La levure, l'un des ingrédients les plus anciens - Tout sur la Levure
Winter Webinar: Alternative Proteins and Novel Foods - JIFSAN
PDF) Advanced applications of chemo‐responsive dyes based odor imaging technology for fast sensing food quality and safety: A review
Foods | Free Full-Text | Rapid Non-Destructive Analysis of Food Nutrient Content Using Swin-Nutrition
Frontiers | The role of valorised plant proteins and phenolic compounds on the digestibility of foods: a short review of recent trends and future opportunities in addressing sustainability issues
Aliments fermentés: données recentes - Yogurt in Nutrition
Unravelling the impact of fat content on the microbial dynamics and spatial distribution of foodborne bacteria in tri-phasic viscoelastic 3D models | Scientific Reports
Aliments riches en fibres : liste et tableau - Nutri&Co
Foodomics: Analytical Opportunities and Challenges | Analytical Chemistry
Winter Webinar: Alternative Proteins and Novel Foods - JIFSAN
Food waste can be important source of bioactive compounds | Anteja
Future Foods: Ensuring Sustainability of Our Global Food Supply | Technology Networks
Dr. A. Driando Ahnan-Winarno on LinkedIn: "Truly healthy food". A phrase that would invite a lot of debate. But…
Estimasi Risiko Okratoksin A dari Konsumsi Kopi Bubuk di Indonesia | Jurnal Teknologi dan Industri Pangan
Application santé : nos objectifs santé • GoodSesame
Food, feed, and the future - A growing challenge for farmers by agriNews - Issuu
Foods | Free Full-Text | Chemical and Biological Sensors for Food-Quality Monitoring and Smart Packaging
Engineering strategies to modulate nutrient digestion kinetics and bioaccessibility of plant-based foods - ScienceDirect
Safety concerns of processed foods in terms of neo-formed contaminants and NOVA classification - ScienceDirect
Foods | Free Full-Text | Bacteriological Quality and Biotoxin Profile of Ready-to-Eat Foods Vended in Lagos, Nigeria
Mahfuzur Rahman on LinkedIn: Excited to share my review article 'on plant based protein extraction and… | 20 comments
Utilisation de la pression hydrostatique, l'homogénéisation à haute pression ou l'extrusion pour la valorisation des rejets agroalimentaires | Acfas
Healthy Food Preparation: Reducing Toxicant Exposure | The Institute for Functional Medicine
PDF) Mild processing of seafood—A review
Postbiotics produced by lactic acid bacteria: The next frontier in food safety - The Sourdough School
PDF) Phage‐based technologies for highly sensitive luminescent detection of foodborne pathogens and microbial toxins: A review
