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Showing results 13 to 21 of 21. < previous 
Issue DateTitleAuthor(s)TypeAccess
2000La cuisson des pommes de terre dans le sableDurand, Jean-YvesArticleOpen access
2015Nutritional status and food intake at workplace as health indicators for industrial workersBortolozo, E.; Pilatti, L. A.; Canteri, M. H., et al.Conference paperRestricted access (UMinho)
22-May-2006Ohmic heating in a food application: quality evaluation of cloudberry jamLindbom, Ingela; Kerry, J.; Nunes, Helena Trindade, et al.AbstractOpen access
2013Ontology-based personalized dietary recommendation for weightliftingTumnark, Piyaporn; Conceição, Filipe Almeida da; Vilas-Boas, João Paulo, et al.Conference paperOpen access
29-Apr-2014Pavlovian conditioning and cross-sensitization studies raise challenges to the hypothesis that overeating is an addictive behaviorHarb, M. R.; Almeida, O. F. X.ArticleRestricted access (UMinho)
2011Protein-based resins for food packagingVicente, A. A.; Cerqueira, M. A.; Hilliou, L., et al.Book partRestricted access (UMinho)
2016A review of mycotoxins in food and feed products in Portugal and estimation of probable daily intakesAbrunhosa, Luís; Morales-Valle, H.; Soares, Célia Maria Gonçalves, et al.ArticleOpen access
2010Rheology in materials engineeringMaia, J. M.; Covas, J. A.; Cindio, Bruno de, et al.Book partRestricted access (UMinho)
2012Susceptibility of monospecies and dual-species biofilms of Staphylococcus aureus and Escherichia coli to essential oilsMillezi, F. M.; Pereira, Maria Olívia; Batista, N. N., et al.ArticleOpen access