Molecular gastronomy: a new emerging scientific discipline. - Wikidata - awgldk - TriplyDB

Molecular gastronomy: a new emerging scientific discipline.

Molecular gastronomy: a new emerging scientific discipline.

http://www.wikidata.org/entity/Q33791702

about

Soft matter approaches to structured foods: from "cook-and-look" to rational food design?The role of metals in mammalian olfaction of low molecular weight organosulfur compounds.Understanding diffusion theory and Fick's law through food and cooking.The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men-A Randomized Cross-Over Meal Test Study.There's more to a meal.Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket.A platform with connections in many directions - further remarkable facets to the multifaceted methylbiquinoxen dication.Stable 'arrested' non-aqueous edible foams based on food emulsifiers.Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures.Culinary Biophysics: on the Nature of the 6X°C Egg Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties Seaweeds for umami flavour in the New Nordic Cuisine The name of deliciousness and the gastrophysics behind it Gastrophysics-do we need it?Cooking: Delicious science

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Molecular gastronomy: a new emerging scientific discipline.

http://www.wikidata.org/entity/Q33791702

description

2010 nî lūn-bûn

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2010 թուականի Ապրիլին հրատարակուած գիտական յօդուած

@hyw

2010 թվականի ապրիլին հրատարակված գիտական հոդված

@hy

2010年の論文

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2010年論文

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2010年論文

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2010年論文

@zh-hk

2010年論文

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2010年論文

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2010年论文

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name

Molecular gastronomy: a new emerging scientific discipline.

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Molecular gastronomy: a new emerging scientific discipline.

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Molecular gastronomy: a new emerging scientific discipline.

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Molecular gastronomy: a new emerging scientific discipline.

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Molecular gastronomy: a new emerging scientific discipline.

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Molecular gastronomy: a new emerging scientific discipline.

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Chemical Reviews

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Molecular gastronomy: a new emerging scientific discipline.

@en

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Jens Risbo

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Leif H Skibsted

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Louise Mørch Mortensen

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Michael Bom Frøst

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Per Møller

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Peter Barham

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Pia Snitkjaer

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Wender L P Bredie

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P2860

A novel family of mammalian taste receptors

T2Rs function as bitter taste receptors

CD36 involvement in orosensory detection of dietary lipids, spontaneous fat preference, and digestive secretions

Human receptors for sweet and umami taste.

An amino-acid taste receptor

Evidence for sugar addiction: behavioral and neurochemical effects of intermittent, excessive sugar intake

The cells and logic for mammalian sour taste detection

The agarose double helix and its function in agarose gel structure

Prenatal and postnatal flavor learning by human infants

Brain reward circuitry: insights from unsensed incentives

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10.1021/CR900105W

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4

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110

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41506914

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20170128

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physiological phenomena

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2855180

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