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Results 1 to 25 of 96

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Gastronomie industrielle : choisir sa bonne étoile = Industrial gastronomyBIAGGINI, Francois.RIA. Revue économique et technique de l'industrie alimentaire européenne. 2003, Num 638, pp 18-19, issn 0035-4244, 2 p.Article

Effect of supplementation of soy, sorghum, maize, and rice on the quality of cooked noodlesKHETARPAUL, Neelam; GOYAL, Rajni.Ecology of food and nutrition. 2007, Vol 46, Num 1, pp 61-76, issn 0367-0244, 16 p.Article

Confidence to Cook Vegetables and the Buying Habits of Australian HouseholdsWINKLER, Elisabeth; TURRELL, Gavin.Journal of the American Dietetic Association. 2010, Vol 110, Num 5, issn 0002-8223, S52-S61, SUP1Article

La gastronomie moléculaire et physique = Molecular and physical gastronomyThis, Hervé; Potier, P.1996, 343 p.Thesis

Internet Sites of Current Interest to Culinarians and Culinary TeachersRUETZLER, Tanya; TAYLOR, Jim.Journal of culinary science & technology (Print). 2009, Vol 7, Num 1, pp 34-36, issn 1542-8052, 3 p.Article

Confidence to Cook Vegetables and the Buying Habits of Australian HouseholdsWINKLER, Elisabeth; TURRELL, Gavin.Journal of the American Dietetic Association. 2009, Vol 109, Num 10, pp 1759-1768, issn 0002-8223, 10 p.Article

What does it take to be a creative culinary artist?HORNG, Jeou-Shyan; LEE, Yi-Chun.Journal of culinary science and technology. 2006, Vol 5, Num 2-3, pp 5-22, 18 p.Article

Out of the shadows and into the lightCULLEN, Michael.Journal of culinary science and technology. 2005, Vol 4, Num 1, pp 31-37, 7 p.Article

Conscience périphérique et travail coopératif dans un café-restaurant = Awareness and cooperative work in a café-restaurantCAHOUR, Béatrice; PENTIMALLI, Barbara.Activités (Vitry-sur-Seine). 2005, Vol 2, Num 1, pp 50-75, issn 1765-2723, 26 p.Article

En Japonais = Carpal tunnel syndrome in three public school lunch cooksKURUMATANI, N; TAJIMA, T; MATSUURA, Y et al.Sangyo Igaku. 1992, Vol 34, Num 1, pp 44-45, issn 0047-1879Article

Polyamine Metabolism and Transforming Growth Factor-β Signaling Are Affected in Caco-2 Cells by Differentially Cooked Broccoli ExtractsFURNISS, Caroline S. M; BENNETT, Richard N; BACON, James R et al.The Journal of nutrition. 2008, Vol 138, Num 10, pp 1840-1845, issn 0022-3166, 6 p.Article

De l'hôtellerie privée à l'hôtellerie hospitalière: journées d'études spécialisées organisées par le G.R.A.P.H. (extraits des débats) = Hospital catering: meeting of the G.R.A.P.HGestions hospitalières. 1988, Num 276, pp 347-358, issn 0016-9218, 11 p.Article

To What Extent Does Studying to Become an Australian Trade-Qualified Cook Prepare Culinary Students for Further Education?WOOLCOCK, Cam.Journal of culinary science & technology (Print). 2011, Vol 9, Num 4, pp 228-246, issn 1542-8052, 19 p.Article

Moving from a Tacit to a Structured Culinary Innovation Process : A Case for the BASICS and Just-Right Plots in EvaluationHARRINGTON, Robert J; BAGGS, Charlie; OTTENBACHER, Michael C et al.Journal of culinary science & technology (Print). 2009, Vol 7, Num 1, pp 73-88, issn 1542-8052, 16 p.Article

Recipe for a Successful Academic Career in Culinary Arts and SciencesLA LOPA, Joseph.Journal of culinary science & technology (Print). 2009, Vol 7, Num 1, pp 45-51, issn 1542-8052, 7 p.Article

Burn injury in kitchen workers : A cause for preventionRIINA, Louis H; SIMPSON, Roger L; GUDJONSSON, Otto et al.The Journal of burn care & rehabilitation. 2000, Vol 21, Num 6, pp 563-565, issn 0273-8481Conference Paper

Protein contact dermatitis from paprika and curry in a cookHAFNER, J; RIESS, C. E; WÜTHRICH, B et al.Contact dermatitis. 1992, Vol 26, Num 1, pp 51-52, issn 0105-1873Article

Influences of muscle composition and structure of pork from different breeds on stability and textural properties of cooked meat emulsionSORAPUKDEE, Supaluk; KONGTASORN, Chananya; BENJAKUL, Soottawat et al.Food chemistry. 2013, Vol 138, Num 2-3, pp 1892-1901, issn 0308-8146, 10 p.Article

The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba)KHALIL GHAWI, Sameer; METHVEN, Lisa; NIRANJAN, Keshavan et al.Food chemistry. 2013, Vol 138, Num 2-3, pp 1734-1741, issn 0308-8146, 8 p.Article

Molecular Gastronomy in FranceTHIS, Hervé.Journal of culinary science & technology (Print). 2011, Vol 9, Num 3, pp 140-149, issn 1542-8052, 10 p.Article

Hospital catering systems and their impact on the sensorial profile of foods provided to older patients in the UKMAVROMMATIS, Yiannis; MOYNIHAN, Paula J; GOSNEY, Margot A et al.Appetite (Print). 2011, Vol 57, Num 1, pp 14-20, issn 0195-6663, 7 p.Article

Contact anaphylaxis and protein contact dermatitis in a cook handling chicory leavesWILLI, R; PFAB, F; HUSS-MARP, J et al.Contact dermatitis. 2009, Vol 60, Num 4, pp 226-227, issn 0105-1873, 2 p.Article

Uncooked rice of relatively low gelatinization degree resulted in lower metabolic glucose and insulin responses compared with cooked rice in female college studentsEUN YOUNG JUNG; HYUNG JOO SUH; WAN SOO HONG et al.Nutrition research (New York, NY). 2009, Vol 29, Num 7, pp 457-461, issn 0271-5317, 5 p.Article

Impact of sedimentary arsenic through irrigated groundwater on soil, plant, crops and human continuum from Bengal delta : Special reference to raw and cooked riceROYCHOWDHURY, Tarit.Food and chemical toxicology. 2008, Vol 46, Num 8, pp 2856-2864, issn 0278-6915, 9 p.Article

Absorption and metabolism of bioactive molecules after oral consumption of cooked edible heads of Cynara scolymus L. (cultivar Violetto di Provenza) in human subjects : a pilot studyAZZINI, E; BUGIANESI, R; ROMANO, F et al.British journal of nutrition. 2007, Vol 97, Num 5, pp 963-969, issn 0007-1145, 7 p.Article

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