Статті в журналах з теми "Food component"
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Qu, Wei, Aihua Song, Yongle Shan, and Rui Wang. "Component Analysis of Odor Components in Food Waste Treatment." Journal of Environmental Protection 06, no. 07 (2015): 671–74. http://dx.doi.org/10.4236/jep.2015.67060.
Повний текст джерелаGao, Zhiming, Yapeng Fang, Yiping Cao, Hua Liao, Katsuyoshi Nishinari, and Glyn O. Phillips. "Hydrocolloid-food component interactions." Food Hydrocolloids 68 (July 2017): 149–56. http://dx.doi.org/10.1016/j.foodhyd.2016.08.042.
Повний текст джерелаCharrondiere, U. R., and B. Burlingame. "Identifying food components: INFOODS tagnames and other component identification systems." Journal of Food Composition and Analysis 20, no. 8 (December 2007): 713–16. http://dx.doi.org/10.1016/j.jfca.2007.06.004.
Повний текст джерелаSEKIYAMA, YOSUKE. "Factored food vocabulary for food component data base." Nippon Eiyo Shokuryo Gakkaishi 42, no. 1 (1989): 90–94. http://dx.doi.org/10.4327/jsnfs.42.90.
Повний текст джерелаLieberman, Jay. "Component testing for food allergies." Annals of Allergy, Asthma & Immunology 122, no. 6 (June 2019): 549. http://dx.doi.org/10.1016/j.anai.2019.04.007.
Повний текст джерелаBraudo, E. E. "Starch as a functional component of food systems." Food / Nahrung 29, no. 9 (1985): 885–94. http://dx.doi.org/10.1002/food.19850290914.
Повний текст джерелаPodpora, B., F. Świderski, A. Sadowska, R. Rakowska, and G. Wasiak-Zys. "Spent brewer’s yeast extracts as a new component of functional food." Czech Journal of Food Sciences 34, No. 6 (December 21, 2016): 554–63. http://dx.doi.org/10.17221/419/2015-cjfs.
Повний текст джерелаKourlaba, Georgia, Demosthenes B. Panagiotakos, Kostas Mihas, Alevizos Alevizos, Kostas Marayiannis, Anargiros Mariolis, and Yannis Tountas. "Dietary patterns in relation to socio-economic and lifestyle characteristics among Greek adolescents: a multivariate analysis." Public Health Nutrition 12, no. 9 (September 2009): 1366–72. http://dx.doi.org/10.1017/s1368980008004060.
Повний текст джерелаBunu-Panaitescu, Carmen, Laura Marusciac, Maria Roxana Buzan, and Tudor Paul Tamaş. "Component resolved diagnosis in food allergy." Alergologia 4, no. 2 (2018): 158. http://dx.doi.org/10.26416/aler.2.4.2018.2129.
Повний текст джерелаCalamelli, Elisabetta, Lucia Liotti, Isadora Beghetti, Valentina Piccinno, Laura Serra, and Paolo Bottau. "Component-Resolved Diagnosis in Food Allergies." Medicina 55, no. 8 (August 18, 2019): 498. http://dx.doi.org/10.3390/medicina55080498.
Повний текст джерелаProkopyev, M. G. "The ecological component of food security." Market Economy Problems, no. 4 (2018): 64–68. http://dx.doi.org/10.33051/2500-2325-2018-4-64-68.
Повний текст джерелаLidholm, Jonas, Barbara K. Ballmer-Weber, Adriano Mari, and Stefan Vieths. "Component-resolved diagnostics in food allergy." Current Opinion in Allergy and Clinical Immunology 6, no. 3 (June 2006): 234–40. http://dx.doi.org/10.1097/01.all.0000225166.90768.d6.
Повний текст джерелаSchneeman, Barbara O. "Gastrointestinal physiology and functions." British Journal of Nutrition 88, S2 (November 2002): S159—S163. http://dx.doi.org/10.1079/bjn2002681.
Повний текст джерелаLoveday, Simon M. "Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging Proteins." Annual Review of Food Science and Technology 10, no. 1 (March 25, 2019): 311–39. http://dx.doi.org/10.1146/annurev-food-032818-121128.
Повний текст джерелаShekin J, Jasper. "Applications of Ultrafiltration, Reverse Osmosis, Nanofiltration, and Microfiltration in Dairy and Food Industry." Extensive Reviews 1, no. 1 (December 10, 2021): 39–48. http://dx.doi.org/10.21467/exr.1.1.4468.
Повний текст джерелаRisvas, Grigoris, Demosthenes B. Panagiotakos, and Antonis Zampelas. "Factors affecting food choice in Greek primary-school students: ELPYDES study." Public Health Nutrition 11, no. 6 (June 2008): 639–46. http://dx.doi.org/10.1017/s1368980007001073.
Повний текст джерелаFradynsky, O. А. "Land-lease in the USSR: food component." History of Trade, Taxes and Duties 1-2 (17-18) (2018): 81–94. http://dx.doi.org/10.32836/2309-7205-2018-1-2-17-18-7.
Повний текст джерелаOh, Hyeun-Seok, Kyung-Tae Kang, Hye-Suk Kim, Jae-Hyoung Lee, Seung-Joon Jee, Jin-Hwan Ha, Jin-Soo Kim, and Min-Soo Heu. "Food Component Characteristics of Seafood Cooking Drips." Journal of the Korean Society of Food Science and Nutrition 36, no. 5 (May 30, 2007): 595–602. http://dx.doi.org/10.3746/jkfn.2007.36.5.595.
Повний текст джерелаSuhartanto, Dwi, Adila Sosianika, and Tintin Suhaeni. "Unlocking the Component of Food Souvenir Quality." Advanced Science Letters 24, no. 12 (December 1, 2018): 9279–82. http://dx.doi.org/10.1166/asl.2018.12254.
Повний текст джерелаHearty, Áine P., and Michael J. Gibney. "Comparison of cluster and principal component analysis techniques to derive dietary patterns in Irish adults." British Journal of Nutrition 101, no. 4 (June 25, 2008): 598–608. http://dx.doi.org/10.1017/s0007114508014128.
Повний текст джерелаNansel, Tonja R., Jenna R. Cummings, Kyle Burger, Anna Maria Siega-Riz, and Leah M. Lipsky. "Greater Ultra-Processed Food Intake during Pregnancy and Postpartum Is Associated with Multiple Aspects of Lower Diet Quality." Nutrients 14, no. 19 (September 22, 2022): 3933. http://dx.doi.org/10.3390/nu14193933.
Повний текст джерелаCanuto, Raquel, Suzi Camey, Denise P. Gigante, Ana M. B. Menezes, and Maria Teresa Anselmo Olinto. "Focused Principal Component Analysis: a graphical method for exploring dietary patterns." Cadernos de Saúde Pública 26, no. 11 (November 2010): 2149–56. http://dx.doi.org/10.1590/s0102-311x2010001100016.
Повний текст джерелаDiatlova, Yuliia Volodymyrivna. "ASSESSMENT METHODOLOGY OF FOOD COMPONENT ECONOMIC SECURITY: REGIONAL ASPECT." SCIENTIFIC BULLETIN OF POLISSIA 1, no. 2(14) (March 1, 2018): 196–202. http://dx.doi.org/10.25140/2410-9576-2018-1-2(14)-196-202.
Повний текст джерелаPinotti, L., V. M. Moretti, A. Baldi, F. Bellagamba, A. Campagnoli, G. Savoini, C. Cantoni, and V. Dell'Orto. "Feed Authentication as an Essential Component of Food Safety and Control." Outlook on Agriculture 34, no. 4 (December 2005): 243–48. http://dx.doi.org/10.5367/000000005775454661.
Повний текст джерелаFerdiana Paskual, Meity, Santi Yunus, Nuryana Haprin, and Failur Rahman. "Expenditure Patterns of The Poor In Central Sulawesi." Eduvest - Journal of Universal Studies 2, no. 11 (November 20, 2022): 2428–41. http://dx.doi.org/10.36418/eduvest.v2i11.654.
Повний текст джерелаMcCabe-Sellers, Beverly J., Catherine Ann Chenard, Dalia Lovera, Catherine M. Champagne, Margaret L. Bogle, and Jim Kaput. "Readiness of food composition databases and food component analysis systems for nutrigenomics." Journal of Food Composition and Analysis 22 (December 2009): S57—S62. http://dx.doi.org/10.1016/j.jfca.2009.02.004.
Повний текст джерелаMatuszek, Dominika, Karol Bierczyński, Andżelika Jędrysiak, and Angelika Kraszewska. "Homogeneity of the selected food mixes." Czech Journal of Food Sciences 39, No. 3 (June 29, 2021): 197–207. http://dx.doi.org/10.17221/225/2020-cjfs.
Повний текст джерелаCaivano, Simone, and Semíramis Martins Álvares Domene. "Diet quality index for healthy food choices." Revista de Nutrição 26, no. 6 (December 2013): 693–99. http://dx.doi.org/10.1590/s1415-52732013000600008.
Повний текст джерелаHearty, Áine P., and Michael J. Gibney. "Dietary patterns in Irish adolescents: a comparison of cluster and principal component analyses." Public Health Nutrition 16, no. 5 (October 13, 2011): 848–57. http://dx.doi.org/10.1017/s1368980011002473.
Повний текст джерелаIncorvaia, Cristoforo, Andrea Rapetti, Maria Aliani, Corrado Castagneto, Nicoletta Corso, Massimo Landi, Daniele Lietti, et al. "Food Allergy as Defined by Component Resolved Diagnosis." Recent Patents on Inflammation & Allergy Drug Discovery 8, no. 1 (February 2014): 59–73. http://dx.doi.org/10.2174/1872213x08666140130214519.
Повний текст джерелаHeu, Min-Soo, Hyung-Jun Kim, Min-Seok Yoon, Do-Yeong Park, Kwon-Hyun Park, and Jin-Soo Kim. "Food Component Characterization of Muscle From Salmon Frame." Journal of the Korean Society of Food Science and Nutrition 37, no. 11 (November 28, 2008): 1452–56. http://dx.doi.org/10.3746/jkfn.2008.37.11.1452.
Повний текст джерелаLim, Chi-Won, and Jin-Soo Kim. "Food Component Characterization and Efficient Use of Jellyfish." Korean Journal of Fisheries and Aquatic Sciences 47, no. 5 (October 31, 2014): 459–73. http://dx.doi.org/10.5657/kfas.2014.0459.
Повний текст джерелаReshetnikova, Y. G. "Improvement of the institutional component of food security." Agrarian Scientific Journal, no. 4 (April 20, 2018): 82–87. http://dx.doi.org/10.28983/asj.v0i4.315.
Повний текст джерелаBernstein, Ilene L., and Soo Borson. "Learned food aversion: A component of anorexia syndromes." Psychological Review 93, no. 4 (1986): 462–72. http://dx.doi.org/10.1037/0033-295x.93.4.462.
Повний текст джерелаSavita, S. M., K. Sheela, Sharan Sunanda, A. G. Shankar, and Parama Ramakrishna. "Stevia rebaudiana – A Functional Component for Food Industry." Journal of Human Ecology 15, no. 4 (April 2004): 261–64. http://dx.doi.org/10.1080/09709274.2004.11905703.
Повний текст джерелаPennington, Jean A. T., and Rachel A. Fisher. "Food component profiles for fruit and vegetable subgroups." Journal of Food Composition and Analysis 23, no. 5 (August 2010): 411–18. http://dx.doi.org/10.1016/j.jfca.2010.01.008.
Повний текст джерелаZhang, Lin, Ting Chen, Yulong Yin, Chen-Yu Zhang, and Yong-Liang Zhang. "Dietary microRNA—A Novel Functional Component of Food." Advances in Nutrition 10, no. 4 (May 23, 2019): 711–21. http://dx.doi.org/10.1093/advances/nmy127.
Повний текст джерелаHarland, Barbara F., and Eugene R. Morris. "Phytate: A good or a bad food component?" Nutrition Research 15, no. 5 (May 1995): 733–54. http://dx.doi.org/10.1016/0271-5317(95)00040-p.
Повний текст джерелаQi, Xin, Farage H. Al‐Ghazzewi, and Richard Tester. "Flour − Cooked or uncooked?: A Healthy Food Component." Starch - Stärke 70, no. 9-10 (March 12, 2018): 1700343. http://dx.doi.org/10.1002/star.201700343.
Повний текст джерелаPhan, Ngoc Son, та V. M. Shaklein. "Сomponents in Russian culinaronyms: combination of culinary and language (From material of headlines of culinary journals)". Revista Amazonia Investiga 10, № 41 (29 червня 2021): 43–52. http://dx.doi.org/10.34069/ai/2021.41.05.4.
Повний текст джерелаFujimori, Masahiro, Tutomu Masuda, Keita Yunoki, Noritaka Kasikawa, Yoshinori Tsukamoto, Seisuke Ito, and Masao Ohnishi. "Reversed Phase HPLC Analysis of Component Fatty Acids in Lipophilic Components Extracted from Vinegar." Nippon Shokuhin Kagaku Kogaku Kaishi 52, no. 9 (2005): 412–19. http://dx.doi.org/10.3136/nskkk.52.412.
Повний текст джерелаNowlis, Stephen M., and Baba Shiv. "The Influence of Consumer Distractions on the Effectiveness of Food-Sampling Programs." Journal of Marketing Research 42, no. 2 (May 2005): 157–68. http://dx.doi.org/10.1509/jmkr.42.2.157.62287.
Повний текст джерелаDzarnisa, Dzarnisa, and Herawati Latif. "Analisis Komponen Aktif Cita-Rasa Pada Susu Fermentasi Dengan Kromatografi Gas." Jurnal Agripet 14, no. 1 (April 1, 2014): 25–30. http://dx.doi.org/10.17969/agripet.v14i1.1201.
Повний текст джерелаWedzicha, B. L., S. J. Goddard, and Alam Zeb. "Approach to the design of model systems for food additive-food component interactions." Food Chemistry 47, no. 2 (January 1993): 129–32. http://dx.doi.org/10.1016/0308-8146(93)90233-6.
Повний текст джерелаSkripko, O. V. "Innovative technology of food concentrates in the context of the development of a sustainable food system." IOP Conference Series: Earth and Environmental Science 981, no. 2 (February 1, 2022): 022084. http://dx.doi.org/10.1088/1755-1315/981/2/022084.
Повний текст джерелаOsheter, Tatiana, Charles Linder, and Zeev Wiesman. "Time Domain (TD) Proton NMR Analysis of the Oxidative Safety and Quality of Lipid-Rich Foods." Biosensors 12, no. 4 (April 9, 2022): 230. http://dx.doi.org/10.3390/bios12040230.
Повний текст джерелаDrewnowski, Adam, Matthieu Maillot, Yanni Papanikolaou, Julie Miller Jones, Judith Rodriguez, Joanne Slavin, Siddhartha S. Angadi, and Kevin B. Comerford. "A New Carbohydrate Food Quality Scoring System to Reflect Dietary Guidelines: An Expert Panel Report." Nutrients 14, no. 7 (April 2, 2022): 1485. http://dx.doi.org/10.3390/nu14071485.
Повний текст джерелаArnold, Marcellus, and Yolanda Victoria Rajagukguk. "Sangga Buwana as Food Acculturation: Yogyakarta Royal Traditional Food." Jurnal Antropologi: Isu-Isu Sosial Budaya 23, no. 2 (December 18, 2021): 212. http://dx.doi.org/10.25077/jantro.v23.n2.p212-221.2021.
Повний текст джерелаAvanza, M., B. Acevedo, M. Chaves, and M. Añón. "Nutritional and anti-nutritional components of four cowpea varieties under thermal treatments: Principal component analysis." LWT - Food Science and Technology 51, no. 1 (April 2013): 148–57. http://dx.doi.org/10.1016/j.lwt.2012.09.010.
Повний текст джерелаDivers, Thomas J. "Blood Component Transfusions." Veterinary Clinics of North America: Food Animal Practice 21, no. 3 (November 2005): 615–22. http://dx.doi.org/10.1016/j.cvfa.2005.06.001.
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