Food science.

Cuisine worlds: Professional cooking, public eating, and the production of culture in contemporary Moscow. by: (書目-電子資源)

Vegan Consciousness and the Commodity Chain: On the Neoliberal, Afrocentric, and Decolonial Politics of "Cruelty-Free". by: (書目-電子資源)

Upstream regulation of developemnt and metabolism in Aspergillus. by: (書目-電子資源)

Internalization and Dissemination of Human Norovirus and Animal Caliciviruses in Fresh Produce and Non-thermal Processes to Inactivate Human Norovirus. by: (書目-電子資源)

Cellulose based materials as a template for the synthesis of copper nanoparticles for antimicrobial applications. by: (書目-電子資源)

Modeling Consumer Behavior for High Risk Foods. by: (書目-電子資源)

Sustainable bioprocessing of various biomass feedstocks: 2,3-butanediol production using novel pretreatment and fermentation. by: (書目-電子資源)

Preferences and willingness to pay more for organic foods by Tennessee consumers. by: (書目-電子資源)

Can we put photobiology to work? Using supplemental light to manipulate the nutritional and sensory properties of greenhouse tomatoes. by: (書目-電子資源)

Building the Foundation for Wellness: Understanding How Design Components of the Convenience Food Environment Impact the Consumer-food Relationship. by: (書目-電子資源)

Structurally diverse arabinoxylan hydrolyzates: Their activity as immunomodulators and their effect on growth of bacteroidetes. by: (書目-電子資源)

Antimicrobial efficacy of commercial produce sanitizers against artificially inoculated foodborne pathogens and natural fungal contaminants on the surface of whole melons. by: (書目-電子資源)

Food protein-based nanoparticles as bioavailability enhancing encapsulants. by: (書目-電子資源)

Food, fantasy, and the spectacle: The role of food and illusion at the Wizarding World of Harry Potter. by: (書目-電子資源)

Japan's Total Allowable Catch Systems in Fishery Resource Management. by: (書目-電子資源)

Efficient scheduling for energy saving for food processing industry - A case for an ice cream processing facility. by: (書目-電子資源)

Aspects of Food Safety Education and Communication: Consumer Perception and Behavior Evaluation. by: (書目-電子資源)

Determination of bioavailable iron and vitamin A in fortified blended foods and fatty acids and phytosterols in saw palmetto supplements. by: (書目-電子資源)

Predicting body fat and blood lipids with sugars. by: (書目-電子資源)

Beneficial effects of cranberries on intestinal health. by: (書目-電子資源)

The Production and Consumption of Slow Food as an Aesthetic Response to Risk: Exploring the Embodied Realities of Subjecthood and Health Activism. by: (書目-電子資源)

Effects of Chili Pepper Extracts on Microbial Viability and Growth. by: (書目-電子資源)

Impact of sex and age on deoxynivalenol-induced anorexia using a murine model. by: (書目-電子資源)

Memorable Dining Experiences: Formative Index and Model Development. by: (書目-電子資源)

Frequency of Listeria monocytogenes and antibiotic resistant Vibrio spp. in raw, frozen shrimp. by: (書目-電子資源)

The role of iron availability on the production of siderophores by Vibrio parahaemolyticus isolated from oysters harvested from a red mangrove area in Puerto Rico. by: (書目-電子資源)

Sulfadimethoxine analysis in channel catfish: A model drug residue monitoring program for aquaculture. by: (書目-電子資源)

Optimal analysis of sulfonamides from biological matrices using supercritical fluids. by: (書目-電子資源)

Oxidative stability of peanut butter bites. by: (書目-電子資源)

The influence of food aromas on emotions, impression of food and restaurant, and congruent purchasing behaviors. by: (書目-電子資源)

Enhanced production of microbial extracellular polysaccharides and materials property analysis. by: (書目-電子資源)

An archaeological investigation of hybridization in Bantenese and Dutch colonial encounters: Food and foodways in the sultanate of Banten, Java, 17th- early 19th century. by: (書目-電子資源)

The production of Chinese rapeseed protein isolates and determination of their functional properties. by: (書目-電子資源)

Evaluation of food sanitation and safety at public, food cook-off competitions. by: (書目-電子資源)

Sensory Evaluation and Consumer Acceptability of Novel Fortified Blended Foods. by: (書目-電子資源)

The Antimicrobial Effect of Benzoic Acid or Propyl Paraben Treatment Combined with UV-A Light on Escherichia coli O157:H7. by: (書目-電子資源)

Study of Salmonella Survival on the Surface of Fruits. by: (書目-電子資源)

Optimization of HPLC Detection of PMP Derivatives of Carbohydrates. by: (書目-電子資源)

Salmonella Typhimurium LT2 Transfer and Redistribution on Baby Spinach and Cilantro During Pilot-Scale Processing. by: (書目-電子資源)

Exploring School-Level Factors Associated with Student Participation in the National School Lunch Program. by: (書目-電子資源)

Anticarcinogenic and antioxidative effects of quinoa. by: (書目-電子資源)

Novel Uses of non-Saccharomyces Yeasts in Brewing. by: (書目-電子資源)

Quantitative analysis of the total bacteria, Lactobacillus, and Bifidobacterium colonic microflora in rats fed conventional, prebiotic, and probiotic soy diets. by: (書目-電子資源)

Exploration of food preferences among different generations of Japanese-Americans living in the Seattle area: A pilot study. by: (書目-電子資源)

CHINESE WET NOODLES: OPTIMIZATION OF FORMULATION, EVALUATION OF NOODLE QUALITY; AND THE EFFECT OF CHEMICAL INGREDIENTS ON THE FUNCTIONAL PROPERTIES OF NOODLE FLOUR (RESPONSE SURFACE). by: (書目-電子資源)

Effect of packaging during storage time on retail display shelf-life of beef strip loins from two different production systems. by: (書目-電子資源)

A translational investigation into the role of dietary fatty acids in modulating endotoxemia and associated inflammation. by: (書目-電子資源)

Development of Complementary Fresh-Food Systems through the Exploration and Identification of Profit-Maximizing, Supply Chains. by: (書目-電子資源)

Monitoring of Vibrio Species in Oysters Crassostrea virginica and Seawater of Delaware Bay and Molecular Characterization of Vibrio parahaemolyticus. by: (書目-電子資源)

Aging and Fermentation as Adaptive Food Management Strategies in the Arctic. by: (書目-電子資源)

Fast Food Business Survivability beyond 5 Years in Nigeria. by: (書目-電子資源)

Perceptions and Purchase Intentions of Genetically Modified Foods by Commercial Food Buyers. by: (書目-電子資源)

Globalization and state: Factors contributing to the contemporary food security crisis. by: (書目-電子資源)

Study and Modeling of Infrared Heating for Tomato Dry-Peeling. by: (書目-電子資源)

Chemistry of Concealed Damage in Raw Almonds (Prunus dulcis). by: (書目-電子資源)

Aromatic amino acid catabolism by Lactobacillus spp.: Biochemistry and contribution to cheese flavor development. by: (書目-電子資源)

Carbohydrate components of pomace in corn-based extrudates: Interactions, expansion dynamics, and structure-texture relationships. by: (書目-電子資源)

Farm Food Safety Plans: Customizing Educational Materials for Small-Scale and Campus-Based Farms. by: (書目-電子資源)

Sensory and Culinary Strategies for a Shift to a Plant-forward Diet: Can Extra Virgin Olive Oil Replace Butter? by: (書目-電子資源)

Using Oxygen and Biopreservation as Hurdles to Improve Safety of Cooked Food during Storage at Refrigeration Temperatures. by: (書目-電子資源)

Relationship between Food Waste-Related Attitudes and Behaviors in Emerging Adults. by: (書目-電子資源)

Strategies to Cultivate Microalgae on Eutrophic Wastewater for Nutrients Recycling and Biomass Production. by: (書目-電子資源)

Characterization of Lactose Fatty Acid Esters for Their Microbial Growth Inhibitory Activity and Emulsification Properties. by: (書目-電子資源)

Analyzing Fact Based Preventive Approach to Address Foreign Material Contamination in the Food Industry. by: (書目-電子資源)

Effect of Hofmeister Salts on the Compressibility of Bovine Serum Albumin. by: (書目-電子資源)

Impact of Honeybee Isolates of Lactobacillus kunkeei on Wine Fermentations. by: (書目-電子資源)

Quality systems in the food industry by: (書目-電子資源)

Fiber Evaluation for Prebiotic Effects and Fermentation Kinetics: Sustainable Sources and Commercial Products. by: (書目-電子資源)

Effects of L-Isoleucine and Branched-Chain Amino Acids on Glucose Metabolism. by: (書目-電子資源)

Towards Environmentally Sustainable and Cost-Effective Food Distribution in the U.S. by: (書目-電子資源)

Investigating Antibiotic Resistance in Urban Agricultural Environment Using Phenotypic, Genomic, and Metagenomic Tools. by: (書目-電子資源)

Unfamiliar Food Consumption among Western Tourists in Malaysia: Development of the Integrated Model. by: (書目-電子資源)

Nutrition labelling of food to promote consumer health in transitional Thailand. by: (書目-電子資源)

Inside the Minds of Malaysian World Pastry Chefs: Portraits of Culinary Creativity. by: (書目-電子資源)

Pathogens, Precipitation, Poop and Produce: The Ecology and Control of Foodborne Pathogens in Produce Preharvest Environments. by: (書目-電子資源)

Impact of Disinfectant Type, Concentration, and Contact Time on Bactericidal Efficacy against Healthcare-associated Pathogens. by: (書目-電子資源)

The Perceptions, Intentions, and Expectations of Individuals Who Choose to Follow a Functional Food Regimen. by: (書目-電子資源)

Development of an anaerobic treatment screening protocol for fruit and vegetable processing wastewater. by: (書目-電子資源)

Susceptibility of Listeria monocytogenes-containing Biofilms to Chemical Disinfectants and Potential Transfer of Listeria from Soil to Produce at Refrigerated Temperature. by: (書目-電子資源)

Pathways of Bacterial Infiltration into Plant Leaves: Mechanistic Modeling, Microbiological and Microfabrication Experiments. by: (書目-電子資源)

Sensory Characterization of Specific Wood Smoke Aromas and their Contributions to Smoked Cheddar Cheese Flavor and Consumer Perceptions of Smoked Cheddar Cheese. by: (書目-電子資源)

Nonenzymatic Browning and Acrylamide Formation in Fried Sweetpotato Chips. by: (書目-電子資源)

Reducing Food Losses and Improving the Quality of Locally Produced Spinach. by: (書目-電子資源)

Trust in Science and Attitudes regarding Genetically Modified Organisms in U.S. Adults. by: (書目-電子資源)

Coffee Roasting Process Monitoring with In Situ NIR Spectroscopy. by: (書目-電子資源)

Improving Risk Assessment and Regulation of Food Contaminants Using Novel Methods to Estimate Cumulative Dietary Exposure and Establish Safety Levels. by: (書目-電子資源)

Understanding Food Texture Perception and Preference Based on Mouth Behavior. by: (書目-電子資源)

Role of carbon dioxide/oxygen permselectivity of ionomer films in modified atmosphere packaging of fresh-cut fruits. by: (書目-電子資源)

Food Safety Risk in an Indoor Microgreen Cultivation System. by: (書目-電子資源)

Applying a "Hypocrisy" Strategy to Improve Food Safety Practices in Restaurants. by: (書目-電子資源)

Sensory and Consumer Evaluation of California-grown Citrus Fruit. by: (書目-電子資源)

Factors Surrounding the Implementation of Food Safety Management Systems and Their Impact on Food Safety Culture. by: (書目-電子資源)

Production of Yogurt Under High Pressure: Effect on Fermentative Process and Yogurt Characteristics = = Producao de iogurte sob alta pressao: efeito no processo fermentativo e nas caracteristicas do iogurte. by: (書目-電子資源)

Muslim Millennials and Cultured Meat Consumption: An Exploratory Elicitation Study. by: (書目-電子資源)

Yogurt Consumption and Exercise Improve Body Composition in Lactating Women. by: (書目-電子資源)

The Effect of Breakfast Macronutrient Composition in Children Ages 7-17 Years Old as a Potential Method to Combat Childhood Obesity. by: (書目-電子資源)

Essays on Commodities and Consumer Goods Price Formation. by: (書目-電子資源)

Consumer Perception, Willingness to Pay, Tenderness and Retail Display of Non-enhanced, Enhanced and High-quality Pork Loins. by: (書目-電子資源)

Respiratory Chain Activity and Protein Expression in Skeletal Muscles from High and Low Feed Efficient Swine within the Same Genetic Line. by: (書目-電子資源)

Isotopic Ecology of Aquatic Communities Along the Rocky Mountains-Great Plains Ecotone. by: (書目-電子資源)

Adhesion Mechanics and Physical Characteristics of Salmonella Enteritidis in Low Moisture Environments. by: (書目-電子資源)

A Critical Analysis of Small Business Social Responsibility in Independent Foodservice Businesses. by: (書目-電子資源)

Does Knowing Better Mean Eating Better? Nutrition Literacy and Food Choices in a Cohort of Undergraduates. by: (書目-電子資源)

Public Perceptions of "Genetically Modified" Food in the United States: The Roles of Knowledge, Risk, and Trust. by: (書目-電子資源)

Club Athletes: Dietary Supplement Use and How the Registered Dietitian Can Better Serve This Population. by: (書目-電子資源)

Design of a Virtual Reality Scenario and Scent Generator for Sensory Training. by: (書目-電子資源)

Closed-Loop Sustainable Food Supply Chain Management: Design of Network Models for Efficient Operations. by: (書目-電子資源)

Nourishing Neighborhoods Cultivating Local Food Connections in the Urban Environment. by: (書目-電子資源)

Environmental Effects on Histamine Production in Decomposing Fish. by: (書目-電子資源)

Evaluation of Processing Variables to Increase the Solids of Milk Protein Concentrates Prior to Drying. by: (書目-電子資源)

The Role of Wastewater Treatment and Water Reclamation on Antibiotic Resistance in Water and Soil Environments in the United States and Mexico. by: (書目-電子資源)

Defining the Food Safety Landscape in Cambodia: The Ecology of Salmonella enterica in Informal Markets. by: (書目-電子資源)

The Role of Saliva and Hydrocolloids in Texture Perception of Semisolid Foods: Using Rheological, Tribological and Sensory Evaluation Techniques. by: (書目-電子資源)

Sensory Determinants of Preference for Vegetables During Childhood. by: (書目-電子資源)

Sensory Characterization and Data Mining of the Relationships among the Properties of Sufu Products (Chinese Fermented Soybean Curd) Using the Multivariate Statistical Approach. by: (書目-電子資源)

Reusable Light-Activated Antimicrobial Materials Prepared with Food Ingredients. by: (書目-電子資源)

It's All About the Land: How Plan Colombia Contributed to Oil Palm Expansion and Forced Displacement in Colombia. by: (書目-電子資源)

Prevalence, Subtyping, Tracking, and Select Spoilage Manifestations of Gram-Negative Bacterial Fluid Milk Postpasteurization Contaminants, Particularly Pseudomonas spp. by: (書目-電子資源)

Novel Soft Palmar Gripper for Chicken Handling. by: (書目-電子資源)

The Diet of Sovereignty: Bioarchaeology in Tlaxcallan. by: (書目-電子資源)

Development and evaluation of a flow injection liposome immunoanalysis (FILIA) system for fumonisin B1. by: (書目-電子資源)

Bioprocessing of Soybean Seed-Coats for Production of Proteins & Omega-3 Fatty Acids Using Pythium Isolates. by: (書目-電子資源)

Investigations of the Oxidative Stability of Rendered Protein Meals and Their Suitability as Feed Ingredients. by: (書目-電子資源)

Alternative Protein and Iron Sources for Infant and Young Child Nutrition. by: (書目-電子資源)

Generalizable Methodology for Measurement and Analysis of Nutritional Intake. by: (書目-電子資源)

Fructose Metabolism in FVB/N Mice: Differential Effects of Long- and Short-Term Feeding. by: (書目-電子資源)

Microwave and Conventional Hydrothermal Carbonization of Seafood Waste. by: (書目-電子資源)

Enriching Eggs of Laying Hens with Multiple Bioactive Nutrients for Improving Human Health. by: (書目-電子資源)

Food Additives: Understanding Usage to Monitor Health Outcomes. by: (書目-電子資源)

Development of Biocatalytic Approach Using Fungal Laccase to Produce Novel Functional Ingredients via Protein Crosslinking and Protein/Polysaccharide Conjugation. by: (書目-電子資源)

Impact of Different Plant-Based Foods Consumption on the Composition and Diversity of Gut Microbiota. by: (書目-電子資源)

Biopreservation of Tomatoes (Solanum Lycopersicum) Using Partially Purified Bacteriocin Produced by Lactobacillus Apis HBAM1 and Lactobacillus Plantarum SJC103. by: (書目-電子資源)

Innovation, Green Labels, and Consumer Preferences. by: (書目-電子資源)

The Effect of Physically Effective Undegradable Neutral Detergent Fiber and Rumen Fermentable Starch on Lactating Holstein Cows. by: (書目-電子資源)

Supermarket Retailers' Perspective on Online Grocery Shopping amid the COVID-19 Pandemic. by: (書目-電子資源)

Value Creation and Competition in the Grocery Delivery Market. by: (書目-電子資源)

Pacific Food Center: Expanding Tacoma's Food Bank System. by: (書目-電子資源)

Quality and Nutritional Aspects of Conventional and Novel Food Proteins. by: (書目-電子資源)

Advancing Food Safety and Quality Through Innovative Partnerships. by: (書目-電子資源)

The Microbiome Surrounding Death and Decay: Microbial Ecology of Food Processing, Meat Spoilage, and Human Decomposition Environments. by: (書目-電子資源)

Gluten-free Fresh Pasta Enriched With Bioactive Compounds. by: (書目-電子資源)

Decontamination of Particulate Foods Using Intense Pulsed Light and Other Non-Thermal Technologies. by: (書目-電子資源)

Flexible and Semirigid Packaging for High Pressure and Microwave-based Pasteurization and Sterilization Processes. by: (書目-電子資源)

Spectral Imaging Based Non-Contact Detection of Biotic and Abiotic Stress in Berry Crops. by: (書目-電子資源)

Associations Between Gut Microbiota Composition and Production Efficiency of Broiler Chickens. by: (書目-電子資源)

Natamycin, a New Postharvest Biofungicide: Toxicity to Major Decay Fungi, Efficacy, and Optimized Usage Strategies. by: (書目-電子資源)

Effects of High Pressure and Sous-Vide Processing on Quality of Atlantic Sea Scallops (Placopecten magellanicus). by: (書目-電子資源)

Pressure-Assisted Thermal Processing of Bacterial Spores: Influence of Selected Product and Packaging Parameters. by: (書目-電子資源)

Impacts of Postharvest Temperature Exposure Profiles on Rice Physicochemical Properties. by: (書目-電子資源)

Co-Production of Knowledge with Indigenous Peoples for UN Sustainable Development Goals (SDGs): Higaonon Food Ethnobotany, and a Discovery of a New Begonia Species in Mindanao, Philippines. by: (書目-電子資源)

A Good Food Journey Investigating the Wisdom of Regenerative Food Systems in Arid Regions. by: (書目-電子資源)

Nonthermal processing in agri-food-bio sciences = sustainability and future goals / by: (書目-電子資源)

Elementary food science by: (書目-電子資源)

Strategies for Non-GM Segregation in the U.S. Grain and Feed Supply Chain. by: (書目-電子資源)

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. by: (書目-電子資源)

Analytical Approaches for Plant Pest Management Across the Biosecurity Continuum. by: (書目-電子資源)

The Association Between Taste and Emotion. by: (書目-電子資源)

Sermaye Birikiminde Tohumun Hikayesi: TIGEM Ornegi. by: (書目-電子資源)

The Impact of COVID-19 on Backyard Poultry-Associated Salmonella in Connecticut. by: (書目-電子資源)

The Impact of COVID-19 on a University Food System. by: (書目-電子資源)

Key Success Factors of Quick Service Restaurants. by: (書目-電子資源)

Milk Phospholipids Extraction using Switchable Solvents. by: (書目-電子資源)

Layer performance, yolk cholesterol, eggshell quality, and pancreatic amylase and lipase contents as affected by probiotic and prebiotic dietary supplementation. by: (書目-電子資源)

Deep Learning for Early Detection, Identification, and Spatiotemporal Monitoring of Plant Diseases using Multispectral Aerial Imagery. by: (書目-電子資源)

An Eye-Tracking Study of a University Food Processing Center Website. by: (書目-電子資源)

Dairy Nutrition Education: Potential to Motivate Behavior Change Towards Food Labelling and Actions Towards Dairy Products. by: (書目-電子資源)

Will the Daily Ingestion of High Protein Nutrition Bars (with or Without Added Fiber) for One Week Impact 24-H Energy Intake and Satiety in Healthy Young Adults? by: (書目-電子資源)

Changes in Adolescent Meal Patterns and Processed Food Consumption following Sleep Restriction: Results from a Randomized Crossover Trial. by: (書目-電子資源)

Food Image Retrieval and Generation. by: (書目-電子資源)

Digital Cuisine: Food Printing and Laser Cooking. by: (書目-電子資源)

Ecology and Management of Pests on Low Tunnel Strawberry. by: (書目-電子資源)

Evaluation of Prebiotic and Probiotic Feed Additives as a Method of Salmonella Mitigation in Broilers and Laying Hens. by: (書目-電子資源)

Sensory Properties and Chemical Composition of Drip Brew Coffee in Relation to Coffee Brewing Parameters. by: (書目-電子資源)

Temporal Dynamics, Antimicrobial Resistance and Phylogenetic Relationships of Bacterial Taxa in Irrigation Water Sources and Relevance to Food Safety. by: (書目-電子資源)

Winery Cleaning and Sanitization: Optimized Chemistries for Managing Fermentation Soils and the Sulfur Dioxide Fumigation of Winery Cooperage. by: (書目-電子資源)

Evaluation of Biofortified Maize as Functional Food: Antioxidant, Starch-Hydrolyzing Enzymes Inhibitory and Retinol Activities. by: (書目-電子資源)

Enzymatic Synthesis of Maltodextrin Fatty Acid Esters and Their Emulsion Stabilizing and Microbial Inhibitory Properties. by: (書目-電子資源)

Developing a Legal and Regulatory Framework Model Governing Aquaponics: A Viable Food Production System for Singapore and the World. by: (書目-電子資源)

Evaluation of Whey-Protein-Isolate Edible Films Containing Oregano (Origanum vulgare) Essential Oil to Improve Shelf Life of Cheeses During Refrigerated Storage. by: (書目-電子資源)

Sustainable Manufacturing and Recycling of Thermosets and Their Composites. by: (書目-電子資源)

Evaluating Plant-Derived (Poly)phenol Bioavailability via Broad-Spectrum Metabolomics Using Highbush Blueberries as a Model Fruit. by: (書目-電子資源)

Sustainable Postharvest Processing and Value-Addition of Aquacultured Seaweed. by: (書目-電子資源)

Opening up Food System Transitions : = Exploring Diversity and Contributions of Producer Organizations, Value Chain Actors and Intermediaries. by: (書目-電子資源)

Experimental, Modeling, and Genomics Approaches to Characterize Public Health and Business Risks Associated with Foodborne Pathogens. by: (書目-電子資源)

Beer & Blogs : = Scientific Knowledge in American Craft Beer. by: (書目-電子資源)

Volatile Characterization : = Optimizing GC-MS Methods to Reveal the Chemistry and Aroma of Savoury Food Ingredients. by: (書目-電子資源)

Examining Human Experiences of Consumption and Transculturalism : = Storytelling Via Food Studies for Cultural Humility. by: (書目-電子資源)

Simpler, Faster, and Softer : = Towards Broad Application of Laser Speckle Imaging in Art Conservation and Soft Matter. by: (書目-電子資源)

Credit for Compliance : = How Institutional Layering Ensures Compliance in China. by: (書目-電子資源)

Modified atmosphere packaging of vegetables. by: (書目-電子資源)

From Novel to Webcomic : = Transmedial Translation and Collaborative Process in Graphic Storytelling. by: (書目-電子資源)

The Appraisal Tendencies of Core and Moral Disgust and the Effects on Food Choices. by: (書目-電子資源)

Developing an Oxidatively Stable Omega-3 Rich Food Product Using a Combination of Antioxidants and Processing Techniques. by: (書目-電子資源)

Agroecology in the United States : = Pathways Toward Agroecosystem Redesign and Agri-Food System Transformation. by: (書目-電子資源)

Development of a Systematic Approach to Delivering a Comprehensive Food Safety Extension Program with a Focus on Small Food Processors. by: (書目-電子資源)

Putting Food in Context : = Embedding-Based Food Recommendations. by: (書目-電子資源)

Food Supply Chain Risk Assessment in the Context of COVID-19 Pandemic and Russia-Ukraine War and Its Effect on Consumers. by: (書目-電子資源)

Development and Comparison of Machine Learning Models for Predicting Fatty Acid Classes in Snacks and Authenticating Oils and Margarine. by: (書目-電子資源)

Encapsulation of Njangsa Seed Oil and Its Application in Functional Food Development. by: (書目-電子資源)

Impact of Various Factors on Partial Least Squares Model Robustness for Nondestructive Peach Fruit Quality Assessment. by: (書目-電子資源)

Evaluating the Potential of Ultra-High Irradiance Blue Light as an Alternative Dry Sanitizing Method to Control Enteric Pathogen Contamination. by: (書目-電子資源)

Food Safety Governance Frameworks and Regulations in the United States and China : = A Comparative Analysis. by: (書目-電子資源)

Physiochemical, Microbial and Sensory Attributes of a Purple Hull Peas Meat Substitute. by: (書目-電子資源)

Modeling Ancient Commensality : = The Development of a Multidimensional Approach to the Study of Commensality in the Archaeological Record and Its Application to the Classic Period Maya Site of La Corona. by: (書目-電子資源)

3D Food Printing : = From Structure to Perception. by: (書目-電子資源)

Using Clean Label, Natural Antioxidants to Prevent Lipid Oxidation in Frozen Food-Service Bacon Made From Bellies With Three Iodine Value Ranges. by: (書目-電子資源)

Discuss Amongst Yourselves : = Critical Discourse Analysis and a Dynamic Model of Food and Culture. by: (書目-電子資源)

Impact of Processing on Bioactive Compounds of Beta Vulgaris and Its Potential as Antioxidants. by: (書目-電子資源)

Eating German, the American Way : = German and American Cooking Traditions, Potato Salad, and the Culinary Assimilation of German Immigrants, 1820-1920. by: (書目-電子資源)

Food engineering principles and practices = a one-semester course / by: (書目-電子資源)

臺日高中生食農教育認知對其早餐選擇行為之研究 = = A Study on the Correlation between the Cognition on Food and Agriculture Education with the Breakfast Behavior of the Senior High School Students in Taiwan and Japan / by: (書目-電子資源)

An Interannual Assessment of Phenological Productivity in Gibbon Habitat in Western Thailand. by: (書目-電子資源)

Post-Harvest Treatment Effects on Physicochemical Quality Attributes of North Atlantic Squid Doryteuthis Pealeii and Illex Illecebrosus. by: (書目-電子資源)

Incorporating Biodiversity Into Food Systems Modeling: Fisheries-Nutrition Linkages in Ghana. by: (書目-電子資源)

Alternative Integrated Pest Management Methods for Controlling Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae). by: (書目-電子資源)

Impact of Finishing Diet and Breed on the Fatty Acid and Phytochemical Profile of Grass-Finished Beef. by: (書目-電子資源)

Biotransformation of Agricultural Waste into Value-Added Ingredients Using Recombinant Enzymes. by: (書目-電子資源)

Impacts of Engineering for Sustainable Development - Building Global Sociotechnical Competency Through Intercultural Pedagogy and Humanitarian Engineering. by: (書目-電子資源)

Developing Sustainable Food with Hermetia illuscens & Macroalgae by Coupling Material Balances to Physicochemical Properties. by: (書目-電子資源)

Food Safety in Temporary Foodservice Establishments at Louisiana Fairs and Festivals. by: (書目-電子資源)

Consumer Attitudes and Expectations of Restaurant COVID-19 Mitigation Practices Concerning Public Health After Year One of the COVID-19 Pandemic. by: (書目-電子資源)

Food Wisdom Through Design a Transdisciplinary Approach for Sustainability Transitions = = Sabiduria alimentaria a traves del diseno. un abordaje transdisciplinar para transiciones hacia la sostenibilidad. by: (書目-電子資源)

Food Security, Food Accessibility, and Trust. by: (書目-電子資源)

Essays on Food Safety Economics. by: (書目-電子資源)

Assessment of the Omni-Channel Adoption for the Management of Emergence Technologies in Food Retailing During and After the Era of COVID-19. by: (書目-電子資源)

Essays on Market Segmentation and Retailers' Competing Strategies. by: (書目-電子資源)

GeoAI for Crop Seed Composition and Yield Estimation from Standing Crops: A Multiscale Remote Sensing Analysis. by: (書目-電子資源)

Biofilm Formation on Surfaces Used for Food Processing Under Varying Hydrodynamic Shear Stresses and Biofilm Removal Using Mechanical and Chemical Stressors. by: (書目-電子資源)

The Sensory and Chemical Properties of Wines as Influenced by the Presence of Different Wine Bacteria and Yeasts. by: (書目-電子資源)

Determining Fermentation Parameters and Mechanisms for Alcohol Reduction in Wine by Metschnikowia pulcherrima or Meyerozyma guilliermondii. by: (書目-電子資源)

Innovations in Ultraviolet-C Technologies for Fresh Produce Growers to Reduce Human Pathogens in Agricultural Surface Water and on Fresh Produce Surfaces. by: (書目-電子資源)

Use of Microorganisms for the Enrichment of Zn and Se by Using Solid-State Fermentation. by: (書目-電子資源)

Development and Characterization of Selective and Differential Culture Medium for the Poultry Transmitted Pathogen, Escherichia albertii. by: (書目-電子資源)

Valorization of Almond Hull: Enhancing Functional Properties and Bioavailability as a Value-Added Food Ingredient. by: (書目-電子資源)

Design and Implementation of Population-Specific Interventions to Improve Consumer Food Safety Behaviors. by: (書目-電子資源)

Organic Food Supply Chain Efficiency Strategies to Reduce Costs for Local Food Businesses. by: (書目-電子資源)

Impact of Daily Sweet Potato Ingestion on Alterations to the Gut Microbiome, Cholesterol, and Exercise Performance. by: (書目-電子資源)

Effect of formulation and processing conditions on the rheological and sensory properties of rice milk. by: (書目-電子資源)

Food Waste, the Double-Burden of Malnutrition, and the Sustainability of the Global Food System. by: (書目-電子資源)

Islam and Social Media Entrepreneurial Communications:The Case of British Muslim Entrepreneurs and Their Use of Social Media to Identify Markets and Engage Customers. by: (書目-電子資源)

Mitigating Greenhouse Gas Emissions on Dutch Dairy Farms - Integrated Evidence From Behavioural and Efficiency Models. by: (書目-電子資源)

Efficacy and Potential Toxicity of Herbal Extracts (Hemerocallis, Spp.) Elegant Explosion Daylily Flower. by: (書目-電子資源)

Determination of volatile organic compounds emission from live plants and food extrusion process tested in NASA's Advanced Life Support Program. by: (書目-電子資源)

Fat and Fiber Consumption, Sociocultural Factors Influencing Food Choices, and Sporadic Alzheimer's Disease in Alabama, USA, and Cape Town, South Africa. by: (書目-電子資源)

Rapid Identification of High-Quality Beef Products Through On-Site Genomic Testing in Under-Researched Asian Cattle Breeds Originating From the United States. by: (書目-電子資源)

Human-Centered Food Design: Needfinding and Solution for Food Startups. by: (書目-電子資源)

Investigation of Strategies for Improving Metabolic Health in Postmenopause: Cannabidiol, Bacterial Metabolism of Estrogens, and Dietary Fatty Acids. by: (書目-電子資源)

Sugar, Substitution, and Perceived Beverage Healthfulness: Insights from the Philadelphia and San Francisco Beverage Taxes. by: (書目-電子資源)

Post-Harvest Detection and Pathogen Control of Foodborne Pathogens in the Fresh Produce Industry. by: (書目-電子資源)

Evaluation of the Efficacy of Power Ultrasound Technology Coupled With Organic Acids to Reduce Listeria monocytogenes on Peaches and Apples. by: (書目-電子資源)

Evaluation of Growth, Meat Quality, and Sensory Characteristics of Wool, Hair, and Composite Lambs. by: (書目-電子資源)

Interaction between Microorganisms and Cold Atmospheric Pressure Plasma: Experimental and Numerical Studies. by: (書目-電子資源)

Effects of Trace Mineral Source and Concentration on Production Parameters Throughout One Cow-Calf Production Cycle. by: (書目-電子資源)

Anabolic and Anti-inflammatory Properties of Dairy Products and Dairy-Derived Peptides on Skeletal Muscle. by: (書目-電子資源)

Fermenting Kale Vegetable (Brassica oleracea Var Sabella) Improves Its Properties as a Functional Food. by: (書目-電子資源)

High-Intensity Ultrasound-Assisted Alkaline Extraction of Soy Protein: Optimization, Modeling, Physicochemical and Functional Properties. by: (書目-電子資源)

Prevention of Food Fraud in Egypt: Policy Implementation Challenges and the Way Forward. by: (書目-電子資源)

On the Fungal Contamination Dynamics in Maize: Towards Competitive Exclusion to Control Mycotoxins. by: (書目-電子資源)

Tryptophan Catabolism by Gut Microbiota : A Bridge Connecting Food Science and Human Nutrition. by: (書目-電子資源)

3D Food Printing: An Integrated Approach to Achieve Personalized Nutrition and Innovative Texture in Food Products. by: (書目-電子資源)

Three Essays on Consumer Well-being: Exploring the Future of Food, Introducing Fuel Snacks, and Fighting Infodemics. by: (書目-電子資源)

Effects of Different Light Emitting Diode Spectra and Intensities on the Stomatal Functioning of Lettuce and Basil. by: (書目-電子資源)

Study on the Properties of Plasma Activated Water for Bio-Decontamination: Generation Characterization and Scale-Up. by: (書目-電子資源)

Understanding the Interactions of Cold Atmospheric Plasma and the Plant Stress Response to Improve Fresh Produce Safety. by: (書目-電子資源)

Three Applications of Time-Series Econometrics: Assessing Commodity Price Risk, Food Price Inflation, and Market Integration. by: (書目-電子資源)

Assessment of Novel Protein Ingredient Arthrospira platensis (Microalgae) and Soybean Genotype Amino Acid and Oil Selection Improvements on Broiler Performance. by: (書目-電子資源)

The Fate of Microplastics in Aquatic Food Webs. by: (書目-電子資源)

Validation of an Automated Distribution Center in the Food and Beverage Industry. by: (書目-電子資源)

Effects of Corn Flour Consumption on Cardiovascular Disease in Adults with High Cholesterol. by: (書目-電子資源)

Colorimetric Sensing of Antibiotic Residues in Foods With MXene and MXene-Based Nanozymes. by: (書目-電子資源)

Green Nanotechnology Approach for Synthesis and Encapsulation of Gold Nanoparticles from Agricultural Waste. by: (書目-電子資源)

Understanding and Modeling High Pressure Assisted Infusion of Calcium in Fruits and Vegetables. by: (書目-電子資源)

Biosynthesis of Demethylated Polymethoxyflavones by a Yeast Isolated from Aged Orange Peel. by: (書目-電子資源)

Popping Efficiencies of Popping Beans, and Physicochemical Characteristics and Functional Properties of Their Flour, Protein, and Starch Fractionates. by: (書目-電子資源)

Extraction, Characterization, and Utilization of Yellow Pea Starch. by: (書目-電子資源)

Approaches for Mitigating Woody Breast in Commercial Broilers Through Nutritional and Management Strategies. by: (書目-電子資源)

Effects of Freeze, Vacuum-Oven and Hot Air Drying on Vitamin A and C Content in Orange-Fleshed Sweet Potatoes and Mangoes. by: (書目-電子資源)

Understanding the Effects of Technology Adoption Decisions Made by Smallholder Farmers with Incomplete Information. by: (書目-電子資源)

Conversion of Sweet Potato Starch to Syrup by Acid Hydrolysis. by: (書目-電子資源)

The Effect of Full-Fat Dairy Consumption on Body Weight, Body Composition, Energy Metabolism, and Blood Lipids. by: (書目-電子資源)

Development of a Double Emulsion Microencapsulation System for Lactobacillus rhamnosus GG Using Pea Protein and Cellulose Nanocrystals. by: (書目-電子資源)

The Influence of Stage of Ripeness on Consumer Perceptions Regarding Selected Aspects of Non-Astringent Asian Persimmons (Diospyros Kaki Thunb). by: (書目-電子資源)

Polyphenol-Mediated Protein and Fat Structure Development in a Frozen Dessert Model. by: (書目-電子資源)

Overnight Rice Fermentation: An Analysis of the Physicochemical Changes in White, Brown, and Enriched Rice Varieties. by: (書目-電子資源)

Mechanisms of Texture and Flavor Formation in Meat Analogues Based on Pea Protein Isolate. by: (書目-電子資源)

Gaseous Ozone to Improve the Microbial Safety of Spices, Seeds, and Nuts. by: (書目-電子資源)

Development of Ultrasound-Steam Process for Microbial Surface Decontamination, Enzyme Inactivation and Heat Transfer Enhancement. by: (書目-電子資源)

Impact of Pulsed Light on Microbial Inactivation Kinetics and Total Phenolic Content and Antioxidant Activity in Liquid Media. by: (書目-電子資源)

Determination of Factors Influencing Microbial Food Safety Risks of Additive Manufacturing and 3D Printing of Food. by: (書目-電子資源)

Shaping Meat Analogues Ingredients & Texture. by: (書目-電子資源)

Security in producer content sharing. by: (書目-電子資源)

Inactivation of Vibrio parahaemolyticus, Vibrio vulnificus and noroviruses in oysters by high-hydrostatic pressure, mild heat and cold storage. by: (書目-電子資源)

A comparision of the rankings of ethnic restaurant dining experiences: Electronic word-of-mouth postings versus on-site customer surveys. by: (書目-電子資源)

Restoring a sacred understanding of food: An ecofeminist analysis and spiritual reflection on what has been lost and is being regained. by: (書目-電子資源)

The economics of wind power and whisky. by: (書目-電子資源)

The effects of environmental consciousness and menu information on consumers' perceptions of restaurant image and purchase behavior related to local foods. by: (書目-電子資源)

Persistent organic pollutants: A risk assessment of Vancouver Island First Nations traditional seafoods. by: (書目-電子資源)

Sustainable agriculture in Vermont: Economics of climate change best management practices and the complexity of consumer perceptions of raw milk. by: (書目-電子資源)

Chef Tutor 101 - A Temperature Navigation Cooking App With "Clipo" Thermometer. by: (書目-電子資源)

Rational Design of Molecular Gelator -- Solvent Systems Guided by Solubility Parameters. by: (書目-電子資源)

Essays on Aesthetics of Food. by: (書目-電子資源)

Aspects of bacterial community ecology within the American oyster (Crassostrea virginica), and surveillance of post-harvest Vibrio vulnificus occurrence. by: (書目-電子資源)

Characterization of the rpoS gene and its role in the survival of Vibrio parahaemolyticus under environmental stresses. by: (書目-電子資源)

Development of solid phase immunoextraction matrix-assisted laser/desorption time-of-flight mass spectrometry for improving analysis efficiency of sulfonamide residues in environmental samples. by: (書目-電子資源)

Examining consumers' risky food consumption behavior in restaurants. by: (書目-電子資源)

Evaluation of Space Food for Commercial Astronauts. by: (書目-電子資源)

Television Celebrity Chefs as Role Models for Consumer's Safe Food Handling in the Home. by: (書目-電子資源)

Assessing state food safety performance and FDA contracts: The public health implications of state variations in a new regulatory regime. by: (書目-電子資源)

Characterization and Pathway Investigation of Off-Flavor Formation in Aged Commercial Apple and Orange Juice Products. by: (書目-電子資源)

Mild heat and ultraviolet radiation in sequence to inactivate Alicyclobacillus acidoterrestris spores in apple juice. by: (書目-電子資源)

Investigation of solubilization, cold gelation, and rennet coagulation properties of highly concentrated micellar casein concentrate for use in cheese making. by: (書目-電子資源)

Effect of hot water immersion treatment (HWT) on the quality of 'Keitt' mangoes in Ghana. by: (書目-電子資源)

Understanding the effect of extrusion processing parameters on physical, nutritional and rheological properties of soy white flakes based aquafeed in a single screw extruder. by: (書目-電子資源)

Effects of Delayed Drying and Storage Conditions on Milling, Color, and Viscosity Properties of Rice. by: (書目-電子資源)

Extrusion, physico-chemical characterization and nutritional evaluation of sorghum-based high protein, micronutrient fortified blended foods. by: (書目-電子資源)

Physiological and Nutritional Characterization of High Yield Soybean. by: (書目-電子資源)

Breeding and Molecular Genetics for the Improvement of Cold Storage Potato Chip Quality. by: (書目-電子資源)

Use of methionine supplements to enhance the protein fraction of goat milk. by: (書目-電子資源)

Use of feed technology to improve the nutritional value of feed ingredients and diets fed to pigs. by: (書目-電子資源)

Application of emulsion-based delivery system to enhance bioavailability and efficacy of tangeretin. by: (書目-電子資源)

PROCESS ENGINEERING CHARACTERISTICS OF THE HOLLOW FIBER ULTRAFILTRATION OF SKIMMILK. by: (書目-電子資源)

Water relations of simple sugar solutions and skim milk powder as studied by nuclear magnetic resonance spectroscopy. by: (書目-電子資源)

Production of L(+)-lactic acid, glucoamylase, and lactate dehydrogenase by Rhizopus oryzae from agricultural commodities. by: (書目-電子資源)

Effects of ear developmental temperature on fine structure of maize starch. by: (書目-電子資源)

Inflammation arising from obesity reduces taste bud abundance and renewal. by: (書目-電子資源)

Value Added Products Utilizing Acid Whey: Development of a Fruit Yogurt Beverage and a Sports Drink. by: (書目-電子資源)

Exposure Effects of Aspirin on Growth and Functionality of Lactobacillus rhamnosus and the Development of a Mutant Strain Using Chemical Mutagenesis. by: (書目-電子資源)

Assessment of Ethanol Production by Pentose-Degrading Yeasts in an Integrated Corn-Soy Bio-Refinery and Testing of Efficacy of Chemical Preservative in Distillers Wet Grains. by: (書目-電子資源)

Evaluating the Effectiveness of Select Bacteria Against Clostridium difficile. by: (書目-電子資源)

Optimizing Co-Products Production in Dry-Grind Corn Fermentation. by: (書目-電子資源)

Prevalence of Salmonella Species and Escherichia coli O157:H7 in Organically Managed Cattle and Food Safety Status of Selected Meat Products. by: (書目-電子資源)

Developing Soybean Oil-Based Coating and Binding Materials and Environmental Friendly Solvent System for Recovery of Poly-beta-Hydroxybutyrate (PHB). by: (書目-電子資源)

New Antimicrobials Based on Synergistic Interactions Between Physical and Chemical Stressors. by: (書目-電子資源)

Microbial Safety, Shelf Life Stability, Quality Preservation, and Consumer Acceptance of Vacuum-infused, Irradiated Chicken BreastMeat Treated with Natural Plant Extracts and Organic Acids. by: (書目-電子資源)

Effects of Fermentation by Yeast and Amylolytic Lactic Acid Bacteria on Grain Sorghum Protein Content and Digestibility. by: (書目-電子資源)

"Growing It My Way": A Qualitative Analysis of Rural Organic Growers. by: (書目-電子資源)

Characteristics of Yam Composite Flour: Properties and Function of Bread and Tortilla Making. by: (書目-電子資源)

Wound up about brave new seed: Biotechnology and the food industry in dystopian literature. by: (書目-電子資源)

A Melting Pot of Cuisines: Examining the Relationship Between Restaurant Ethnicities and Food Safety Inspection Scores. by: (書目-電子資源)

Determinants of Success for Community-Based Food Projects: Case Study of Local Initiatives in North Shore, BC. by: (書目-電子資源)

The Optimal Distribution of a Perishable Item with Quality Requirements and Delivery Time Windows. by: (書目-電子資源)

A Study of Food Hub Buyers in Vermont: Motivation, Marketing, and Strategy. by: (書目-電子資源)

Consumers' Health-Related Food Choices and Behaviors. by: (書目-電子資源)

A Nutritional Survey of Commercially Available Grass-Finished Beef. by: (書目-電子資源)

Strategies for Improving Lactobacillus for Dairy and Biofuel Industries. by: (書目-電子資源)

Effect of high pressure processing on migration characteristics in polyethylene terephthalate film. by: (書目-電子資源)

Interaction and protection of antimicrobial compounds with carbohydrate-based colloidal systems for improved food safety. by: (書目-電子資源)

Sustainable agriculture reviews. = Chitin and chitosan: applications in food, agriculture, pharmacy, medicine and wastewater treatment. 36 : by: (書目-電子資源)

Sustainable agriculture reviews. = Chitin and chitosan: history, fundamentals and innovations. 35 : by: (書目-電子資源)

Efficacy Testing of Food Industry Cleaning Agents on the Removal of Engineered Nanoparticles from the Skins of Grape Tomatoes (Solanum lycopersicum) Using Attenuated Total Reflection Fourier Transform Infrared Spectroscopy (ATR FTIR) and Support Vector Machine (SVM) Learning. by: (書目-電子資源)

Implementation of the Food Safety Modernization Act among Fruit and Vegetable Processors in the North Central Region. by: (書目-電子資源)

A Non-targeted Analysis of Organic Contaminants in Dietary Fish Oil Supplements in the U.S. by: (書目-電子資源)

Effects of "Biotech Foods: The First Harvest" on knowledge, attitudes, and perceptions of journalists for newspapers in metropolitan markets in the United States regarding food biotechnology. by: (書目-電子資源)

Sensory and Consumer Profiling of Potatoes Grown in the USA. by: (書目-電子資源)

The Politics of Rescuing Rubbish: A Social Movement Analysis of Two Food Waste Activist Groups in London. by: (書目-電子資源)

Effects of Time and Temperature During Melanging on the Volatile Profile of Dark Chocolate. by: (書目-電子資源)

Selling or Saving Cultural Heritage? Sicilian Protected Geographical Indication Extra-Virgin Olive Oil. by: (書目-電子資源)

Design for Optimizing Food Waste. by: (書目-電子資源)

Cove Mutton Consumption Survey: Policy Insights to Address Uranium Contamination of Navajo Traditional Mutton. by: (書目-電子資源)

Expanding the Knowledge of Agritourism Benefits: Innovative Approaches to Strengthening Local Food Systems. by: (書目-電子資源)

Consumer Preferences for Value Added Products: A Case Study for South Carolina. by: (書目-電子資源)

A Multidisciplinary Investigation Into Arsenic Contamination in Rice: Rice Preparation, Arsenic Knowledge and Risk Perception. by: (書目-電子資源)

Delaying the spoilage of fresh and processed meats. by: (書目-電子資源)

Delivering functionality in foods = from structure design to product engineering / by: (書目-電子資源)

Jerusalem artichoke food science and technology = helianthus tuberosus / by: (書目-電子資源)

Sustainable food innovation by: (書目-電子資源)

Engineering aspects of food quality and safety by: (書目-電子資源)

Food process engineering and technology = safety, packaging, nanotechnologies and human health / by: (書目-電子資源)

Broccoli over Brownies: Factors Affecting Healthy Food Choices for Low Income Residents of Sioux Falls, South Dakota. by: (書目-電子資源)

From Catch to Consumption: Food Security Dynamics in an Indonesian Fishing Community. by: (書目-電子資源)

COVID-19's Impact: Understanding and Assessing the Emergent Themes and Design Implications to Re-Design the Chain Casual Dining Restaurant. by: (書目-電子資源)

Meat analog development and physical, chemical, and sensory properties. by: (書目-電子資源)

Leveraging "Guilt-Free Pleasure" Concept in Developing Healthful Snack Products. by: (書目-電子資源)

Engineering for 4-Hydroxystyrene Biosynthesis by E. Coli. by: (書目-電子資源)

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. by: (書目-電子資源)

The World Is Your Oyster: A Multidisciplinary Approach to Evaluate the Spatial Distribution, Occurrence and Risk of V. Parahaemolyticus in Oysters and Water. by: (書目-電子資源)

Europeans Are Lovin'It? Coca Cola, McDonald's and the Responses to American Global Businesses in Italy and France, 1886-2015. by: (書目-電子資源)

Farm Labor Management: A Qualitative Study Of the Relationship Between Farm Size and the Utilization of Machinery vs. Hand Tools; And the Impact of Covid-19 on Farm Labor Management. by: (書目-電子資源)

Behavior of Popular Indices of Genetic Diversity in Simulated Expanding Populations. by: (書目-電子資源)

Strategies to Enhance Anaerobic Digestion of Biomass Waste to Produce Renewable Biofuel. by: (書目-電子資源)

The metabolic fate of glucoraphanin in F344 rats. by: (書目-電子資源)

Addressing Public Perceptions About Cell-Based Meat and Cellular Agriculture Through Metaphors. by: (書目-電子資源)

Improving Food and Nutrition Security by Public-Private Partnership Rural Households. by: (書目-電子資源)

Development of a Sustainable Systems Engineering Framework for the Design and Assessment of Sustainability Visions. by: (書目-電子資源)

Essential Amino Acid (EAA) Regulation of Skeletal Muscle Protein Turnover with Age. by: (書目-電子資源)

Studies on Non-Digestible Carbohydrates in the Human Intestine: Focus on Kinetics of Fermentation and Degradation. by: (書目-電子資源)

Characterization of Herbs and Spices Phytochemicals and Pharmacokinetic Profile over 24-Hour After Consumption in Overweight/Obese Adults. by: (書目-電子資源)

Efficacy of Organic Acid Treatments for the Reduction of Listeria monocytogenes on Hard Boiled Eggs. by: (書目-電子資源)

Applying Insect Ecology and Behavior to Improve Sustainable Pest Management for Drosophila Suzukii. by: (書目-電子資源)

Impact of Cold Atmospheric Plasma on the Structure and Functionality of Pea Protein. by: (書目-電子資源)

Novel Antimicrobial Compositions and Mathematical Models for Reducing Microbial Contamination of Fresh Produce and Food Contact Surfaces. by: (書目-電子資源)

Controlling Wine Oxidation: Redox Cycling of Iron and the Formation of Acetaldehyde. by: (書目-電子資源)

The COVID-19 Pandemic and University of Oregon Students' Food Security and Eating Behaviors. by: (書目-電子資源)

Bottling Identities: A Study of Consumer Identity Salience and Beer Brand Loyalty in the Ethiopian Beer Market. by: (書目-電子資源)

Human Dietary Exposure to Arsenicals in Seafood: Occurrence and Analytical Considerations. by: (書目-電子資源)

Development of Regenerable Antimicrobial and Antifouling Materials for Food Packaging and Water Disinfection Applications. by: (書目-電子資源)

Functional Evaluation of Cell-Based Carriers for the Encapsulation, Targeted Delivery, Controlled Release and Biotransformation of Bioactives. by: (書目-電子資源)

Microbial Ecology in Food Waste Bioconversion Systems Containing Antimicrobial Compounds. by: (書目-電子資源)

Application of Atmospheric Cold Plasma, Ultraviolet Radiation, or Natural Antimicrobials for Control of Foodborne Pathogenic and Spoilage Microorganisms. by: (書目-電子資源)

The Design, Construction, and Preliminary Analysis of an Atmospheric Pressure Cold Plasma Jet System for the Processing of Bovine Milk. by: (書目-電子資源)

Application of Atmospheric Cold Plasma for Inactivation of Foodborne Enteric Pathogens on Raw and Dry Roasted Pistachio Kernels and in Pineapple Juice. by: (書目-電子資源)

Development of Artificial Intelligence Augmented Metal-Organic Framework-Based Systems and Their Applications in Food Sectors. by: (書目-電子資源)

A Study on Polyphenols Modulation of Starch Digestion. by: (書目-電子資源)

The Effect of Storage Temperature on the Properties of Encapsulated Catechin in Pea Protein/Alginate Beads. by: (書目-電子資源)

Production and Characterization of Oligo- and Polysaccharide-Derived Functional Ingredients from Cranberry (Vaccinium macrocarpon) Cell Wall Materials. by: (書目-電子資源)

Investigation of a Novel Throughput Agent on Production Rate and Pellet Quality and the Development of a Lab-Based Method to Predict Salmonella Reduction in Poultry Feed, Utilizing Varying Feed Manufacture Parameters. by: (書目-電子資源)

'So What Are You Going to Eat?' : = Insights from a Simple Foods and Intuitive Eating Workshop Series. by: (書目-電子資源)

Microplastics in Beach Sediments of the Attica Coastal Area, Saronic Gulf and the Island of Andros, Cyclades, Aegean Sea. by: (書目-電子資源)

The Presence of Plasticizers, Bisphenols, and Flame Retardants in Potable Water and their Removal Through Conventional Drinking Water Treatment. by: (書目-電子資源)

Faith in Food : = How the Slow Food Movement Is Sacralizing Our Cuisine. by: (書目-電子資源)

Practicing Food Solidarity : = Garden Biodiversity, Culturally Important Foods, and Diets of Immigrant Farmworker Communities Accessing Emergency Food Pantries. by: (書目-電子資源)

Food Safety and Quality : = A User Research for Shopper Insights into Food Traceability Information Provided at Grocery Stores with a Focus on Produce. by: (書目-電子資源)

Microbubble Stability and Applications in Food. by: (書目-電子資源)

Aesthetics of Produce : = A Systemic and Design-Based Approach to Reducing Food Waste. by: (書目-電子資源)

Fermenting Memories, Metabolizing Change : = Persistence of Fermented Fish in Changing Landscapes. by: (書目-電子資源)

Physicochemical and sensory properties of soymilk from five soybean lines. by: (書目-電子資源)

Predicting Initial Transformation Products of Food-Based Bio-Polymers and -Molecules During Food Disinfection. by: (書目-電子資源)

Effects of grain sorghum wax and oil on cholesterol levels, gut microbiota, and tissue metabolic fingerprints / profiles of a hamster model with diet-induced hypercholesterolemia. by: (書目-電子資源)

Evaluation of Human Microbiota-Associated (HMA) Porcine Models to Study the Human Gastrointestinal Microbiome. by: (書目-電子資源)

Influence of Management Practices on Virulence Factors, Antimicrobial Resistance Genes and Heavy Metal Resistance Genes in Broiler Chicken Production. by: (書目-電子資源)

The Taiwanese Diet Anatomy. by: (書目-電子資源)

Clinical Malnutrition in Adults : = Assessment and Implications. by: (書目-電子資源)

Microplastics' Journey Into The Gut : = Human Exposure To Microplastics And Associated Chemicals. by: (書目-電子資源)

Young at Heart : = Evaluation of Food Choice and Sensory Perception in Older Adults. by: (書目-電子資源)

Improving the Accuracy of Mid-Infrared Determination of Fat, Protein, Lactose, and Urea in Milk. by: (書目-電子資源)

Let Me Put a Little Bread Before You : = Food, Gender, and Power in 1 and 2 Samuel by: (書目-電子資源)

Influence of autoinducer 2 (AI-2) and AI-2 inhibitors generated from processed poultry on virulence and growth of Salmonella enterica serovar Typhimurium. by: (書目-電子資源)

Kokumi substance as an enhancer of koku = biochemistry, physiology, and food science / by: (書目-電子資源)

Oilseed meal as a sustainable contributor to plant-based protein = paving the way towards circular economy and nutritional security / by: (書目-電子資源)

Food systems, health, and well-being = understanding complex relationships and dynamics of change / by: (書目-電子資源)

Detection of Mycotoxin in Foods Using a MIP-Based Paper-Fluidic Device. by: (書目-電子資源)

Improving the Commercial Feasibility of Burbot (Lota lota maculosa) Aquaculture by Optimizing Larval Weaning Methods, Defining Nutritional Requirements, and Assessing Market and Economic Viability. by: (書目-電子資源)

High pressure processing conditions for inactivation of human norovirus surrogate in oysters. by: (書目-電子資源)

Pulsed light inactivation of murine norovirus on various food contact surfaces. by: (書目-電子資源)

Impact of novel thermal and non-thermal processing on nutritional value and overall quality of papaya and strawberry nectars and their respective blends. by: (書目-電子資源)