Works matching Food chemistry

Results: 5000

Peer-teaching in the food chemistry laboratory: student-produced experiments, peer and audio feedback, and integration of employability skills.

Published in:

International Journal of Food Studies, 2014, v. 3, p. 145, doi. 10.7455/ijfs/3.2.2014.a2

By:

DUNNE, JULIE L.

Publication type:

Article

Some selected discrepancies observed in food chemistry proficiency tests.

Published in:

Quality Assurance & Safety of Crops & Foods, 2014, v. 6, n. 3, p. 291, doi. 10.3920/QAS2013.0373

By:

Sykes, M.;
Knaggs, M.;
Hunter, S.;
Leach, E.;
Eaton, C.;
Anderson, D.

Publication type:

Article

وحدة مقرتحة يف كيمياء الغذاء لتنمية بعض املفاهيم العلمية والوعي الغذائي لدى تالميذ املرحلة االبتدائية.

Published in:

Journal of Education - Sohag University, 2021, v. 89, n. Part 1, p. 104, doi. 10.12816/EDUSOHAG.2021.182795

By:

أمريةحممد سكـــ&

Publication type:

Article

Quimioinformática, Inteligencia Artificial y la Química de Alimentos.

Published in:

TIP Revista Especializada en Ciencias Químico-Biológicas, 2024, v. 27, p. 1, doi. 10.22201/fesz.23958723e.2024.652

By:

Avellaneda-Tamayo, Juan F.;
Sánchez-Ruiz, Andrés;
Savic, Biljana;
Medina-Franco, José L.;
Colmenarejo, Gonzalo

Publication type:

Article

Chemical Literacy of Teaching Candidates Studying The Integrated Food Chemistry Ethnosciences Course.

Published in:

Journal of Turkish Science Education (TUSED), 2017, v. 14, n. 3, p. 60, doi. 10.12973/tused.10204a

By:

SUMARNI, Woro;
Sudarmin;
Wiyanto;
RUSILOWATI, Ani;
SUSILANINGSIH, Endang

Publication type:

Article

EuroFoodChem XV: food for the future. The contribution of chemistry to improvement of food quality.

Published in:

European Food Research & Technology, 2010, v. 230, n. 5, p. 687, doi. 10.1007/s00217-010-1224-8

By:

Valverde, Juan;
Hayes, Maria

Publication type:

Article

Austrian Food Chemistry Days 2020.

Published in:: Nachrichten aus der Chemie, 2020, v. 68, n. 2, p. 73, doi. 10.1002/nadc.20204095141
Publication type:: Article

Design and Evaluation of Digital Learning Material to Support Acquisition of Quantitative Problem-Solving Skills Within Food Chemistry.

Published in:

Journal of Science Education & Technology, 2005, v. 14, n. 5/6, p. 495, doi. 10.1007/s10956-005-0224-0

By:

Diederen, Julia;
Gruppen, Harry;
Hartog, Rob;
Voragen, Alphons

Publication type:

Article

Teaching Status and Teaching Reform Ideas of Physical Chemistry Experiments for Food Quality and Safety Major.

Published in:

Agricultural Biotechnology (2164-4993), 2024, v. 13, n. 3, p. 45, doi. 10.19759/j.cnki.2164-4993.2024.03.012

By:

Bo HOU;
Jing LIAO

Publication type:

Article

Development of Food Chemistry, Natural Products, and Nutrition Research: Targeting New Frontiers.

Published in:

2020

By:

Santini, Antonello;
Cicero, Nicola

Publication type:

Editorial

Gıda Mühendisliği ve Kimya Bölümü Öğrencilerinin Probiyotik Gıda Konusunda Bilinç Düzeylerinin Değerlendirilmesi.

Published in:

Academic Food Journal / Akademik GIDA, 2022, v. 20, n. 1, p. 71, doi. 10.24323/akademik-gida.1097854

By:

Kanak, Eda Kılıç;
Yılmaz, Suzan Öztürk;
Özacar, Zeynep Ziyade;
Uflas, Başak;
Bilek, Meryem;
Yılmaz, Begüm

Publication type:

Article

Dairy Foods: Chemistry and Products.

Published in:: 2005
Publication type:: Abstract

Exploring the Potential of Smartphones and Tablets for Performance Support in Food Chemistry Laboratory Classes.

Published in:

Journal of Science Education & Technology, 2013, v. 22, n. 6, p. 984, doi. 10.1007/s10956-013-9444-x

By:

van der Kolk, Koos;
Hartog, Rob;
Beldman, Gerrit;
Gruppen, Harry

Publication type:

Article

Feature Papers in Food Chemistry.

Published in:

Molecules, 2022, v. 27, n. 24, p. 8638, doi. 10.3390/molecules27248638

By:

Nardini, Mirella

Publication type:

Article

Tanenlerin Kimyası, Gıdalardaki Varlığı ve Gıda İşlemenin Tanenler Üzerine Etkisi.

Published in:

Academic Food Journal / Akademik GIDA, 2012, v. 10, n. 2, p. 96

By:

Bakkalbaşi, Emre

Publication type:

Article

Tanenlerin Kimyası, Gıdalardaki Varlığı ve Gıda İşlemenin Tanenler Üzerine Etkisi.

Published in:

Academic Food Journal / Akademik GIDA, 2012, v. 10, n. 2, p. 96

By:

Bakkalbaşı, Emre

Publication type:

Article

HANDBOOK OF FOOD ANALYTICAL CHEMISTRY.

Published in:

2006

By:

Heinis, James J.

Publication type:

Book Review

CA Surveyor<sup>TM</sup>: Food and Feed Chemistry.

Published in:

Journal of Agricultural & Food Information, 2000, v. 2, n. 4, p. 103

By:

Walton, Laurence R.

Publication type:

Article

EVALUATION OF THE RESEARCH CAPACITY AND DEVELOPMENT OF A STRATEGY FOR FURTHER GROWTH IN CHEMISTRY IN GENERAL AND IN FOOD SCIENCE IN PARTICULAR.

Published in:: Macedonian Journal of Chemistry & Chemical Engineering, 2009, v. 28, n. 2, p. 203
Publication type:: Article

Food chemistry and biochemistry of enzymatic browning.

Published in:

Food Science & Technology Research, 2022, v. 28, n. 1, p. 1, doi. 10.3136/fstr.FSTR-D-21-00130

By:

Masatsune MURATA

Publication type:

Article

Nutritional chemistry of foods eaten by gorillas in Bwindi Impenetrable National Park, Uganda.

Published in:

American Journal of Primatology, 2006, v. 68, n. 7, p. 675, doi. 10.1002/ajp.20243

By:

Rothman, Jessica M.;
Dierenfeld, Ellen S.;
Molina, Denis O.;
Shaw, Andrea V.;
Hintz, Harold F.;
Pell, Alice N.

Publication type:

Article

6th International Conference on Food Chemistry, Nutrition and Safety 2022.

Published in:: Rivista Italiana delle Sostanze Grasse, 2022, v. 99, n. 2, p. 196
Publication type:: Article

About Food Chemistry & Technology.

Published in:: Rivista Italiana delle Sostanze Grasse, 2022, v. 99, n. 2, p. 194
Publication type:: Article

7th International Conference on Food Chemistry & Technology (FCT-2021).

Published in:: Rivista Italiana delle Sostanze Grasse, 2021, v. 98, n. 3, p. 228
Publication type:: Article

Guidelines for unequivocal structural identification of compounds with biological activity of significance in food chemistry (IUPAC Technical Report).

Published in:

Pure & Applied Chemistry, 2019, v. 91, n. 8, p. 1417, doi. 10.1515/pac-2017-1204

By:

Molyneux, Russell J.;
Beck, John J.;
Colegate, Steven M.;
Edgar, John A.;
Gaffield, William;
Gilbert, John;
Hofmann, Thomas;
McConnell, Laura L.;
Schieberle, Peter

Publication type:

Article

R.E. Wrolstad, T.E. Acree, E.A. Decker, M.H. Penner, D.S. Reid, S.J. Schwartz, C.F. Shoemaker, D. Smith, P. Sporns (Eds.): Handbook of food analytical chemistry – Water, proteins, enzymes, lipids, and carbohydrates.

Published in:

2007

By:

Ulberth, Franz

Publication type:

Book Review

H.-D. Belitz, W. Grosch, P. Schieberle: Food Chemistry, Third Edition.

Published in:

2005

By:

Anklam, Elke

Publication type:

Book Review

The influence of food chemistry on food-safety tradeoffs in samango monkeys.

Published in:

Journal of Mammalogy, 2015, v. 96, n. 1, p. 237, doi. 10.1093/jmammal/gyv003

By:

Emerson, Sara E.;
Brown, Joel S.

Publication type:

Article

Food: the chemistry of its components. 5th Edition.

Published in:

2009

By:

Zamora, R.

Publication type:

Book Review

Chemistry of Food and Nutrition.

Published in:: 1954
Publication type:: Book Review

Chemistry of Food and Nutrition.

Published in:

1947

By:

G. O.

Publication type:

Book Review

Dairy Foods: Dairy Chemistry.

Published in:: 2005
Publication type:: Abstract

Design and Evaluation of Digital Assignments on Research Experiments within Food Chemistry.

Published in:

Journal of Science Education & Technology, 2006, v. 15, n. 3/4, p. 227, doi. 10.1007/s10956-006-9010-x

By:

Diederen, Julia;
Gruppen, Harry;
Hartog, Rob;
Voragen, Alphons G. J.

Publication type:

Article

Pyrrolizidine Alkaloids in Foods, Herbal Drugs, and Food Supplements: Chemistry, Metabolism, Toxicological Significance, Analytical Methods, Occurrence, and Challenges for Future.

Published in:

Toxins, 2024, v. 16, n. 2, p. 79, doi. 10.3390/toxins16020079

By:

Tábuas, Bruna;
Cruz Barros, Sílvia;
Diogo, Catarina;
Cavaleiro, Carlos;
Sanches Silva, Ana

Publication type:

Article

Book Review: Food: The Chemistry of Its Components.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2017, v. 16, n. 1, p. 2, doi. 10.1111/1541-4337.12247

By:

Kroger, Manfred

Publication type:

Article

Food chemistry: Bee-devilled by corn syrup.

Published in:: Nature, 2009, v. 461, n. 7260, p. 15, doi. 10.1038/461015d
Publication type:: Article

Essential Oils: Chemistry and Food Applications.

Published in:

Foods, 2024, v. 13, n. 7, p. 1074, doi. 10.3390/foods13071074

By:

Rodilla, Jesus M.;
Rosado, Tiago;
Gallardo, Eugenia

Publication type:

Article

Food Flavor Chemistry and Sensory Evaluation.

Published in:

Foods, 2024, v. 13, n. 5, p. 634, doi. 10.3390/foods13050634

By:

De Santis, Diana

Publication type:

Article

Natural Deep Eutectic Solvents (NADESs) Combined with Sustainable Extraction Techniques: A Review of the Green Chemistry Approach in Food Analysis.

Published in:

Foods, 2023, v. 12, n. 1, p. 56, doi. 10.3390/foods12010056

By:

Cannavacciuolo, Ciro;
Pagliari, Stefania;
Frigerio, Jessica;
Giustra, Chiara Maria;
Labra, Massimo;
Campone, Luca

Publication type:

Article

Application of Analytical Chemistry to Foods and Food Technology.

Published in:

2020

By:

Naviglio, Daniele;
Gallo, Monica

Publication type:

Editorial

Innovatively processed quinoa (Chenopodium quinoaWilld.) food: chemistry, structure and end‐use characteristics.

Published in:

Journal of the Science of Food & Agriculture, 2022, v. 102, n. 12, p. 5065, doi. 10.1002/jsfa.11214

By:

Kuktaite, Ramune;
Repo‐Carrasco‐Valencia, Ritva;
de Mendoza, Cesar CH;
Plivelic, Tomás S;
Hall, Stephen;
Johansson, Eva

Publication type:

Article

Food Chemistry: Food Quality and New Analytical Approaches.

Published in:

Journal of Chemistry, 2016, p. 1, doi. 10.1155/2016/7296348

By:

Coelho, Nivia M. M.;
Tarley, César R. T.;
Ruiz-Capillas, Claudia;
Coelho, Luciana M.;
de la Guardia, Miguel

Publication type:

Article

Special Issue on "Applications of Chromatographic Separation Techniques in Food and Chemistry".

Published in:

2024

By:

Pyka-Pająk, Alina

Publication type:

Editorial

A Lesson Learnt from Food Chemistry—Elevated Temperature Triggers the Antioxidant Action of Two Edible Isothiocyanates: Erucin and Sulforaphane.

Published in:

Antioxidants, 2020, v. 9, n. 11, p. 1090, doi. 10.3390/antiox9111090

By:

Cedrowski, Jakub;
Dąbrowa, Kajetan;
Krogul-Sobczak, Agnieszka;
Litwinienko, Grzegorz

Publication type:

Article

Chemistry of Food Contaminants and Their Remediation or Mitigation.

Published in:

Journal of Chemistry, 2019, p. 1, doi. 10.1155/2019/2756389

By:

Fiore, Alberto;
Papademas, Photis;
Goulas, Vlasios

Publication type:

Article

Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products.

Published in:

Metabolomics, 2019, v. 15, n. 3, p. N.PAG, doi. 10.1007/s11306-019-1493-6

By:

Diez-Simon, Carmen;
Mumm, Roland;
Hall, Robert D.

Publication type:

Article

Plant chemistry and food web health.

Published in:

New Phytologist, 2021, v. 231, n. 3, p. 957, doi. 10.1111/nph.17385

By:

Schlaeppi, Klaus;
Gross, Josef J.;
Hapfelmeier, Siegfried;
Erb, Matthias

Publication type:

Article

Fennemas's Food Chemistry. Fifth Edition.

Published in:

2017

By:

Hidalgo, F. J.

Publication type:

Book Review

Food. The Chemistry of its Components, 6th edition.

Published in:

2017

By:

Zamora, R.

Publication type:

Book Review

基于“ 专-创-思” 融合理念的食品化学课程改革实践.

Published in:

Journal of Anhui Agricultural Sciences, 2023, v. 51, n. 21, p. 255, doi. 10.3969/j.issn.0517-6611.2023.21.059

By:

米思;
于文龙;
刘卫华;
王向红

Publication type:

Article