Works matching DE "SOUPS"

Results: 324

Comprehensive Characterization and Comparison of Aroma Profiles of Tricholoma matsutake Soup During the Cooking Process by HS-GC-IMS and HS-SPME-GC-MS.

Published in:

Foods, 2025, v. 14, n. 9, p. 1478, doi. 10.3390/foods14091478

By:

Yan, Ni-Na;
Xu, Cheng-Jian;
Xiong, Shuang-Li;
Li, Xiang;
Gu, Si-Yu;
Zhu, Zhong-Yan;
Liu, Yang;
Zhu, Nan;
Zhou, Yu;
Xiao, Hang

Publication type:

Article

Jump-Starting a Cellular World: Investigating the Origin of Life, from Soup to Networks.

Published in:

PLoS Biology, 2005, v. 3, n. 11, p. 1, doi. 10.1371/journal.pbio.0030396

By:

Robinson, Richard

Publication type:

Article

I Hate Borsch!

Published in:

2022

By:

Schreck, Joanna

Publication type:

Book Review

Nazwy zup w gwarach kujawskich.

Published in:

Prace Jezykoznawcze, 2024, v. 26, n. 2, p. 119, doi. 10.31648/pj.10141

By:

Paluszak-Bronka, Anna

Publication type:

Article

Definition of "calalu": From "Caribbean Multilingual Dictionary."

Published in:

Callaloo, 2007, v. 30, n. 1, p. 282, doi. 10.1353/cal.2007.0101

By:

Allsopp, Jeannette

Publication type:

Article

FORMULATION AND OPTIMIZATION OF SOUP POWDER FROM SKIPJACK TUNA (KATSUWONUS PELAMIS).

Published in:

Journal of Experimental Zoology India, 2023, v. 26, n. 2, p. 2015, doi. 10.51470/jez.2023.26.2.2015

By:

Patel, Shivangi;
Shyni, K.;
Safeena, M. P.;
Vijayan, Ahana

Publication type:

Article

DEVELOPMENT OF SOUP POWDER USING SCYLLA SERRATA AND ITS STORAGE STUDY.

Published in:

Journal of Experimental Zoology India, 2020, v. 23, n. 2, p. 1633

By:

Pednekar, P.;
Shrangdher, S. T.;
Koli, J. M.;
Sharangdher, M. T.;
Mulye, V. B.

Publication type:

Article

Effect of textured soy protein (TSP) inclusion on the sensory characteristics and acceptability of local dishes in Nigeria.

Published in:

Cogent Food & Agriculture, 2019, v. 5, n. 1, p. 1, doi. 10.1080/23311932.2019.1671749

By:

Alamu, Emmanuel Oladeji;
Busie, Maziya-Dixon;
Yildiz, Fatih

Publication type:

Article

Dlaczego spójnik jeśli ma partykułę pytajną -li? Uwagi do gramatykalizacji spójników warunkowych.

Published in:

Biuletyn Polskiego Towarzystwa Językoznawczego, 2024, v. 80, p. 193, doi. 10.5604/01.3001.0054.9483

By:

OSTROWSKI, NORBERT

Publication type:

Article

Correlation Analysis between Color Difference and Sensory Quality of Dracocephalum rupestre Hance Tea Soup.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 3, p. 298, doi. 10.16429/j.1009-7848.2024.03.030

By:

Wang Tengfei;
Pei Shufang;
Yang Jiali;
Huo Meijun

Publication type:

Article

THE HISTORIAN'S COOKBOOK: BORSCHT.

Published in:

History Today, 2018, v. 68, n. 8, p. 86

By:

Lee, Alexander

Publication type:

Article

Effect of Cowpea and Pumpkin Powders on the Physicofunctional Properties, Total Phenolic Content, Antioxidant Activity, and Consumer Acceptability of Soup.

Published in:

International Journal of Food Science, 2024, v. 2024, p. 1, doi. 10.1155/2024/3596783

By:

Mungofa, Nyarai;
Beswa, Daniso;
Oliveira, Mozaniel

Publication type:

Article

Isoflavone and Antioxidant of Instant Cream Soup Made from Pumpkin and Tempeh and Their Active Compound in Ovariohysterectomy Rat-Induced Alzheimer's Disease.

Published in:

International Journal of Food Science, 2022, p. 1, doi. 10.1155/2022/8051624

By:

Setiawan, Budi;
Aulia, Salma S.;
Sulaeman, Ahmad;
Kusharto, Clara M.;
Handharyani, Ekowati

Publication type:

Article

Taste qualities of reduced-sodium soups as affected by serving temperature.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 421, doi. 10.1111/j.1365-2621.1997.tb04017.x

By:

Rosett, Terri R.;
Hamill, Teresa

Publication type:

Article

Fat, protein, and mineral components of added ingredients affect flavor qualities of tomato soups.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 190, doi. 10.1111/j.1365-2621.1997.tb04397.x

By:

Rosett, Terri R.;
Klein, Barbara P.

Publication type:

Article

Flavor Compounds of Beef Broth as Affected by Cooking Temperature.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 6, p. 1285, doi. 10.1111/j.1365-2621.1992.tb06838.x

By:

CAMBERO, M.I.;
SEUSS, I.;
HONIKEL, K.O.

Publication type:

Article

Characterization of Oyster Shucking Liquid Wastes and Their Utilization as Oyster Soup.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 374, doi. 10.1111/j.1365-2621.1990.tb06767.x

By:

SHIAU, C. Y.;
CHAI, T.

Publication type:

Article

Scientific Opinion on the substantiation of a health claim related to barley soup "Orzotto" and protection of blood lipids from oxidative damage pursuant to Article 13(5) of Regulation (EC) No 1924/2006.

Published in:: EFSA Journal, 2014, v. 12, n. 1, p. 1, doi. 10.2903/j.efsa.2014.3519
Publication type:: Article

Monosodium glutamate delivered in a protein-rich soup improves subsequent energy compensation.

Published in:

Journal of Nutritional Science, 2014, v. 3, p. 1, doi. 10.1017/jns.2014.15

By:

Masic, Una;
Yeomans, Martin R.

Publication type:

Article

Study of Metal Release from Cookware.

Published in:

Polish Journal of Environmental Studies, 2006, v. 15, n. 2A, p. 139

By:

Marzec, Z.;
Marzec, A.;
Zaręba, S.

Publication type:

Article

Biochemical evaluation of novel seabass (Lates calcarifer) fish essence soup prepared by prolonged boiling process.

Published in:

Arabian Journal of Chemistry, 2021, v. 14, n. 10, p. N.PAG, doi. 10.1016/j.arabjc.2021.103365

By:

Lekjing, Somwang;
Venkatachalam, Karthikeyan;
Wangbenmad, Chutima

Publication type:

Article

Migration of phenolic brominated flame retardants from contaminated food contact articles into food simulants and foods.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2021, v. 38, n. 3, p. 464, doi. 10.1080/19440049.2020.1871082

By:

Paseiro-Cerrato, Rafael;
De Jager, Lowri;
Begley, Timothy H.

Publication type:

Article

Effects of the cooking modes on commonly used pesticides residue in vegetables and their chronic dietary exposure risk in South China.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2020, v. 37, n. 1, p. 121, doi. 10.1080/19440049.2019.1681594

By:

Zhao, Fangfang;
Liu, Jingkun

Publication type:

Article

Soup kitchens in Cluj-Napoca in 1817.

Published in:

Studia Universitatis Babes-Bolyai, Historia, 2024, v. 69, n. 1, p. 1, doi. 10.24193/subbhist.2024.1.01

By:

KÁRPÁTI, Attila István

Publication type:

Article

Primordial Soup.

Published in:

Jung Journal: Culture & Psyche, 2019, v. 13, n. 3, p. 62, doi. 10.1080/19342039.2019.1636459

By:

Mullen, Richard

Publication type:

Article

Number Soup: Case Studies of Quantitatively Dense News.

Published in:

Journalism Practice, 2024, v. 18, n. 6, p. 1577, doi. 10.1080/17512786.2022.2099954

By:

Barchas-Lichtenstein, Jena;
Voiklis, John;
Attaway, Bennett;
Santhanam, Laura;
Parson, Patti;
Thomas, Uduak Grace;
Isaacs-Thomas, Isabella;
Ishwar, Shivani;
Fraser, John

Publication type:

Article

Dinner is ready! Studying the dynamics and semiotics of dinner.

Published in:

Semiotica, 2014, v. 2014, n. 202, p. 555, doi. 10.1515/sem-2014-0039

By:

Neuman, Yair;
Marwan, Norbert;
Unger, Daniel M.

Publication type:

Article

ONION SOUP.

Published in:

2011

By:

Friedman, Sondra

Publication type:

Short Story

2 POEMS.

Published in:

2013

By:

Pelhan, Ben

Publication type:

Poem

Characterization of the key aroma compounds in pork soup stock by using an aroma extract dilution analysis.

Published in:

Bioscience, Biotechnology & Biochemistry, 2014, v. 78, n. 1, p. 124, doi. 10.1080/09168451.2014.877184

By:

Yukiko Takakura;
Hiroki Osanai;
Takuya Masuzawa;
Hidehiko Wakabayashi;
Toshihide Nishimura

Publication type:

Article

Reconstitution of Food Powders Granulated with Oil‐in‐Water Emulsions.

Published in:

Chemical Engineering & Technology, 2020, v. 43, n. 5, p. 859, doi. 10.1002/ceat.201900439

By:

Rieder, Anna;
Franceschinis, Erica;
De Santi, Martina;
Realdon, Nicola;
Santomaso, Andrea Claudio

Publication type:

Article

Effect of Salt Addition Time on the Nutritional Profile of Thunnus obesus Head Soup and the Formation of Micro/Nano-Sized Particle Structure.

Published in:

Molecules, 2019, v. 24, n. 24, p. 4447, doi. 10.3390/molecules24244447

By:

Fan, Xinyi;
Li, Xiaopeng;
Tao, Ningping;
Zhang, Jing;
Wang, Mingfu;
Qian, Xueli;
Su, Hong;
Zhong, Jian;
Figiel, Adam;
Michalska, Anna

Publication type:

Article

Changes in Nutrient Profile and Antioxidant Activities of Different Fish Soups, Before and After Simulated Gastrointestinal Digestion.

Published in:

Molecules, 2018, v. 23, n. 8, p. 1965, doi. 10.3390/molecules23081965

By:

Kumirska, Jolanta;
Zhang, Gaonan;
Shen, Guo;
Xiong, Shanbai;
Du, Hongying;
Zheng, Shujian;
Feng, Yuqi

Publication type:

Article

Comparison of Early Postoperative Enteral Nutrients versus Chow on Colonic Anastomotic Healing in Normal Animals.

Published in:

European Surgical Research, 2004, v. 36, n. 2, p. 112, doi. 10.1159/000076651

By:

Cihan, A.;
Oguz, M.;
Acun, Z.;
Armutcu, Ferah;
Gürel, A.;
Uçan, B. H.;
Ulukent, S. C.

Publication type:

Article

Los ajiacos colombianos.

Published in:

Revista de Estudios Sociales, 2008, n. 29, p. 158, doi. 10.7440/res29.2008.10

By:

Duque, Juliana;
Van Ausdal, Shawn

Publication type:

Article

Nutritional Composition, Sensory Properties and Antioxidant Activity of A Newly Developed Instant Cream Soup Made from Shrimp (Litopenaeus Vannamei) and Beetroot (Beta Vulgaris L.).

Published in:

Current Research in Nutrition & Food Science, 2021, v. 9, n. 2, p. 692, doi. 10.12944/CRNFSJ.9.2.32

By:

ANGKASA, DUDUNG;
MUTTALIB, YUGES SAPUTRI;
CHANDRA, NAOMI;
RONITAWATI, PUTRI;
FADLY, DZUL

Publication type:

Article

Chicken Soup: Seven Attempts.

Published in:

2023

By:

Cardwell, Erica N.

Publication type:

Short Story

CHICKEN SOUP: SEVEN ATTEMPTS.

Published in:

2023

By:

CARDWELL, ERICA N.

Publication type:

Creative Nonfiction

lifeINaLoop.

Published in:

Diálogo, 2022, v. 25, n. 1, p. 147, doi. 10.1353/dlg.00025

By:

ulloa, om

Publication type:

Article

Warm Lunches for School Children.

Published in:: Journal of Education, 1909, v. 70, n. 8, p. 198
Publication type:: Article

COMING TO A SLOW BOIL.

Published in:: Journal of Education, 1906, v. 64, n. 9, p. 265
Publication type:: Article

The Edible Nest Swiftlet Industry in Southeast Asia: Capitalism Meets Commensalism.

Published in:

Human Ecology: An Interdisciplinary Journal, 2015, v. 43, n. 1, p. 179, doi. 10.1007/s10745-014-9713-1

By:

Thorburn, Craig

Publication type:

Article

전통주와 음식과의 조화도 연구.

Published in:

Journal of the Korean Society of Food Culture, 2021, v. 36, n. 2, p. 158, doi. 10.7318/KJFC/2021.36.2.158

By:

이승은;
조미숙

Publication type:

Article

An Analysis of Consumers’ Internal Perception of Soup and Sauce using ZMET.

Published in:

Journal of the Korean Society of Food Culture, 2020, v. 35, n. 5, p. 417

By:

Jae Yoon Ryoo;
Ji Hye Choi;
Seo Hyun Lee;
Min A Lee

Publication type:

Article

HMR 제품과 방송 속 레시피의 영양성분 분석: 국, 찌개, 탕류를 중심으로.

Published in:

Journal of the Korean Society of Food Culture, 2020, v. 35, n. 3, p. 233, doi. 10.7318/KJFC/2020.35.3.233

By:

강혜연;
정라나

Publication type:

Article

장서각 소장 사찬발기를 통한 조선왕실의 사찬음식 연구 - 탄일, 출산, 가례, 상례를 중심으로 -

Published in:

Journal of the Korean Society of Food Culture, 2019, v. 34, n. 5, p. 508, doi. 10.7318/KJFC/2019.34.5.508

By:

정혜경;
신다연;
우나리야

Publication type:

Article

체질분석 방법에 따른 BMI 특성 및 태음인과 소음인의 음식선호도.

Published in:

Journal of the Korean Society of Food Culture, 2018, v. 33, n. 6, p. 512, doi. 10.7318/KJFC/2018.33.6.512

By:

최혜진;
김순미

Publication type:

Article

Explore mechanism of Bushen Yangjing Soup in improving elderly infertility based on oocyte mitochondrion.

Published in:

Journal of Beijing University of Traditional Chinese Medicine, 2024, v. 47, n. 1, p. 62, doi. 10.3969/j.issn.1006-2157.2024.01.010

By:

WANG Zhao;
YU Xin;
WU Lili;
LIU Pengfei;
YU Xiao;
LIU Jinxing

Publication type:

Article

Not All Quiet on the Culinary Front: The Battle Over Borshch in Ukraine.

Published in:

Folklorica: Journal of the Slavic, East European & Eurasian Folklore Association, 2021, v. 25, p. 58

By:

Lesiv, Mariya

Publication type:

Article

Older people and convenience in meal preparation: a European study on understanding their perception towards vegetable soup preparation.

Published in:

International Journal of Consumer Studies, 2008, v. 32, n. 2, p. 147, doi. 10.1111/j.1470-6431.2007.00660.x

By:

Saba, Anna;
Messina, Federico;
Turrini, Aida;
Lumbers, Margaret;
Raats, Monique M.

Publication type:

Article