Articoli di riviste sul tema "Food6"
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Chaudhary, Rajeev. "Home Foods - Food For Thought". International Journal of Science and Research (IJSR) 12, n. 3 (5 marzo 2023): 1323–25. http://dx.doi.org/10.21275/sr23322113618.
Testo completoAA, Dinçay. "Functional Foods: Bridging Health and Food". Food Science & Nutrition Technology 8, n. 2 (27 aprile 2023): 1–3. http://dx.doi.org/10.23880/fsnt-16000298.
Testo completoKim, Do-Hyun. "A Study on the Determinants of K-Food and the Diversification Strategy of K-Food". Journal of Korea Research Association of International Commerce 20, n. 4 (31 agosto 2020): 129–48. http://dx.doi.org/10.29331/jkraic.2020.8.20.4.129.
Testo completoNayansi, Nayansi, Mishra, Atul Anand, Shukla, R. N. Shukla, R.N e Ankita Ankita. "Analysis of Practices of Street Food Vendors and Sensory Assessment of Street Foods (Fast Foods And Juices) in Allahabad City,(U.p.) India". International Journal of Scientific Research 3, n. 8 (1 giugno 2012): 132–35. http://dx.doi.org/10.15373/22778179/august2014/39.
Testo completoFatima Miano, Tahseen, e Mahmut DOGAN. "NOVEL FOODS: SUSTAINABLE FOOD PROCESS". International Journal of Ecosystems and Ecology Science (IJEES) 11, n. 2 (7 aprile 2021): 311–14. http://dx.doi.org/10.31407/ijees11.215.
Testo completoBoggia, Raffaella, Paola Zunin e Federica Turrini. "Functional Foods and Food Supplements". Applied Sciences 10, n. 23 (29 novembre 2020): 8538. http://dx.doi.org/10.3390/app10238538.
Testo completoSmall, Dana M., e Alexandra G. DiFeliceantonio. "Processed foods and food reward". Science 363, n. 6425 (24 gennaio 2019): 346–47. http://dx.doi.org/10.1126/science.aav0556.
Testo completoCockbill, C. A. "Food Law and Functional Foods". British Food Journal 96, n. 3 (aprile 1994): 3–4. http://dx.doi.org/10.1108/00070709410060745.
Testo completoNout, M. J. R. "Fermented foods and food safety". Food Research International 27, n. 3 (gennaio 1994): 291–98. http://dx.doi.org/10.1016/0963-9969(94)90097-3.
Testo completoGundling, Katherine. "Food Allergy: Adverse Reactions to Foods and Food Additives". JAMA 301, n. 6 (11 febbraio 2009): 672. http://dx.doi.org/10.1001/jama.2009.63.
Testo completoBangsawan, Indah, e Hariyatno Dwiprabowo. "HUTAN SEBAGAI PENGHASIL PANGAN UNTUK KETAHANAN PANGAN MASYARAKAT: STUDI KASUS DI KABUPATEN SUKABUMI". Jurnal Penelitian Sosial dan Ekonomi Kehutanan 9, n. 4 (31 dicembre 2012): 185–97. http://dx.doi.org/10.20886/jpsek.2012.9.4.185-197.
Testo completoKyriazakis, I., K. Leus, G. C. Emmans, C. S. Haley e J. D. Oldham. "The effect of breed (Large White × Landrace ν. purebred Meishan) on the diets selected by pigs given a choice between two foods that differ in their crude protein contents". Animal Science 56, n. 1 (febbraio 1993): 121–28. http://dx.doi.org/10.1017/s0003356100006231.
Testo completoJones, Stephen, John Narcum e Kevin Mason. "FAST FOOD STRATEGIC ADVANTAGE: HEALTHY FOODS". Review of Business Research 19, n. 1 (1 marzo 2019): 5–12. http://dx.doi.org/10.18374/rbr-19-1.1.
Testo completoSokolowski, Lukasz Mikolaj. "Novel foods - challenges for food law". AGRICOLTURA ISTITUZIONI MERCATI, n. 1 (aprile 2015): 135–44. http://dx.doi.org/10.3280/aim2013-001008.
Testo completoLeeder, Stephen R. "Genetically modified foods — food for thought". Medical Journal of Australia 172, n. 4 (febbraio 2000): 173–74. http://dx.doi.org/10.5694/j.1326-5377.2000.tb125545.x.
Testo completoSu, Stefani, Idil Daloglu Ezhuthachan e Punita Ponda. "Genetically modified foods and food allergy". Journal of Food Allergy 2, n. 1 (1 settembre 2020): 111–14. http://dx.doi.org/10.2500/jfa.2020.2.200012.
Testo completoTrevino, Richard J. "Immunology of Foods and Food Sensitivities". Otolaryngology–Head and Neck Surgery 112, n. 5 (maggio 1995): P66. http://dx.doi.org/10.1016/s0194-5998(05)80143-3.
Testo completoNabors, Lyn O'Brien. "Low-calorie foods and food ingredients". Trends in Food Science & Technology 5, n. 3 (marzo 1994): 99. http://dx.doi.org/10.1016/0924-2244(94)90246-1.
Testo completoKennedy, John F., e Jiro Shimizu. "Low-calorie foods and food ingredients". Carbohydrate Polymers 26, n. 1 (gennaio 1995): 81. http://dx.doi.org/10.1016/0144-8617(95)90020-9.
Testo completoChilds, Nancy M. "Functional Foods and the Food Industry". Journal of Nutraceuticals, Functional & Medical Foods 1, n. 2 (luglio 1997): 25–43. http://dx.doi.org/10.1300/j133v01n02_04.
Testo completoAmenu Delesa, Desalegn. "Standards related foods and food products". International Journal of Advanced Research in Biological Sciences (IJARBS) 4, n. 12 (30 dicembre 2017): 201–6. http://dx.doi.org/10.22192/ijarbs.2017.04.12.020.
Testo completoNachshon, Liat, Michael R. Goldberg, Arnon Elizur, Michael Y. Appel, Michael B. Levy e Yitzhak Katz. "Food allergy to previously tolerated foods". Annals of Allergy, Asthma & Immunology 121, n. 1 (luglio 2018): 77–81. http://dx.doi.org/10.1016/j.anai.2018.04.012.
Testo completoLanciere, Sophie, Devendra I. Mehta, Uwe Blecker e Emanuel Lebenthal. "Modified food starches in baby foods". Indian Journal of Pediatrics 65, n. 4 (luglio 1998): 541–46. http://dx.doi.org/10.1007/bf02730890.
Testo completoRamesh, Manish. "Impact of Food Allergies on food choice in prepackaged foods". Journal of Allergy and Clinical Immunology 145, n. 2 (febbraio 2020): AB227. http://dx.doi.org/10.1016/j.jaci.2019.12.192.
Testo completoVerhagen, Hans. "Evolution of Foods in Europe: Novel Foods, Foods Reformulation, Food Fortification and Nutrient Profiles". European Journal of Nutrition & Food Safety 5, n. 5 (10 gennaio 2015): 608–9. http://dx.doi.org/10.9734/ejnfs/2015/20989.
Testo completoClarkson, Erin B., Kathryn Strickland, Connie White-Williams, Lisa Higginbotham, Yashas Srivatsan, Reid M. Eagleson, Rebecca Wakefield e Cynthia Selleck. "Food Link: A Partnership Providing Healthy Foods to Food Insecure Patients". Progress in Community Health Partnerships: Research, Education, and Action 15, n. 3 (2021): 361–68. http://dx.doi.org/10.1353/cpr.2021.0038.
Testo completoITOH, Takeshi, e Senzo SAKAI. "Growth of food borne bacteria in foods." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 30, n. 2 (1989): 123–37. http://dx.doi.org/10.3358/shokueishi.30.123.
Testo completoBOURNE, MALCOLM. "TEXTURE IN FOOD. Volume 2. SOLID FOODS". Journal of Texture Studies 35, n. 5 (21 gennaio 2005): 571–72. http://dx.doi.org/10.1111/j.1745-4603.2004.35508.x.
Testo completoChandler, Marjorie L. "Pet Food Safety: Sodium in Pet Foods". Topics in Companion Animal Medicine 23, n. 3 (agosto 2008): 148–53. http://dx.doi.org/10.1053/j.tcam.2008.04.008.
Testo completoOlabinjo, O. O., A. A. Okunola e J. A. V. Olumurewa. "Genetically modified foods: pathway to food security". IOP Conference Series: Earth and Environmental Science 445 (27 marzo 2020): 012041. http://dx.doi.org/10.1088/1755-1315/445/1/012041.
Testo completoSchiffrin, Eduardo J., e Stephanie Blum. "Food processing: probiotic microorganisms for beneficial foods". Current Opinion in Biotechnology 12, n. 5 (ottobre 2001): 499–502. http://dx.doi.org/10.1016/s0958-1669(00)00253-6.
Testo completoLim, Sue Sing. "Choose Your Foods, Food Lists for Diabetes." Journal of Nutrition Education and Behavior 47, n. 1 (gennaio 2015): 117.e7. http://dx.doi.org/10.1016/j.jneb.2014.10.004.
Testo completoArvanitoyannis, I. S. "Texture in Food Volume 2: Solid foods". International Journal of Food Science and Technology 40, n. 2 (febbraio 2005): 235–36. http://dx.doi.org/10.1111/j.1365-2621.2004.00854.x.
Testo completoJohnston, A. M. "Food quality control: Foods of animal origin". British Veterinary Journal 143, n. 5 (settembre 1987): 483–84. http://dx.doi.org/10.1016/0007-1935(87)90031-5.
Testo completoTaylor, Steve L., e Susan L. Hefle. "Genetically engineered foods: implications for food allergy". Current Opinion in Allergy and Clinical Immunology 2, n. 3 (giugno 2002): 249–52. http://dx.doi.org/10.1097/00130832-200206000-00015.
Testo completoDeller, Steven, Amber Canto e Laura Brown. "Food access, local foods, and community health". Community Development 48, n. 5 (31 luglio 2017): 657–80. http://dx.doi.org/10.1080/15575330.2017.1358197.
Testo completoRobinson, Frankie. "Producing foods for consumers with food allergy". Nutrition Bulletin 28, n. 1 (marzo 2003): 65–68. http://dx.doi.org/10.1046/j.1467-3010.2003.00309.x.
Testo completoWoodburn, Margy, e Shirley VanDeRiet. "Safe Food: Care Labeling for Perishable Foods". Home Economics Research Journal 14, n. 1 (settembre 1985): 3–10. http://dx.doi.org/10.1177/1077727x8501400101.
Testo completoLockie, G. M., e A. Wise. "Food habits and nutritional labelling of foods". Journal of Human Nutrition and Dietetics 2, n. 1 (febbraio 1989): 1–6. http://dx.doi.org/10.1111/j.1365-277x.1989.tb00001.x.
Testo completoFerguson, Anne. "Adverse Reactions to Foods and Food Additives". Human Toxicology 6, n. 5 (settembre 1987): 339–40. http://dx.doi.org/10.1177/096032718700600501.
Testo completoPennington, J. A. T., e T. B. Hernandez. "Core foods of the US food supply". Food Additives and Contaminants 19, n. 3 (marzo 2002): 246–71. http://dx.doi.org/10.1080/02652030110081164.
Testo completoTepper, Beverly. "Sensory attributes of foods and food intake". Appetite 17, n. 1 (agosto 1991): 73. http://dx.doi.org/10.1016/0195-6663(91)90088-a.
Testo completoJumpertz, Reiner, Colleen A. Venti, Duc Son Le, Jennifer Michaels, Shannon Parrington, Jonathan Krakoff e Susanne Votruba. "Food label accuracy of common snack foods". Obesity 21, n. 1 (gennaio 2013): 164–69. http://dx.doi.org/10.1002/oby.20185.
Testo completoHuijbers, Geertje B., Ann A. M. Colen, Jeannette J. Niestijl Jansen, Alwine F. M. Kardinaal, Berber J. Vlieg-Boerstra e Ben P. M. Martens. "Masking foods for food challenge: Practical aspects of masking foods for a double-blind, placebo-controlled food challenge". Journal of the American Dietetic Association 94, n. 6 (giugno 1994): 645–49. http://dx.doi.org/10.1016/0002-8223(94)90163-5.
Testo completoBalasasirekha, R. "Introducing Food Science". Indian Journal of Nutrition and Dietetics 54, n. 1 (1 marzo 2017): 115. http://dx.doi.org/10.21048/ijnd.2017.54.1.15450.
Testo completoRajkumar, R. Vinodh. "FOODS OBSTRUCT AND OVERCOME DISEASES (FOOD): THE MISSING INTERDISCIPLINARY AND TRANSDISCIPLINARY PUBLIC HEALTH ART TILL COVID-19 PANDEMIC". International Journal of Physiotherapy and Research 8, n. 5 (11 settembre 2020): 3586–94. http://dx.doi.org/10.16965/ijpr.2020.155.
Testo completoOsawa, Toshihiko. "Cancer Prevention and Novel Food Development-From Designer Foods to Functional Foods-". Journal for the Integrated Study of Dietary Habits 20, n. 1 (2009): 11–16. http://dx.doi.org/10.2740/jisdh.20.11.
Testo completoSiddiqui, Shahida Anusha, Oscar Zannou, Ikawati Karim, Kasmiati, Nour M. H. Awad, Janusz Gołaszewski, Volker Heinz e Sergiy Smetana. "Avoiding Food Neophobia and Increasing Consumer Acceptance of New Food Trends—A Decade of Research". Sustainability 14, n. 16 (21 agosto 2022): 10391. http://dx.doi.org/10.3390/su141610391.
Testo completoArya, Chhavi, e Chetna Jantwal. "A Review on Identified Major Food Allergens: Characteristics and Role in Food Allergy". Indian Journal of Nutrition and Dietetics 54, n. 3 (4 luglio 2017): 346. http://dx.doi.org/10.21048/ijnd.2017.54.3.11626.
Testo completoEdmondson, E. M. S. "Food Composition and Food Cariogenicity Factors Affecting the Cariogenic Potential of Foods". Caries Research 24, n. 1 (1990): 60–71. http://dx.doi.org/10.1159/000261330.
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