Artykuły w czasopismach na temat „Lite foods”
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Mela, David J. "Foods design and ingredients for satiety: Promises and proof". Lipid Technology 19, nr 8 (sierpień 2007): 180–83. http://dx.doi.org/10.1002/lite.200700060.
Pełny tekst źródłaBarrow, Colin J., Coleen Nolan i Yulai Jin. "Stabilization of highly unsaturated fatty acids and delivery into foods". Lipid Technology 19, nr 5 (maj 2007): 108–11. http://dx.doi.org/10.1002/lite.200600037.
Pełny tekst źródłaGunstone, Frank. "Book Reviews: Reducing Saturated Fats in Foods. Edited by G. Talbot". Lipid Technology 24, nr 5 (maj 2012): 118. http://dx.doi.org/10.1002/lite.201200193.
Pełny tekst źródłaHernandez, Ernesto M. "Issues in fortification and analysis of omega-3 fatty acids in foods". Lipid Technology 26, nr 5 (16.04.2014): 103–6. http://dx.doi.org/10.1002/lite.201400004.
Pełny tekst źródłaRoman, Olesea, Marie-Noëlle Maillard, Cédric Plessis i Anne-Marie Riquet. "Electron spin resonance spectroscopy: a promising method for studying lipid oxidation in foods". Lipid Technology 22, nr 4 (kwiecień 2010): 87–90. http://dx.doi.org/10.1002/lite.201000009.
Pełny tekst źródłaKonyole, Silvenus O., John N. Kinyuru, Bethwell O. Owuor, Glaston M. Kenji, Christine A. Onyango, Benson B. Estambale, Henrik Friis, Nanna Roos i Victor O. Owino. "Acceptability of Amaranth Grain-based Nutritious Complementary Foods with Dagaa Fish (Rastrineobola argentea) and Edible Termites (Macrotermes subhylanus) Compared to Corn Soy Blend Plus among Young Children/Mothers Dyads in Western Kenya". Journal of Food Research 1, nr 3 (2.07.2012): 111. http://dx.doi.org/10.5539/jfr.v1n3p111.
Pełny tekst źródłaKinyuru, J. N., S. O. Konyole, S. A. Onyango-Omolo, G. M. Kenji, C. A. Onyango, V. O. Owino, B. O. Owuor, B. B. Estambale i N. Roos. "Nutrients, functional properties, storage stability and costing of complementary foods enriched with either termites and fish or commercial micronutrients". Journal of Insects as Food and Feed 1, nr 2 (1.01.2015): 149–58. http://dx.doi.org/10.3920/jiff2014.0011.
Pełny tekst źródłaLow, Dorrain, Kai xuan Tee, Hye Jin Kim, Alicia Kang, Parasuraman Padmanabhan, Balazs Gulyas, John Chambers i in. "Four Dietary Patterns Observed Within an Elderly Asian Cohort". Current Developments in Nutrition 6, Supplement_1 (czerwiec 2022): 922. http://dx.doi.org/10.1093/cdn/nzac067.042.
Pełny tekst źródłaAdams, Damian C., i Matthew J. Salois. "Local versus organic: A turn in consumer preferences and willingness-to-pay". Renewable Agriculture and Food Systems 25, nr 4 (23.04.2010): 331–41. http://dx.doi.org/10.1017/s1742170510000219.
Pełny tekst źródłaDinu, Monica, Marta Tristan Asensi, Giuditta Pagliai, Sofia Lotti, Daniela Martini, Barbara Colombini i Francesco Sofi. "Consumption of Ultra-Processed Foods Is Inversely Associated with Adherence to the Mediterranean Diet: A Cross-Sectional Study". Nutrients 14, nr 10 (15.05.2022): 2073. http://dx.doi.org/10.3390/nu14102073.
Pełny tekst źródłaSkau, Jutta KH, Bunthang Touch, Chamnan Chhoun, Mary Chea, Uma S. Unni, Jan Makurat, Suzanne Filteau i in. "Effects of animal source food and micronutrient fortification in complementary food products on body composition, iron status, and linear growth: a randomized trial in Cambodia". American Journal of Clinical Nutrition 101, nr 4 (28.01.2015): 742–51. http://dx.doi.org/10.3945/ajcn.114.084889.
Pełny tekst źródłaLovell, Amy L., Peter S. W. Davies, Rebecca J. Hill, Tania Milne, Misa Matsuyama, Yannan Jiang, Rachel X. Chen, Cameron C. Grant i Clare R. Wall. "A comparison of the effect of a Growing Up Milk – Lite (GUMLi) v. cows’ milk on longitudinal dietary patterns and nutrient intakes in children aged 12–23 months: the GUMLi randomised controlled trial". British Journal of Nutrition 121, nr 6 (6.02.2019): 678–87. http://dx.doi.org/10.1017/s0007114518003847.
Pełny tekst źródłaTristan Asensi, Marta, Giuditta Pagliai, Sofia Lotti, Abigail Corrao, Barbara Colombini, Ilaria Giangrandi, Francesco Sofi i Monica Dinu. "Adherence to the Mediterranean Diet and Ultra-Processed Foods Consumption in a Group of Italian Patients with Celiac Disease". Nutrients 15, nr 4 (13.02.2023): 938. http://dx.doi.org/10.3390/nu15040938.
Pełny tekst źródłaNgbolua, Koto-te-Nyiwa, Guy Kumbali Ngambika, Blaise Mbembo-wa-Mbembo, Ruphin Djolu DJoza, Gédéon Ngiala Bongo, Falanga Mawi Clarisse, Benjamin Gbolo Zoawe, Masengo Ashande Colette i Libwa Momi Tabonge Bertin. "Epidemio-therapeutic Survey on Malnourished Children Aged 0-5 Years Old in the Gbado-Lite Health Zone (Nord Ubangi Province, Democratic Republic of the Congo)". Britain International of Exact Sciences (BIoEx) Journal 1, nr 1 (20.08.2019): 22–28. http://dx.doi.org/10.33258/bioex.v1i1.24.
Pełny tekst źródłaFushtey, I. M., Ye A. Solovyuk i A. O. Solovyuk. "INTERRELATION BETWEEN THE CHANGES IN QUALITY OF LIFE AND ARTERIAL STIFFNESS IN PATIENTS WITH DIABETES MELLITUS TYPE 2 AND CONCOMITANT OBESITY". Актуальні проблеми сучасної медицини: Вісник Української медичної стоматологічної академії 18, nr 4 (20.12.2018): 71–75. http://dx.doi.org/10.31718/2077-1096.18.4.71.
Pełny tekst źródłaWatkins, Ivan, i Bo Xie. "Older Adults’ Perceptions of Using iPads for Improving Fruit and Vegetable Intake: An Exploratory Study". Care Management Journals 16, nr 1 (marzec 2015): 2–13. http://dx.doi.org/10.1891/1521-0987.16.1.2.
Pełny tekst źródłaGunstone, Frank D. "Non-food uses of vegetable oils". Lipid Technology 21, nr 7 (lipiec 2009): 164. http://dx.doi.org/10.1002/lite.200900039.
Pełny tekst źródłaGunstone, Frank D. "Non-food uses of vegetable oils". Lipid Technology 23, nr 1 (styczeń 2011): 24. http://dx.doi.org/10.1002/lite.201100078.
Pełny tekst źródłaGunstone, Frank D. "Non-food uses of vegetable oils". Lipid Technology 24, nr 4 (kwiecień 2012): 96. http://dx.doi.org/10.1002/lite.201200187.
Pełny tekst źródłaGunstone, Frank D. "Non-food use of vegetable oils". Lipid Technology 25, nr 3 (marzec 2013): 72. http://dx.doi.org/10.1002/lite.201300258.
Pełny tekst źródłaList, Gary. "Non-food uses of vegetable oils". Lipid Technology 28, nr 3-4 (kwiecień 2016): 76. http://dx.doi.org/10.1002/lite.201600016.
Pełny tekst źródłaList, Gary. "Non-food uses of vegetable oils". Lipid Technology 29, nr 3-4 (kwiecień 2017): 43. http://dx.doi.org/10.1002/lite.201700011.
Pełny tekst źródłaGunstone, Frank D. "Non-food use of oils and fats". Lipid Technology 18, nr 12 (grudzień 2006): NA. http://dx.doi.org/10.1002/lite.200690007.
Pełny tekst źródłaGunstone, Frank D. "Endstocks since 2000 and food supplies in the future". Lipid Technology 23, nr 3 (marzec 2011): 72. http://dx.doi.org/10.1002/lite.201100093.
Pełny tekst źródłaVetter, Walter, i Markus Schröder. "Phytanic acid - a tetramethyl-branched fatty acid in food". Lipid Technology 23, nr 8 (sierpień 2011): 175–78. http://dx.doi.org/10.1002/lite.201100127.
Pełny tekst źródłaVetter, Walter, i Christine Wendlinger. "Furan fatty acids - valuable minor fatty acids in food". Lipid Technology 25, nr 1 (styczeń 2013): 7–10. http://dx.doi.org/10.1002/lite.201300247.
Pełny tekst źródłaShinn, Sara E., Rohana Liyanage, Jackson O. Lay i Andrew Proctor. "Using MALDI MS for rapid analysis of food lipids". Lipid Technology 27, nr 11 (listopad 2015): 255–57. http://dx.doi.org/10.1002/lite.201500055.
Pełny tekst źródłaDe Oliveira, Fabiano Mendes, Déborah Cristina de Souza Marque, Andressa Alves Coelho, Marilene Ghiraldi de Souza Marques, Cynthia Gobbi Alves Araújo i Braulio Henrique Magnani Branco. "Effects of a multiprofessional approach on anthropometric variables, body composition and food profile of overweight or obese adolescents". Journal of Human Growth and Development 31, nr 2 (3.08.2021): 257–66. http://dx.doi.org/10.36311/jhgd.v31.10185.
Pełny tekst źródłaMukanu, Mulenga Mary, Anne Marie Thow, Peter Delobelle i Zandile June-Rose Mchiza. "School Food Environment in Urban Zambia: A Qualitative Analysis of Drivers of Adolescent Food Choices and Their Policy Implications". International Journal of Environmental Research and Public Health 19, nr 12 (17.06.2022): 7460. http://dx.doi.org/10.3390/ijerph19127460.
Pełny tekst źródłaLoh Moong Ming, Henry. "Specialty fats – How food manufacturers can get more out of them". Lipid Technology 20, nr 2 (luty 2008): 35–39. http://dx.doi.org/10.1002/lite.200800002.
Pełny tekst źródłaWijesundera, Chakra, i Zhiping Shen. "Mimicking natural oil bodies for stabilising oil-in-water food emulsions". Lipid Technology 26, nr 7 (lipiec 2014): 151–53. http://dx.doi.org/10.1002/lite.201400036.
Pełny tekst źródłaMacfarlane, Neil. "Book Review: Antioxidants in Food and Biology. Edited by Edwin N. Frankel". Lipid Technology 19, nr 11 (listopad 2007): 266. http://dx.doi.org/10.1002/lite.200700083.
Pełny tekst źródłaBurling, Hans, i Gitte Graverholt. "Milk - A new source for bioactive phospholipids for use in food formulations". Lipid Technology 20, nr 10 (październik 2008): 229–31. http://dx.doi.org/10.1002/lite.200800058.
Pełny tekst źródłaInchingolo, Raffaella, Vladimiro Cardenia i Maria Teresa Rodriguez-Estrada. "The effects of microwave heating on edible oils and lipid-containing food". Lipid Technology 25, nr 3 (marzec 2013): 59–61. http://dx.doi.org/10.1002/lite.201300259.
Pełny tekst źródłaKarmee, Sanjib Kumar, i Carol Sze Ki Lin. "Lipids from food waste as feedstock for biodiesel production: Case Hong Kong". Lipid Technology 26, nr 9 (wrzesień 2014): 206–9. http://dx.doi.org/10.1002/lite.201400044.
Pełny tekst źródłaSilva, Graziele, Carol Freiria, Tábatta Brito, Flávia Arbex Silva Borim i Ligiana P. Corona. "ASSOCIATION OF COGNITIVE STATUS AND CONSUMPTION OF UNPROCESSED AND ULTRA-PROCESSED FOODS IN BRAZILIAN OLDER ADULTS". Innovation in Aging 6, Supplement_1 (1.11.2022): 822. http://dx.doi.org/10.1093/geroni/igac059.2957.
Pełny tekst źródłaEl-Sayed, Sara, i Christy Spackman. "Follow the Ferments". Gastronomica 22, nr 1 (2022): 20–33. http://dx.doi.org/10.1525/gfc.2022.22.1.20.
Pełny tekst źródłaStortz, Terri A., Alexander K. Zetzl, Shai Barbut, Andrea Cattaruzza i Alejandro G. Marangoni. "Edible oleogels in food products to help maximize health benefits and improve nutritional profiles". Lipid Technology 24, nr 7 (lipiec 2012): 151–54. http://dx.doi.org/10.1002/lite.201200205.
Pełny tekst źródłaFeng, Shaolong, i Xiaonan Lu. "Molecularly imprinted polymers integrated with surface enhanced Raman spectroscopy: Innovative chemosensors in food science". Lipid Technology 27, nr 1 (styczeń 2015): 14–17. http://dx.doi.org/10.1002/lite.201400073.
Pełny tekst źródłaDenkenberger, David, Joshua Pearce, Andrew Ray Taylor i Ryan Black. "Food without sun: price and life-saving potential". foresight 21, nr 1 (11.03.2019): 118–29. http://dx.doi.org/10.1108/fs-04-2018-0041.
Pełny tekst źródłaOladipo, Iyabo Christianah, i S. B. Ogunsona. "Bio-Preservation and the Food Industry: An Overview". International Journal of Current Microbiology and Applied Sciences 11, nr 6 (10.06.2022): 318–34. http://dx.doi.org/10.20546/ijcmas.2022.1106.036.
Pełny tekst źródłaBerardy, Andrew, Ujué Fresán, Rodrigo A. Matos, Abigail Clarke, Alfredo Mejia, Karen Jaceldo-Siegl i Joan Sabaté. "Environmental Impacts of Foods in the Adventist Health Study-2 Dietary Questionnaire". Sustainability 12, nr 24 (9.12.2020): 10267. http://dx.doi.org/10.3390/su122410267.
Pełny tekst źródłaMara Paterlini Marques, Nina, Monica Cattafesta, Fabíola Lacerda Pires Soares, Glenda Blaser Petarli, Mirian Patrícia Castro Pereira Paixão, Cleodice Alves Martins, Edson Theodoro dos Santos Neto i Luciane Bresciani Salaroli. "Consumption of minimally processed and ultra-processed foods by individuals on hemodialysis in southeastern Brazil". Journal of Human Growth and Development 32, nr 3 (31.10.2022): 237–51. http://dx.doi.org/10.36311/jhgd.v32.13856.
Pełny tekst źródłaWijesundera, Chakra, Soressa Kitessa, Mahinda Abeywardena, Will Bignell i Peter D. Nichols. "Long-chain omega-3 oils: Current and future supplies, food and feed applications, and stability". Lipid Technology 23, nr 3 (marzec 2011): 55–58. http://dx.doi.org/10.1002/lite.201100091.
Pełny tekst źródłaLay, Jackson O., Jennifer Gidden, Rohana Liyanage, Beth Emerson i Bill Durham. "Rapid characterization of lipids by MALDI MS. Part 1: Bacterial taxonomy and analysis of food oils". Lipid Technology 24, nr 1 (styczeń 2012): 11–14. http://dx.doi.org/10.1002/lite.201100162.
Pełny tekst źródłaDash, Soumya Ranjan, Soumya Ranjan Mishra, Puja Priyadarshini Debata i Prof Monali Madhusmita. "Review on Design and Development of IOT Based Food Storage System and Quality Parameters Analysis of Tomato". International Journal for Research in Applied Science and Engineering Technology 10, nr 5 (31.05.2022): 1282–88. http://dx.doi.org/10.22214/ijraset.2022.42536.
Pełny tekst źródłaMason, Marc A., Marie Fanelli Kuczmarski, Deanne Allegro, Alan B. Zonderman i Michele K. Evans. "The impact of conventional dietary intake data coding methods on foods typically consumed by low-income African-American and White urban populations". Public Health Nutrition 18, nr 11 (1.12.2014): 1922–31. http://dx.doi.org/10.1017/s1368980014002687.
Pełny tekst źródłaGraham, Dan J., i Robert W. Jeffery. "Predictors of nutrition label viewing during food purchase decision making: an eye tracking investigation". Public Health Nutrition 15, nr 2 (7.07.2011): 189–97. http://dx.doi.org/10.1017/s1368980011001303.
Pełny tekst źródłaLeone, Alessandro, Ramona De Amicis, Chiara Lessa, Anna Tagliabue, Claudia Trentani, Cinzia Ferraris, Alberto Battezzati i in. "Food and Food Products on the Italian Market for Ketogenic Dietary Treatment of Neurological Diseases". Nutrients 11, nr 5 (17.05.2019): 1104. http://dx.doi.org/10.3390/nu11051104.
Pełny tekst źródłaLee, Hyun-Joo. "The Impact of Consumer Competence in Purchasing Foods on Satisfaction with Food-Related Consumer Policies and Satisfaction with Food-Related Life through Perceptions of Food Safety". Foods 9, nr 8 (12.08.2020): 1103. http://dx.doi.org/10.3390/foods9081103.
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