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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > foods > cooked foods × Health and Pathology: therapeutics × 13 results Group by: Economics, Business and Industry, Health and Pathology   (Click to View) Nutritional and textural studies on dietary fiber-enriched muffins and biscuits from cassava-based composite flours Journal of food quality (Click to View) The effects of diet, slaughter weight and docking on growth, carcass composition and meat quality of fat-tailed Barbarine lambs. A review Tropical plant biology (Click to View) Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets Meat science (Click to View) Predictors of adherence to a Mediterranean-type diet in the PREDIMED trial European journal of nutrition (Click to View) Efficient production of l-asparaginase from Bacillus licheniformis with low-glutaminase activity: Optimization, scale up and acrylamide degradation studies Bioresource technology (Click to View) Postprandial substrate use in overweight subjects with the metabolic syndrome after isomaltulose (Palatinose™) ingestion Nutrition (Click to View) Meat from wild boar (Sus scrofa L.): A review Meat science (Click to View) Eating habits of a population undergoing a rapid dietary transition: portion sizes of traditional and non-traditional foods and beverages consumed by Inuit adults in Nunavut, Canada Nutrition journal (Click to View) Pelvic suspension and fast post-mortem chilling: Effects on technological and sensory quality of pork - A combined NMR and sensory study Meat science (Click to View) Boiled wild artichoke reduces postprandial glycemic and insulinemic responses in normal subjects but has no effect on metabolic syndrome patients Nutrition research (Click to View) Influence of a Rare Sugar, D-Psicose, on the Physicochemical and Functional Properties of an Aerated Food System Containing Egg Albumen Journal of agricultural and food chemistry (Click to View) Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat quality Meat science (Click to View) Effect of a linseed diet on lipid composition, lipid peroxidation and consumer evaluation of French fresh and cooked pork meats Meat science