Pascal and Francis Bibliographic Databases

Help

Search results

Your search

kw.\*:("Alimento cocido")

Document Type [dt]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Publication Year[py]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Discipline (document) [di]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Language

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Author Country

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Results 1 to 25 of 400

  • Page / 16
Export

Selection :

  • and

Modelling vacuum cooling process of cooked meat: part 1: analysis of vacuum cooling systemLIJUN WANG; SUN, Da-Wen.International journal of refrigeration. 2002, Vol 25, Num 7, pp 854-861, issn 0140-7007Article

Effect of cooking at home on the levels of eight phthalates in foodsFIERENS, T; VANERMEN, G; VAN HOLDERBEKE, M et al.Food and chemical toxicology. 2012, Vol 50, Num 12, pp 4428-4435, issn 0278-6915, 8 p.Article

Estimation of methylmercury intake from the 2007 Chinese Total Diet StudySHANG, X. H; LI, X. W; ZHANG, L et al.Food additives & contaminants. Part B, Surveillance (Print). 2010, Vol 3, Num 4, pp 236-245, issn 1939-3210, 10 p.Article

MICROBIOLOGICAL QUALITY OF SOUS VIDE COOK-CHILL PRESERVED FOOD AT DIFFERENT SHELF LIFESEBASTIA, C; SORIANO, J. M; IRANZO, M et al.Journal of food processing and preservation. 2010, Vol 34, Num 6, pp 964-974, issn 0145-8892, 11 p.Article

Thermal history indicators for cook-chill foods: Effect of particle size on cold-triggering timeMIZOGUCHI, T; KITSUNAI, M; HIROSE, K et al.Food Australia. 2011, Vol 63, Num 3, pp 77-81, issn 1032-5298, 5 p.Article

Development of the Maillard reaction in foods cooked by different techniques. Intake of Maillard-derived compoundsDELGADO-ANDRADE, Cristina; SEIQUER, Isabel; HARO, Ana et al.Food chemistry. 2010, Vol 122, Num 1, pp 145-153, issn 0308-8146, 9 p.Article

Indoor acrolein emission and decay rates resulting from domestic cooking eventsSEAMAN, Vincent Y; BENNETT, Deborah H; CAHILL, Thomas M et al.Atmospheric environment (1994). 2009, Vol 43, Num 39, pp 6199-6204, issn 1352-2310, 6 p.Article

Antimutagenicity of curcumin and related compounds against genotoxic heterocyclic amines from cooked food : The structural requirementSHISHU; INDU PAL KAUR.Food chemistry. 2008, Vol 111, Num 3, pp 573-579, issn 0308-8146, 7 p.Article

PREVALENCE OF SALMONELLA SPP. IN RAW AND COOKED FOODS IN ISFAHAN-IRANJALALI, Mohammad; ABEDI, Daryoush; SEYED ALI POURBAKHSH et al.Journal of food safety. 2008, Vol 28, Num 3, pp 442-452, issn 0149-6085, 11 p.Article

Chemical profile and sensory properties of different foods cooked by a new radiofrequency ovenFIORE, Alberto; DI MONACO, Rossella; CAVELLA, Silvana et al.Food chemistry. 2013, Vol 139, Num 1-4, pp 515-520, issn 0308-8146, 6 p.Article

Microbial safety and quality of various types of cooked chilled foodsDAELMAN, Jeff; JACXSENS, Liesbeth; DEVLIEGHERE, Frank et al.Food control. 2013, Vol 30, Num 2, pp 510-517, issn 0956-7135, 8 p.Article

Phytosteryl sinapates and vanillates: Chemoenzymatic synthesis and antioxidant capacity assessmentZHULIANG TAN; SHAHIDI, Fereidoon.Food chemistry. 2013, Vol 138, Num 2-3, pp 1438-1447, issn 0308-8146, 10 p.Article

Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in MalaysiaJAHURUL, M. H. A; JINAP, S; ANG, S. J et al.Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment (Print). 2010, Vol 27, Num 8, pp 1060-1071, issn 1944-0049, 12 p.Article

Modelling vacuum cooling process of cooked meat: part 2: mass and heat transfer of cooked meat under vacuum pressureLIJUN WANG; SUN, Da-Wen.International journal of refrigeration. 2002, Vol 25, Num 7, pp 862-871, issn 0140-7007Article

Measurement of cooked noodle stickiness using a modified instrumental methodSEUNG JU LEE; RHA, Mikyoung; KOH, Wonbang et al.Cereal chemistry. 2002, Vol 79, Num 6, pp 838-842, issn 0009-0352, 5 p.Article

Domestic cooking methods affect the nutritional quality of red cabbageFENG XU; YONGHUA ZHENG; ZHENFENG YANG et al.Food chemistry. 2014, Vol 161, pp 162-167, issn 0308-8146, 6 p.Article

Assessment of human exposure to aluminum through cooked food monitoringNYANGABABO, J. T; DROTI, A. J.Bulletin of environmental contamination and toxicology. 2006, Vol 77, Num 5, pp 712-717, issn 0007-4861, 6 p.Article

Identification of species origin of fresh, cooked and decomposed meats using brain antigensREDDY, P. M; LINGA REDDY, V. S; RAO, Z. S et al.Journal of food science and technology (Mysore). 2000, Vol 37, Num 2, pp 201-203, issn 0022-1155Article

Determination of heterocyclic amines in braised sauce beefYAO, Y; PENG, Z. Q; WAN, K. H et al.Food chemistry. 2013, Vol 141, Num 3, pp 1847-1853, issn 0308-8146, 7 p.Article

Effect of thermal treatments on arsenic species contents in foodDEVESA, V; VELEZ, D; MONTORO, R et al.Food and chemical toxicology. 2008, Vol 46, Num 1, pp 1-8, issn 0278-6915, 8 p.Article

The impact of glucuronidation on the bioactivation and DNA adduction of the cooked-food carcinogen 2 -amino-1-methyl-6-phenylimidazo [4,5-b]pyridine in vivoMALFATTI, Michael A; UBICK, Esther A; FELTON, James S et al.Carcinogenesis (New York. Print). 2005, Vol 26, Num 11, pp 2019-2028, issn 0143-3334, 10 p.Article

The cooked food derived carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine is a potent oestrogen: a mechanistic basis for its tissue-specific carcinogenicityLAUBER, Sandra N; ALI, Simak; GOODERHAM, Nigel J et al.Carcinogenesis (New York. Print). 2004, Vol 25, Num 12, pp 2509-2517, issn 0143-3334, 9 p.Article

Trend to better nutrition on Australian hospital menus 1986-2001 and the impact of cook-chill food service systemsMCCLELLAND, A; WILLIAMS, P.Journal of human nutrition and dietetics (Print). 2003, Vol 16, Num 4, pp 245-256, issn 0952-3871, 12 p.Article

NIR-measurements of moisture changes in foodsWÄHLBY, Urban; SKJÖLDEBRAND, Christina.Journal of food engineering. 2001, Vol 47, Num 4, pp 303-312, issn 0260-8774Article

Comparison of Phylloquinone bioavailability from food sources or a supplement in human subjectsGARBER, A. K; BINKLEY, N. C; KRUEGER, D. C et al.The Journal of nutrition. 1999, Vol 129, Num 6, pp 1201-1203, issn 0022-3166Article

  • Page / 16