Italian composite dishes: description and classification by LanguaL™ and FoodEx2-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Italian composite dishes: description and classification by LanguaL™ and FoodEx2

Published:2019-08-05 Issue:2 Volume:246 Page:287-295
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Durazzo Alessandra,Camilli Emanuela,D’Addezio Laura,Sette Stefania,Marconi Stefania,Piccinelli Raffaela,Le Donne Cinzia,Turrini Aida,Marletta Luisa

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-019-03341-w.pdf

Reference41 articles.

1. Durazzo A, Camilli E, D’Addezio L, Le Donne C, Ferrari M, Marconi S, Marletta L, Mistura L, Piccinelli R, Scalvedi ML, Sette S, Turrini A (2018) Food groups and individual foods: nutritional attributes and dietary importance. Reference module in food science. Elsevier, pp 1–13. https://doi.org/10.1016/B978-0-08-100596-5.21337-1

2. Marconi S, Durazzo A, Camilli E, Lisciani S, Gabrielli P, Aguzzi A, Gambelli L, Lucarini M, Marletta L (2018) Food composition databases: considerations about complex food matrices. Foods 7:2

3. Trichopoulou A, Soukara S, Vasilopoulou E (2007) Traditional foods: a science and society perspective. Trends Food Sci Technol 18:420–427

4. Vasilopoulou E, Trichopoulou A (2009) The micronutrient content of traditional Greek foods. Mediterr J Nutr Metab 2:97–102

5. Marletta L, Camilli E, Turrini A, Scardella P, Spada R, Piombo L, Khokhar S, Finglas P, Carnovale E (2010) The nutritional composition of selected ethnic foods consumed in Italy. Nutr Bull 35:350–356

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Perceptions and sensory acceptability of a composite dish prepared from high iron and low phytate: iron molar ratio iron biofortified common bean and white-fleshed sweet potato among pregnant women in rural Uganda;2024-09-02

2. Lactating mothers' perceptions and sensory acceptability of a provitamin A carotenoid–iron‐rich composite dish prepared from iron‐biofortified common bean and orange‐fleshed sweet potato in rural western Uganda;Food Science & Nutrition;2024-03-08

3. Lactating mothers’ perceptions and sensory acceptability of a Provitamin A carotenoid-iron rich composite dish prepared from iron biofortified common bean and orange-fleshed sweet potato in rural western Uganda;2023-10-04

4. Food Composition Data and Tools Online and Their Use in Research and Policy: EuroFIR AISBL Contribution in 2022;Nutrients;2022-11-12

5. Development of an Unified Food Composition Database for the European Project “Stance4Health”;Nutrients;2021-11-24

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3