Zobrazeno 1 - 10
of 6 891
pro vyhledávání: '"FOODOMICS"'
Autor:
Jorge Barros-Velázquez
Presenting an up-to-date review of the state-of-the-art and main applications of omics technologies to current hot topics in food sciences, this book is divided into four convenient sections. The first section represents an introduction to the develo
Autor:
Alejandro Cifuentes
Provides the latest'-omics'tools to advance the study of food and nutrition The rapidly emerging field of foodomics examines food and nutrition by applying advanced'-omics'technologies in order to improve people's health, well-being, and knowledge. U
Autor:
Elena Ibáñez, Carlo Bicchi, Francesco Capozzi, Yi Chen, Francesca Coppola, Salvatore Fanali, Sandra R. S. Ferreira, Markus Fischer, Mohsen Gavahian, Rafael Gavara, Miguel Herrero, Christos Kontogiorgis, Xianhua Liu, Luisa Mannina, Paula Martins-Lopes, Jose Antonio Mendiola, Filomena Nazzaro, Dimitrios D. Ntakoulas, Jesus Olivero-Verbel, Yolanda Picó, Charalampos Proestos, Dilip K. Rai, Luca Rastrelli, Ángel Rios, Josep Rubert, Ana Sanches Silva, Celestino Santos-Buelga, Javad Sharifi-Rad, José S. Câmara, Ivone Vaz-Moreira, Zhaowei Zhang, Alejandro Cifuentes
Publikováno v:
Exploration of Foods and Foodomics, Vol 2, Iss 6, Pp 707-766 (2024)
In this perspective article, several internationally recognized experts, members of the editorial team of this journal, discuss a selection of current hot topics identified in Food Science and Foodomics. The topics are comprised of the main areas of
Externí odkaz:
https://doaj.org/article/055f62907270472c938464cabbfeb663
Comprehensive Foodomics, Three Volume Set offers a definitive collection of over 150 articles that provide researchers with innovative answers to crucial questions relating to food quality, safety and its vital and complex links to our health. Topics
Autor:
Xu, Rui1,2 (AUTHOR), Zhang, Huan1,2 (AUTHOR), Crowder, Michael W3 (AUTHOR) crowdemw@miamioh.edu, Zhu, Jiangjiang1,2 (AUTHOR) crowdemw@miamioh.edu
Publikováno v:
Briefings in Bioinformatics. Mar2024, Vol. 25 Issue 2, p1-11. 11p.
Akademický článek
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Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101699- (2024)
A foodomics approach was employed to systematically characterize and compare the quality parameters, antioxidant activity, minor-components, fatty acid composition, and lipid profiles of the seed oils from the three most popular rambutan varieties in
Externí odkaz:
https://doaj.org/article/f8081add50fa4dc095ce1cc1fbbce537
Akademický článek
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