Artigos de revistas sobre o tema "Quality and authenticity of food"
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Zhang, Tao, Junyu Chen e Baoliang Hu. "Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience". Sustainability 11, n.º 12 (22 de junho de 2019): 3437. http://dx.doi.org/10.3390/su11123437.
Texto completo da fonteGates, Keith W. "Fishery Products—Quality, Safety and Authenticity". Journal of Aquatic Food Product Technology 19, n.º 3-4 (29 de outubro de 2010): 318–25. http://dx.doi.org/10.1080/10498850.2010.513326.
Texto completo da fonteDasenaki, Marilena, e Nikolaos Thomaidis. "Quality and Authenticity Control of Fruit Juices-A Review". Molecules 24, n.º 6 (13 de março de 2019): 1014. http://dx.doi.org/10.3390/molecules24061014.
Texto completo da fonteHilton, 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 completo da fonteLiu, Hongbo, Hengyun Li, Robin B. DiPietro e Jamie Alexander Levitt. "The role of authenticity in mainstream ethnic restaurants". International Journal of Contemporary Hospitality Management 30, n.º 2 (12 de fevereiro de 2018): 1035–53. http://dx.doi.org/10.1108/ijchm-08-2016-0410.
Texto completo da fonteFiorino, Giuseppina M., Cristiano Garino, Marco Arlorio, Antonio F. Logrieco, Ilario Losito e 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 completo da fonteGallo, Vito, e Biagia Musio. "Special Issue: Novel Approaches for the Analytical Evaluation of Food Quality and Authenticity". Foods 12, n.º 19 (3 de outubro de 2023): 3651. http://dx.doi.org/10.3390/foods12193651.
Texto completo da fonteOgrinc, Nives, e Federica Camin. "Special Issue “Isotopic Techniques for Food Science”". Molecules 26, n.º 1 (30 de dezembro de 2020): 134. http://dx.doi.org/10.3390/molecules26010134.
Texto completo da fonteShahrin, Nurzawani, e 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 completo da fontePopîrdă, Andreea, Camelia Elena Luchian, Valeriu V. Cotea, Lucia Cintia Colibaba, Elena Cristina Scutarașu e Ana Maria Toader. "A Review of Representative Methods Used in Wine Authentication". Agriculture 11, n.º 3 (9 de março de 2021): 225. http://dx.doi.org/10.3390/agriculture11030225.
Texto completo da fonteŻak, Natalia, e 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 completo da fontePasquinelli, Cecilia, Mariapina Trunfio e 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 novembro de 2021): 561–78. http://dx.doi.org/10.1108/bfj-05-2021-0468.
Texto completo da fontePremordia, Inda, e Timea Gál. "Food neophilics’ choice of an ethnic restaurant: The moderating role of authenticity". PLOS ONE 18, n.º 5 (18 de maio de 2023): e0281453. http://dx.doi.org/10.1371/journal.pone.0281453.
Texto completo da fonteSelamat, Jinap, Nur Amalyn Alyaa Rozani e Suganya Murugesu. "Application of the Metabolomics Approach in Food Authentication". Molecules 26, n.º 24 (14 de dezembro de 2021): 7565. http://dx.doi.org/10.3390/molecules26247565.
Texto completo da fonteSocaciu, C., F. Ranga, F. Fetea, L. Leopold, F. Dulf e R. Parlog. "Complementary Advanced Techniques Applied for Plant and Food Authentication". Czech Journal of Food Sciences 27, Special Issue 1 (24 de junho de 2009): S70—S75. http://dx.doi.org/10.17221/1071-cjfs.
Texto completo da fonteGranato, Daniel, Daniel Cozzolino e Saskia M. van Ruth. "Special issue: Authenticity, typicality, traceability and intrinsic quality of food products". Food Research International 60 (junho de 2014): 1. http://dx.doi.org/10.1016/j.foodres.2014.04.014.
Texto completo da fonteAndre, Christelle M., e Christos Soukoulis. "Food Quality Assessed by Chemometrics". Foods 9, n.º 7 (8 de julho de 2020): 897. http://dx.doi.org/10.3390/foods9070897.
Texto completo da fonteVarzakas, Theodoros. "Extra Virgin Olive Oil (EVOO): Quality, Safety, Authenticity, and Adulteration". Foods 10, n.º 5 (2 de maio de 2021): 995. http://dx.doi.org/10.3390/foods10050995.
Texto completo da fonteGirelli, Chiara Roberta, e 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 outubro de 2023): 3776. http://dx.doi.org/10.3390/foods12203776.
Texto completo da fonteAngie Abia, Wilfred. "Food Fraud Detection: The Role of Spectroscopy Coupled with Chemometrics". Journal of Nutrition and Diet Management 1, n.º 1 (23 de setembro de 2023): 1–7. http://dx.doi.org/10.59462/jndm.1.1.103.
Texto completo da fonteRupianti, Reni, Ananda Sabil Hussein, Norma Khairunisa e 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 novembro de 2022): 789–811. http://dx.doi.org/10.47153/jbmr311.5302022.
Texto completo da fonteTrilčová, A., J. Čopíková, M. A Coimbra, A. Barros, L. Egert, A. Synytsya e 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 janeiro de 2004): S329—S332. http://dx.doi.org/10.17221/10694-cjfs.
Texto completo da fonteAmaral, Joana S. "Target and Non-Target Approaches for Food Authenticity and Traceability". Foods 10, n.º 1 (16 de janeiro de 2021): 172. http://dx.doi.org/10.3390/foods10010172.
Texto completo da fonteMuskat, Birgit, Tanja Hörtnagl, Girish Prayag e 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 janeiro de 2019): 480–98. http://dx.doi.org/10.1177/1356766718822675.
Texto completo da fonteSong, Jun, Hong Huo, Teng Li e 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 maio de 2022): 1–11. http://dx.doi.org/10.1155/2022/6385201.
Texto completo da fonteCebi, Nur, Hatice Bekiroglu, Azime Erarslan e 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 completo da fonteSong, Jiawen, Jia Luo, Zubing Ma, Qiang Sun, Chunjie Wu e Xiaofang Li. "Quality and Authenticity Control of Functional Red Yeast Rice—A Review". Molecules 24, n.º 10 (20 de maio de 2019): 1944. http://dx.doi.org/10.3390/molecules24101944.
Texto completo da fonteSmaoui, Slim, Maria Tarapoulouzi, Sofia Agriopoulou, Teresa D’Amore e 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 novembro de 2023): 4254. http://dx.doi.org/10.3390/foods12234254.
Texto completo da fonteBozzi, A., C. Perrin, S. Austin e F. Arce Vera. "Quality and authenticity of commercial aloe vera gel powders". Food Chemistry 103, n.º 1 (janeiro de 2007): 22–30. http://dx.doi.org/10.1016/j.foodchem.2006.05.061.
Texto completo da fonteKumar, Abhishek, Mickael Castro e 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 completo da fonteYap, Min, Danilo Ercolini, Avelino Álvarez-Ordóñez, Paul W. O'Toole, Orla O'Sullivan e 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 março de 2022): 361–84. http://dx.doi.org/10.1146/annurev-food-052720-010751.
Texto completo da fonteUncu, Oguz, e Banu Ozen. "Importance of some minor compounds in olive oil authenticity and quality". Trends in Food Science & Technology 100 (junho de 2020): 164–76. http://dx.doi.org/10.1016/j.tifs.2020.04.013.
Texto completo da fontePorcari, Andreia M., Gabriel D. Fernandes, Daniel Barrera-Arellano, Marcos N. Eberlin e 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 completo da fonteVinci, Giuliana, Raffaella Preti, Alessandra Tieri e 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 dezembro de 2012): 439–48. http://dx.doi.org/10.1002/jsfa.5970.
Texto completo da fonteTieman, Marco, e Mohd Ridzuan Darun. "Leveraging Blockchain Technology for Halal Supply Chains". ICR Journal 8, n.º 4 (15 de outubro de 2017): 547–50. http://dx.doi.org/10.52282/icr.v8i4.167.
Texto completo da fonteMendes, Eduarda, e 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 fevereiro de 2021): 477. http://dx.doi.org/10.3390/foods10020477.
Texto completo da fonteLevyda, Levyda, Giyatmi Giyatmi e Kania Ratnasari. "Quality of Food Souvenirs to Support Agribusiness and its Effect on Satisfaction and Loyalty". AGRIEKONOMIKA 12, n.º 1 (1 de maio de 2023): 68–82. http://dx.doi.org/10.21107/agriekonomika.v12i1.17160.
Texto completo da fonteLee, Jisun, e Lana Chung. "Effects of perceived brand authenticity in health functional food consumers". British Food Journal 122, n.º 2 (2 de dezembro de 2019): 617–34. http://dx.doi.org/10.1108/bfj-07-2019-0515.
Texto completo da fonteNajdenkoska, Anita, Zorica Arsova-Sarafinovska, Lence Velkovska-Markovska, Mirjana Jankulovska e 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 completo da fonteEscuredo, Olga, e M. Carmen Seijo. "Honey: Chemical Composition, Stability and Authenticity". Foods 8, n.º 11 (15 de novembro de 2019): 577. http://dx.doi.org/10.3390/foods8110577.
Texto completo da fonteBen Ayed, Rayda, Mohsen Hanana, Sezai Ercisli, Rohini Karunakaran, Ahmed Rebai e 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 maio de 2022): 1230. http://dx.doi.org/10.3390/plants11091230.
Texto completo da fonteBrągiel, E., B. Ślusarczyk, B. Bienia, B. Bielawa, K. Zywar e 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 completo da fonteMatwick, Keri, e Kelsi Matwick. "Linguistic Landscape and Authenticity in a Japanese Supermarket in Singapore". Open Linguistics 5, n.º 1 (13 de dezembro de 2019): 532–52. http://dx.doi.org/10.1515/opli-2019-0029.
Texto completo da fontePalocci, Caterina, Karl Presser, Agnieszka Kabza, Emilia Pucci e Claudia Zoani. "A Search Engine Concept to Improve Food Traceability and Transparency: Preliminary Results". Foods 11, n.º 7 (29 de março de 2022): 989. http://dx.doi.org/10.3390/foods11070989.
Texto completo da fonteBecuţ, Anda. "Apples, Quality Signs and Trademarks for Local Products". International Review of Social Research 1, n.º 2 (1 de junho de 2011): 65–83. http://dx.doi.org/10.1515/irsr-2011-0011.
Texto completo da fontePironti, Concetta, Maria Ricciardi, Oriana Motta, Federica Camin, Luana Bontempo e Antonio Proto. "Application of 13C Quantitative NMR Spectroscopy to Isotopic Analyses for Vanillin Authentication Source". Foods 10, n.º 11 (30 de outubro de 2021): 2635. http://dx.doi.org/10.3390/foods10112635.
Texto completo da fonteFügel, R., R. Carle e A. Schieber. "Quality and authenticity control of fruit purées, fruit preparations and jams—a review". Trends in Food Science & Technology 16, n.º 10 (outubro de 2005): 433–41. http://dx.doi.org/10.1016/j.tifs.2005.07.001.
Texto completo da fonteCui-ping, Zhang, Huang Shuai, Wei Wen-ting, Ping Shun, Shen Xiao-ge, Li Ya-jing e 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 junho de 2014): C1315—C1322. http://dx.doi.org/10.1111/1750-3841.12510.
Texto completo da fonteMatthäus, Bertrand, Ina Willenberg, Stefan Engert e 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 completo da fonteRaposo, António, Hmidan A. Alturki, Rabab Alkutbe e Dele Raheem. "Eating Sturgeon: An Endangered Delicacy". Sustainability 15, n.º 4 (14 de fevereiro de 2023): 3511. http://dx.doi.org/10.3390/su15043511.
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