Works about FOOD substitutes

Results: 338
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    The Formation Mechanism and Influencing Factors of Fat Taste.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 2, p. 507, doi. 10.16429/j.1009-7848.2025.02.044
    By:
    • WANG Min;
    • YUAN Yue;
    • YANG Huixin;
    • WANG Ziyi;
    • JIANG Zezhen;
    • HAN Tianlong;
    • LIU Dengyong
    Publication type:
    Article
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    Scientific Opinion on Flavouring Group Evaluation 65, Revision 1 (FGE.65Rev1): Consideration of sulfur-substituted furan derivatives used as flavouring agents evaluated by JECFA (59th meeting) structurally related to a subgroup of substances within the group of 'Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14' evaluated by EFSA in FGE.13Rev2 (2011)

    Published in:
    EFSA Journal, 2015, v. 13, n. 2, p. 4024, doi. 10.2903/j.efsa.2015.4024
    Publication type:
    Article
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    LIKELIHOOD OF GENERIC CONFUSION.

    Published in:
    Wisconsin Law Review, 2024, v. 2024, n. 6, p. 1749, doi. 10.59015/wlr.YCZD4944
    By:
    • DESAI, DEVEN R.
    Publication type:
    Article
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