Academic literature on the topic 'Cuisine (Fruits)'
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Journal articles on the topic "Cuisine (Fruits)"
Ahmad, Mushtaq, Sakina Akhtar, and Shariq Rashid Masoodi. "Wazwan the Kashmiri Cuisine - A Caloric Bomb." JMS SKIMS 15, no. 2 (December 27, 2012): 174–75. http://dx.doi.org/10.33883/jms.v15i2.153.
Full textTakai*, Glenn, and Mari Marutani. "Evaluation of Hot Pepper Cultivars Grown on Guam." HortScience 39, no. 4 (July 2004): 859E—860. http://dx.doi.org/10.21273/hortsci.39.4.859e.
Full textGarrido, Luz, and Hernan Laurentin. "Germinación de un tipo venezolano de Capsicum chinense Jacq.: influencia de la maduración del fruto y de la extracción de la semilla desde el fruto." Biotecnología en el Sector Agropecuario y Agroindustrial 19, no. 1 (July 1, 2020): 45–63. http://dx.doi.org/10.18684/bsaa.v19.n1.2021.1565.
Full textPaucean, Adriana. "A Geographical and Historical Overview of the Transylvanian Cuisine." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 70, no. 1 (November 13, 2013): 1. http://dx.doi.org/10.15835/buasvmcn-fst:9478.
Full textScott, Ashley, Robert C. Power, Victoria Altmann-Wendling, Michal Artzy, Mario A. S. Martin, Stefanie Eisenmann, Richard Hagan, et al. "Exotic foods reveal contact between South Asia and the Near East during the second millennium BCE." Proceedings of the National Academy of Sciences 118, no. 2 (December 21, 2020): e2014956117. http://dx.doi.org/10.1073/pnas.2014956117.
Full textRishmawi, Sabreen, Fatma Haddad, Ghadeer Dokmak, and Rafik Karaman. "A Comprehensive Review on the Anti-Cancer Effects of Oleuropein." Life 12, no. 8 (July 28, 2022): 1140. http://dx.doi.org/10.3390/life12081140.
Full textDambrauskaitė, Neringa. "The Cuisine of Sigismund II Augustus: Food and Its Supply in the Grand Duchy of Lithuania According to the Data in the Court Account Books of 1543–1546." Rocznik Lituanistyczny 7 (October 25, 2021): 93–115. http://dx.doi.org/10.12775/rl.2021.7.04.
Full textFlavius Augustin, Ionut, and Monica Butnariu. "A review about Pastinaca sativa L. ssp. sylvestris [Mill.] secondary metabolite diversity and inducibility." Journal of Applied Biotechnology & Bioengineering 9, no. 1 (January 28, 2022): 5–6. http://dx.doi.org/10.15406/jabb.2022.09.00277.
Full texthoran, kelly. "Vegetables Are Genius: A Zen Chef Cooks toward Enlightenment." Gastronomica 6, no. 4 (2006): 26–31. http://dx.doi.org/10.1525/gfc.2006.6.4.26.
Full textSilva, Bruno Guzzo, Ana Maria Frattini Fileti, Mary Ann Foglio, Paulo de Tarso Vieira Rosa, and Osvaldir Pereira Taranto. "Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifolius Raddi)." Journal of Food Quality 2017 (2017): 1–12. http://dx.doi.org/10.1155/2017/3152797.
Full textDissertations / Theses on the topic "Cuisine (Fruits)"
CHANG, SHUN-CHING, and 張順清. "The Making of Innovative Cuisine with the Use of Taiwan Fruits." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/ws7g49.
Full text康寧大學
餐飲管理研究所
105
Taiwan is known as the Kingdom of Fruits because a great variety of fruits is grown and available year-round due to Taiwan’s ever-improving agricultural technology which has worked to improve the individual types of fruits, their production period and cultivation. This research focuses on the culinary use of fruits, using currently available fruits in Taiwan as the centerpiece, along with seafood, meats, vegetables and other ingredients. Prepared in the art of Chinese cuisine, the dishes include cold foods, hot foods, baked foods, fried foods and soup. Using seasonal fruits, the study prepared a total of 30 dishes-five spring, eleven summer, eight autumn and six winter dishes, focusing on the individual ingredients, as well as detailed and photographic descriptions of the method and process of preparation. The main goal of this study is to promote the economic value of Taiwanese fruits and benefit the fruit farmers by diversifying Chinese cuisine through introducing fruit as a viable ingredient in hopes of providing these options for culinary entrepreneurs and households to adopt.
Books on the topic "Cuisine (Fruits)"
Tutti frutti: 90 recettes sucrées et salées de fruits cuisinés. Montréal, Québec: Les Éditions de l'Homme, 2015.
Find full textFrédérique, Fournier, ed. Les salades de fruits. Saint-Lambert, Québec]: Héritage, 1991.
Find full text1939-, Rouche Daniel, Bizos Didier, and Detering Maren, eds. Poissons et fruits de mer. [Paris]: [EDL], 2003.
Find full textBook chapters on the topic "Cuisine (Fruits)"
Sahoo, Debasis. "Analysing the Tour Guides' Perceptions About Gastronomy Tourism in Himachal Pradesh." In Cases on Tour Guide Practices for Alternative Tourism, 132–53. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-3725-1.ch008.
Full textUğur Yıldırım, Mehmet, Ercüment Osman Sarıhan, and Khalid Mahmood Khawar. "Ethnobotanical Uses of Roots of Various Plant Species in Turkey." In Plant Roots [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.97418.
Full textConference papers on the topic "Cuisine (Fruits)"
Babcenco, Coralia, Viorica Cazac-Scobioala, Olga Alcaz, and Eugenia Covaliov. "Revitalization of Moldovan alivanca: traditions and preparation experiences." In Ethnology Symposium "Ethnic traditions and processes", Edition II. Institute of Cultural Heritage, Republic of Moldova, 2021. http://dx.doi.org/10.52603/9789975333788.25.
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