Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Ana Baranda"'
Publikováno v:
Open Research Europe, Vol 2 (2024)
Background Providing educational content for children and parents can promote healthy nutritional habits. During the TITAN project, a pilot digital contest where participants have to developed ready-to-eat meatballs in sauce, using only plant-based i
Externí odkaz:
https://doaj.org/article/83d397b00ab3434caeb83f8126879487
Publikováno v:
Open Research Europe
Background: Providing educational content for children and parents can promote healthy nutritional habits. During the TITAN project, a pilot digital contest where participants have to developed ready-to-eat meatballs in sauce, using only plant-based
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd423e30646a3ef5a754a8c929c4cc92
https://open-research-europe.ec.europa.eu/articles/2-145/v1
https://open-research-europe.ec.europa.eu/articles/2-145/v1
Autor:
Vogt, Susanne, Mehlig, Annekathrin, Hunziker, Patrick, Scholer, André, Jung, Julia, González, Ana Baranda, Weinmann, Wolfgang, Marsch, Stephan
Publikováno v:
In Forensic Science International 2006 161(2):216-220
Autor:
Jorge Welti-Chanes, María Lavilla-Martín, Izaskun Pérez-Simón, Zamantha Escobedo-Avellaneda, Ana Baranda-González
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 23(2)
A new approach to the use of high hydrostatic pressure is its combination with high and intermediate temperatures applied to obtain safe foods of high quality. The effect of high hydrostatic pressure on color, residual polyphenol oxidase and pectin m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::903aaa52d91541fe512f1a069c331730
https://pubmed.ncbi.nlm.nih.gov/27831529
https://pubmed.ncbi.nlm.nih.gov/27831529