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Acrylamide in home-prepared roasted potatoes : Physiological Effects of Thermally Treated FoodsSKOG, Kerstin; VIKLUND, Gunilla; OLSSON, Kerstin et al.Molecular nutrition & food research (Print). 2008, Vol 52, Num 3, pp 307-312, issn 1613-4125, 6 p.Article

Effect of frying time on acrylamide content and quality aspects of French friesROMANI, Santina; BACCHIOCCA, Mara; ROCCULI, Pietro et al.European food research & technology (Print). 2008, Vol 226, Num 3, pp 555-560, issn 1438-2377, 6 p.Article

Humeur : Gastronomie moléculaire : Plaisirs et dépendances = Molecular gastronomyKNOLL, Maël; ZOSIMO LANDOLFO, Guido.Biofutur (Puteaux). 2002, Vol oct, pp 23-24, issn 0294-3506, HS3Article

Die Mikrowelle als Zivilisationsfortschriftt und als Beitrag zur Kochkultur = Microwaves as progress of civilisation and contribution to the art of cookingMAIER-LEIBNITZ, H.Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene. 1995, Vol 86, Num 2, pp 84-88, issn 0026-6841Conference Paper

Cuisiner avec les moyens du bordDERENNE, Jean-Philippe.ALIMENTATION SANTE ET PETIT BUDGET. 2011, Num 52, pp 2-4, issn 1629-1212, 3 p.Article

Fonds, fumets, aides culinaires : de vrais PAI = Stocks, flavour concentrates and culinary adjuncts : real food intermediate productsArômes ingrédients additifs. 1997, Num 9, pp 28-31, issn 1260-9978Article

Dual purpose activity versus single-purpose activity in terms of duration on task, exertion level, and affectMILLER, L; NELSON, D. L.Occupational therapy in mental health. 1987, Vol 7, Num 1, pp 55-67, issn 0164-212XArticle

Qualitätsanforderungen an Meerrettichdauerwaren = Quality requirements of Horseradish preparationsWEBER, G.Deutsche Lebensmittel-Rundschau. 2002, Vol 98, Num 6, issn 0012-0413, p. 220Article

Les cancérigènes produits au cours de la préparation des aliments et le rôle de certaines boissons = Carcinogen in the course of food preparation and the function of some drinksSPANO, J.-P.L' Information diététique. 1999, Num 1, pp 6-8, issn 0020-0034Conference Paper

Effect of Home Freezing and Italian Style of Cooking on Antioxidant Activity of Edible VegetablesDANESI, F; BORDONI, A.Journal of food science. 2008, Vol 73, Num 6, issn 0022-1147, H109-H112Article

International authors and themesJournal of culinary science and technology. 2006, Vol 5, Num 2-3, 147 p.Serial Issue

Nouvelles techniques d'utilisation des légumes secs = New techniques of grain legumes usingProcess (Cesson-Sévigné). 1995, Num 1106, issn 0998-6650, p. 64Conference Paper

Les Cercles culinaires du Cidil: un concept pour perpétuer l'utilisation des produits laitiers en cuisine familiale = Cooking clubs at CIDIL: using dairy product in the family kitchenLEMOINE, Rita.Revue laitière française. 2002, Vol 620, pp 30-31, issn 0035-3590Article

La gastronomie moléculaire... : La chimie n'oublie pas le citoyen qui cuisine = Molecular gastronomy... : Chemistry doesn't forget the cookTHIS, Hervé.L' Actualité chimique (Paris. 1973). 2000, Num 11, pp 58-59, issn 0151-9093Conference Paper

Die rationelle Anwendung der Mikrowellen in der Küche = Economic application of microwaves in the kitchensGOLAY, A; GOLAY, G.Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene. 1995, Vol 86, Num 2, pp 120-127, issn 0026-6841Conference Paper

Untersuchungen zum Nitrosamingehalt von Pizzen und Toasts = Nitrosamin content of pizzas and toastsWIEGLER, E; KOLB, H; RÜHL, C et al.Fleischwirtschaft (Frankfurt). 1994, Vol 74, Num 12, pp 1296-1298, issn 0015-363XArticle

Avalons la pilule ! Avec plaisir !THIS, Hervé.Pour la science (Imprimé). 2009, Num 376, pp 97-97, issn 0153-4092, 1 p.Article

Intelligent packaging for the future smart kitchenYAM, K. L.Packaging technology & science. 2000, Vol 13, Num 2, pp 83-85, issn 0894-3214Article

The effects of various culinary treatments on the pigment content of green beans (Phaseolus vulgaris, L.)DE LA CRUZ-GARCIA, C; GONZALEZ-CASTRO, M. J; ORUNA-CONCHA, M. J et al.Food research international. 1997, Vol 30, Num 10, pp 787-791, issn 0963-9969Article

Organoleptic study of Deacidified and deodourise palm OilKAPIL, Umesh; NAYAR, Deepika; SHARMA, T. D et al.Indian journal of pediatrics. 2001, Vol 68, Num 2, pp 123-126, issn 0019-5456Article

Jeux de capillaritéTHIS, Hervé.Pour la science (Imprimé). 2009, Num 382, issn 0153-4092, p. 91Article

Marketing of dutch culinary restaurants : An exploration from the entrepreneur's perspectiveGEHRELS, Sjoerd A; KRISTANTO, Stephanie.Journal of culinary science and technology. 2006, Vol 5, Num 2-3, pp 23-37, 15 p.Article

Distribution of multiple pesticide residues in apple segments after home processingRASMUSSSEN, R. R; POULSEN, M. E; HANSEN, H. C. B et al.Food additives and contaminants. 2003, Vol 20, Num 11, pp 1044-1063, issn 0265-203X, 20 p.Article

Homemade gluten-free pasta is as well or better digested than gluten-containing pastaCLEMENTE, Gennardo; GIACCO, Rosalba; LASORELLA, Giovanna et al.Journal of pediatric gastroenterology and nutrition. 2001, Vol 32, Num 1, pp 110-113, issn 0277-2116Article

Developing subject fields in culinary arts, science, and gastronomyHEGARTY, Joseph A.Journal of culinary science and technology. 2005, Vol 4, Num 1, pp 5-13, 9 p.Article

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