Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Pasta sauce"'
Autor:
Predieri, Stefano, Sotis, Gianluca, Rodinò, Paola, Gatti, Edoardo, Magli, Massimiliano, Rossi, Federica, Daniele, Giulia Maria, Cianciabella, Marta, Volpe, Roberto
Publikováno v:
British Food Journal, 2018, Vol. 120, Issue 4, pp. 804-814.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-06-2017-0358
Autor:
Iryna Printezis, Carola Grebitus
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 4 (2020)
Millennials are the largest generation, yet. As a result, their preferences are critical when it comes to evaluating success of urban agriculture. Using two online choice experiments, this paper investigates the preferences and willingness to pay of
Externí odkaz:
https://doaj.org/article/da9e3b8243f849b6b4acf9a0d5ee258a
Publikováno v:
Molecules, Vol 24, Iss 11, p 2029 (2019)
Nowadays, near infrared (NIR) spectroscopy has experienced a rapid progress in miniaturization (instruments < 100 g are presently available), and the price for handheld systems has reached the < $500 level for high lot sizes. Thus, the stage is set f
Externí odkaz:
https://doaj.org/article/743acecdef7349c8b4be59f30925cd55
Akademický článek
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Autor:
Elena
According to the latest report by IMARC Group,the global pasta sauce market is currently witnessing steady growth. Pasta sauce refers to a thick-textured creamy sauce that is made up of eggs, pepper, garlic, cheese, vegetables and several other ingre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::745275d7ec95c8293e6b87951b2a1f50
Autor:
Roberto Volpe, Massimiliano Magli, Marta Cianciabella, Stefano Predieri, Federica Rossi, Paola Rodinò, Giulia Maria Daniele, Edoardo Gatti, Gianluca Sotis
Publikováno v:
British food journal (1966) 120 (2018): 804–814. doi:10.1108/BFJ-06-2017-0358
info:cnr-pdr/source/autori:Predieri S., Sotis G., Rodino P., Gatti E., Magli M., Rossi F., Daniele G.M., Cianciabella M., Volpe R./titolo:Older adults' involvement in developing satisfactory pasta sauces with healthy ingredients/doi:10.1108%2FBFJ-06-2017-0358/rivista:British food journal (1966)/anno:2018/pagina_da:804/pagina_a:814/intervallo_pagine:804–814/volume:120
info:cnr-pdr/source/autori:Predieri S., Sotis G., Rodino P., Gatti E., Magli M., Rossi F., Daniele G.M., Cianciabella M., Volpe R./titolo:Older adults' involvement in developing satisfactory pasta sauces with healthy ingredients/doi:10.1108%2FBFJ-06-2017-0358/rivista:British food journal (1966)/anno:2018/pagina_da:804/pagina_a:814/intervallo_pagine:804–814/volume:120
Purpose The third age can be a period of major food consumption changes. Either voluntary or imposed by health issues, they may be accompanied by alterations in sensory acuity. The purpose of this paper is to investigate how lifelong food habits and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1868955628468ec6089d9737691a549e
https://doi.org/10.1108/bfj-06-2017-0358
https://doi.org/10.1108/bfj-06-2017-0358
Publikováno v:
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 259:119883
The sensitive detection and identification of toxicants in oily matrices have suffered from difficulty in poisoning incidents, therefore it is necessary to develop the rapid and efficient analytical method to realize the on-site screening and analyzi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3435322172129d045e3265ece55db78f
https://doi.org/10.1016/j.saa.2021.119883
https://doi.org/10.1016/j.saa.2021.119883
Autor:
Joel Backaler
Publikováno v:
Digital Influence ISBN: 9783319783956
This chapter opens with the story of how the American pasta sauce brand Ragu failed to engage a Category Influencer which led to a series of negative blog posts and bad press. The chapter answers important questions brands need to ask about their inf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ce58144cc7fd957b7695c7dd80ff25b
https://doi.org/10.1007/978-3-319-78396-3_8
https://doi.org/10.1007/978-3-319-78396-3_8
Akademický článek
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Akademický článek
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