Artículos de revistas sobre el tema "Quality and authenticity of food"
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Zhang, Tao, Junyu Chen y Baoliang Hu. "Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience". Sustainability 11, n.º 12 (22 de junio de 2019): 3437. http://dx.doi.org/10.3390/su11123437.
Texto completoGates, Keith W. "Fishery Products—Quality, Safety and Authenticity". Journal of Aquatic Food Product Technology 19, n.º 3-4 (29 de octubre de 2010): 318–25. http://dx.doi.org/10.1080/10498850.2010.513326.
Texto completoDasenaki, Marilena y Nikolaos Thomaidis. "Quality and Authenticity Control of Fruit Juices-A Review". Molecules 24, n.º 6 (13 de marzo de 2019): 1014. http://dx.doi.org/10.3390/molecules24061014.
Texto completoHilton, Amanda. "Quality and Genuineness in the World of Sicilian Olive Oil". Gastronomica 23, n.º 1 (2023): 38–50. http://dx.doi.org/10.1525/gfc.2023.23.1.38.
Texto completoLiu, Hongbo, Hengyun Li, Robin B. DiPietro y Jamie Alexander Levitt. "The role of authenticity in mainstream ethnic restaurants". International Journal of Contemporary Hospitality Management 30, n.º 2 (12 de febrero de 2018): 1035–53. http://dx.doi.org/10.1108/ijchm-08-2016-0410.
Texto completoFiorino, Giuseppina M., Cristiano Garino, Marco Arlorio, Antonio F. Logrieco, Ilario Losito y Linda Monaci. "Overview on Untargeted Methods to Combat Food Frauds: A Focus on Fishery Products". Journal of Food Quality 2018 (2018): 1–13. http://dx.doi.org/10.1155/2018/1581746.
Texto completoGallo, Vito y Biagia Musio. "Special Issue: Novel Approaches for the Analytical Evaluation of Food Quality and Authenticity". Foods 12, n.º 19 (3 de octubre de 2023): 3651. http://dx.doi.org/10.3390/foods12193651.
Texto completoOgrinc, Nives y Federica Camin. "Special Issue “Isotopic Techniques for Food Science”". Molecules 26, n.º 1 (30 de diciembre de 2020): 134. http://dx.doi.org/10.3390/molecules26010134.
Texto completoShahrin, Nurzawani y Hanafi Hussin. "Negotiating food heritage authenticity in consumer culture". Tourism and hospitality management 29, n.º 2 (2023): 27–37. http://dx.doi.org/10.20867/thm.29.2.3.
Texto completoPopîrdă, Andreea, Camelia Elena Luchian, Valeriu V. Cotea, Lucia Cintia Colibaba, Elena Cristina Scutarașu y Ana Maria Toader. "A Review of Representative Methods Used in Wine Authentication". Agriculture 11, n.º 3 (9 de marzo de 2021): 225. http://dx.doi.org/10.3390/agriculture11030225.
Texto completoŻak, Natalia y Aleksandra Wilczyńska. "The Importance of Testing the Quality and Authenticity of Food Products: The Example of Honey". Foods 12, n.º 17 (25 de agosto de 2023): 3210. http://dx.doi.org/10.3390/foods12173210.
Texto completoPasquinelli, Cecilia, Mariapina Trunfio y Simona Rossi. "Beyond the authenticity–standardisation paradox in international gastronomy retailing: Twisting the hosting city brand with the place of origin". British Food Journal 123, n.º 13 (29 de noviembre de 2021): 561–78. http://dx.doi.org/10.1108/bfj-05-2021-0468.
Texto completoPremordia, Inda y Timea Gál. "Food neophilics’ choice of an ethnic restaurant: The moderating role of authenticity". PLOS ONE 18, n.º 5 (18 de mayo de 2023): e0281453. http://dx.doi.org/10.1371/journal.pone.0281453.
Texto completoSelamat, Jinap, Nur Amalyn Alyaa Rozani y Suganya Murugesu. "Application of the Metabolomics Approach in Food Authentication". Molecules 26, n.º 24 (14 de diciembre de 2021): 7565. http://dx.doi.org/10.3390/molecules26247565.
Texto completoSocaciu, C., F. Ranga, F. Fetea, L. Leopold, F. Dulf y R. Parlog. "Complementary Advanced Techniques Applied for Plant and Food Authentication". Czech Journal of Food Sciences 27, Special Issue 1 (24 de junio de 2009): S70—S75. http://dx.doi.org/10.17221/1071-cjfs.
Texto completoGranato, Daniel, Daniel Cozzolino y Saskia M. van Ruth. "Special issue: Authenticity, typicality, traceability and intrinsic quality of food products". Food Research International 60 (junio de 2014): 1. http://dx.doi.org/10.1016/j.foodres.2014.04.014.
Texto completoAndre, Christelle M. y Christos Soukoulis. "Food Quality Assessed by Chemometrics". Foods 9, n.º 7 (8 de julio de 2020): 897. http://dx.doi.org/10.3390/foods9070897.
Texto completoVarzakas, Theodoros. "Extra Virgin Olive Oil (EVOO): Quality, Safety, Authenticity, and Adulteration". Foods 10, n.º 5 (2 de mayo de 2021): 995. http://dx.doi.org/10.3390/foods10050995.
Texto completoGirelli, Chiara Roberta y Federica Angilè. "Editorial for the Special Issue “NMR- and MS-Based Metabolomics Approaches for Local and Traditional Foods’ Characterization”". Foods 12, n.º 20 (14 de octubre de 2023): 3776. http://dx.doi.org/10.3390/foods12203776.
Texto completoAngie Abia, Wilfred. "Food Fraud Detection: The Role of Spectroscopy Coupled with Chemometrics". Journal of Nutrition and Diet Management 1, n.º 1 (23 de septiembre de 2023): 1–7. http://dx.doi.org/10.59462/jndm.1.1.103.
Texto completoRupianti, Reni, Ananda Sabil Hussein, Norma Khairunisa y Khaula Fathia Humaira. "Authenticity and Experience Quality Effect Customer Loyalty of Thematic Restaurants and Demography as Moderation". Journal of Business and Management Review 3, n.º 11 (30 de noviembre de 2022): 789–811. http://dx.doi.org/10.47153/jbmr311.5302022.
Texto completoTrilčová, A., J. Čopíková, M. A Coimbra, A. Barros, L. Egert, A. Synytsya y H. Křístková. "Application of NIR analysis to verify cocoa powder authenticity". Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (1 de enero de 2004): S329—S332. http://dx.doi.org/10.17221/10694-cjfs.
Texto completoAmaral, Joana S. "Target and Non-Target Approaches for Food Authenticity and Traceability". Foods 10, n.º 1 (16 de enero de 2021): 172. http://dx.doi.org/10.3390/foods10010172.
Texto completoMuskat, Birgit, Tanja Hörtnagl, Girish Prayag y Sarah Wagner. "Perceived quality, authenticity, and price in tourists’ dining experiences: Testing competing models of satisfaction and behavioral intentions". Journal of Vacation Marketing 25, n.º 4 (21 de enero de 2019): 480–98. http://dx.doi.org/10.1177/1356766718822675.
Texto completoSong, Jun, Hong Huo, Teng Li y Lingyun Chu. "A Dynamic Source Tracing Method for Food Supply Chain Quality and Safety Based on Big Data". Discrete Dynamics in Nature and Society 2022 (23 de mayo de 2022): 1–11. http://dx.doi.org/10.1155/2022/6385201.
Texto completoCebi, Nur, Hatice Bekiroglu, Azime Erarslan y Luis Rodriguez-Saona. "Rapid Sensing: Hand-Held and Portable FTIR Applications for On-Site Food Quality Control from Farm to Fork". Molecules 28, n.º 9 (26 de abril de 2023): 3727. http://dx.doi.org/10.3390/molecules28093727.
Texto completoSong, Jiawen, Jia Luo, Zubing Ma, Qiang Sun, Chunjie Wu y Xiaofang Li. "Quality and Authenticity Control of Functional Red Yeast Rice—A Review". Molecules 24, n.º 10 (20 de mayo de 2019): 1944. http://dx.doi.org/10.3390/molecules24101944.
Texto completoSmaoui, Slim, Maria Tarapoulouzi, Sofia Agriopoulou, Teresa D’Amore y Theodoros Varzakas. "Current State of Milk, Dairy Products, Meat and Meat Products, Eggs, Fish and Fishery Products Authentication and Chemometrics". Foods 12, n.º 23 (24 de noviembre de 2023): 4254. http://dx.doi.org/10.3390/foods12234254.
Texto completoBozzi, A., C. Perrin, S. Austin y F. Arce Vera. "Quality and authenticity of commercial aloe vera gel powders". Food Chemistry 103, n.º 1 (enero de 2007): 22–30. http://dx.doi.org/10.1016/j.foodchem.2006.05.061.
Texto completoKumar, Abhishek, Mickael Castro y Jean-François Feller. "Review on Sensor Array-Based Analytical Technologies for Quality Control of Food and Beverages". Sensors 23, n.º 8 (15 de abril de 2023): 4017. http://dx.doi.org/10.3390/s23084017.
Texto completoYap, Min, Danilo Ercolini, Avelino Álvarez-Ordóñez, Paul W. O'Toole, Orla O'Sullivan y Paul D. Cotter. "Next-Generation Food Research: Use of Meta-Omic Approaches for Characterizing Microbial Communities Along the Food Chain". Annual Review of Food Science and Technology 13, n.º 1 (25 de marzo de 2022): 361–84. http://dx.doi.org/10.1146/annurev-food-052720-010751.
Texto completoUncu, Oguz y Banu Ozen. "Importance of some minor compounds in olive oil authenticity and quality". Trends in Food Science & Technology 100 (junio de 2020): 164–76. http://dx.doi.org/10.1016/j.tifs.2020.04.013.
Texto completoPorcari, Andreia M., Gabriel D. Fernandes, Daniel Barrera-Arellano, Marcos N. Eberlin y Rosana M. Alberici. "Food quality and authenticity screening via easy ambient sonic-spray ionization mass spectrometry". Analyst 141, n.º 4 (2016): 1172–84. http://dx.doi.org/10.1039/c5an01415h.
Texto completoVinci, Giuliana, Raffaella Preti, Alessandra Tieri y Simone Vieri. "Authenticity and quality of animal origin food investigated by stable-isotope ratio analysis". Journal of the Science of Food and Agriculture 93, n.º 3 (4 de diciembre de 2012): 439–48. http://dx.doi.org/10.1002/jsfa.5970.
Texto completoTieman, Marco y Mohd Ridzuan Darun. "Leveraging Blockchain Technology for Halal Supply Chains". ICR Journal 8, n.º 4 (15 de octubre de 2017): 547–50. http://dx.doi.org/10.52282/icr.v8i4.167.
Texto completoMendes, Eduarda y Noélia Duarte. "Mid-Infrared Spectroscopy as a Valuable Tool to Tackle Food Analysis: A Literature Review on Coffee, Dairies, Honey, Olive Oil and Wine". Foods 10, n.º 2 (22 de febrero de 2021): 477. http://dx.doi.org/10.3390/foods10020477.
Texto completoLevyda, Levyda, Giyatmi Giyatmi y Kania Ratnasari. "Quality of Food Souvenirs to Support Agribusiness and its Effect on Satisfaction and Loyalty". AGRIEKONOMIKA 12, n.º 1 (1 de mayo de 2023): 68–82. http://dx.doi.org/10.21107/agriekonomika.v12i1.17160.
Texto completoLee, Jisun y Lana Chung. "Effects of perceived brand authenticity in health functional food consumers". British Food Journal 122, n.º 2 (2 de diciembre de 2019): 617–34. http://dx.doi.org/10.1108/bfj-07-2019-0515.
Texto completoNajdenkoska, Anita, Zorica Arsova-Sarafinovska, Lence Velkovska-Markovska, Mirjana Jankulovska y Claudia Zoani. "Infrastructure for food safety and quality". Hrana i ishrana 62, n.º 2 (2021): 28–32. http://dx.doi.org/10.5937/hraish2102028n.
Texto completoEscuredo, Olga y M. Carmen Seijo. "Honey: Chemical Composition, Stability and Authenticity". Foods 8, n.º 11 (15 de noviembre de 2019): 577. http://dx.doi.org/10.3390/foods8110577.
Texto completoBen Ayed, Rayda, Mohsen Hanana, Sezai Ercisli, Rohini Karunakaran, Ahmed Rebai y Fabienne Moreau. "Integration of Innovative Technologies in the Agri-Food Sector: The Fundamentals and Practical Case of DNA-Based Traceability of Olives from Fruit to Oil". Plants 11, n.º 9 (2 de mayo de 2022): 1230. http://dx.doi.org/10.3390/plants11091230.
Texto completoBrągiel, E., B. Ślusarczyk, B. Bienia, B. Bielawa, K. Zywar y P. Szelc. "Financial Support for Food Manufacturers – European and Polish Food Quality Systems". Academy Review 53, n.º 2 (2020): 86–93. http://dx.doi.org/10.32342/2074-5354-2020-2-53-9.
Texto completoMatwick, Keri y Kelsi Matwick. "Linguistic Landscape and Authenticity in a Japanese Supermarket in Singapore". Open Linguistics 5, n.º 1 (13 de diciembre de 2019): 532–52. http://dx.doi.org/10.1515/opli-2019-0029.
Texto completoPalocci, Caterina, Karl Presser, Agnieszka Kabza, Emilia Pucci y Claudia Zoani. "A Search Engine Concept to Improve Food Traceability and Transparency: Preliminary Results". Foods 11, n.º 7 (29 de marzo de 2022): 989. http://dx.doi.org/10.3390/foods11070989.
Texto completoBecuţ, Anda. "Apples, Quality Signs and Trademarks for Local Products". International Review of Social Research 1, n.º 2 (1 de junio de 2011): 65–83. http://dx.doi.org/10.1515/irsr-2011-0011.
Texto completoPironti, Concetta, Maria Ricciardi, Oriana Motta, Federica Camin, Luana Bontempo y Antonio Proto. "Application of 13C Quantitative NMR Spectroscopy to Isotopic Analyses for Vanillin Authentication Source". Foods 10, n.º 11 (30 de octubre de 2021): 2635. http://dx.doi.org/10.3390/foods10112635.
Texto completoFügel, R., R. Carle y A. Schieber. "Quality and authenticity control of fruit purées, fruit preparations and jams—a review". Trends in Food Science & Technology 16, n.º 10 (octubre de 2005): 433–41. http://dx.doi.org/10.1016/j.tifs.2005.07.001.
Texto completoCui-ping, Zhang, Huang Shuai, Wei Wen-ting, Ping Shun, Shen Xiao-ge, Li Ya-jing y Hu Fu-liang. "Development of High-Performance Liquid Chromatographic for Quality and Authenticity Control of Chinese Propolis". Journal of Food Science 79, n.º 7 (3 de junio de 2014): C1315—C1322. http://dx.doi.org/10.1111/1750-3841.12510.
Texto completoMatthäus, Bertrand, Ina Willenberg, Stefan Engert y Pablo Steinberg. "The German National Reference Centre for Authentic Food (NRZ-Authent)". OCL 26 (2019): 11. http://dx.doi.org/10.1051/ocl/2019010.
Texto completoRaposo, António, Hmidan A. Alturki, Rabab Alkutbe y Dele Raheem. "Eating Sturgeon: An Endangered Delicacy". Sustainability 15, n.º 4 (14 de febrero de 2023): 3511. http://dx.doi.org/10.3390/su15043511.
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