المؤلفون: Juan F. Avellaneda-Tamayo, Ana L. Chávez-Hernández, Diana L. Prado-Romero, José L. Medina-Franco

مصطلحات موضوعية: Biochemistry, Pharmacology, Ecology, Sociology, Science Policy, Environmental Sciences not elsewhere classified, Biological Sciences not elsewhere classified, Chemical Sciences not elsewhere classified, using different sets, several apolar structures, maximum common substructures, marked economic implications, distinctive physicochemical properties, food component structures, large molecular weights, high structural complexity, food components addressed, food chemicals showed, chemical multiverse representation, 3 , food chemical compounds, food components, food chemicals, chemical multiverse, food industry, structural features, omics <, chemical space, chemical contents, 500 compounds

العلاقة: https://figshare.com/articles/journal_contribution/Chemical_Multiverse_and_Diversity_of_Food_Chemicals/25224109Test

الإتاحة: https://doi.org/10.1021/acs.jcim.3c01617.s001Test
https://figshare.com/articles/journal_contribution/Chemical_Multiverse_and_Diversity_of_Food_Chemicals/25224109Test

المؤلفون: Ferrara, Donatella, Beccaria, Marco, Cordero, Chiara E, Purcaro, Giorgia

المصدر: Journal of Separation Science, e2300390 (2023-08-31)

مصطلحات موضوعية: chromatography, contaminants, functional food components, lipids, microwave-assisted extraction, Closed vessels, Extraction efficiencies, Extraction method, Extraction time, Food analysis, Food components, Functional food component, Solvent consumption, Target compound, Analytical Chemistry, Filtration and Separation, Physical, chemical, mathematical & earth Sciences, Chemistry, Life sciences, Food science, Physique, chimie, mathématiques & sciences de la terre, Chimie, Sciences du vivant, Sciences des denrées alimentaires

العلاقة: urn:issn:1615-9306; urn:issn:1615-9314

الوصول الحر: https://orbi.uliege.be/handle/2268/306241Test

المؤلفون: Ayumi Hashimoto, Kentaro Murakami, Satomi Kobayashi, Hitomi Suga, Satoshi Sasaki, the Three-generation Study of Women on Diets and Health Study Group

المصدر: Journal of Epidemiology, Vol 31, Iss 4, Pp 280-286 (2021)
Journal of Epidemiology

مصطلحات موضوعية: Epidemiology, Low education, 030209 endocrinology & metabolism, Diet Surveys, Food group, 03 medical and health sciences, 0302 clinical medicine, Food Component, Japan, Humans, Medicine, 030212 general & internal medicine, Food components, Aged, Nutrition, General linear model, education, lcsh:R5-920, business.industry, japanese, General Medicine, diet quality, Middle Aged, Educational attainment, Diet, Cross-Sectional Studies, Vegetable dishes, Diet quality, Educational Status, Female, Original Article, business, lcsh:Medicine (General), Demography

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65f189d247969116eefdfa603fb56134Test
https://www.jstage.jst.go.jp/article/jea/31/4/31_JE20200030/_pdfTest

المؤلفون: Chibuike C. Udenigwe, Xiaohong Sun

المصدر: Journal of Agricultural and Food Chemistry. 68:12972-12977

مصطلحات موضوعية: 0106 biological sciences, 2. Zero hunger, chemistry.chemical_classification, Chemistry, digestive, oral, and skin physiology, 010401 analytical chemistry, Peptide, General Chemistry, Health benefits, 01 natural sciences, 0104 chemical sciences, Gastrointestinal Tract, Bioactive peptide, Food Component, Biochemistry, Food products, Animals, Humans, Digestion, Dietary Proteins, Food components, Peptides, General Agricultural and Biological Sciences, Peptide structure, 010606 plant biology & botany

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ea2126f95ee5621ffa9b9c7dbda74a4Test
https://doi.org/10.1021/acs.jafc.9b07559Test

المؤلفون: Shuiyuan Cheng, Rui Zhang, Yuqi Huang, Zhilin Wu, Dan Lei, Zhenzhou Zhu, Shuyi Li, Giancarlo Cravotto

مصطلحات موضوعية: Interaction, 030309 nutrition & dietetics, Computer science, Food component, Hydrostatic pressure, Pascalization, 03 medical and health sciences, 0404 agricultural biotechnology, High pressure homogenization, Food Component, Ultrasound, High-pressure processing, Food components, Innovative food processing technologies, 0303 health sciences, business.industry, Mechanism (biology), digestive, oral, and skin physiology, 04 agricultural and veterinary sciences, Microwave, 040401 food science, Food resources, Food processing, Biochemical engineering, business, Food Science, Biotechnology

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fad0b34e2680200537d693d909199572Test
http://hdl.handle.net/2318/1795151Test

المؤلفون: Sara Elnakib, Jennifer Shukaitis, Cuite Cara

المصدر: Journal of Nutrition Education and Behavior. 53:S43

مصطلحات موضوعية: Meal, Nutrition and Dietetics, Descriptive statistics, digestive, oral, and skin physiology, education, Significant group, food and beverages, Medicine (miscellaneous), MyPlate, Test (assessment), Food Component, Environmental health, Evaluation methods, Food components, Psychology

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::46aa50fd085ed7db371cc898b1dc5e33Test
https://doi.org/10.1016/j.jneb.2021.04.433Test

المؤلفون: Gulsun Akdemir Evrendilek

المصدر: Journal of Nutrition & Food Sciences.

مصطلحات موضوعية: Pascalization, 0404 agricultural biotechnology, Food Component, Chemistry, business.industry, digestive, oral, and skin physiology, Food processing, 04 agricultural and veterinary sciences, Food components, Food science, business, 040401 food science, Bioavailability

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::576979554e1c075550d502ed4bb5ec40Test
https://doi.org/10.4172/2155-9600.1000676Test

المؤلفون: Yong Wang, Tuyen Truong

مصطلحات موضوعية: Materials science, 010304 chemical physics, digestive, oral, and skin physiology, 02 engineering and technology, 021001 nanoscience & nanotechnology, Condensed Matter::Disordered Systems and Neural Networks, 01 natural sciences, law.invention, Food Component, Chemical engineering, law, 0103 physical sciences, Quantitative Biology::Populations and Evolution, Temperature difference, Food components, Food science, Crystallization, 0210 nano-technology, Sugar, Glass transition

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::5968cccf96a8ae9c02bb1bd524eb1a95Test
https://doi.org/10.1016/b978-0-08-100309-1.00007-9Test

المؤلفون: Piotr Minkiewicz, Emilia Czyrko, Małgorzata Darewicz, Anna Iwaniak, Justyna Bucholska, Piotr Starowicz

المصدر: International Journal of Molecular Sciences, Vol 17, Iss 12, p 2039 (2016)
International Journal of Molecular Sciences
ResearcherID

مصطلحات موضوعية: 0301 basic medicine, Databases, Factual, Food technology, biological activity, Review, Database application, computer.software_genre, 01 natural sciences, Catalysis, Inorganic Chemistry, lcsh:Chemistry, 03 medical and health sciences, Food Component, Data Mining, Food components, Food science, Physical and Theoretical Chemistry, structure search, Molecular Biology, database screening, lcsh:QH301-705.5, Spectroscopy, 2. Zero hunger, Structure (mathematical logic), Internet, education, Database, Compound name, business.industry, Organic Chemistry, Computational Biology, InformationSystems_DATABASEMANAGEMENT, similarity search, General Medicine, bioinformatics, Small molecule, 0104 chemical sciences, Computer Science Applications, 010404 medicinal & biomolecular chemistry, 030104 developmental biology, chemical information, lcsh:Biology (General), lcsh:QD1-999, Food Technology, The Internet, business, computer, text search, food informatics

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::087018c37ad7f292d18deb6e40d548d3Test
http://www.mdpi.com/1422-0067/17/12/2039Test

المؤلفون: Yifen Wang, Juming Tang, Jian Wang, Kunchalee Luechapattanaporn

المصدر: Journal of Food Engineering. 108:183-193

مصطلحات موضوعية: Materials science, Food Component, Dielectric heating, Heat transfer, Dielectric, Food science, Food components, Differential heating, Rf system, Mozzarella cheese, Food Science

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::b1027e426417d26e9b1027cc5f46b25cTest
https://doi.org/10.1016/j.jfoodeng.2011.05.031Test