Food science.
Overview
Works: | 244 works in 10 publications in 10 languages |
---|
Titles
Evaluation of common and novel sanitizers against spoilage yeasts found in wine environments.
by:
(Electronic resources)
Functional and nutritional properties of whole wheat flour as affected by organic/no-till cropping systems and physical/enzymatic treatments.
by:
(Electronic resources)
The Potential for Biofortification of Staple Crops with Provitamin A Carotenoids in Alleviating Vitamin A Deficiency.
by:
(Electronic resources)
Investigating the effect of high hydrostatic pressure processing on textural, rheological, and sensory properties of cheese.
by:
(Electronic resources)
Revolution from the aisle? Anti-biotechnology activism and the politics of agrifood restructuring.
by:
(Electronic resources)
Impact of pre-harvest environmental factors on the survival of enterohemorrhagic E. coli and Salmonella on lettuce.
by:
(Electronic resources)
Impact of dietary fat intake on carcass iodine value and pork fat quality.
by:
(Electronic resources)
Influence of cut, cooking method, and post-mortem aging on beef palatability.
by:
(Electronic resources)
Characterization of the skeletal muscle calpain/calpastatin system in growth models in swine and cattle.
by:
(Electronic resources)
Vegan Consciousness and the Commodity Chain: On the Neoliberal, Afrocentric, and Decolonial Politics of "Cruelty-Free".
by:
(Electronic resources)
Internalization and Dissemination of Human Norovirus and Animal Caliciviruses in Fresh Produce and Non-thermal Processes to Inactivate Human Norovirus.
by:
(Electronic resources)
Cellulose based materials as a template for the synthesis of copper nanoparticles for antimicrobial applications.
by:
(Electronic resources)
Inactivation of Vibrio parahaemolyticus, Vibrio vulnificus and noroviruses in oysters by high-hydrostatic pressure, mild heat and cold storage.
by:
(Electronic resources)
Sustainable bioprocessing of various biomass feedstocks: 2,3-butanediol production using novel pretreatment and fermentation.
by:
(Electronic resources)
Preferences and willingness to pay more for organic foods by Tennessee consumers.
by:
(Electronic resources)
Can we put photobiology to work? Using supplemental light to manipulate the nutritional and sensory properties of greenhouse tomatoes.
by:
(Electronic resources)
Building the Foundation for Wellness: Understanding How Design Components of the Convenience Food Environment Impact the Consumer-food Relationship.
by:
(Electronic resources)
Structurally diverse arabinoxylan hydrolyzates: Their activity as immunomodulators and their effect on growth of bacteroidetes.
by:
(Electronic resources)
Antimicrobial efficacy of commercial produce sanitizers against artificially inoculated foodborne pathogens and natural fungal contaminants on the surface of whole melons.
by:
(Electronic resources)
Food protein-based nanoparticles as bioavailability enhancing encapsulants.
by:
(Electronic resources)
The effects of environmental consciousness and menu information on consumers' perceptions of restaurant image and purchase behavior related to local foods.
by:
(Electronic resources)
Food, fantasy, and the spectacle: The role of food and illusion at the Wizarding World of Harry Potter.
by:
(Electronic resources)
Sustainable agriculture in Vermont: Economics of climate change best management practices and the complexity of consumer perceptions of raw milk.
by:
(Electronic resources)
Efficient scheduling for energy saving for food processing industry - A case for an ice cream processing facility.
by:
(Electronic resources)
Aspects of Food Safety Education and Communication: Consumer Perception and Behavior Evaluation.
by:
(Electronic resources)
The Production and Consumption of Slow Food as an Aesthetic Response to Risk: Exploring the Embodied Realities of Subjecthood and Health Activism.
by:
(Electronic resources)
Chef Tutor 101 - A Temperature Navigation Cooking App With "Clipo" Thermometer.
by:
(Electronic resources)
Rational Design of Molecular Gelator -- Solvent Systems Guided by Solubility Parameters.
by:
(Electronic resources)
Impact of sex and age on deoxynivalenol-induced anorexia using a murine model.
by:
(Electronic resources)
Frequency of Listeria monocytogenes and antibiotic resistant Vibrio spp. in raw, frozen shrimp.
by:
(Electronic resources)
The role of iron availability on the production of siderophores by Vibrio parahaemolyticus isolated from oysters harvested from a red mangrove area in Puerto Rico.
by:
(Electronic resources)
Aspects of bacterial community ecology within the American oyster (Crassostrea virginica), and surveillance of post-harvest Vibrio vulnificus occurrence.
by:
(Electronic resources)
Characterization of the rpoS gene and its role in the survival of Vibrio parahaemolyticus under environmental stresses.
by:
(Electronic resources)
Sulfadimethoxine analysis in channel catfish: A model drug residue monitoring program for aquaculture.
by:
(Electronic resources)
Optimal analysis of sulfonamides from biological matrices using supercritical fluids.
by:
(Electronic resources)
Development of solid phase immunoextraction matrix-assisted laser/desorption time-of-flight mass spectrometry for improving analysis efficiency of sulfonamide residues in environmental samples.
by:
(Electronic resources)
Assessing state food safety performance and FDA contracts: The public health implications of state variations in a new regulatory regime.
by:
(Electronic resources)
Characterization and Pathway Investigation of Off-Flavor Formation in Aged Commercial Apple and Orange Juice Products.
by:
(Electronic resources)
Mild heat and ultraviolet radiation in sequence to inactivate Alicyclobacillus acidoterrestris spores in apple juice.
by:
(Electronic resources)
Investigation of solubilization, cold gelation, and rennet coagulation properties of highly concentrated micellar casein concentrate for use in cheese making.
by:
(Electronic resources)
The influence of food aromas on emotions, impression of food and restaurant, and congruent purchasing behaviors.
by:
(Electronic resources)
Effect of hot water immersion treatment (HWT) on the quality of 'Keitt' mangoes in Ghana.
by:
(Electronic resources)
Understanding the effect of extrusion processing parameters on physical, nutritional and rheological properties of soy white flakes based aquafeed in a single screw extruder.
by:
(Electronic resources)
Effects of Delayed Drying and Storage Conditions on Milling, Color, and Viscosity Properties of Rice.
by:
(Electronic resources)
Extrusion, physico-chemical characterization and nutritional evaluation of sorghum-based high protein, micronutrient fortified blended foods.
by:
(Electronic resources)
Breeding and Molecular Genetics for the Improvement of Cold Storage Potato Chip Quality.
by:
(Electronic resources)
Use of methionine supplements to enhance the protein fraction of goat milk.
by:
(Electronic resources)
Use of feed technology to improve the nutritional value of feed ingredients and diets fed to pigs.
by:
(Electronic resources)
Enhanced production of microbial extracellular polysaccharides and materials property analysis.
by:
(Electronic resources)
Application of emulsion-based delivery system to enhance bioavailability and efficacy of tangeretin.
by:
(Electronic resources)
PROCESS ENGINEERING CHARACTERISTICS OF THE HOLLOW FIBER ULTRAFILTRATION OF SKIMMILK.
by:
(Electronic resources)
Water relations of simple sugar solutions and skim milk powder as studied by nuclear magnetic resonance spectroscopy.
by:
(Electronic resources)
Production of L(+)-lactic acid, glucoamylase, and lactate dehydrogenase by Rhizopus oryzae from agricultural commodities.
by:
(Electronic resources)
Effects of ear developmental temperature on fine structure of maize starch.
by:
(Electronic resources)
An archaeological investigation of hybridization in Bantenese and Dutch colonial encounters: Food and foodways in the sultanate of Banten, Java, 17th- early 19th century.
by:
(Electronic resources)
The production of Chinese rapeseed protein isolates and determination of their functional properties.
by:
(Electronic resources)
Evaluation of food sanitation and safety at public, food cook-off competitions.
by:
(Electronic resources)
Inflammation arising from obesity reduces taste bud abundance and renewal.
by:
(Electronic resources)
Value Added Products Utilizing Acid Whey: Development of a Fruit Yogurt Beverage and a Sports Drink.
by:
(Electronic resources)
Exposure Effects of Aspirin on Growth and Functionality of Lactobacillus rhamnosus and the Development of a Mutant Strain Using Chemical Mutagenesis.
by:
(Electronic resources)
Assessment of Ethanol Production by Pentose-Degrading Yeasts in an Integrated Corn-Soy Bio-Refinery and Testing of Efficacy of Chemical Preservative in Distillers Wet Grains.
by:
(Electronic resources)
Evaluating the Effectiveness of Select Bacteria Against Clostridium difficile.
by:
(Electronic resources)
Prevalence of Salmonella Species and Escherichia coli O157:H7 in Organically Managed Cattle and Food Safety Status of Selected Meat Products.
by:
(Electronic resources)
Developing Soybean Oil-Based Coating and Binding Materials and Environmental Friendly Solvent System for Recovery of Poly-beta-Hydroxybutyrate (PHB).
by:
(Electronic resources)
New Antimicrobials Based on Synergistic Interactions Between Physical and Chemical Stressors.
by:
(Electronic resources)
Sensory Evaluation and Consumer Acceptability of Novel Fortified Blended Foods.
by:
(Electronic resources)
The Antimicrobial Effect of Benzoic Acid or Propyl Paraben Treatment Combined with UV-A Light on Escherichia coli O157:H7.
by:
(Electronic resources)
Salmonella Typhimurium LT2 Transfer and Redistribution on Baby Spinach and Cilantro During Pilot-Scale Processing.
by:
(Electronic resources)
Exploring School-Level Factors Associated with Student Participation in the National School Lunch Program.
by:
(Electronic resources)
Microbial Safety, Shelf Life Stability, Quality Preservation, and Consumer Acceptance of Vacuum-infused, Irradiated Chicken BreastMeat Treated with Natural Plant Extracts and Organic Acids.
by:
(Electronic resources)
Effects of Fermentation by Yeast and Amylolytic Lactic Acid Bacteria on Grain Sorghum Protein Content and Digestibility.
by:
(Electronic resources)
Quantitative analysis of the total bacteria, Lactobacillus, and Bifidobacterium colonic microflora in rats fed conventional, prebiotic, and probiotic soy diets.
by:
(Electronic resources)
Exploration of food preferences among different generations of Japanese-Americans living in the Seattle area: A pilot study.
by:
(Electronic resources)
CHINESE WET NOODLES: OPTIMIZATION OF FORMULATION, EVALUATION OF NOODLE QUALITY; AND THE EFFECT OF CHEMICAL INGREDIENTS ON THE FUNCTIONAL PROPERTIES OF NOODLE FLOUR (RESPONSE SURFACE).
by:
(Electronic resources)
Effect of packaging during storage time on retail display shelf-life of beef strip loins from two different production systems.
by:
(Electronic resources)
A translational investigation into the role of dietary fatty acids in modulating endotoxemia and associated inflammation.
by:
(Electronic resources)
Characteristics of Yam Composite Flour: Properties and Function of Bread and Tortilla Making.
by:
(Electronic resources)
Wound up about brave new seed: Biotechnology and the food industry in dystopian literature.
by:
(Electronic resources)
A Melting Pot of Cuisines: Examining the Relationship Between Restaurant Ethnicities and Food Safety Inspection Scores.
by:
(Electronic resources)
Monitoring of Vibrio Species in Oysters Crassostrea virginica and Seawater of Delaware Bay and Molecular Characterization of Vibrio parahaemolyticus.
by:
(Electronic resources)
Aging and Fermentation as Adaptive Food Management Strategies in the Arctic.
by:
(Electronic resources)
Determinants of Success for Community-Based Food Projects: Case Study of Local Initiatives in North Shore, BC.
by:
(Electronic resources)
The Optimal Distribution of a Perishable Item with Quality Requirements and Delivery Time Windows.
by:
(Electronic resources)
A Study of Food Hub Buyers in Vermont: Motivation, Marketing, and Strategy.
by:
(Electronic resources)
Perceptions and Purchase Intentions of Genetically Modified Foods by Commercial Food Buyers.
by:
(Electronic resources)
Globalization and state: Factors contributing to the contemporary food security crisis.
by:
(Electronic resources)
Aromatic amino acid catabolism by Lactobacillus spp.: Biochemistry and contribution to cheese flavor development.
by:
(Electronic resources)
Carbohydrate components of pomace in corn-based extrudates: Interactions, expansion dynamics, and structure-texture relationships.
by:
(Electronic resources)
Farm Food Safety Plans: Customizing Educational Materials for Small-Scale and Campus-Based Farms.
by:
(Electronic resources)
Sensory and Culinary Strategies for a Shift to a Plant-forward Diet: Can Extra Virgin Olive Oil Replace Butter?
by:
(Electronic resources)
Using Oxygen and Biopreservation as Hurdles to Improve Safety of Cooked Food during Storage at Refrigeration Temperatures.
by:
(Electronic resources)
Relationship between Food Waste-Related Attitudes and Behaviors in Emerging Adults.
by:
(Electronic resources)
Strategies to Cultivate Microalgae on Eutrophic Wastewater for Nutrients Recycling and Biomass Production.
by:
(Electronic resources)
Characterization of Lactose Fatty Acid Esters for Their Microbial Growth Inhibitory Activity and Emulsification Properties.
by:
(Electronic resources)
Analyzing Fact Based Preventive Approach to Address Foreign Material Contamination in the Food Industry.
by:
(Electronic resources)
Effect of Hofmeister Salts on the Compressibility of Bovine Serum Albumin.
by:
(Electronic resources)
Impact of Honeybee Isolates of Lactobacillus kunkeei on Wine Fermentations.
by:
(Electronic resources)
High pressure processing conditions for inactivation of human norovirus surrogate in oysters.
by:
(Electronic resources)
Pulsed light inactivation of murine norovirus on various food contact surfaces.
by:
(Electronic resources)
Impact of novel thermal and non-thermal processing on nutritional value and overall quality of papaya and strawberry nectars and their respective blends.
by:
(Electronic resources)
Sustainable agriculture reviews. = Chitin and chitosan: applications in food, agriculture, pharmacy, medicine and wastewater treatment. 36 :
by:
(Electronic resources)
Sustainable agriculture reviews. = Chitin and chitosan: history, fundamentals and innovations. 35 :
by:
(Electronic resources)
Fiber Evaluation for Prebiotic Effects and Fermentation Kinetics: Sustainable Sources and Commercial Products.
by:
(Electronic resources)
Effects of L-Isoleucine and Branched-Chain Amino Acids on Glucose Metabolism.
by:
(Electronic resources)
Implementation of the Food Safety Modernization Act among Fruit and Vegetable Processors in the North Central Region.
by:
(Electronic resources)
Towards Environmentally Sustainable and Cost-Effective Food Distribution in the U.S.
by:
(Electronic resources)
A Non-targeted Analysis of Organic Contaminants in Dietary Fish Oil Supplements in the U.S.
by:
(Electronic resources)
Investigating Antibiotic Resistance in Urban Agricultural Environment Using Phenotypic, Genomic, and Metagenomic Tools.
by:
(Electronic resources)
Unfamiliar Food Consumption among Western Tourists in Malaysia: Development of the Integrated Model.
by:
(Electronic resources)
Nutrition labelling of food to promote consumer health in transitional Thailand.
by:
(Electronic resources)
Inside the Minds of Malaysian World Pastry Chefs: Portraits of Culinary Creativity.
by:
(Electronic resources)
Pathogens, Precipitation, Poop and Produce: The Ecology and Control of Foodborne Pathogens in Produce Preharvest Environments.
by:
(Electronic resources)
Impact of Disinfectant Type, Concentration, and Contact Time on Bactericidal Efficacy against Healthcare-associated Pathogens.
by:
(Electronic resources)
The Perceptions, Intentions, and Expectations of Individuals Who Choose to Follow a Functional Food Regimen.
by:
(Electronic resources)
Effects of "Biotech Foods: The First Harvest" on knowledge, attitudes, and perceptions of journalists for newspapers in metropolitan markets in the United States regarding food biotechnology.
by:
(Electronic resources)
Development of an anaerobic treatment screening protocol for fruit and vegetable processing wastewater.
by:
(Electronic resources)
Susceptibility of Listeria monocytogenes-containing Biofilms to Chemical Disinfectants and Potential Transfer of Listeria from Soil to Produce at Refrigerated Temperature.
by:
(Electronic resources)
Pathways of Bacterial Infiltration into Plant Leaves: Mechanistic Modeling, Microbiological and Microfabrication Experiments.
by:
(Electronic resources)
Sensory Characterization of Specific Wood Smoke Aromas and their Contributions to Smoked Cheddar Cheese Flavor and Consumer Perceptions of Smoked Cheddar Cheese.
by:
(Electronic resources)
Nonenzymatic Browning and Acrylamide Formation in Fried Sweetpotato Chips.
by:
(Electronic resources)
Reducing Food Losses and Improving the Quality of Locally Produced Spinach.
by:
(Electronic resources)
Trust in Science and Attitudes regarding Genetically Modified Organisms in U.S. Adults.
by:
(Electronic resources)
Improving Risk Assessment and Regulation of Food Contaminants Using Novel Methods to Estimate Cumulative Dietary Exposure and Establish Safety Levels.
by:
(Electronic resources)
Understanding Food Texture Perception and Preference Based on Mouth Behavior.
by:
(Electronic resources)
Role of carbon dioxide/oxygen permselectivity of ionomer films in modified atmosphere packaging of fresh-cut fruits.
by:
(Electronic resources)
Applying a "Hypocrisy" Strategy to Improve Food Safety Practices in Restaurants.
by:
(Electronic resources)
Factors Surrounding the Implementation of Food Safety Management Systems and Their Impact on Food Safety Culture.
by:
(Electronic resources)
The Politics of Rescuing Rubbish: A Social Movement Analysis of Two Food Waste Activist Groups in London.
by:
(Electronic resources)
Production of Yogurt Under High Pressure: Effect on Fermentative Process and Yogurt Characteristics = = Producao de iogurte sob alta pressao: efeito no processo fermentativo e nas caracteristicas do iogurte.
by:
(Electronic resources)
Muslim Millennials and Cultured Meat Consumption: An Exploratory Elicitation Study.
by:
(Electronic resources)
Effects of Time and Temperature During Melanging on the Volatile Profile of Dark Chocolate.
by:
(Electronic resources)
Yogurt Consumption and Exercise Improve Body Composition in Lactating Women.
by:
(Electronic resources)
The Effect of Breakfast Macronutrient Composition in Children Ages 7-17 Years Old as a Potential Method to Combat Childhood Obesity.
by:
(Electronic resources)
Consumer Perception, Willingness to Pay, Tenderness and Retail Display of Non-enhanced, Enhanced and High-quality Pork Loins.
by:
(Electronic resources)
Respiratory Chain Activity and Protein Expression in Skeletal Muscles from High and Low Feed Efficient Swine within the Same Genetic Line.
by:
(Electronic resources)
Isotopic Ecology of Aquatic Communities Along the Rocky Mountains-Great Plains Ecotone.
by:
(Electronic resources)
Adhesion Mechanics and Physical Characteristics of Salmonella Enteritidis in Low Moisture Environments.
by:
(Electronic resources)
Selling or Saving Cultural Heritage? Sicilian Protected Geographical Indication Extra-Virgin Olive Oil.
by:
(Electronic resources)
A Critical Analysis of Small Business Social Responsibility in Independent Foodservice Businesses.
by:
(Electronic resources)
Does Knowing Better Mean Eating Better? Nutrition Literacy and Food Choices in a Cohort of Undergraduates.
by:
(Electronic resources)
Public Perceptions of "Genetically Modified" Food in the United States: The Roles of Knowledge, Risk, and Trust.
by:
(Electronic resources)
Club Athletes: Dietary Supplement Use and How the Registered Dietitian Can Better Serve This Population.
by:
(Electronic resources)
Design of a Virtual Reality Scenario and Scent Generator for Sensory Training.
by:
(Electronic resources)
Closed-Loop Sustainable Food Supply Chain Management: Design of Network Models for Efficient Operations.
by:
(Electronic resources)
Nourishing Neighborhoods Cultivating Local Food Connections in the Urban Environment.
by:
(Electronic resources)
The Role of Wastewater Treatment and Water Reclamation on Antibiotic Resistance in Water and Soil Environments in the United States and Mexico.
by:
(Electronic resources)
Defining the Food Safety Landscape in Cambodia: The Ecology of Salmonella enterica in Informal Markets.
by:
(Electronic resources)
The Role of Saliva and Hydrocolloids in Texture Perception of Semisolid Foods: Using Rheological, Tribological and Sensory Evaluation Techniques.
by:
(Electronic resources)
Sensory Characterization and Data Mining of the Relationships among the Properties of Sufu Products (Chinese Fermented Soybean Curd) Using the Multivariate Statistical Approach.
by:
(Electronic resources)
Reusable Light-Activated Antimicrobial Materials Prepared with Food Ingredients.
by:
(Electronic resources)
It's All About the Land: How Plan Colombia Contributed to Oil Palm Expansion and Forced Displacement in Colombia.
by:
(Electronic resources)
Cove Mutton Consumption Survey: Policy Insights to Address Uranium Contamination of Navajo Traditional Mutton.
by:
(Electronic resources)
Prevalence, Subtyping, Tracking, and Select Spoilage Manifestations of Gram-Negative Bacterial Fluid Milk Postpasteurization Contaminants, Particularly Pseudomonas spp.
by:
(Electronic resources)
Expanding the Knowledge of Agritourism Benefits: Innovative Approaches to Strengthening Local Food Systems.
by:
(Electronic resources)
Development and evaluation of a flow injection liposome immunoanalysis (FILIA) system for fumonisin B1.
by:
(Electronic resources)
Bioprocessing of Soybean Seed-Coats for Production of Proteins & Omega-3 Fatty Acids Using Pythium Isolates.
by:
(Electronic resources)
Consumer Preferences for Value Added Products: A Case Study for South Carolina.
by:
(Electronic resources)
Investigations of the Oxidative Stability of Rendered Protein Meals and Their Suitability as Feed Ingredients.
by:
(Electronic resources)
Alternative Protein and Iron Sources for Infant and Young Child Nutrition.
by:
(Electronic resources)
Generalizable Methodology for Measurement and Analysis of Nutritional Intake.
by:
(Electronic resources)
Fructose Metabolism in FVB/N Mice: Differential Effects of Long- and Short-Term Feeding.
by:
(Electronic resources)
Enriching Eggs of Laying Hens with Multiple Bioactive Nutrients for Improving Human Health.
by:
(Electronic resources)
Development of Biocatalytic Approach Using Fungal Laccase to Produce Novel Functional Ingredients via Protein Crosslinking and Protein/Polysaccharide Conjugation.
by:
(Electronic resources)
Impact of Different Plant-Based Foods Consumption on the Composition and Diversity of Gut Microbiota.
by:
(Electronic resources)
Biopreservation of Tomatoes (Solanum Lycopersicum) Using Partially Purified Bacteriocin Produced by Lactobacillus Apis HBAM1 and Lactobacillus Plantarum SJC103.
by:
(Electronic resources)
The Effect of Physically Effective Undegradable Neutral Detergent Fiber and Rumen Fermentable Starch on Lactating Holstein Cows.
by:
(Electronic resources)
Supermarket Retailers' Perspective on Online Grocery Shopping amid the COVID-19 Pandemic.
by:
(Electronic resources)
Decontamination of Particulate Foods Using Intense Pulsed Light and Other Non-Thermal Technologies.
by:
(Electronic resources)
Flexible and Semirigid Packaging for High Pressure and Microwave-based Pasteurization and Sterilization Processes.
by:
(Electronic resources)
Spectral Imaging Based Non-Contact Detection of Biotic and Abiotic Stress in Berry Crops.
by:
(Electronic resources)
Associations Between Gut Microbiota Composition and Production Efficiency of Broiler Chickens.
by:
(Electronic resources)
Natamycin, a New Postharvest Biofungicide: Toxicity to Major Decay Fungi, Efficacy, and Optimized Usage Strategies.
by:
(Electronic resources)
Co-Production of Knowledge with Indigenous Peoples for UN Sustainable Development Goals (SDGs): Higaonon Food Ethnobotany, and a Discovery of a New Begonia Species in Mindanao, Philippines.
by:
(Electronic resources)
A Good Food Journey Investigating the Wisdom of Regenerative Food Systems in Arid Regions.
by:
(Electronic resources)
Nonthermal processing in agri-food-bio sciences = sustainability and future goals /
by:
(Electronic resources)
Food process engineering and technology = safety, packaging, nanotechnologies and human health /
by:
(Electronic resources)
Delivering functionality in foods = from structure design to product engineering /
by:
(Electronic resources)
Transfer and inactivation of Salmonella during post-harvest processing of tomatoes.
by:
(Electronic resources)
Cuisine worlds: Professional cooking, public eating, and the production of culture in contemporary Moscow.
by:
(Electronic resources)
A comparision of the rankings of ethnic restaurant dining experiences: Electronic word-of-mouth postings versus on-site customer surveys.
by:
(Electronic resources)
Restoring a sacred understanding of food: An ecofeminist analysis and spiritual reflection on what has been lost and is being regained.
by:
(Electronic resources)
Persistent organic pollutants: A risk assessment of Vancouver Island First Nations traditional seafoods.
by:
(Electronic resources)
Determination of bioavailable iron and vitamin A in fortified blended foods and fatty acids and phytosterols in saw palmetto supplements.
by:
(Electronic resources)
Television Celebrity Chefs as Role Models for Consumer's Safe Food Handling in the Home.
by:
(Electronic resources)
Development of Complementary Fresh-Food Systems through the Exploration and Identification of Profit-Maximizing, Supply Chains.
by:
(Electronic resources)
Effect of high pressure processing on migration characteristics in polyethylene terephthalate film.
by:
(Electronic resources)
Interaction and protection of antimicrobial compounds with carbohydrate-based colloidal systems for improved food safety.
by:
(Electronic resources)
Evaluation of Processing Variables to Increase the Solids of Milk Protein Concentrates Prior to Drying.
by:
(Electronic resources)
The Microbiome Surrounding Death and Decay: Microbial Ecology of Food Processing, Meat Spoilage, and Human Decomposition Environments.
by:
(Electronic resources)
Effects of High Pressure and Sous-Vide Processing on Quality of Atlantic Sea Scallops (Placopecten magellanicus).
by:
(Electronic resources)
Pressure-Assisted Thermal Processing of Bacterial Spores: Influence of Selected Product and Packaging Parameters.
by:
(Electronic resources)
Impacts of Postharvest Temperature Exposure Profiles on Rice Physicochemical Properties.
by:
(Electronic resources)
Show more
Fewer
Subjects