Bibliografías temáticas / Food Chemistry / Artículos de revistas
Siga este enlace para ver otros tipos de publicaciones sobre el tema: Food Chemistry.

Artículos de revistas sobre el tema "Food Chemistry"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 25 de julio de 2025

Crea una cita precisa en los estilos APA, MLA, Chicago, Harvard y otros

Elija tipo de fuente:

Consulte los 50 mejores artículos de revistas para su investigación sobre el tema "Food Chemistry".

Junto a cada fuente en la lista de referencias hay un botón "Agregar a la bibliografía". Pulsa este botón, y generaremos automáticamente la referencia bibliográfica para la obra elegida en el estilo de cita que necesites: APA, MLA, Harvard, Vancouver, Chicago, etc.

También puede descargar el texto completo de la publicación académica en formato pdf y leer en línea su resumen siempre que esté disponible en los metadatos.

Explore artículos de revistas sobre una amplia variedad de disciplinas y organice su bibliografía correctamente.

1

Ramachandra Kolgi, Rajeev. "A Staple Food-Chemistry and Nutrition." International Journal of Science and Research (IJSR) 11, no. 10 (2022): 1226–29. http://dx.doi.org/10.21275/sr221026193951.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
2

Dziedzic, S. Z. "Food chemistry." Food Chemistry 21, no. 3 (1986): 235–36. http://dx.doi.org/10.1016/0308-8146(86)90021-x.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
3

Thorne, Stuart. "Food Chemistry." Journal of Food Engineering 8, no. 3 (1988): 217–18. http://dx.doi.org/10.1016/0260-8774(88)90055-6.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
4

REISCH, MARC S. "FOOD CHEMISTRY, RELIGIOUSLY." Chemical & Engineering News 81, no. 16 (2003): 18. http://dx.doi.org/10.1021/cen-v081n016.p018.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
5

Armstrong, David J. "Food Chemistry and U.S. Food Regulations." Journal of Agricultural and Food Chemistry 57, no. 18 (2009): 8180–86. http://dx.doi.org/10.1021/jf900014h.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
6

Tenginakai, Mr Hemant Kumar, and Dr Aamarpali Roy. "FOOD PRESERVATION AND CHEMISTRY: FASCINATING FACTS." IDC International Journal 10, no. 4 (2023): 81–84. https://doi.org/10.47211/idcij.2023.v10i04.017.

Texto completo
Resumen
Food preservation techniques have evolved over time, with chemistry playing a crucial role in enhancing food shelf life and safety. Understanding the chemical processes involved in food preservation methods such as canning, pickling, dehydration, and fermentation is essential for maintaining food quality. Chemistry helps in inhibiting microbial growth, enzymatic reactions, and oxidation, thus preserving the nutritional value and flavor of foods. This abstract delves into the intersection of food preservation and chemistry, highlighting the significance of chemical principles in ensuring food l
Los estilos APA, Harvard, Vancouver, ISO, etc.
7

Taylor, Stephen L. "Food Chemistry and Toxicology." Journal of Food Science 66, no. 3 (2001): 385. http://dx.doi.org/10.1111/j.1365-2621.2001.tb16114.x.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
8

Kennedy, John F., and Qian Huang. "Food Chemistry (2nd Edition)." Carbohydrate Polymers 53, no. 3 (2003): 346. http://dx.doi.org/10.1016/s0144-8617(02)00202-3.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
9

Schmitz, Oliver J. "Special Topic: Food Chemistry." Journal of Analysis and Testing 2, no. 2 (2018): 107–8. http://dx.doi.org/10.1007/s41664-018-0060-x.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
10

Gribble, Gordon W. "Food chemistry and chemophobia." Food Security 5, no. 2 (2013): 177–87. http://dx.doi.org/10.1007/s12571-013-0251-2.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
11

Murcovic, Michael. "FECS/Food Chemistry Division." Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 203, no. 6 (1996): F3—F4. http://dx.doi.org/10.1007/bf01193151.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
12

Naviglio, Daniele, and Monica Gallo. "Application of Analytical Chemistry to Foods and Food Technology." Foods 9, no. 9 (2020): 1296. http://dx.doi.org/10.3390/foods9091296.

Texto completo
Resumen
Foods are a mixture of substances capable of supplying the human body with nutrients, which, once metabolized, are used mainly for the production of energy, heat, replenishment, and growth material for organs and tissues, ensuring the normal performance of vital functions necessary for growth of the human body. Therefore, the study of the chemical composition of foods and the properties of their constituents helps to define their nutritional and commodity values. Furthermore, it allows for evaluation of the chemical modifications that the constituents of the food undergo following the treatmen
Los estilos APA, Harvard, Vancouver, ISO, etc.
13

Coelho, Nivia M. M., César R. T. Tarley, Claudia Ruiz-Capillas, Luciana M. Coelho, and Miguel de la Guardia. "Food Chemistry: Food Quality and New Analytical Approaches." Journal of Chemistry 2016 (2016): 1–2. http://dx.doi.org/10.1155/2016/7296348.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
14

Kurnia, Nova, Liliasari Liliasari, Dede Robiatul Adawiyah, and Florentina Maria Titin Supriyanti. "Development of Functional Food Project Learning Tools for Food Chemistry Course." JTK (Jurnal Tadris Kimiya) 6, no. 1 (2021): 26–35. http://dx.doi.org/10.15575/jtk.v6i1.10030.

Texto completo
Resumen
This study aims to develop functional food project learning tools for the food chemistry course. This project learning tools consist of an implementation guide accompanied by a project appraisal rubric. The development of learning tools was based on the Dick and Carey model with three stages: needs analysis, development, and validation. The needs analysis shows an increase in non-communicable diseases in Indonesia and the world. Functional food has not been taught in food chemistry courses and the abundance of local food in Lombok Island with its various functional potency. The development sta
Los estilos APA, Harvard, Vancouver, ISO, etc.
15

Santini, Antonello, and Nicola Cicero. "Development of Food Chemistry, Natural Products, and Nutrition Research: Targeting New Frontiers." Foods 9, no. 4 (2020): 482. http://dx.doi.org/10.3390/foods9040482.

Texto completo
Resumen
The Special Issue entitled: “Development of Food Chemistry, Natural Products, and Nutrition Research” is focused on the recent development of food chemistry research, including natural products’ sources and nutrition research, with the objectives of triggering interest towards new perspectives related to foods and opening a novel horizon for research in the food area. The published papers collected in this Special Issue are studies that refer to different aspects of food, ranging from food chemistry and analytical aspects, to composition, natural products, and nutrition, all examined from diff
Los estilos APA, Harvard, Vancouver, ISO, etc.
16

Gibson, Tim. "Royal society of chemistry, food chemistry group symposium." Biosensors and Bioelectronics 9, no. 6 (1994): ix—xi. http://dx.doi.org/10.1016/0956-5663(94)90019-1.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
17

Schreier, Peter. "Food Chemistry links Chemistry with Biology and Medicine." Molecular Nutrition & Food Research 50, no. 4-5 (2006): 339. http://dx.doi.org/10.1002/mnfr.200690013.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
18

Filice, Marco, Caio Aragon, Cesar Mateo, and Jose Palomo. "Enzymatic Transformations in Food Chemistry." Current Organic Chemistry 21, no. 2 (2016): 139–48. http://dx.doi.org/10.2174/1385272820666161007130227.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
19

Khan, Jeffrey, and Evgeny Vulfson. "Combinatorial Chemistry in Food Research." Combinatorial Chemistry & High Throughput Screening 6, no. 6 (2003): 569–74. http://dx.doi.org/10.2174/138620703106298734.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
20

Azab, Abdullatif. "MALVA: FOOD, MEDICINE AND CHEMISTRY." European Chemical Bulletin 6, no. 7 (2017): 295. http://dx.doi.org/10.17628/ecb.2017.6.295-320.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
21

Thakur, B. R., and R. K. Singh. "Food irradiation‐chemistry and applications∗." Food Reviews International 10, no. 4 (1994): 437–73. http://dx.doi.org/10.1080/87559129409541012.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
22

Birch, Gordon. "Carbohydrate chemistry for food scientists." Food Chemistry 60, no. 4 (1997): 690. http://dx.doi.org/10.1016/s0308-8146(97)82714-8.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
23

Kennedy, John F., and Ian R. Cosnett. "Food flavours biology and chemistry." Carbohydrate Polymers 46, no. 3 (2001): 296. http://dx.doi.org/10.1016/s0144-8617(01)00236-3.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
24

Garaita, Mercedes, and John F. Kennedy. "Carbohydrate chemistry for food scientists." Carbohydrate Polymers 34, no. 4 (1997): 413–14. http://dx.doi.org/10.1016/s0144-8617(97)87320-1.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
25

Fenwick, G. Roger. "FECS/Division of food chemistry." European Food Research and Technology 214, no. 3 (2002): 181. http://dx.doi.org/10.1007/s00217-002-0497-y.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
26

Ostapczuk, P., M. Froning, R. Gromes, W. Johannssen, and H. Rehbein. "Analytical methods in food chemistry." Fresenius' Journal of Analytical Chemistry 337, no. 1 (1990): 104–6. http://dx.doi.org/10.1007/bf00325729.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
27

Steinhart, H., M. Wigotzki, and K. Zunker. "Introducing allergists to food chemistry." Allergy 56, s67 (2001): 9–11. http://dx.doi.org/10.1034/j.1398-9995.2001.00902.x.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
28

Nardini, Mirella. "Feature Papers in Food Chemistry." Molecules 27, no. 24 (2022): 8638. http://dx.doi.org/10.3390/molecules27248638.

Texto completo
Resumen
The Special Issue, entitled “Feature Papers in Food Chemistry”, is a collection of important high-quality papers (original research articles or comprehensive review papers) published in open access format [...]
Los estilos APA, Harvard, Vancouver, ISO, etc.
29

"Food Chemistry." Food Chemistry 73, no. 4 (2001): I—V. http://dx.doi.org/10.1016/s0308-8146(01)00187-x.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
30

"Food Chemistry." Food Chemistry 84, no. 2 (2004): IFC. http://dx.doi.org/10.1016/s0308-8146(03)00497-7.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
31

"Introductory food chemistry." Choice Reviews Online 51, no. 11 (2014): 51–6187. http://dx.doi.org/10.5860/choice.51-6187.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
32

Chen, Fang, Zhen‐Yu Chen, and Xiaoyan Zhao. "Food Chemistry International." Food Chemistry International, April 20, 2025. https://doi.org/10.1002/fci2.1.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
33

Baianu, I. C. "Food Physical Chemistry and Biophysical Chemistry." Nature Precedings, November 7, 2011. http://dx.doi.org/10.1038/npre.2011.6573.1.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
34

"Euro food chemistry: Progress in food fermentation." International Journal of Food Microbiology 19, no. 4 (1993): 295. http://dx.doi.org/10.1016/0168-1605(93)90026-d.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
35

"Euro food chemistry: Progress in food fermentation." International Journal of Food Microbiology 19, no. 3 (1993): 239. http://dx.doi.org/10.1016/0168-1605(93)90088-x.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
36

Yalcin, Buket. "Food Chemistry and Nanoscience." Journal of Nanomaterials & Molecular Nanotechnology 02, no. 04 (2013). http://dx.doi.org/10.4172/2324-8777.1000119.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
37

Rychlik, Michael. "Challenges in Food Chemistry." Frontiers in Nutrition 2 (April 27, 2015). http://dx.doi.org/10.3389/fnut.2015.00011.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
38

"The chemistry of food." Choice Reviews Online 52, no. 05 (2014): 52–2554. http://dx.doi.org/10.5860/choice.187325.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
39

"Food Chemistry and Toxicology." Journal of Food Science 65, no. 3 (2000): 383. http://dx.doi.org/10.1111/j.1365-2621.2000.tb16011.x.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
40

"Introduction to food chemistry." Choice Reviews Online 43, no. 05 (2006): 43–2809. http://dx.doi.org/10.5860/choice.43-2809.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
41

"Chemistry of Food Colouring." International Journal of Mechanical Engineering 6, no. 0001 (2021). http://dx.doi.org/10.56452/2021sp-8-056.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
42

"Food Chemistry – Publisher’s Note." Food Chemistry 141, no. 2 (2013): 1571. http://dx.doi.org/10.1016/j.foodchem.2013.04.041.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
43

Baianu, I. C., and I. C. Baianu. "Food Physical Chemistry and Biophysical Chemistry (v2)." Nature Precedings, November 7, 2011. http://dx.doi.org/10.1038/npre.2011.6573.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
44

Baianu, I. C. "Food Physical Chemistry and Biophysical Chemistry (v2)." Nature Precedings, November 7, 2011. http://dx.doi.org/10.1038/npre.2011.6573.2.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
45

Grosshagauer, Silke, Philip Pirkwieser, Klaus Kraemer, and Veronika Somoza. "The Future of Moringa Foods: A Food Chemistry Perspective." Frontiers in Nutrition 8 (November 2, 2021). http://dx.doi.org/10.3389/fnut.2021.751076.

Texto completo
Resumen
The tree Moringa oleifera Lam. provides its leaves, pods, flowers and seeds for human nutrition. The chemical profile of all these Moringa products varies substantially, not only among the different parts of the plants used. Cultivating, processing as well as storage conditions chiefly determine the contents of nutrients and anti-nutritive constituents. Anti-nutrients, e.g., phytic acid or tannins, are present in notable amounts and may affect micronutrient bioavailability. Although Moringa oleifera products have been promoted for several health benefits and are discussed as an alternative tre
Los estilos APA, Harvard, Vancouver, ISO, etc.
46

L, Rammal. "Advancement in Food Technologies-Food Chemistry Congress 2020!" Vitamins & Minerals 9, no. 2 (2020). http://dx.doi.org/10.37421/vte.2020.9.e155.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
47

"Analytical Chemistry in Food Science." CHIMIA 51, no. 10 (1997): 680. http://dx.doi.org/10.2533/chimia.1997.680.

Texto completo
Resumen
Analytical chemistry presents a traditional and important tool in food science. Its development grew out of governmental food control to verify food composition and wholesomeness. In modern food chemistry, analytical methods are applied to study food constituents, additives and contaminants and their interactions and reactions during processing and storage. Research activities of the Food Chemistry group at ETH comprise investigations on carbohydrates and on chiral flavour compounds. Experimental work in food technology relies on simple analytical methods that are suitable for large series of
Los estilos APA, Harvard, Vancouver, ISO, etc.
48

"Carbohydrate chemistry for food scientists." Choice Reviews Online 45, no. 11 (2008): 45–6173. http://dx.doi.org/10.5860/choice.45-6173.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
49

"Carbohydrate Chemistry for Food Scientists." Journal of Texture Studies 39, no. 4 (2008): 430–32. http://dx.doi.org/10.1111/j.1745-4603.2008.00151_3.x.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
50

Singh, Narpinder. "Carbohydrate Chemistry for Food Scientists." International Journal of Food Science & Technology, February 2009. http://dx.doi.org/10.1111/j.1365-2621.2008.01843.x.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
También puede estar interesado en las bibliografías sobre el tema "Food Chemistry" para otros tipos de fuentes:
Tesis Libros
Ofrecemos descuentos en todos los planes premium para autores cuyas obras están incluidas en selecciones literarias temáticas. ¡Contáctenos para obtener un código promocional único!

Pasar a la bibliografía