreservation as Hurdles to Improve Safety of Cooked Food during Storage at Refrigeration Temperatures.
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Strategies to Cultivate Microalgae on Eutrophic Wastewater for Nutrients Recycling and Biomass Production.
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Characterization of Lactose Fatty Acid Esters for Their Microbial Growth Inhibitory Activity and Emulsification Properties.
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Analyzing Fact Based Preventive Approach to Address Foreign Material Contamination in the Food Industry.
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Effect of high pressure processing on migration characteristics in polyethylene terephthalate film.
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Interaction and protection of antimicrobial compounds with carbohydrate-based colloidal systems for improved food safety.
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High pressure processing conditions for inactivation of human norovirus surrogate in oysters.
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Fiber Evaluation for Prebiotic Effects and Fermentation Kinetics: Sustainable Sources and Commercial Products.
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Implementation of the Food Safety Modernization Act among Fruit and Vegetable Processors in the North Central Region.
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A Non-targeted Analysis of Organic Contaminants in Dietary Fish Oil Supplements in the U.S.
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Investigating Antibiotic Resistance in Urban Agricultural Environment Using Phenotypic, Genomic, and Metagenomic Tools.
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Unfamiliar Food Consumption among Western Tourists in Malaysia: Development of the Integrated Model.
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Pathogens, Precipitation, Poop and Produce: The Ecology and Control of Foodborne Pathogens in Produce Preharvest Environments.
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Impact of Disinfectant Type, Concentration, and Contact Time on Bactericidal Efficacy against Healthcare-associated Pathogens.
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The Perceptions, Intentions, and Expectations of Individuals Who Choose to Follow a Functional Food Regimen.
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Development of an anaerobic treatment screening protocol for fruit and vegetable processing wastewater.
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Pathways of Bacterial Infiltration into Plant Leaves: Mechanistic Modeling, Microbiological and Microfabrication Experiments.
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Trust in Science and Attitudes regarding Genetically Modified Organisms in U.S. Adults.
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Role of carbon dioxide/oxygen permselectivity of ionomer films in modified atmosphere packaging of fresh-cut fruits.
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Factors Surrounding the Implementation of Food Safety Management Systems and Their Impact on Food Safety Culture.
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The Politics of Rescuing Rubbish: A Social Movement Analysis of Two Food Waste Activist Groups in London.
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Selling or Saving Cultural Heritage? Sicilian Protected Geographical Indication Extra-Virgin Olive Oil.
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A Critical Analysis of Small Business Social Responsibility in Independent Foodservice Businesses.
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Does Knowing Better Mean Eating Better? Nutrition Literacy and Food Choices in a Cohort of Undergraduates.
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Public Perceptions of "Genetically Modified" Food in the United States: The Roles of Knowledge, Risk, and Trust.
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Club Athletes: Dietary Supplement Use and How the Registered Dietitian Can Better Serve This Population.
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類神經網路模型應用於食品熱量與營養成份分析 = = A Neural Network Model for Calorie and Nutrition Analysis based on Food Images.
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Europeans Are Lovin'It? Coca Cola, McDonald's and the Responses to American Global Businesses in Italy and France, 1886-2015.
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Strategies to Enhance Anaerobic Digestion of Biomass Waste to Produce Renewable Biofuel.
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Addressing Public Perceptions About Cell-Based Meat and Cellular Agriculture Through Metaphors.
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Dairy Nutrition Education: Potential to Motivate Behavior Change Towards Food Labelling and Actions Towards Dairy Products.
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Studies on Non-Digestible Carbohydrates in the Human Intestine: Focus on Kinetics of Fermentation and Degradation.
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Efficacy of Organic Acid Treatments for the Reduction of Listeria monocytogenes on Hard Boiled Eggs.
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Evaluation of Prebiotic and Probiotic Feed Additives as a Method of Salmonella Mitigation in Broilers and Laying Hens.
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Sensory Properties and Chemical Composition of Drip Brew Coffee in Relation to Coffee Brewing Parameters.
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Applying Insect Ecology and Behavior to Improve Sustainable Pest Management for Drosophila Suzukii.
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Development of Artificial Intelligence Augmented Metal-Organic Framework-Based Systems and Their Applications in Food Sectors.
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Enzymatic Synthesis of Maltodextrin Fatty Acid Esters and Their Emulsion Stabilizing and Microbial Inhibitory Properties.
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The Effect of Storage Temperature on the Properties of Encapsulated Catechin in Pea Protein/Alginate Beads.
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'So What Are You Going to Eat?' : = Insights from a Simple Foods and Intuitive Eating Workshop Series.
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Microplastics in Beach Sediments of the Attica Coastal Area, Saronic Gulf and the Island of Andros, Cyclades, Aegean Sea.
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Examining Human Experiences of Consumption and Transculturalism : = Storytelling Via Food Studies for Cultural Humility.
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Fermenting Memories, Metabolizing Change : = Persistence of Fermented Fish in Changing Landscapes.
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Predicting Initial Transformation Products of Food-Based Bio-Polymers and -Molecules During Food Disinfection.
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Evaluation of Human Microbiota-Associated (HMA) Porcine Models to Study the Human Gastrointestinal Microbiome.
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From Novel to Webcomic : = Transmedial Translation and Collaborative Process in Graphic Storytelling.
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Developing an Oxidatively Stable Omega-3 Rich Food Product Using a Combination of Antioxidants and Processing Techniques.
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Agroecology in the United States : = Pathways Toward Agroecosystem Redesign and Agri-Food System Transformation.
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Food Supply Chain Risk Assessment in the Context of COVID-19 Pandemic and Russia-Ukraine War and Its Effect on Consumers.
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Microplastics' Journey Into The Gut : = Human Exposure To Microplastics And Associated Chemicals.
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Improving the Accuracy of Mid-Infrared Determination of Fat, Protein, Lactose, and Urea in Milk.
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Discuss Amongst Yourselves : = Critical Discourse Analysis and a Dynamic Model of Food and Culture.
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Impact of Processing on Bioactive Compounds of Beta Vulgaris and Its Potential as Antioxidants.
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