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Items: 1 to 20 of 107

1.

Soft matter approaches to structured foods: from "cook-and-look" to rational food design?

Ubbink J.

Faraday Discuss. 2012;158:9-35; discussion 105-24. Review.

PMID:
23234158
2.

Soft matter approaches to food structuring.

van der Sman RG.

Adv Colloid Interface Sci. 2012 Aug-Sep;176-177:18-30. doi: 10.1016/j.cis.2012.04.002. Epub 2012 Apr 20. Review.

PMID:
22579293
3.

Designer colloids in structured food for the future.

Douaire M, Norton IT.

J Sci Food Agric. 2013 Oct;93(13):3147-54. doi: 10.1002/jsfa.6246. Epub 2013 Jul 8. Review.

PMID:
23716173
4.

Nutritional losses and gains during processing: future problems and issues.

Henry CJ, Heppell N.

Proc Nutr Soc. 2002 Feb;61(1):145-8. Review.

PMID:
12002789
5.

Technological developments and the need for technical competencies in food services.

Rodgers S.

J R Soc Promot Health. 2005 May;125(3):117-23.

PMID:
15920925
6.

Understanding foods as soft materials.

Mezzenga R, Schurtenberger P, Burbidge A, Michel M.

Nat Mater. 2005 Oct;4(10):729-40. Review.

PMID:
16195765
7.

Contemporary food technology and its impact on cuisine.

Lupien JR, Lin DX.

Asia Pac J Clin Nutr. 2004;13(2):156-61. Review.

8.

Microencapsulation: its application in nutrition.

Schrooyen PM, van der Meer R, De Kruif CG.

Proc Nutr Soc. 2001 Nov;60(4):475-9. Review.

PMID:
12069400
9.
10.

Advances in genomics for microbial food fermentations and safety.

de Vos WM.

Curr Opin Biotechnol. 2001 Oct;12(5):493-8. Review.

PMID:
11604327
11.

Potential for improvement of population diet through reformulation of commonly eaten foods.

van Raaij J, Hendriksen M, Verhagen H.

Public Health Nutr. 2009 Mar;12(3):325-30. doi: 10.1017/S1368980008003376. Epub 2008 Aug 1.

PMID:
18671891
12.

Towards the rational design of foods: the 4th delivery of functionality in complex foods conference.

Co ED, Peyronel F, Yada RY, Marangoni AG.

Food Funct. 2012 Mar;3(3):200-1. doi: 10.1039/c2fo90005j. Epub 2012 Feb 29. No abstract available.

PMID:
22377932
13.

Fish silage: a review.

Raa J, Gildberg A.

Crit Rev Food Sci Nutr. 1982;16(4):383-419. Review.

PMID:
7047081
14.

Microbial bioinformatics for food safety and production.

Alkema W, Boekhorst J, Wels M, van Hijum SA.

Brief Bioinform. 2016 Mar;17(2):283-92. doi: 10.1093/bib/bbv034. Epub 2015 Jun 16. Review.

15.

The food-process subsystem for CELSS: a conceptual analysis.

Fu B, Nelson PE, Mitchell C.

Life Support Biosph Sci. 1995 Fall;2(2):59-70.

PMID:
11538311
16.

New analytical techniques in food science.

Ibañez E, Cifuentes A.

Crit Rev Food Sci Nutr. 2001 Sep;41(6):413-50. Review.

PMID:
11592683
17.

Krill for human consumption: nutritional value and potential health benefits.

Tou JC, Jaczynski J, Chen YC.

Nutr Rev. 2007 Feb;65(2):63-77. Review.

PMID:
17345959
18.

[Production of low-caloric stewed fruits with the use of natural sweeteners].

Makarov VN.

Vopr Pitan. 2009;78(2):77-8. Russian.

PMID:
19514349
19.

Safety and nutritional assessment of GM plants and derived food and feed: the role of animal feeding trials.

EFSA GMO Panel Working Group on Animal Feeding Trials..

Food Chem Toxicol. 2008 Mar;46 Suppl 1:S2-70. doi: 10.1016/j.fct.2008.02.008. Epub 2008 Feb 13. Review.

PMID:
18328408
20.

Soft matter food physics--the physics of food and cooking.

Vilgis TA.

Rep Prog Phys. 2015 Dec;78(12):124602. doi: 10.1088/0034-4885/78/12/124602. Epub 2015 Nov 4.

PMID:
26534781

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