1.Physicochemical, Biochemical and Instrumental Attributes and Consumer Acceptability of Dry-Fermented Sausages Elaborated with Combined Partial Substitutions of Sodium Chloride and Pork Backfat

作　　者：Hassan Safa ;Philippe Gatellier ;Jean-Louis Berdagué 等

出　　处：Food and Nutrition Sciences. 2016 ;07(14):1297-1314.doi:10.4236/fns.2016.714119

出版社：Scientific Research Publishing

文章 ID：204061289

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2.Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

作　　者：Hassan Safa ;Stéphane Portanguen ;Pierre-Sylvain Mirade

出　　处：Food and Nutrition Sciences. 2017 ;08(04):419-443.doi:10.4236/fns.2017.84029

出版社：Scientific Research Publishing

文章 ID：204061328

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3.The Impact of Cooking of Beef on the Supply of Heme and Non-Heme Iron for Humans

作　　者：Gille Gandemer ;Valérie Scislowski ;Stéphane Portanguen 等

出　　处：Food and Nutrition Sciences. 2020 ;11(7):629-648.doi:10.4236/fns.2020.117045

出版社：Scientific Research Publishing

文章 ID：259239768

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4.Factors Influencing Italian Consumers’ Willingness to Pay for Eggs Enriched with Omega-3-Fatty Acids

作　　者：Nadia Palmieri ;Walter Stefanoni ;Francesco Latterini 等

出　　处：Foods. 2022 ;11(4).doi:10.3390/foods11040545

出版社：MDPI Publishing

文章 ID：1036796973

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5.Effect of Labelling and Information on Consumer Perception of Foods Presented as 3D Printed

作　　者：Xiaoqin Feng ;Khemiga Khemacheevakul ;Susana De León Siller 等

出　　处：Foods. 2022 ;11(6).doi:10.3390/foods11060809

出版社：MDPI Publishing

文章 ID：1036855219

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6.Development of a 3D Printer for the Manufacture of Functional Food Protein Gels

作　　者：Stéphane Portanguen ;Pascal Tournayre ;Paul Gibert 等

出　　处：Foods. 2022 ;11(3).doi:10.3390/foods11030458

出版社：MDPI Publishing

文章 ID：1036569087

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	Stéphane Portanguen	6篇
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	Hassan Safa	2篇
	Alain Kondjoyan	1篇
	Danijela Bursać Kovačević	1篇

	Francesco Latterini	1篇
	Frédéric Mercier	1篇
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	Philippe Gatellier	1篇
	Raphaël Favier	1篇
	Selma Leonardi	1篇
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	Thierry Astruc	1篇
	Valérie Scislowski	1篇
	Walter Stefanoni	1篇
	Wendy Wismer	1篇
	Xiaoqin Feng	1篇

	食品工业	3篇
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