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221 risultati

La farina di colza nell'alimentazione dei suini
documento
30 giu 2023
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Innovative fermentation technology for rapeseed meal as pig feed
Beata Bartodziejska
Oral physiology and food perception: individual variability in aroma and taste release
documento
01 giu 2014
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Innovations agronomiques
Gilles FERON et Elisabeth GUICHARD
Mathematical Modelling of Food Structure and Physiology Effects on Sensory Release and Digestion
documento
01 giu 2014
-
Innovations agronomiques
Isabelle SOUCHON, Isabelle DELERIS, Anne SAINT-EVE DELBOS, Steven LE FEUNTEUN, Maud PANOUILLE, Clément DE LOUBENS DE VERDALLE, Marion DOYENNETTE et Ioan-Cristian TRELEA

Progetti rilevanti

Abbiamo trovato alcuni progetti che potrebbero essere rilevanti per voi, in base alla vostra richiesta di ricerca.

Fate of Food Toxicants in the Digestive Tract
documento
01 giu 2014
-
Innovations agronomiques
Erwan ENGEL, Maïa MEURILLON, Christelle PLANCHE et Philippe PEYRET
Selection of Planting Material: Example from the Landes Massif
documento
01 dic 2014
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Innovations agronomiques
Laurent BOUFFIER et Patrick PASTUSZKA
Oral Breakdown and Consumer Acceptance of Fibre-Enriched, Reduced-Salt Breads
documento
01 giu 2014
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Innovations agronomiques
Fabien LE BLEIS, Ludivine BILLY, Luc SAULNIER et Guy DELLA VALLE,
Modulation of Saltiness Perception by Food Matrix Reformulation
documento
01 giu 2014
-
Innovations agronomiques
Christian SALLES, Thierry THOMAS-DANGUIN et Elisabeth GUICHARD
Biscuit sensory analysis: aroma, intensity, taste, consistency across four samples
documento
11 feb 2023
-
Cereals Diversity for adaptation to climate change (CEREALI RESILIENTI 2.0)
Alba Pietromarchi

Filtri

La farina di colza nell'alimentazione dei suini

Oral physiology and food perception: individual variability in aroma and taste release

Mathematical Modelling of Food Structure and Physiology Effects on Sensory Release and Digestion

Key Steps in the Fate of Food in the Digestive Tract

Developing Local Food Systems for Territorial Needs (LOCCATERRE)

Fate of Food Toxicants in the Digestive Tract

Selection of Planting Material: Example from the Landes Massif

Oral Breakdown and Consumer Acceptance of Fibre-Enriched, Reduced-Salt Breads

Modulation of Saltiness Perception by Food Matrix Reformulation

Biscuit sensory analysis: aroma, intensity, taste, consistency across four samples

Filtri

La farina di colza nell'alimentazione dei suini

Oral physiology and food perception: individual variability in aroma and taste release

Mathematical Modelling of Food Structure and Physiology Effects on Sensory Release and Digestion

Key Steps in the Fate of Food in the Digestive Tract

Developing Local Food Systems for Territorial Needs (LOCCATERRE)

Fate of Food Toxicants in the Digestive Tract

Selection of Planting Material: Example from the Landes Massif

Oral Breakdown and Consumer Acceptance of Fibre-Enriched, Reduced-Salt Breads

Modulation of Saltiness Perception by Food Matrix Reformulation

Biscuit sensory analysis: aroma, intensity, taste, consistency across four samples

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La farina di colza nell'alimentazione dei suini

Oral physiology and food perception: individual variability in aroma and taste release

Mathematical Modelling of Food Structure and Physiology Effects on Sensory Release and Digestion

Key Steps in the Fate of Food in the Digestive Tract

Developing Local Food Systems for Territorial Needs (LOCCATERRE)

Fate of Food Toxicants in the Digestive Tract

Selection of Planting Material: Example from the Landes Massif

Oral Breakdown and Consumer Acceptance of Fibre-Enriched, Reduced-Salt Breads

Modulation of Saltiness Perception by Food Matrix Reformulation

Biscuit sensory analysis: aroma, intensity, taste, consistency across four samples

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La farina di colza nell'alimentazione dei suini

Oral physiology and food perception: individual variability in aroma and taste release

Mathematical Modelling of Food Structure and Physiology Effects on Sensory Release and Digestion

Key Steps in the Fate of Food in the Digestive Tract

Developing Local Food Systems for Territorial Needs (LOCCATERRE)

Fate of Food Toxicants in the Digestive Tract

Selection of Planting Material: Example from the Landes Massif

Oral Breakdown and Consumer Acceptance of Fibre-Enriched, Reduced-Salt Breads

Modulation of Saltiness Perception by Food Matrix Reformulation

Biscuit sensory analysis: aroma, intensity, taste, consistency across four samples