Food

Fermented Pigeon Pea ( Cajanus cajan ) Ingredients in Pasta Products

Engineering / Food / Vitamins / Food Technology / Agricultural / CHEMICAL SCIENCES / Fermentation / Seeds / Dietary fiber / Agricultural and Food Chemistry / PLANT PROTEINS / Pigeon / Cajanus / Hot Temperature / Nutritive Value / CHEMICAL SCIENCES / Fermentation / Seeds / Dietary fiber / Agricultural and Food Chemistry / PLANT PROTEINS / Pigeon / Cajanus / Hot Temperature / Nutritive Value

Antimicrobial and Antioxidant Potentials of Essential Oil and Acetone Extract of Myristica fragrans Houtt. (Aril Part)

Chemical Engineering / Food Science / Food / Essential Oil / Food Sciences

In vitro Antioxidant Activity of Different Cultivars of Banana Flower (Musa paradicicus L.) Extracts Available in India

Chemical Engineering / Food Science / Food / Oxidative Stress / Flavonoids / India / Antioxidants / Polyphenols / Flowers / Musa / Iron / Lipid peroxidation / High Pressure Liquid Chromatography / Hydrogen Peroxide / Plant extracts / Emulsions / Food Sciences / Oxidation-Reduction / Linoleic Acid / India / Antioxidants / Polyphenols / Flowers / Musa / Iron / Lipid peroxidation / High Pressure Liquid Chromatography / Hydrogen Peroxide / Plant extracts / Emulsions / Food Sciences / Oxidation-Reduction / Linoleic Acid

Diseño de un repositorio de datos de investigación agroalimentaria

Food / Agriculture / Open Data / Research Data Management / Open science / Repository / Information system design / Repository / Information system design

Supercritical carbon dioxide extraction of the residual oil from palm kernel cake

Food Engineering / Food / Food Sciences

Separation of palm kernel oil from palm kernel with supercritical carbon dioxide using pressure swing technique

Mass Transfer / Food Engineering / Kinetics / Food / Supercritical carbon dioxide / Food Sciences / Packed Bed / Food Sciences / Packed Bed

Increased Portion Size Leads to Increased Energy Intake in a Restaurant Meal**

Obesity / Food / Adolescent / Multidisciplinary / Humans / Female / Male / Restaurants / Research Method / Body Size / Food intake / Middle Aged / Adult / Body Weight / Energy Intake / Female / Male / Restaurants / Research Method / Body Size / Food intake / Middle Aged / Adult / Body Weight / Energy Intake

Increased Portion Size Leads to Increased Energy Intake in a Restaurant Meal**

Obesity / Food / Adolescent / Multidisciplinary / Humans / Female / Male / Restaurants / Research Method / Body Size / Food intake / Middle Aged / Adult / Body Weight / Energy Intake / Female / Male / Restaurants / Research Method / Body Size / Food intake / Middle Aged / Adult / Body Weight / Energy Intake

Physical and chemical characterization of Pescabivona, a Sicilian white flesh peach cultivar [Prunus persica (L.) Batsch]

Chemical Engineering / Principal Component Analysis / Statistical Analysis / Food / Chemical Analysis / Food Sciences / Prunus Persica / Antioxidant Capacity / Firm Value / Organic Acid / Titratable acidity / Food Sciences / Prunus Persica / Antioxidant Capacity / Firm Value / Organic Acid / Titratable acidity

25 Años De Investigación en Nutrición y Alimentación en El Espacio Iberoamericano Del Conocimiento

Publishing / Food / Food Technology / Spain / Latin America / Humans / Bibliographic Databases / Dietetics / Retrospective Studies / Nutritional Sciences / Humans / Bibliographic Databases / Dietetics / Retrospective Studies / Nutritional Sciences

Uncharged tRNA and Sensing of Amino Acid Deficiency in Mammalian Piriform Cortex

Science / Food / Diet / Stress Management / Multidisciplinary / Protein synthesis / Protein Kinases / Mice / Animals / Threonine / Phosphorylation / Eating / Rats / Piriform Cortex / Food Preferences / Amino Acid Profile / Acylation / Olfactory Pathways / Protein synthesis / Protein Kinases / Mice / Animals / Threonine / Phosphorylation / Eating / Rats / Piriform Cortex / Food Preferences / Amino Acid Profile / Acylation / Olfactory Pathways

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