Food adulteration detection using neural networks

by Gu, Youyang
Published 2016

Distant harvest : the production and price of organic food

by Sherburne, Morgan (Morgan L.)
Published 2011

Is COVID-19 impacting plant science, and is plant science impacting COVID-19?

by Adhityo WICAKSONO, Jaime A. TEIXEIRA da SILVA
Published 2020-09-01

The Derivation and Validation of a Workable Food Listing System for Use in Evaluation of Food Consumption

by Lauritzen, Georgia C.
Published 1982

A new vision for the science of human flavor perception

by Gordon M Shepherd
Published 2014-07-01

Overlap food for fish in the Haditha Dam Reservoir (Qadisiyah) Iraq

by Baghdad Science Journal
Published 2006-03-01

Food dyes as an alternative tracking dye for DNA gel electrophoresis

by Baghdad Science Journal
Published 2013-12-01

THE ECONOMIC PAMPHLETEER: Rethinking Science: The Highest Research Priority for the Next 5 Years

by John Ikerd
Published 2016-09-01

The impact of the newer knowledge of nutrition : nutrition science and nutrition policy, 1900-1939

by Petty, Elizabeth Celia
Published 1987

Control strategies for Listeria monocytogenes in ready-to-eat foods and on food contact surfaces

by Saini, Jasdeep Kaur
Published 2012

Gamified BCSS for healthier food choices:case implicity

by Manninen, I. (Iikka)
Published 2018

A New Broad Spectrum Disinfectant Suitable for the Food Industry

by DeQueiroz, Giovanna Aita
Published 2004

Determination of various palate cleanser efficacies for representative food types

by Lucak, Candice Lynn
Published 2008

Intestinal Parasitological infection of employee in food manufacture anddistribution centers of Ilam University of Medical Sciences

by R Nasrifar, M Aghilinegad, F Shidfar
Published 2005-10-01

The Knowledge, Attitudes, and Practices toward Food Additives in Personnel of Isfahan University of Medical Sciences in Iran

by Zahra Esfandiari, Nimah Bahreini Esfahani, Hassan Ziaei
Published 2021-05-01

Corrigendum to “A Review of the Science of Colorful, Plant-Based Food and Practical Strategies for “Eating the Rainbow””

by Deanna M. Minich
Published 2020-01-01

Priorities for social science and humanities research on the challenges of moving beyond animal-based food systems

by Carol Morris, Minna Kaljonen, Kadri Aavik, Bálint Balázs, Matthew Cole, Ben Coles, Sophia Efstathiu, Tracey Fallon, Mike Foden, Eva Haifa Giraud, Mike Goodman, Eleanor Hadley Kershaw, Richard Helliwell, Pru Hobson-West, Matti Häyry, Piia Jallinoja, Mat Jones, Taija Kaarlenkaski, Maarit Laihonen, Anu Lähteenmäki-Uutela, Saara Kupsala, Annika Lonkila, Lydia Martens, Renelle McGlacken, Josephine Mylan, Mari Niva, Emma Roe, Richard Twine, Markus Vinnari, Richard White
Published 2021-02-01

Evaluation of knowledge and attitude of students of Kashan University of medical sciences about food hygiene and storage

by V. Sarsangi, M. Taghizadeh, R. Sharafati Chaleshtori
Published 2018-03-01

COMPARISON OF PHYSICAL ACTIVITY LEVEL AND FOOD ADDICTION OF PHYSICAL EDUCATION AND SPORTS SCIENCE COLLEGE STUDENTS

by Mert Kayhan, Alparslan Ünveren
Published 2017-12-01

Knowledge, Attitude and Practice between Medical and Non-Medical Sciences Students about Food Labeling

by Aida Malek Mahdavi, Paria Abdolahi, Reza Mahdavi
Published 2012-12-01