kw.\*:("Préparation culinaire")
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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
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
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
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
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
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
BLOOD GLUCOSE RESPONSES TO COMMON NIGERIAN FOODSOLI JM; IKEAKOR IP; ONWUAMEZE IC et al.1982; TROP. GEOGR. MED.; ISSN 0041-3232; NLD; DA. 1982; VOL. 34; NO 4; PP. 317-322; BIBL. 14 REF.Article
Conjugated linoleic acid (CLA) content of French Emmental cheese : effect of the season, region of production, processing and culinary preparationCHAMBA, Jean-Francois; CHARDIGNY, Jean-Michel; GNADIG, Silke et al.Le Lait (Print). 2006, Vol 86, Num 6, pp 461-467, issn 0023-7302, 7 p.Article
La qualité de son défautTHIS, Hervé.Pour la science (Imprimé). 2009, Num 380, issn 0153-4092, p. 99Article
From Disgust to Desire : Changing Attitudes toward Beringian MushroomsYAMIN-PASTERNAK, Sveta.Economic botany. 2008, Vol 62, Num 3, pp 214-222, issn 0013-0001, 9 p.Article
Investigation of cooking processes using motion analysis : On a straining pocess of potatoes by a professional chefNOSAKA, C; HOSHIKAWA, E; KUBOTA, K et al.Nippon Shokuhin Kagaku Kogaku Kaishi. 2000, Vol 47, Num 7, pp 564-566, issn 1341-027XArticle
Effects of home-based food preparation practices on the micronutrient content of foodsSEVERI, S; BEDOGNI, G; ZOBOLI, G. P et al.European journal of cancer prevention. 1998, Vol 7, Num 4, pp 331-335, issn 0959-8278Article
Effect of storage and domestic processing on the content and composition of flavonol glucosides in onion (Allium cepa)PRICE, K. R; BACON, J. R; RHODES, M. J. C et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 3, pp 938-942, issn 0021-8561Article
Les matériels pour enrober de sauces les produits IQF : Froid et décongélation = Materials for coating with sauce the IQF productsGATTEGNO, I.RIA. Revue économique et technique de l'industrie alimentaire européenne. 1997, Num 569, pp 56-58, issn 0035-4244Article
Removal of endosulfan from bitter gourds by home processingsNATH, G; AGNIHOTRI, S.Pesticides. 1984, Vol 18, Num 8, pp 13-21, issn 0031-6148, 4 p.Article
Jeux de capillaritéTHIS, Hervé.Pour la science (Imprimé). 2009, Num 382, issn 0153-4092, p. 91Article
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
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
La saga d'une recetteTHIS, Hervé.Pour la science (Imprimé). 2009, Num 377, pp 99-99, issn 0153-4092, 1 p.Article