Food chemistry

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Food chemistry

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Growing maize landraces in industrialized countries: from the search for seeds to the emergence of new practices and values

Alone or With Others? Understanding Eating Episodes of College Students with Mobile Sensing

Reversible Oxygen Sensing Based on Multi-Emission Fluorescence Quenching

Optimizing the trade-off between performance measures and operational risk in a food supply chain environment

Improving robotic cooking using batch bayesian optimization

The impact of synthetic amorphous silica (E 551) on differentiated Caco-2 cells, a model for the human intestinal epithelium

Responses of reef bioindicators to recent temperature anomalies in distinct areas of the North Ari and Rasdhoo atolls (Maldives)

Sensor and the Beast: Generalised Methods to Recognise Animal Behaviour and Quantify Energy Expenditure Using Inertial Sensors, and Applications

Critical overview of biomass feedstocks as sustainable substrates for the production of polyhydroxybutyrate (PHB)